WEDDING MENU (Sample 1)

Passed Hors D'oeuvres

• Maryland Crab Cakes with a Paprika Aioli
• Scallops wrapped in Bacon
• Portabella Mushroom Crostini with a Balsamic Shallot Relish
• Peach, Pear, and Brie Beggar’s Purses
• Figs wrapped in Prosciutto with a Minted Mascarpone Pumpernickel Crisp
• Vietnamese Summer Rolls with a Sweet Chili Dipping Sauce

First Course
Chilled Lobster Claw: Fresh Avocado Tower, Citrus Supremes, Sambal, Chili Oil

Entrée

• Grilled Filet Mignon: Parmesan Potato Pave, Baby Vegetable Sugo, Cabernet Demi-glace
• Tuscany Stuffed Chicken Breast: Basil Pesto Mashed Potato, Baby Vegetable Sugo, Romesco Sauce
• Chilean Sea Bass: Panzanella salad, Chili Oil, Lemon Buerre Blanc

Dessert
Strawberry Rhubarb Tartlet: French Vanilla Ice Cream, Mint, Wedding Cake

WEDDING MENU (Sample 2)

Passed Hors D’oeuvres

• Mini Griddled Lobster and Chive Salad Sandwiches
• Sliced Herb-Roasted Tenderloin on Polenta Rounds with Pesto
• Smoked Salmon on Peppered Brioche with Citrus Crème Fraiche
• Kaffir Lime Chicken in Crisp Wonton Cups
• Brie, Pear and Almond Phyllo Purses
• Balsamic Marinated Portobello Mushrooms on Truffled Crostini

Stationary Hors D’oeuvres

• Cascading Crudité
• Sesame-Sage and Orange-Basil Dips
• A Selection of Cheeses from New England, Fresh Grapes and Dried Fruit
  Crusty Baguette and Assorted Crackers

First Course
Mixed Baby Lettuces with Grilled Peaches, Pickled Onions and Aged Goat Cheese Champagne Vinaigrette
Baker’s Basket of Rolls and Flatbreads Sweet Butter

Entrée

• Pancetta wrapped Sea Bass: Lemon Chive Risotto and Haricot Vert, Basil Pesto Buerre Blanc
• Pan Seared Sirloin of Beef: Yukon Gold Potato Pave and Baby Vegetables, Herb Lemon Butter
• Grilled Vegetable Manicotti over Panzanella Vegetables, Warm Red Wine Vinaigrette

Dessert
Warm Molten Chocolate Lava Cake: French Vanilla Bean Ice Cream, Freshly Whipped Cream and Mint Leaf

Freshly Roasted Coffee, Decaffeinated and Assorted Teas

HORS D’OEUVRES
CLASSIC FRENCH DINNER
WINE PAIRING
DELIVERY SERVICE: BASIC WEEKLY