A Wonderful Wedding
Hors D’ouevres
BACON DUSTED SEA SCALLOP
With Red Pepper Jelly
CLASSIC SLIDER
Gound Beef, Pork Chorizo and Oven Dried Tomatoes
Topped with a blend of Cheddar and Jack Cheeses
With a creamy Smoked Bacon Sauce
BAKED BRIE IN PHYLLO
With Mango Chutney
NORI CRUSTED SPICY TUNA TATAKI
With Daikon Radish Salad
CREAMY MANGO CHICKEN
Served in an Asian Spoon
GARLICY SHRIMP SKEWER
With Coconut and Pineapple Aioli
VEGETABLE FRESH ROLLS
With Cucumber Dipping Sauce
SOUP
New England Clam Chowder
SALAD
Field Greens & Heirloom Tomatoes with Herbs, Candied Hazelnuts
Port Soaked Currants and Sherry Digon Vinaigrette
ENTRÉE SELECTION
USDA CHOICE FILET MIGNON
With a selection of sauces:
Brandy Peppercorn, Bordelaise Sauce, Caramelized Onion Steak Sauce
Garlic Smashed Potatoes, Baby Vegetables
ROASTED STRIPED BASS WITH BRAISED LEEKS
Citrus Beurre Blanc
New Potatoes, Spring Onions and Asparagus
VEGETARIAN TRIO:
Open Faced Ravioli with Saffron Pasta, Spinach, Roasted Red Peppers & Ricotta;
Spring Pea Saute with Mint Butter;
Savory Phyllo Torte with Humbolt Fog Goat Cheese, Melted Leeks and Walnuts
Dessert
BROWNIE SUNDAE BAR
Contact Francis at 203.395.0421 or fill out the form below for the best venue caterers: