Buffet Style
Hors d’oeuvres
Tomato Bruschetta
Garlic Citrus Shrimp
Open-faced Reubens
Buffet
Mixed Green Salad with choice of three dressings: Ranch, Thousand Island and Vinaigrette
Grilled Marinated Chicken
Grilled Marinated Skirt Steak
Classic Italian Salsa Verde
Grilled Local Vegetables
Red Potato and Dill Salad
Menu for June Wedding
Sit – Down
Hors d’Oeuvres
Betty Davis Eyes (grapes wrapped in herbed goat cheese, rolled in ground pistachios)
Garlic Citrus Shrimp
Grilled Shrimp on skewers with Lemon Butter
Smoked Salmon on melba with Caper Mascarpone cream and Shallots
Chicken Satay with Peanut Sauce (kid friendly)
Fruit Kabobs – for kids
Open Faced Reuben
Dinners
Cucumber Avocado Soup Shooter with side salad
Grilled beef tenderloin with herb butter
Garlic mashed potatoes
Grilled asparagus
Dinner rolls with butter
Vegetarian /Pescaterian option
Grilled Salmon with an herb butter
Menu for Outdoor Wedding
Family Style
Appetizers
Betty Davis Eyes (grapes wrapped in herbed goat
cheese, rolled in ground pistachios)
Beef Tenderloin Cups (phyllo cups filled with horseradish cream, topped with a slice of beef tenderloin and finished with chive)
Crudités’ of fresh farm vegetables with a Green Goddess Dressing
Dinner
Grilled Chicken, sliced and served with a pesto and a salsa verde
Pasta Salad with arugula, tomato and mozzarella with basil and prosciutto
Grilled Asparagus
Assortment of Seasonal Grilled Vegetables for vegetarians