(Passed Butler-Style)
RECEPTION TABLE - International cheese platter with assorted crackers - Vegetable crudité with assorted dressings - Fresh fruit and berries COLD HORS D'OEURVES - Bruschetta with tomato and sweet basil - Vegetable sushi roll - Asparagus wrapped in prosciutto - Cold seared tuna on a wonton crisp HOT HORS D'OEURVES - Miniature crab cakes - Chicken and lemongrass dumplings - Coconut shrimp with apricot horseradish sauce - Roasted vegetable flat bread
(Buffet Stations)
PASTA STATION - Rigatoni bolognese - Farfalle pasta primavera with sun-dried tomatoes in garlic and olive oil SUMMER FUN STATION - Mini hot dogs - Hamburger sliders - Coleslaw - Baked Beans - French Fries - House-made potato chips
(During Cocktail Hour)
- Chicken quesadillas - Mediterranean hummus platter - Fried calamari with marinara sauce - Macaroni & cheese - Seafood bisque (soup)
(Food Stations)
CARVING STATION - Grilled pork tenderloin with pear chutney sauce - Roast NY sirloin with cognac peppercorn sauce HOT CHAFING DISHES - Horseradish-crusted salmon with tomato cucumber salsa - Long Island flounder stuffed with Maryland crabmeat and lobster sauce - Chicken milanese with mushrooms and tomatoes in a marsala sauce - Chef's selection of seasonal potato and vegetables COLD SALADS & PLATTERS - Tossed garden greens with balsamic vinaigrette (gorgonzola cheese on the side) - Frisée and apple sala with dried cherries, walnuts, apple cider, and honey vinaigrette (gorgonzola on the side) - Grilled vegetable platter with raspberry dressing (feta cheese on the side) - Haricot vert potato salad with bacon vinaigrette - Antipasto platter with capicola, salami, olives, and marinated vegetables (provolone on the side) - Fresh baked bread basket
Only the best for our guests :)
(Have a snack as you leave)
Warm soft pretzels will be accompanied with mini to-go containers of both mustard and cheese as you leave the venue after a night of wedding shenanigans!