********OUR MENU********
OK so here is our almost definite menu.....get ready ladies u WILL be hungry when u finish reading this!!
Keep in mind: I grew up in this catering call, and my father is trying to put on a show for our guests. If my father didnt own the place, i WOULDNT be able to do all of this and i am aware of that!!! Also know its for between 300 - 350 people (not a small wedding).
ok now read![]()
Cocktail Hour (anda half):
Passed Hors D'oeurves: 12 HOT:
Coconut Shrimp with Pineapple Jam, Sesame Chicken wih THai Peanut and teriyaki Sauces, Beef Negamaki with Triyaki Glaze and Sesame Seeds, Miniature Beef Wellington with Horseradish Sour Cream , Wild Mushroom Triangles, Shitake and Goat Cheese on Crostini, Scallion Crusted Tuna, Sweet Potato Pancake with Creme Fraiche and Caviar, Scallops wrapped in Prosciutto, Spanikoita, Mini Franks in Blankets (and maybe baby lamb chops?)
3 COLD:
Pan Seared Scallops served with Papaya Salad, Fresh Mozzarella Brushetta In a Mini Phyllo Basket, Seared Tuna and Pickled Ginger on a Waffle Chip
Stations:
1. COLD DISPLAY:(center display in cocktail hour around an 8 foot self standing centerpiece) basket s filled with fresh veggies, Fruit and Veggie Salads, hummus tahini, pita chips, Imported and Domestic Cheese Board,potato Salds, Grilled Veggies, Fruit Display, Sliced Imported Meats, Parmesean Reggiano Wheel,Provolone and Panzanella Salad, Chilled Antipasto Salds, Cold Antipasto Made to Order
2. PIZZA BAGEL STATION (since he is italian and I am Jewish): Deli meats with Corned Beef, Pastrami, Marinated Flank or Skirt Steak, Knishes, Kaiser Rolls, Antipasto, Proscuitto, Suppressatta, and Pizza Bagels of all different kinds.
3. LOBSTER/RAW BAR: Sauteed Lobster, Oysters, Clams and Shrimp (with an ice carving)
4. SUSHI/SASHIMI: Rolled and made to order.
5. HOT SEAFOOD STATION: Fried Calamari, Baked Clams Oreganata, Seafood Fra Diavolo.
6.CARVING: Rack of Lamb and marinated Mutton kebobs.
7. SLIDER STATION: Curly Fries, Tater Tots, French Fries, Chips, Frizzled Onions, Hamburger SLiders, Tuna Sliders, Veal Parmesean or Chicken Parmesean Sliders (any one have any advice on that choice?)
8. RISOTTO STATION: Wild Mushroom Risotto and Seafood Risotto made to order.
9. ASIAN STATION: Duck rolled in Moo-Shu pancakes, Turkey Dumplings, Shrimp Shumai, and Vegetarian Potstickers, Hot and Cold Sake.
10. MARTINI/ CAVIAR STATION: 10-12 different types of Martinis, a nytrogen bar to freeze the alcohol in the drinks, 3 types of caviar, frozen vodka, with carving of Gravlox and Salmon. Monogrammed Ice Carving.
OK! So thats cocktail hour! (yes i told u my father is over the top)
BALLROOM
so now, FIRST COURSE: Pirogies? (dad wants us to have that- pasta and cheese and potatoes perfect for talian and Jews.) or Lobster Raviolis (very overdone). or None (which i wouldnt mind, too much food as is!!!)
DUET COURSE: warm lump crab cake with grilled corn over hybrid lettuce and spicy tomato remoulade.
BREAD: somethig diff, either Pop-overs or Loaf of Samolina on each table.
DINNER: a trio plate for each person. including: Petit Filet Mignon, Shrimp Fanchise, and a Small Hen.
DESSERT: before going outside: maybe a Tipsy Trifle?
AFTER HOURS/DESSERT CAFE: Cobbler Station, Cheesecake Station, Cake and Flambe Station, Chocolate Fondue Station, Ice Cream Shoppe, Waffle Station, Crepe Station, Homemade Cookie Station, Platters of fruits, berries, pretzels,nuts, pastries, petit fors, cheeses, wine tasting, full cordial bar, CIgars dipped in Brandy and lit for guests. With a DJ (we have a band inside) OOOO and our wedding cake!!!
TO GO CART: (end of party as everyone leaves). Sunday New York Times with Bagels Cream Cheese and Coffee,Warm Pretzels, White Castle Assortmnt with french fries and onion rings, italian ices gelato and sorbets.
Im stuffed just thinking about this!
Keep in mind: I grew up in this catering call, and my father is trying to put on a show for our guests. If my father didnt own the place, i WOULDNT be able to do all of this and i am aware of that!!! Also know its for between 300 - 350 people (not a small wedding).
ok now read
Cocktail Hour (anda half):
Passed Hors D'oeurves: 12 HOT:
Coconut Shrimp with Pineapple Jam, Sesame Chicken wih THai Peanut and teriyaki Sauces, Beef Negamaki with Triyaki Glaze and Sesame Seeds, Miniature Beef Wellington with Horseradish Sour Cream , Wild Mushroom Triangles, Shitake and Goat Cheese on Crostini, Scallion Crusted Tuna, Sweet Potato Pancake with Creme Fraiche and Caviar, Scallops wrapped in Prosciutto, Spanikoita, Mini Franks in Blankets (and maybe baby lamb chops?)
3 COLD:
Pan Seared Scallops served with Papaya Salad, Fresh Mozzarella Brushetta In a Mini Phyllo Basket, Seared Tuna and Pickled Ginger on a Waffle Chip
Stations:
1. COLD DISPLAY:(center display in cocktail hour around an 8 foot self standing centerpiece) basket s filled with fresh veggies, Fruit and Veggie Salads, hummus tahini, pita chips, Imported and Domestic Cheese Board,potato Salds, Grilled Veggies, Fruit Display, Sliced Imported Meats, Parmesean Reggiano Wheel,Provolone and Panzanella Salad, Chilled Antipasto Salds, Cold Antipasto Made to Order
2. PIZZA BAGEL STATION (since he is italian and I am Jewish): Deli meats with Corned Beef, Pastrami, Marinated Flank or Skirt Steak, Knishes, Kaiser Rolls, Antipasto, Proscuitto, Suppressatta, and Pizza Bagels of all different kinds.
3. LOBSTER/RAW BAR: Sauteed Lobster, Oysters, Clams and Shrimp (with an ice carving)
4. SUSHI/SASHIMI: Rolled and made to order.
5. HOT SEAFOOD STATION: Fried Calamari, Baked Clams Oreganata, Seafood Fra Diavolo.
6.CARVING: Rack of Lamb and marinated Mutton kebobs.
7. SLIDER STATION: Curly Fries, Tater Tots, French Fries, Chips, Frizzled Onions, Hamburger SLiders, Tuna Sliders, Veal Parmesean or Chicken Parmesean Sliders (any one have any advice on that choice?)
8. RISOTTO STATION: Wild Mushroom Risotto and Seafood Risotto made to order.
9. ASIAN STATION: Duck rolled in Moo-Shu pancakes, Turkey Dumplings, Shrimp Shumai, and Vegetarian Potstickers, Hot and Cold Sake.
10. MARTINI/ CAVIAR STATION: 10-12 different types of Martinis, a nytrogen bar to freeze the alcohol in the drinks, 3 types of caviar, frozen vodka, with carving of Gravlox and Salmon. Monogrammed Ice Carving.
OK! So thats cocktail hour! (yes i told u my father is over the top)
BALLROOM
so now, FIRST COURSE: Pirogies? (dad wants us to have that- pasta and cheese and potatoes perfect for talian and Jews.) or Lobster Raviolis (very overdone). or None (which i wouldnt mind, too much food as is!!!)
DUET COURSE: warm lump crab cake with grilled corn over hybrid lettuce and spicy tomato remoulade.
BREAD: somethig diff, either Pop-overs or Loaf of Samolina on each table.
DINNER: a trio plate for each person. including: Petit Filet Mignon, Shrimp Fanchise, and a Small Hen.
DESSERT: before going outside: maybe a Tipsy Trifle?
AFTER HOURS/DESSERT CAFE: Cobbler Station, Cheesecake Station, Cake and Flambe Station, Chocolate Fondue Station, Ice Cream Shoppe, Waffle Station, Crepe Station, Homemade Cookie Station, Platters of fruits, berries, pretzels,nuts, pastries, petit fors, cheeses, wine tasting, full cordial bar, CIgars dipped in Brandy and lit for guests. With a DJ (we have a band inside) OOOO and our wedding cake!!!
TO GO CART: (end of party as everyone leaves). Sunday New York Times with Bagels Cream Cheese and Coffee,Warm Pretzels, White Castle Assortmnt with french fries and onion rings, italian ices gelato and sorbets.
Im stuffed just thinking about this!
