Premier Wedding Package
Includes:
One Hour of Hot and Cold Hors D’oeuvres
With the option of a separate bridal party room Champagne Toast
Choice of a Sit down Dinner
or Gourmet Buffet
Five Hour Top Shelf Open Bar Imported and Domestic Beers Bottle Wines from around
the World Customized Tiered Wedding Cake
Linens and Napkins to coordinate with your wedding party
Service Charge Maitre’d Service by Rusty Fassnacht
Chair Covers with bow (additional charge)
Cocktail Hour with Hot and Cold Hors D’oeuvres
Choose between a
buffet display and butler style passing hot hors d’oeuvres.
Both options
include a beautifully decorated table with all of the following
Cold hors d’oeuvres items:
Butler Style Passing Shrimp Cocktail
with horseradish cocktail sauce
Gourmet Cheese Board
A variety of cheeses from around the world including Provolone, Jalapeno Jack Smoked Gouda, Gorgonzola, American and Swiss Served with an assortment
of crackers which is beautifully displayed on a decorated buffet table
Taste of Tuscany
Cold Antipasto Italy’s finest selection of Salami, prosciutto, imported Provolone,
Kalamata olives, Black olives, marinated mushrooms, pepperoncini, marinated artichoke hearts, and Fresh Mozzarella Cheese
seasoned with pesto and fresh Italian plum tomatoes
Fresh Fruit and Berries
An assortment of sweet, freshly sliced golden pineapple, cantaloupe, honeydew, strawberries,
and watermelon beautifully garnished with seasonal berries
Vegetarian
Mirror Display
Peeled
baby carrots, julienne celery sticks, broccoli florets, red and yellow pepper, sliced cucumber, freshly blanched and cooled
asparagus, and baby grape tomatoes served with a ranch dipping sauce
Toasted Fresh Mozzarella
Bruchetta
Lightly
Toasted French bread seasoned with pesto and covered with marinated sliced plum tomatoes topped with Melted fresh mozzarella
cheese, pecorino Romano
and freshly chopped basil
Select four hot items per one hundred guests:
Tempura Battered Steak with Crispy Coconut on a Skewer
Gourmet Franks in a Puff Pastry
with Horseradish
mustard sauce
Chicken
Tostadas
Chicken
Teriyaki Satay served on a skewer
Mozzarella Bites with marinara sauce
Grilled Shrimp and scallops
skewers marinated in a lemon aioli
Spinach and feta cheese in phyllo dough
Coconut Encrusted Gulf Shrimp served with
duck sauce
Shrimp
Tempura served with spicy tomato sauce
Chicken Spring Rolls with a sweet and savory dipping
sauce
Hand-Made
Crab Rangoon deep fried crispy wontons filled lump crab meat
Lump Crab Cakes with
a Roasted Red Pepper Sauce
Four Cheese Stuffed Silver dollar Mushrooms
Glorified Boneless Buffalo Chicken Skewer
Baked Stuffed Clams with Red Pepper and Scallions
Swedish Meatballs in Stroganoff Gravy
Thai Coconut Curry
Shrimp steamed in Coconut Milk
Oyster Rockefeller
Grilled Chicken and Cheddar Quesadillas with Sour Cream
and Salsa
Stuffed Potato Shells Filled with Cheddar, Red Pepper, Olives, Scallions, Bacon and topped with Sour cream
Panko Encrusted Button Mushrooms filled with Horseradish Cream cheese
Hot and Spicy Buffalo wings with Blue Cheese and Celery
Sticks
Tender
Calamari Fried until golden brown served with a spicy fra diavlo sauce
Scallops or Artichoke Hearts Wrapped in Bacon
Cucumber Roll filled with Tuna Tartar
Smoked Salmon Roll
filled with Avocado and Cream Cheese
Chicken Risotto Balls
panko crusted risotto filled with mozzarella cheese
Homemade Meatball Parmesan Sliders
Chicken Lollipops with honey orange glaze
Conch Frittersserved with remoulade
*Premier Buffet Dinner Menu*
Hot Chafing Dish Selections
Choose one item from each selection For a total of six
Meat
Selection
Southwest Flanked Steak with Jack Daniel
Sauce topped with Crispy Onions
Sliced Flank Steak with Wild Mushroom Gravy
Beef Bourguignon
Veal Milanese veal medallions crusted with bread crumbs lemon peel, pecorino Romano
Italian parsley drizzled with
a white wine cream sauce
Veal Parmesan
Roasted Barbecue Loin of Pork
Roasted Pork Tenderloin with a Honey-Teriyaki Demi
Glaze
Braised
Beef Short Ribs
Grilled Hot or Sweet Italian Sausage sauteed with Roasted garlic and broccoli rabe
Duck Leg Confit served
in a Port Wine Reduction
Leg of Lamb
Poultry Selection
Chicken Marsala Lightly breaded chicken breast Topped with a mushroom and Marsala Wine Sauce
Chicken Piccata breaded breast of chicken with lemon and capersTopped
with a creamy lemon sauce
Chicken Gismondi lightly floured breasts with a spinach cream sauce
Chicken Riesling sauteed breast with grapes, mushrooms,
and scallions in a Riesling sauce
Chicken Ricotta breasts stuffed with ricotta cheese, red pepper, pecorino Romano
and mozzarella cheese
Chicken Cacciatore chicken pieces roasted in a tomato
and wine sauce With bell peppers
and Vidalia onions
Roasted Turkey Breast served
over stuffing with Turkey gravy and cranberry sauce
Potato
Selections
Roasted Red Potatoes lightly oven browned
glazed in a garlic, butter sauce
with fresh Italian parsley
Oven Baked tomato-garlic smashed potatoes in layers or tomato, basil, pecorino romano
and mozzarella cheese
Potato Au Gratin layers of cheddar cheese and cream baked until golden brown
Garlic Mashed Potatoes
Potatoes
Anne layers of onion and potatoes baked until tender
Homemade Twice Baked Potato
Pasta Selections
Penne a la Vodka pasta with a creamy tomato sauce Finished with fresh basil and pecorino Romano
Cheese, Meat or Vegetable Lasagna
in a red or white sauce
Rigatoni with fresh mozzarella, tomato, pancetta, pecorino Romano, black olives and basil
Tortellini Alfredo
Linguini
in a Red or White Clam Sauce
Pork or Beef Ragout
Cavatelli
Cappellini with Sweet Peas,
Button Mushrooms
Crispy Bacon Bits, Red Peppers, Tomato and Scallions
in a Creamy Tomato Sauce
Spaghetti and Meatsballs
Seafood Selections
Chicken and Shrimp Jambalaya Cajun rice sautéed
with jumbo shrimp, chicken and sausage
with onions, red and green peppers
Seafood Paella saffron flavored rice with mussels, clams shrimp,
calamari, Chicken and chorizo sausage
Shrimp Creole hot and spicy rice mixed with jumbo shrimp in tomato sauce
Seafood in Pastry Puff a medley of fresh seafood mixed in a creamy wine sauce Served in a puff pastry shell
Skillet Roasted Fresh Salmon with herbs and lemon cream sauce
Breaded Tilapia baked and served with a mango salsa
Vegetable Selections
Eggplant
Rolatini breaded eggplant with ricotta cheese, mozzarella And pecorino Romano finished with marinara sauce
Sautéed Zucchini and Squash with Vidalia onions
Haricot Vert shoestring green beans seasoned with red pepper and shallots
Broccoli and Cauliflower Au Gratin
Green Bean Almondine
Roasted Asparagus Drizzled
with Hollandaise Sauce
