Need help w/CH menu--LONG
Below is my CH options.
I have an idea. I was thinking of doing away with the passed hors d'oeurves and the chafing dishes and just doing the cocktail stations; maybe see if they'll give me 2 or 3 more.
My reasoning is generally, at weddings, I rarely get the passed hors d'oeurves anyway and 2 chafing dishes seems skimpy. I feel like a couple of cocktail stations might seem more abundant?
Thoughts?
**************************************************
Your Cocktail Hour
HOT & COLD PASSED HORS DOEUVRES
(Your choice of 8)
Hot Passed Hors doeuvres
Mini Maryland Crab Cakes
Spanikopita
pastry puff filled with spinach & feta cheese
Clams Casino
Mini Vegetable Risotto Cakes
medley of sauted vegetables combined w/ imported risotto
Chicken Quesadillas
smoked chicken & Jack Cheese
Teriyaki Beef Sate
Sesame Crusted Chicken Sate
Scallop wrapped in Apple wood bacon
Maytag bleu cheese potato cake red pepper coulis
Vegetable pot stickers
Mini hot dogs in puff pastries
Medallions of Beef on garlic bread
Teriyaki Chicken Sate
Served with Mango Chutney
Smoked Salmon Potato Cakes
Creme Fraiche & Fresh dill
Cold Passed Hors doeuvres
Fresh Fruit skewers in yogurt sauce
Roasted Duck and Mango tartlet
Smoked Salmon Pin Wheel
Herb Goat cheese stuffed Artichoke
Melon & Prosciutto
Bruschetta
diced vine ripened tomatoes & fresh basil
GOURMET CHEESE BOARD
Fine Selections of International Cheeses
A variety of Cheese from around the world including
Vermont Cheddar, Jalapeno Jack, Jarlsberg, Smoked Gouda & Gorgonzola
Served with an assortment of crackers beautifully displayed on decorated buffet tables
WARM BAKED BRIE
Whole Brie baked in a light pastry shell accompanied by fresh berries, seedless red & green grapes
TASTE OF TUSCANY
COLD ANTIPASTO
Italys finest selection of Genoa Salami, Pepperoni, Soppresatta, Piccoline & Kalamata Olives
Imported Provolone, Mozzarella, enhanced with Marinated Mushrooms, Artichoke Hearts & Cherry Peppers
An Assorted Artisan Bread Display
TUSCAN STYLE GRILLED VEGETABLES
Grilled Sweet onions, yellow squash, baby zucchini, eggplant, mushroom caps,
Red & yellow peppers,
FRUIT DISPLAYS
Cascade of Freshly Ripened (Seasonal) Fruits & Berries
Array of freshly sliced Seasonal melons, berries, grapes, & golden pineapple
VEGETABLE CRUDITES
Served with an assortment of dipping sauces
COCKTAIL STATIONS FROM AROUND THE WORLD
Select 2 Stations
ITALY
Select Two
Tri Color Tortellini Ala Pesto
Spinach tomato & egg tortellini filled with cheese & sauted with fresh pesto and a touch of fresh cream
ORRECHIETTE WITH BROCCOLI RABE
Sauteed Broccoli Rabe, Sundried tomatoes & Italian Sausage in a roasted garlic fresh basil sauce
PENNE A LA VODKA
Sauteed Shallots, plum tomatoes, fresh basil & vodka finished with cream
PENNE PRIMAVERA
Julienne cut of fresh zucchini, yellow squash, broccoli florets, red & yellow peppers, tossed with roasted garlic, fresh basil in a plum tomato sauce
FARFALLE GAMBERI
Shrimp, artichoke hearts, petite peas with pesto, tomatoes & cream
PENNE BOLOGNESE
A light veal, pork and beef meat sauce, plum tomatoes, basil, onions & a touch of cream
~
THE AMERICAN
Expertly Carved and Served with Traditional Garnishes
Select Two
SLICED MARINATED FLANK STEAK
ROASTED TURKEY BREAST
Served with Fresh Cranberry Compote
BRISKET OF CORNED BEEF
Brown sugar mustard glaze
PORK LOIN
~
CHINA
Oriental Stir Fry
Beef & Vegetable Stir Fry tossed in woks
Chicken & Cashews with Garlic Ginger Sauce
Accompanied with Vegetable Fried Rice
~
THAILAND
PAD THAI BAR
Thai Noodles tossed with choice of Shrimp, Chicken or Beef, Thai Vegetables, chopped peanuts and Thai Spices
OR
SEAFOOD HOT POT
Clams, mussels, shrimp, scallops, Thai vegetables and red curry broth with Jasmine Rice
~
*JAPAN
Sushi Bar
$12.00 per person
Prepared to order by our Authentic Sushi Chefs
A superb Selection of Japanese Raw Fish Specialties of Fresh Sushi and Sashimi
Presented with wasabi, pickled ginger, and chop sticks
An assortment of Sushi Platters
$6.00 per person
~
FRANCE
Braised Duck Cassoulet
Traditional French Preparation of white beans, sausage, lamb in savory pastry puffs
Or
Puree de Pommes de Terre Bar
Mashed Potato bar
Garlic and herb mashed Potatoes, Candied Sweet Potatoes Mashed
Assorted Toppings & Gravy
~
*NORTH SHORE RAW BAR
$15.00 Per Person
Deluxe Clams & Oysters on the shell, Shrimp Cocktail, Chilled Lobster, Marinated Seafood Salad
Chilled Shrimp Cocktail Display
$10.00 per person
Shrimp Platters
Served Butler Style
$5.00 per person
~
RAW BAR
$10.00 Per Person
Clams & Oysters on the shell
~
GREECE
Mediterranean Brochette Station
Served on wooden skewers
Brochettes of Shrimp
Marinated Beef
Seasoned Chicken
Assortment of Greek Delicacies including
Sliced Feta Cheese, Kalamata Olives, Assorted Greek Salads, Haloumi,
Stuffed Grape Leaves & Taramosalata
Accompanied by an assortment of pita bread & Hummus
~
SPAIN
Paella Station
Saffron Flavored Rice Delicately Simmered with Mussels, Clams, Shrimp, Chicken, & Chorizo Sausage
Served in a Traditional Cast Iron Skillet
~
*TAPAS BAR
$12.00 per person
Ceviche of Lobster and Mango, Four Citrus Tuna & Cilantro Lime Shrimp
Potatoes with Chorizo, Vegetable Fritters and Assorted Spanish Olives
~
SWITZERLAND
Fondue Station
Melted Imported Swiss Cheese with White Wine & Seasoning
Imported Farmstead Cheese, Spinach & Artichoke
Served with Fresh Baked Bread Cubes for Dipping
~
USA
Mini Sliders, Paninis & Rolls
New England Style Lobster Roll
American All Beef Burgers & Hot Dogs with Assorted Toppings
Bar B Que Pulled Pork
Grilled Vegetable Panini
HOT CHAFING SELECTIONS
SELECT 2
STUFFED MUSHROOMS
Silver dollar mushrooms stuffed with cheese, spinach, artichokes, fresh herbs & bread crumbs baked with lemon, butter & white wine
BAKED CLAMS
Fresh Long Island top neck cherrystone clams, steamed lightly and chopped with fresh vegetables & savory herbs
SWEDISH MEATBALLS
Freshly ground sirloin served in our stroganoff style gravy with sour cream & fresh dill
ROASTED LOIN OF PORK
Tender pork sliced over grilled apples & braised cabbage
CHICKEN & SHRIMP JAMBALAYA
Jumbo gulf shrimp, chicken & chorizo sausage sauted with onions, green & red peppers served over Cajun rice
FRIED CALAMARI
Tender Calamari lightly poached then deep fried until golden brown, served with a spicy fra diavlo sauce
MUSSELS BIANCO
Sweet mussels steamed in a broth of white wine, garlic and fresh Italian parsley, finished in garlic butter
STEAK PIZZAIOLO
Thinly sliced sirloin pan seared with mushrooms and sweet onions
CHICKEN ALA MILANESE
Lightly breaded chicken cutlets browned to perfection, topped with a plum tomato & fresh basil salsa
EGGPLANT ROLLATINE
Lightly fried eggplant stuffed & rolled with ricotta, impastata & romano cheese, finished with marinara sauce
ITALIAN SAUSAGE & PEPPERS
Sweet Italian sausage pan seared with sweet peppers, Spanish onions with a tomato
CHICKEN SCARPARIELLO
Tender chicken sauted with onions, sweet peppers, new potatoes & Italian sausage, finished in a balsamic vinegar chicken broth
RATATOUILLE
Sauteed fresh zucchini, assorted mushrooms, thinly sliced eggplant, green peppers & plum tomatoes
PAN FRIED POTATO PIEROGI
Tender fried potato dumplings served with a chive crme fraiche
LEMON CHICKEN WITH ARTICHOKES
White wine, lemon capers and diced tomatoes
I have an idea. I was thinking of doing away with the passed hors d'oeurves and the chafing dishes and just doing the cocktail stations; maybe see if they'll give me 2 or 3 more.
My reasoning is generally, at weddings, I rarely get the passed hors d'oeurves anyway and 2 chafing dishes seems skimpy. I feel like a couple of cocktail stations might seem more abundant?
Thoughts?
**************************************************
Your Cocktail Hour
HOT & COLD PASSED HORS DOEUVRES
(Your choice of 8)
Hot Passed Hors doeuvres
Mini Maryland Crab Cakes
Spanikopita
pastry puff filled with spinach & feta cheese
Clams Casino
Mini Vegetable Risotto Cakes
medley of sauted vegetables combined w/ imported risotto
Chicken Quesadillas
smoked chicken & Jack Cheese
Teriyaki Beef Sate
Sesame Crusted Chicken Sate
Scallop wrapped in Apple wood bacon
Maytag bleu cheese potato cake red pepper coulis
Vegetable pot stickers
Mini hot dogs in puff pastries
Medallions of Beef on garlic bread
Teriyaki Chicken Sate
Served with Mango Chutney
Smoked Salmon Potato Cakes
Creme Fraiche & Fresh dill
Cold Passed Hors doeuvres
Fresh Fruit skewers in yogurt sauce
Roasted Duck and Mango tartlet
Smoked Salmon Pin Wheel
Herb Goat cheese stuffed Artichoke
Melon & Prosciutto
Bruschetta
diced vine ripened tomatoes & fresh basil
GOURMET CHEESE BOARD
Fine Selections of International Cheeses
A variety of Cheese from around the world including
Vermont Cheddar, Jalapeno Jack, Jarlsberg, Smoked Gouda & Gorgonzola
Served with an assortment of crackers beautifully displayed on decorated buffet tables
WARM BAKED BRIE
Whole Brie baked in a light pastry shell accompanied by fresh berries, seedless red & green grapes
TASTE OF TUSCANY
COLD ANTIPASTO
Italys finest selection of Genoa Salami, Pepperoni, Soppresatta, Piccoline & Kalamata Olives
Imported Provolone, Mozzarella, enhanced with Marinated Mushrooms, Artichoke Hearts & Cherry Peppers
An Assorted Artisan Bread Display
TUSCAN STYLE GRILLED VEGETABLES
Grilled Sweet onions, yellow squash, baby zucchini, eggplant, mushroom caps,
Red & yellow peppers,
FRUIT DISPLAYS
Cascade of Freshly Ripened (Seasonal) Fruits & Berries
Array of freshly sliced Seasonal melons, berries, grapes, & golden pineapple
VEGETABLE CRUDITES
Served with an assortment of dipping sauces
COCKTAIL STATIONS FROM AROUND THE WORLD
Select 2 Stations
ITALY
Select Two
Tri Color Tortellini Ala Pesto
Spinach tomato & egg tortellini filled with cheese & sauted with fresh pesto and a touch of fresh cream
ORRECHIETTE WITH BROCCOLI RABE
Sauteed Broccoli Rabe, Sundried tomatoes & Italian Sausage in a roasted garlic fresh basil sauce
PENNE A LA VODKA
Sauteed Shallots, plum tomatoes, fresh basil & vodka finished with cream
PENNE PRIMAVERA
Julienne cut of fresh zucchini, yellow squash, broccoli florets, red & yellow peppers, tossed with roasted garlic, fresh basil in a plum tomato sauce
FARFALLE GAMBERI
Shrimp, artichoke hearts, petite peas with pesto, tomatoes & cream
PENNE BOLOGNESE
A light veal, pork and beef meat sauce, plum tomatoes, basil, onions & a touch of cream
~
THE AMERICAN
Expertly Carved and Served with Traditional Garnishes
Select Two
SLICED MARINATED FLANK STEAK
ROASTED TURKEY BREAST
Served with Fresh Cranberry Compote
BRISKET OF CORNED BEEF
Brown sugar mustard glaze
PORK LOIN
~
CHINA
Oriental Stir Fry
Beef & Vegetable Stir Fry tossed in woks
Chicken & Cashews with Garlic Ginger Sauce
Accompanied with Vegetable Fried Rice
~
THAILAND
PAD THAI BAR
Thai Noodles tossed with choice of Shrimp, Chicken or Beef, Thai Vegetables, chopped peanuts and Thai Spices
OR
SEAFOOD HOT POT
Clams, mussels, shrimp, scallops, Thai vegetables and red curry broth with Jasmine Rice
~
*JAPAN
Sushi Bar
$12.00 per person
Prepared to order by our Authentic Sushi Chefs
A superb Selection of Japanese Raw Fish Specialties of Fresh Sushi and Sashimi
Presented with wasabi, pickled ginger, and chop sticks
An assortment of Sushi Platters
$6.00 per person
~
FRANCE
Braised Duck Cassoulet
Traditional French Preparation of white beans, sausage, lamb in savory pastry puffs
Or
Puree de Pommes de Terre Bar
Mashed Potato bar
Garlic and herb mashed Potatoes, Candied Sweet Potatoes Mashed
Assorted Toppings & Gravy
~
*NORTH SHORE RAW BAR
$15.00 Per Person
Deluxe Clams & Oysters on the shell, Shrimp Cocktail, Chilled Lobster, Marinated Seafood Salad
Chilled Shrimp Cocktail Display
$10.00 per person
Shrimp Platters
Served Butler Style
$5.00 per person
~
RAW BAR
$10.00 Per Person
Clams & Oysters on the shell
~
GREECE
Mediterranean Brochette Station
Served on wooden skewers
Brochettes of Shrimp
Marinated Beef
Seasoned Chicken
Assortment of Greek Delicacies including
Sliced Feta Cheese, Kalamata Olives, Assorted Greek Salads, Haloumi,
Stuffed Grape Leaves & Taramosalata
Accompanied by an assortment of pita bread & Hummus
~
SPAIN
Paella Station
Saffron Flavored Rice Delicately Simmered with Mussels, Clams, Shrimp, Chicken, & Chorizo Sausage
Served in a Traditional Cast Iron Skillet
~
*TAPAS BAR
$12.00 per person
Ceviche of Lobster and Mango, Four Citrus Tuna & Cilantro Lime Shrimp
Potatoes with Chorizo, Vegetable Fritters and Assorted Spanish Olives
~
SWITZERLAND
Fondue Station
Melted Imported Swiss Cheese with White Wine & Seasoning
Imported Farmstead Cheese, Spinach & Artichoke
Served with Fresh Baked Bread Cubes for Dipping
~
USA
Mini Sliders, Paninis & Rolls
New England Style Lobster Roll
American All Beef Burgers & Hot Dogs with Assorted Toppings
Bar B Que Pulled Pork
Grilled Vegetable Panini
HOT CHAFING SELECTIONS
SELECT 2
STUFFED MUSHROOMS
Silver dollar mushrooms stuffed with cheese, spinach, artichokes, fresh herbs & bread crumbs baked with lemon, butter & white wine
BAKED CLAMS
Fresh Long Island top neck cherrystone clams, steamed lightly and chopped with fresh vegetables & savory herbs
SWEDISH MEATBALLS
Freshly ground sirloin served in our stroganoff style gravy with sour cream & fresh dill
ROASTED LOIN OF PORK
Tender pork sliced over grilled apples & braised cabbage
CHICKEN & SHRIMP JAMBALAYA
Jumbo gulf shrimp, chicken & chorizo sausage sauted with onions, green & red peppers served over Cajun rice
FRIED CALAMARI
Tender Calamari lightly poached then deep fried until golden brown, served with a spicy fra diavlo sauce
MUSSELS BIANCO
Sweet mussels steamed in a broth of white wine, garlic and fresh Italian parsley, finished in garlic butter
STEAK PIZZAIOLO
Thinly sliced sirloin pan seared with mushrooms and sweet onions
CHICKEN ALA MILANESE
Lightly breaded chicken cutlets browned to perfection, topped with a plum tomato & fresh basil salsa
EGGPLANT ROLLATINE
Lightly fried eggplant stuffed & rolled with ricotta, impastata & romano cheese, finished with marinara sauce
ITALIAN SAUSAGE & PEPPERS
Sweet Italian sausage pan seared with sweet peppers, Spanish onions with a tomato
CHICKEN SCARPARIELLO
Tender chicken sauted with onions, sweet peppers, new potatoes & Italian sausage, finished in a balsamic vinegar chicken broth
RATATOUILLE
Sauteed fresh zucchini, assorted mushrooms, thinly sliced eggplant, green peppers & plum tomatoes
PAN FRIED POTATO PIEROGI
Tender fried potato dumplings served with a chive crme fraiche
LEMON CHICKEN WITH ARTICHOKES
White wine, lemon capers and diced tomatoes
