Sample Wedding Menu

All food and beverage events are handled in house with our culinary team. Your event includes place settings, linens and glassware. Below is a sample of what Chef Robert Parks and our culinary team can put together for your wedding.

Wedding Sample Menu 2013
Plated Option

~Course One~
Baked Phyllo Strudel of Wild Mushroom and Swiss Chard
Boursin cheese cream

~Course Two~
Asparagus & Beet Salad
Fresh baby greens
Blackberry champagne vinaigrette

~Course Three~
Porcini Crusted Petite Filet of Beef with Honey Port Shallot Demi
Seared Pacific Salmon with Miso Herb Butter
Potato Leek Gratin
Chef’s Seasonal Vegetable

Hors d’oeuvres Buffet Option
~Cold Hors d’oeuvres~
Cheeses of the World
Domestic & imported cheeses from around the world
Assorted crackers & sliced breads
Cured Meat and Roasted Vegetable Antipasti Display
Selection of cured meats displayed with seasonal roasted vegetables with
Balsamic & Olive oil pesto
Sliced rustic breads

~Tray Passed~
Wonton Crisp with a Crunchy Crab Thai Salad
Red Curry Yogurt
Smoked Salmon Profiterole

~Hot Hors d’oeuvres~
Coconut Almond Shrimp
Mango chili salsa
Seared Chicken Satay
Rum butter brown sugar glaze
Three Cheese Onion Chive Quiche
Pan Seared Asian Pork Dumplings
Sesame seed ponzu dipping sauce
Bar-B-Q Brisket Sliders
Jalapeno smoked cheddar aioli

~Live Pasta Station~
Penne Pasta “New Orleans Style”
Sauté of garlic, onions, peppers, andouille sausage with a cajun cream sauce

~Carving Station~
Garlic Salt Crusted Sirloin of Beef
Rosemary cabernet sauce
Assorted silver dollar rolls

~Pastry Display~
Assorted Mini Pastries Platters

Wedding Buffet Option
Roasted Vegetable Orzo Pasta Salad
Balsamic marinated vegetables roasted, tossed with sundried tomatoes and orzo pasta
Lemon thyme olive oil
Classic Caesar Salad
Crispy romaine lettuce tossed with our caesar dressing, garlic croutons, shaved parmesan cheese
Field Green Salad Platter
Fresh greens with tomatoes, baby corn, cucumber, carrots, croutons
Ranch & Italian dressings
Seared Breast of Chicken with a Roasted Garlic Artichoke, Tomato Ragu
Baked Cod with a Seafood Cioppino Cream
Roasted Sirloin of Beef
Wild mushroom, caramelized onions
Wild Rice with Pecans and Dried Cranberries
Chef’s Seasonal Vegetable
Assorted Rustic Rolls