Picked Menu on Friday
Friday we went for our menu appointment, and all I have to say is that I hope we're able to eat all this food!!!
For CH, we're having:
Passed Hors D'ouevres:
Mozzarella en Corozza
Stuffed Mushroom Caps
Fried Calamari
Chicken Fajitas
Asiago and Zucchini Quiche
Stromboli
Baked Clams
Herbed Shrimp and Pancetta
Rice Balls
Stuffed Pastry with Mushrooms
Sushi Station with California Roll, Tuna Roll, Salmon Roll, Salmon Gravlax Tartlet
Antipasto Station with Fresh Mozzarella and Tomato, Grilled Vegatables (zucchini, eggplant, squash, red, yellow, and green peppers), tri-color pasta salad with fresh mozzarella and sundried tomatoes, assorted olives and pickled peppers, roasted red peppers, marinated mushrooms, tomato and cucumber salad, fresh mozzarella and prosciutto, bruschetta, sundried tomatoes, string beans garlic and oil, stuffed tomatoes, lemon fennel salad, artichoke hearts, minted fava beans. Onion Foccacia bread, crudite of zucchini, carrots, scallions, broccoli, radishes, celery, yellow squash, cauliflower, stringbeans. Fruit and berry spread of honeydew, cantaloupe, watermelon, grapes, and strawberries.
Italian Station with dried sausage, cured ham, prosciutto, sopressata, fresh mozzarella, prosciutto roulade, provolone, italian bread, sesame sticks, and fennel taralli.
Somellier Station with gorgonzola, asiago, ricotta salata, provolone, granna parmesan, red and green grapes, wine pairing.
Hot Chafing Dishes:
Chicken Francese
Chicken Marsala
Meatballs
Sausage and Peppers
Stuffed Salmon Florentine with Spinach and Feta
Fried Calamari
Mussels Marinara
Broccoli Rabe and Sausage
Spinach and Cheese Crespelle (like manacotti) in pink sauce
Moussaka
Pasta Station:
Tortellini al Pesto
Penne Putanesca
Carving Station:
Sirloin Steak au Poivre
Herb Crusted Leg of Lamb
And that ends CH!!!!
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Dinner:
Appetizer:
Eggplant Rollentini
Salad:
Seasonal Citrus (bibb, romaine, radicchio in orange and lemon infused EVOO, honey dijon mustard and tarragon champagne vinegar)
Pasta Course:
Penne Rigate al Filetto di Pomodoro (I lost the sorbet intermezzo battle![]()
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Entrees:
New York Lombari Steak (NY Strip with portobello mushrooms, other assorted mushrooms, red onion, and rosemary)
Chicken Valentino (stuffed with spinach, sundried tomato, asiago, topped with white wine, pimento, peppers, artichokes, and prosciutto)
Salmon
Jumbo Shrimp Oreganato
Baby Rack of Lamb
Pork Chop
Vegatable Grill
Chicken Fingers and French Fries
Dessert:
Mini Viennese Platters on each table
Cheesecake Martini Bar
Wedding Cake served with scoop of ice cream (Chocolate Devils Food with dark chocolate mousse and raspberry preserve filling, buttercream icing)
Soooo.....who wants to come help eat all this???![]()
For CH, we're having:
Passed Hors D'ouevres:
Mozzarella en Corozza
Stuffed Mushroom Caps
Fried Calamari
Chicken Fajitas
Asiago and Zucchini Quiche
Stromboli
Baked Clams
Herbed Shrimp and Pancetta
Rice Balls
Stuffed Pastry with Mushrooms
Sushi Station with California Roll, Tuna Roll, Salmon Roll, Salmon Gravlax Tartlet
Antipasto Station with Fresh Mozzarella and Tomato, Grilled Vegatables (zucchini, eggplant, squash, red, yellow, and green peppers), tri-color pasta salad with fresh mozzarella and sundried tomatoes, assorted olives and pickled peppers, roasted red peppers, marinated mushrooms, tomato and cucumber salad, fresh mozzarella and prosciutto, bruschetta, sundried tomatoes, string beans garlic and oil, stuffed tomatoes, lemon fennel salad, artichoke hearts, minted fava beans. Onion Foccacia bread, crudite of zucchini, carrots, scallions, broccoli, radishes, celery, yellow squash, cauliflower, stringbeans. Fruit and berry spread of honeydew, cantaloupe, watermelon, grapes, and strawberries.
Italian Station with dried sausage, cured ham, prosciutto, sopressata, fresh mozzarella, prosciutto roulade, provolone, italian bread, sesame sticks, and fennel taralli.
Somellier Station with gorgonzola, asiago, ricotta salata, provolone, granna parmesan, red and green grapes, wine pairing.
Hot Chafing Dishes:
Chicken Francese
Chicken Marsala
Meatballs
Sausage and Peppers
Stuffed Salmon Florentine with Spinach and Feta
Fried Calamari
Mussels Marinara
Broccoli Rabe and Sausage
Spinach and Cheese Crespelle (like manacotti) in pink sauce
Moussaka
Pasta Station:
Tortellini al Pesto
Penne Putanesca
Carving Station:
Sirloin Steak au Poivre
Herb Crusted Leg of Lamb
And that ends CH!!!!
Dinner:
Appetizer:
Eggplant Rollentini
Salad:
Seasonal Citrus (bibb, romaine, radicchio in orange and lemon infused EVOO, honey dijon mustard and tarragon champagne vinegar)
Pasta Course:
Penne Rigate al Filetto di Pomodoro (I lost the sorbet intermezzo battle
Entrees:
New York Lombari Steak (NY Strip with portobello mushrooms, other assorted mushrooms, red onion, and rosemary)
Chicken Valentino (stuffed with spinach, sundried tomato, asiago, topped with white wine, pimento, peppers, artichokes, and prosciutto)
Salmon
Jumbo Shrimp Oreganato
Baby Rack of Lamb
Pork Chop
Vegatable Grill
Chicken Fingers and French Fries
Dessert:
Mini Viennese Platters on each table
Cheesecake Martini Bar
Wedding Cake served with scoop of ice cream (Chocolate Devils Food with dark chocolate mousse and raspberry preserve filling, buttercream icing)
Soooo.....who wants to come help eat all this???
