Wedding Menus - Plated Reception


Stationary hors d’oeuvres

Assorted domestic and imported cheeses
With fresh fruit and fine crackers


Passed hors d’oeuvre

Sausage in puff pastry with honey and grain mustard
Smoked salmon mousse and cucumber on pita wedge
Garden tomato, fresh basil and Fontinella cheese on garlic crostini


Plated Salad

Mesclun with goat cheese, dried cranberries,
 spiced pecans, and balsamic vinaigrette 
Assorted crusty rolls and butter


Duet Entrée

Carved tenderloin of beef, roasted medium rare, with Port wine demi-glace

Roasted chicken breast stuffed with spinach, Brie,

and thinly sliced Black Forest ham, with a tomato cream sauce

Creamy sun-dried tomato risotto

Fresh blanched broccoli



Coffee served with your cake