PREMIUM WEDDING ENTRÉE OPTIONS
Beef, Pork, Lamb & Veal
Filet Mignon
Grilled and served with wild mushroom risotto, sautéed asparagus tips, and red wine reduction bordelaise.
Oven Roasted NY Sirloin
Sliced and served with basil infused mashed potatoes, sautéed vegetable medley, and topped with a green peppercorn brandy cream sauce.
Beef Wellington
Pan seared tenderloin wrapped in puff pastry and a mushroom duxelle served with asparagus tips and a shallot demi glace.
Roasted Loin of Pork
Well seasoned and cooked perfectly, served with candied glaced yams and sautéed green beans with a Jack Daniels bourbon glace.
Rack of Lamb Provencal
Accompanied by herb roasted new potatoes, oven caramelized eggplant ratatouille and roasted garlic au jus.
Thyme Crusted Rack of Lamb
Accompanied by blended white and wild rice pilaf, steamed broccoli polonaise, mint au jus.
Twin Veal Chops
Pan seared with red, white, and gold, potatoes, tangy glazed carrots, glace de viande.
Osso Buco
Braised veal shanks with red wine, mirepoix, and tomatoes, served with steamed rice.
Poultry
Basil Chicken
Sauteed boneless breast of chicken with garlic, roma tomatoes, and basil in a white wine butter sauce, tossed with penne pasta and topped with grated parmesan cheese
Chicken Saltimbocca
Sautéed paillards of chicken with Italian ham, smoked mozzarella, served over spinach risotto, with a white wine sauce.
Herb Crusted Statler Breast of Chicken
Roasted served with morel mushrooms, buttered baby carrots and potato gratin, tarragon pan drippings.
Apple Cranberry Stuffed Breast of Chicken
Stuffed with granny smith apples, sliced and dried cranberries, served with carrots, red and yellow peppers, zucchini and squash, sherry wine sauce.
Lobster and Cracker Stuffed Breast of Chicken
Lobster tails, onion, celery, cracker crumbs, served with flame roast red peppers and onions, red skin potatoes, and a sweet vermouth cream sauce.
Cornish Game Hen
Stuffed with wild rice, served with a roasted vegetable medley, and sauce chasseur.
Pasta
Spinach and Cheese Tortellini
Tossed with pesto cream sauce and topped with grated parmesan cheese and oven roasted tomatoes.
Gemelli Pasta
Tossed with artichokes, caramelized onions, and fresh plum tomatoes, calamata olives in a garlic herb and olive oil sauce.
Lobster Ravioli
Sautéed in shallot cream sauce, garnished with chives and roasted red peppers.
Seafood
Native Salmon
Grilled and served with a lemon dill sauce, spring vegetable medley, and spinach orzo pilaf.
Grilled Swordfish
Topped with maple dijon glace, served with a festive vegetable, and horseradish whipped potatoes.
Pan Seared Tuna
Topped tamarind ginger glace, served with jasmine rice, carrots and tri-colored peppers.
Baked Stuffed Shrimp
Stuffed with lump meat crab stuffing, wild mushroom and tomato risotto, garlic and lemon beurre blanc.