Fall Wedding for 250 with Stations
Asian / Seafood Station
Pork Pot Stickers
Lean ground pork seasoned with scallions, roasted garlic & fresh ginger, wrapped in a thin, crisp wonton wrapper; served warm with a hoisin wine dipping sauce
Udon Noodle Salad
Sliced green onions & shredded carrots are tossed with udon noodles (Japanese whole wheat noodles); lightly dressed with seasoned sesame oil & punctuated with red pepper flakes
Vegetable Pot Stickers
A crisp mixture of shredded cabbage, shredded carrots, green onion & minced celery bundled in a crackle-crisp wonton wrapper; served warm with a hoisin wine dipping sauce
| Sushi
An assortment of traditionally prepared sushi will be especially prepared the day of the reception.
Nama Sake (salmon), Saba (mackerel), Maki Rolls
(wakame seaweed sheets surrounding vinegared white rice & other ingredients of choice)
*A beautiful variety of maki rolls will also beprepared fresh the day of the reception*
The assortment will include:
California Rolls (crab, cucumber & avocado)
Tekka Rolls (spicy tuna)
Philadelphia Rolls (smoked salmon, cream cheese & avocado)
Hamachi (yellow tail tuna)
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Pasta Station
Artichoke Alfredo Tortellini
Smooth alfredo sauce made with plenty of parmesan & cream is combined with chunks of artichoke heart & served over tri-color cheese tortellini
*Fresh grated parmesan will be at the station for guests to add according to their taste*
Warm Garlic Bread
Our garlic bread is spread with garlic butter topped with a dash of Italian herbs
| Bruschetta with Crostini
Diced fresh tomatoes with onion, garlic & fresh basil marinated in a balsamic olive oil vinaigrette. Guests will spoon bruschetta onto slices of lightly toasted baquette (crostini)
Fresh Mozzarella Stacks
A slice of fresh mozzarella cheese stacked with a slice of tomato & topped with basil chiffonade. Stacks will be drizzled with extra virgin olive oil & a touch of balsamic vinegar
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Hors d’oeuvres
Our courteous waitstaff will pass hors d’oeuvres on silver trays to guests prior to the dinner hour.
Petite New Orleans Crab Cakes
Bite-sized lump crab cakes topped with a dab of a deliciously different country dijon mustard remoulade.
Roasted Corn & Sweet Red Pepper Compote
A melange of roasted golden corn & sweet red peppers, minced red onion & garlic marinated in red wine vinegar with a touch of olive oil. A hint of cumin & fresh cracked black pepper are added for a Southwest flair. A deliciously interesting taste of Fall, each bite is served on individual silver spoon, topped with horseradish foam
| Potato Crisps with Caviar
Thinly sliced Yukon Gold Potatoes flash fried into golden chips & topped with crème fraiche & Iranian Osetra caviar
Funky Art Café Boursin-style Goat Cheese Spread on Crostini
A goat cheese blend made with fresh herbs, garlic & a dash of fresh cracked black pepper is spread on a fresh baked baguette slice (crostini) & topped with a slice of sun-ripened strawberry
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Dinner Station
Beef Tenderloin with a Truffle Cabernet Portabello Mushroom Reduction
Sliced dry-aged choice beef tenderloin served at room temperature; topped with a warm truffle cabernet portabello mushroom reduction
Gratin Dauphinoise
A traditional, deliciously rich potato dish. Thinly sliced Yukon Gold potatoes are layered with heavy cream & gruyere cheese & baked until golden brown.
| Grilled Fresh Seasonal Vegetables
Zucchini, red onion, mushrooms, red & yellow bell peppers & asparagus will be grilled until just tender & finished with a balsamic vinaigrette
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*a basket of assorted fresh tender-baked wheat & white rolls & butter will be served at each dinner table*