Win 100 Custom Menus for your Reception From Pippy's Sweets!

We are having a brunch so I'm going to say eggs, french toast and assorted hot dishes.

Dessert will be wedding cake and an ice cream bar!

The Entrees are:
Grilled NY Sirloin
French Breast of Chicken
Stuffed White Bass
Pasta Primavera

Dessert is:
CAKE!!!!

Filet Mignon
Stuffed Baked Salmon
Chicken Florentine

Viennese Table and Cake!!!

Entree

Shrimp Oreganata

Norwegian Salmon

Chicken Monaco

Striped Bass Marichari

Felet Mignon

Porterhouse

LI Duck

Vegetable Purse

Dessert

Old Fashoned Banana Split
and the cake of course

Appetizer/Salad Duet
Tropical Duet - Mixed greens with crumbled Gorgonzola, toasted walnuts & cranberries, dressed with balsamic vinaigrette

Entrees - Choice of
Tilapia Livornes - White flaky fish baked and topped with plum tomato, fresh garlic and capers

Veal Piccata- Veal medallions in lemon butter sauce with fresh mushrooms

Chateau Briand - Tenderloin cut of beef sliced and served with Bordelaise sauce

Chicken Wellington - Boneless breast of chicken stuffed with diced mushrooms, shallots and fresh herbs wrapped and baked in a light puffed pastry

Grilled Shrimp Oreganato - Prepared in butter, garlic, white whine and fresh lemon

Grilled Vegetable Pyramid - Portobello mushroom base, stacked with balsamic marinated grilled vegetables Served with brown rice

All entrees are accompanied by a bouquetierre of seasonal fresh vegetables and potatoes.

Dessert
Crepe de Creme Glacee - Vanilla swirl ice cream wrapped in a Delicate Crepe Served on a Painted Plate and garnished with a fresh strawberry

Wedding Cake

Viennese Table

for dinner we are having chicken, beef, samon and eggplant and for dessert we are having wedding cake :) and also a table of candies :)

Such an awesome contest! OMG I would so love to win this! is it cliche if i say I never win anything, because honest to God, I really don't


At the Riviera (in Brooklyn) our guests will be given a choice of 12 entrees and they are unlimited, so once someone finishes, if they want to try a completely different entree as a second or third, they can!

First we start with:

Prosciutto with melon

then our guests are served Penne with our choice of sauce

later they are given a Caesar Salad and then are given a Lemon Intermezzo.

Followed by a choice of 12 entrees:

here they are:

1. Shrimp Scampi: Succulent white jumbo shrimp prepared with lemon, garlic oil and seasoning

2. Roast Duck: Roasted Long Island Duckling prepared with a special peach sauce, oil and seasoning

3. Filet Mignon: USDA prime tenderloin cut thick and charbroiled, topped off with fresh mushrooms saute

4. Squab Chicken (Winner of the Diamond Fork Award): Baby chicken baked whole and served with scallopine wine sauce

5. Veal Chop: Natured loin cut from the finest milk fed veal, served with fresh mushroom saute

6. Rack of Lamb: New Zealand Lamb marinated with oil, garlic, lemon and seasoning roasted to perfection

7. Filet of Lemon Sole Franchise: Fresh boneless lemon sole prepared with lemon, wine and butter

8. Eggplant Parmigiana: Sliced eggplant prepared with imported San Marzano tomatoes, fresh basil and Ricotta cheese

9. Pork Chops: Center cut chops lightly breaded served with hot cherry peppers and onions

10. Red Snapper: Fresh snapper blackened with Cajun spices and broiled to perfection

11. Chicken Capriciosa: Boneless breaded chicken lightly fried, topped with fresh diced tomatoes and bermuda onions

12. Stuffed Zuchini: Vegetarian specialty baked with Italian bread crumbs and seasoning

Followed by Dessert! We are having the Viennese Hour which will include:

Italian pastries
Italian cheesecake
American cheesecake
Apple pie a la mode
Napoleon cake
Caramel custard
jelly apples
cotton candy tree
vanilla pudding
cherries jubilee-flambe
chocolate nut sundaes
waffles with ice cream
orange sherbet in oranges
chocolate fountain
assortment of cookies
blackout cake
chocolate mousse
carrot cake
tiramisu
jello
caramel apples
assortment of fresh fruit
rice pudding
bananas foster-flambe
french fruit tarts
french toast
lemon sherbert in lemons
zeppoles
in addition to the wedding cake

and an assortment of unlimited cordials and brandy and international coffees

*edited for spelling

Steak, chicken and fish/shrimp dish.

Wedding cake, NY cheesecake and our very special candy buffet

we haven't finalized our menu yet

we're having a VH though so excited!!!!

Still tweaking...but this is close:

Entrees:

Rack of Lamb
Roasted French New Zealand rack of lamb, herb crusted with garlic and rosemary.

Filet Mignon
Tournedos of beef grilled to perfection topped with a demi-glaze.

French Chicken Breast
Fresh herb crusted French breast of Chicken.

Fresh Tilapia
Macadamia crusted tilapia with lemon herb sauce.

Traditional Jumbo Shrimp Scampi
Grilled jumpo shrimp topped with a garlic beurre blanc.

Vegetarian
Fresh Grilled Vegtables

-----
Dessert:

Tiered Wedding Cake
Host choice of filling served with coffee, tea, brewed decaf and herbal tea.

Additional Dessert not yet chosen

Chocolate Fountain

Demitasse Bar
Cappuccino, Espresso, International Coffees.

Cordial Cart
Brandies, Liqueurs, After Dinner Drinks
---


Liz

Prime Ribs of Beef Au Jus

Chicken with Pommery Mustard Sauce

Freshly Shucked Corn, Wild Mushroom and Spinach Risotto

Traditional Tiered Wedding Cake

entrees are all set- we have five options
filet migon
herb crusted rack of lamb
jumbo shrimp oreganata
grilled Salmon
stuffed french breat of chicken

dessert
is wedding cake and viennese hour

We are having Filet Mignon, a Chicken dish, Salmon.

For dessert we are doing a Viennese Hour.

Oh wow. We have 9 different entre choices and for dessert- a yummy ice cream canoli thing that looks DELICIOUS! We also have a vienese hour with a chocolate fountain. YUMMM! If I had my JT book in front of me, I could tell you specifics- but unfortunately work gets in the way.

Entrees:

Chicken Princess
Chateau Briand
Grilled Tuna
Veal Scallopini
Vegetarian optition available

Desserts:

Cake, cookies, pastries, fresh fruit, pies, chocolate fountain, ice cream bar, express and cordinal bar.


Thanks!!!

We finalize all this so far away! About 3 weeks before I think, so this is what is usual:
Chateau Briand of Filet Mignon, Bordelaise
Sliced Tenderloin of Beef Served with a Red Wine Reduction

Panko Crusted, Stuffed Breast of Chicken, Florentine
Braised Spinach, Ricotta & Fontina Cheese, Served with a Brandy Sauce

“Market Fresh” Filet of Fish in Season
Salmon, Mahi-Mahi, Red Snapper, Tilapia, Orange Roughy, Yellow Fin Tuna

Vegetarian Bouche’
Roasted Root Vegetables Served in a Petit Pastry Shell

Roasted Bliss Potatoes & Bundled Garden Vegetables
Fresh Baked Tuscan, Rustic Rolls and Creamery Butter

Wedding Cake Served as a Dessert Trio
Thinking of carrot cake or maybe rainbow cookie cake!

We didn't get to pick our entrees yet but we are having:

Chicken
Beef
Steak
Some type of Seafood
A Vegetarian Dish

A huge CH LoL

For dessert: Cake of course and we are having 8 different passed desserts which come in martini glasses

We won't have our menu picked until January but we will do the traditional chicken, beef and fish.

For dessert...well cake of course and the Brooklyn Sundae Bar - tartufo, spumoni and my fave - tortoni!!!

Shrimp Scampi
Gulf prawns served in lemon butter, white wine sauce

Chateau Braind
Sliced tenderloin of beef crowned with wild mushroom bordelaise sauce

Grilled Salmon or Tilapia Oreganata

Fox Hunt Chicken
Fresh breast sautéed & topped with fresh plum tomato in a light demi glaze

Land & Sea Duette
Sliced filet mignon and shrimp scampi

Duck A L’Orange
Crispy Long Island ducking filled with fresh fruit & topped with a Grand Marnier sauce

North Fork Vegetables
Assortment of marinated & grilled vegetables, crowned with a wild mushroom risotto

Dessert:
Cake