Wedding Entreé Options
V = Vegetarian
GF = Gluten Free
Fresh Salads
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Teardrop Tomato Salad (V/GF)
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Mache with Warm Brie and Apples (V/GF)
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Creamy Cucumber Salad (V/GF)
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Beets with Orange Vinaigrette (V/GF)
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Wedge with Pancetta and Gorgonzola, Topped with Blue Cheese Dressing
For an Additional Charge (Market Price)
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Warm Duck Salad (GF)
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Lobster Cobb Salad
Beef Entrees
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Beef Tournedos Stuffed with Lobster (GF)
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Barbequed Southwestern Spiced Tri-Tip
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Teriyaki Marinated Skirt Steak
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Oven Roasted Prime Rib (GF)
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New York Steak with Green Peppercorn Sauce (GF)
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Bacon Wrapped Filet Mignon with Gorgonzola Butter (GF)
Poultry Entrees
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Chicken Cordon Bleu
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Chicken Parmesan
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Classic Chicken Marsala
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Mesquite Grilled, Butter Garlic Chicken Breast (GF)
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Canadian Maple Leaf Duck Breast with Raspberry Walnut Vinaigrette (GF)
Pork Entrees
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Oven Roasted, Herb Marinated Pork Loin (GF)
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Apricot and Goat Cheese Stuffed Pork Loin (GF)
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Thick Cut Pork Chops with Spiced Fuji Apple Chutney (GF)
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Bone-in Pork Prime Rib with Cranberry Cabernet Butter (GF)
Lamb Entrees
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Lemon Mint Marinated Lamb Kebabs with Couscous (GF)
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Greek Style Leg of Lamb with Minted Yogurt Sauce (GF)
Seafood Entrees
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Poached Salmon Fillet with Tarragon Cream Sauce (GF)
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Green Lip Mussels in a Garlic Infused Chardonnay Broth (Seasonal) (GF)
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Seared Sea Scallops, Citrus Beurre Blanc (GF)
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Stuffed Petrale Sole with Hollandaise
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Swordfish Piccata with Tomatoes and Basil (GF)
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Pistachio Encrusted Salmon with Maitre’d Butter (GF)
Pasta Entrees
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Lobster Macaroni and Cheese
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Linguini Frutti di Mare
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Lasagna – Vegetarian, Pesto, Turkey Sausage or Portabella Mushroom
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Four Cheese Tortellini with Gorgonzola Cream Sauce (V)
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Pasta Primavera (V)
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Spaghetti Carbonara
Potato, Rice and Pasta Sides
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Whole Grain Mustard Roasted Potatoes (V/GF)
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Oven Roasted Baby Red Potatoes with Garlic and Fresh Herbs (V/GF)
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Roasted Garlic Mashed Potatoes (V/GF)
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Twice Baked Potatoes (V/GF)
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Macaroni and Four Cheeses (V)
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Wild Rice Pilaf (V)
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Brown Rice with Tomatoes and Basil (V)
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Wild Mushroom Risotto (V)
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Saffron Risotto with Butternut Squash (V)
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Spaghetti in Bolognese Sauce
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Lemon Fusilli with Arugula (V)
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Pesto Pasta with Peas (V)
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Pasta with Sun-Dried Tomatoes (V)
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Lemon Garlic Chicken with Tabbouleh
Vegetable Sides
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Asparagus with Hollandaise (Seasonal) (V/GF)
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Oven Roasted Vegetables (V/GF)
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Roasted Parsnips and Carrots (V/GF)
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Zucchini with Parmesan (V/GF)
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Grilled Asparagus with Sautéed Forest Mushrooms (V/GF)
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French String Beans with Shallots and Garlic (V/GF)
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Sautéed Broccoli with Garlic and Cherry Tomatoes (V/GF)
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Steamed Baby Bok Choy with a Reduced Balsamic (V/GF)
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Orange Honey Glazed Baby Carrots (V/GF)
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Cauliflower au Gratin (V)
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Spinach Sauté with Roasted Garlic (V/GF)
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Spring Vegetable Medley (V/GF)
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Roasted Tomatoes with Basil (V/GF)
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Spinach au Gratin (V)
Soups ($2.50 per Person Additional)
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Lobster Bisque
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Portland Style Clam Chowder
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Artichoke Bisque (V)
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Southwestern Tortilla
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Cream of Broccoli (V)
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Crab and Sweet Corn Chowder
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Tomato Gorgonzola with Basil (V/GF)
V = Vegetarian
GF = Gluten Free
Desserts
Group One: $2.00 per Person
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Fresh Baked Assorted Cookies
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Chocolate Brownies
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Lemon Bars
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Bundt Cake
Group Two: $3.00 per Person
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Chocolate Dipped Strawberries or Apricots (GF)
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Carrot Cake Squares
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Bread Pudding with Bourbon Sauce
Group Three: $4.00 per Person
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Triple Chocolate Cake
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Chocolate Mousse (GF)
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Baked Apples with Cinnamon (GF)
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Meringue Basket with Fruit
Group Four: $5.00 per Person
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Raspberry or Chocolate Orange Cheesecake
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Seasonal Fruit Tart
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Bittersweet Chocolate Mousse (GF)
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Honey Vanilla Fromage Blanc (GF)
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Oven Roasted Fruit Compote (GF)
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Panna Cotta with Balsamic Strawberries (GF)
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Traditional or Lavender Crème Brulee (GF)