WEDDING ENTRÉE MENU

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

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.