Classic Service Evening Wedding & Reception Menu Selections

Choice of Three

Italian Bruschetta Served on Soft Artisan Bread
Sweet Spring Melon Wrapped with Prosciutto Ham and Finished with Firecracker Lime Marinade (Seasonal)
Bourbon Street Grilled Chicken Skewers with Honey Pineapple Glaze
Chicken n’ Waffles Drizzled with a Dollop of Mashed Potatoes, Drizzled with Maple Syrup Sprinkled with Powered Sugar
Spanish Crèpe Filled with Apricot Chicken, Cheddar Cheese Drizzled with a Prickly Pear Cactus Glaze
All-Beef Braised Meatball Lollipop with Seasonal Vegetables Coated with a Toasted Sesame Glaze
Shrimp Shooters Served with Western Cocktail Sauce, Lemon and Dill Garnish
Gourmet Stuffed Mushrooms Topped with Grated Parmesan
Off-Shore Shrimp Filled Tortilla Shells with Verde Salsa and Finished with a Squeeze of Lime
Shredded Beef Empanada with a Chipotle Pepper Drizzle
Caprese Kabob – Cherry Tomato, Mozzarella with Fresh Basil Topped with Extra Virgin Olive Oil, Balsamic Vinegar and Cracked Pepper
Crab Rangoon – Savory Seafood Salad Mixed with Softened Cream Cheese in a Wonton Cup
Spanakopita – Flaky Phyllo Dough Stuffed with Spinach, Onions, Cheese and Herbs

Hors D’oeuvre – Upgrades

Mini Beef Wellington Drizzled with Infused Chives in a Light Cream Reduction
Atlantic Scallops Wrapped in Bacon on “cure-dent”
Ahi Tuna Tartare – Fresh Raw Center-Cut Sushi Grade Tuna served on a Sliced English Cucumber

Choose One

Baby Spinach Tossed with Walnuts, Gorgonzola Cheese, Fresh Sliced Pears, Red Onions with Shallot Infused Balsamic Vinaigrette
Farmer’s Market Salad – Warm Sautéed Smoked Bacon, Roasted Corn, Goat Cheese, Croutons Served atop of a Spring Mix Medley with a Traditional Vinaigrette
Classic Caesar – Hearts of Romaine, Garlic Croutons, Grated Parmesan Cheese and Caesar Dressing
Baby Arugula Salad Tossed with Candied Pecan, Feta Cheese, Dried Cranberries with a Raspberry Vinaigrette
Traditional Italian – Romaine and Iceberg Lettuce, Black Olives, Freshly Sliced Tomatoes, Red Onion, Julienne Carrots, Pepperoncini and Roasted Garlic Croutons Served with a Italian Herb Dressing
Hearty Beet Salad – Red and Yellow Roasted Beets Tossed in Harvest Greens, Goat Cheese, and Pine Nuts with a Lemon Vinaigrette
Caprese – Sliced Tomatoes, Mozzarella, Garnished with Fresh Basil, Extra Virgin Olive Oil, and Balsamic Vinegar

Fresh Cracked Pepper available for All Salads when Hosting a Plated Dinner

Choice of One Bread & One Butter

Herb Focaccia Bread ~ Potato Rolls ~ Whole Wheat Rolls ~ Rosemary Rolls ~ Sourdough Rolls ~ French Bigga Rolls
Grand Marnier Compound Butter with Fresh Orange Zest
Sun-dried Tomato Pesto Butter
Traditional Whipped Salted Butter

Choice of Two

Signature Fluffy Asiago Mashed Potatoes Garnished with Fresh Chopped Chive
Roasted Redskin Potatoes with Fresh Rosemary and Sweet Butter
Italian Style Vegetable Medley with Carrots, Cauliflower, Broccoli, Zucchini, Summer Squash and Roasted Red Pepper in a Light Herb Butter Sauce
Creamy Au Gratin Potatoes
Roasted Garlic Broccoli and Cauliflower Florets
Petite Green Beans Sautéed in Butter with a Fresh Garlic and Parsley
Twice Baked Potato with Cheddar Cheese, Chopped Bacon, Chives, and a Side of Sour Cream
Honey Glazed Petite Carrots and Zucchini Complemented with Mediterranean Spices
Blend of Tuxedo Wild Rice Finished with a Hint of Butter
Sliced Sweet Potatoes Braised with Cinnamon Brown Sugar Sprinkled with Chopped Pecans
Pan Sautéed Asparagus Drizzled with Fresh Garlic and Herb de Provence (Seasonal Item available at additional $1 per person)

Choice of Two

Mediterranean Roasted Pork Tenderloin with Fig Chutney
Herb Roasted Chicken Breast Marinated in Extra Virgin Olive Oil with Seasonal Fresh Herbs, and Garlic Butter
Baked Basa with Bourbon Street Seasoning and Lemon Butter Sauce Topped with Pico de Gallo
Chicken Marsala – Chicken Breast Deglazed in a Fine Marsala Wine with Sautéed Exotic Mushrooms
Chicken Piccata – Chicken Breast Served in a White Wine Caper Sauce Topped with Marinated Artichoke Hearts and Roasted Red Bell Peppers
Pan-Seared Chicken Breast Marinated in a Sweet Cilantro Lime Sauce
Slow-Roasted Prime Rib with Au Jus and Creamy Horseradish (Additional $3/per person – Plus $100 Per Carving Station)
Grilled Pork Tenderloin with a Stone Ground Mustard White Wine Cream Sauce
Gnocchi with Chicken in a Creamy Pinot Grigio Roasted Garlic Sauce
Thyme and Garlic Seasoned Filet Mignon Dressed with a Truffle Balsamic Reduction (Additional $1/per person)
Baked Alaskan Salmon with Chef’s Special Blend of Seasoning Served over a Citrus Basil Cream