215-842-1609 • FAX 215-842-1619
herbscott@Herbscott.com
 
Your very special occasion...Our delicious food, delightfully presented...Memories for a lifetime
 
 
Dear Herb, This letter is to express our gratitude and excitement with the service and food provided at our wedding reception. From the beautiful arrangement of dishes and silver to the extraordinary tasting main entree (the lemon herb chicken), we were extremely impressed. You, no doubt, have perfected serving this type of event and have God-given talent to "run the show". The service to both of us was 100%. It seems every time we set a fork or drink down, a member of your staff was there to replace it. You and your entire staff did a wonderful job and we can't thank you enough.
– Ryan and Laurie H.

 

 

WEDDING MENU ONE

RECEPTION STATIONARY HORS D'OEUVRE
Displayed in varying heights on a hand-pinned taffeta skirted table
and tastefully decorated with fresh flowers

International Cheese Presentation
Fresh and Aged Cheeses displayed with Figs, Berries, Pears,
Flatbreads, Water Crackers and Toast Rounds

Crudite Presentation
Fresh Exotic and Garden Vegetables
with a Sesame Ginger Dipping Sauce.

 

BUTLERED HORS D'OEUVRE
Passed on glass, marble and silver trays
elegantly appointed with fresh flowers

Thai Chicken Lemongrass Skewers
with Sweet Cilantro Cucumber Dipping Sauce

Seared Tenderloin of Beef with Roquefort on Crostini

Shrimp and Tarragon Cornets

Chili Dusted Orange, Jicama and Cucumber Rounds

 

SERVED DINNER: FIRST COURSE
Fresh Exotic Mushrooms
Sauteed and served in an Herbal Cream Cheese over Brioche Triangles

 

SERVED DINNER: SALAD COURSE
Baby Spinach
with Blue Cheese, Almonds and Blueberry Vinaigrette



SERVED DINNER: INTERMEZZO
Champagne Sorbet

 

SERVED DINNER: ENTREE
Maytag Blue Tenderloin with a Red Wine Demi Glace
Served with Buttered New Potatoes and Haricots Verts
or
Chicken Breast with Truffles and Champagne Sauce
Served with Herbed Quinoa and Steamed Petite Carrots
or
Fennel Crusted Ahi Tuna with Lemon Aioli
Served with Cous Cous and Grilled Vegetables

 

SERVED DINNER: DESSERT
Customized Wedding Cake
Served on a painted plate with Fresh Berries

Freshly Brewed Coffees and a Selection of Teas

 

WEDDING MENU TWO

STATIONARY HORS D'OEUVRE
Asian Crudite
Fresh Broccoli, Carrot Sticks, Daikon Rounds,
Snow Peas, Red Bell Pepper Sticks and Scallions
with a Sesame Ginger Dipping Sauce.

Saigon Beef
Flank Steak marinated with a Mirin Chile Garlic Sauce
wrapped in Boston Lettuce
with Mint, Carrot and Peanuts.

Sushi Display
Cucumber Nori Rolls, Smoked Salmon Sushi Balls,
California Rolls, Sesame Shrimp Rolls, Avocado Crab Sushi,
Inside Out Spicy Tuna Roll

Salt and Pepper Edamame

 

BUTLERED HORS D'OEUVRE
Thai Chicken Lemongrass Skewers
with Sweet Cilantro Cucumber Dipping Sauce

Yakitori
Skewered Chicken and Shitake Mushrooms
Marinated in Mirin, Sake and Shoyu

Shrimp and Sugarcane Skewers
with Mint Chili Dipping Sauce

Shrimp and Fresh Herbs Rolled in Rice Paper
with Peanut Hoisin Dipping Sauce

Lime Lump Crab Salad
in Cucumber Cups

Skewered Sea Scallops
with Orange Sesame Dipping Sauce

Korean Barbecued Skirt Steak
with Mango and Apple on Bibb Lettuce

Crispy Gingered Pork Wontons
with Chili Soy Dipping Sauce

Peking Duck Rolls
with Plum Sauce

Vegetable Spring Rolls
with Orange and Red Bell Pepper Salsa

 

SERVED DINNER: FIRST COURSE
Cashew Tempura with Foie Gras and Red Wine Apple

White Snapper Tempura
with Squid Ink and Sesame Noodles

Miro Bass
with Port Reduction and Mango

Pan Asian Chicken and Vegetable Wraps
with a Soy Lime Sauce

Shitake Miso Soup

Curried Chicken and Coconut Soup

 

SERVED DINNER: SALAD COURSE
Soba Noodle Salad
with Cucumber and Mango

Umeboshi and Rice Salad
with Pickled Ginger and Sugar Snap Peas

Shaved Fennel Radish and Grapefruit Salad

 

SERVED DINNER: MAIN COURSE
Soy Sake Shrimp
with Ginger Aioli

Shrimp and Avocado in Tamarind Sauce

Steamed Red Snapper
with Ginger, Lime and Cilantro

Grilled Hoisin Soy Rib Eye Steak
with Shitake Mushrooms and Bok Choy

Seared London Broil
with Cucumber, Apple, Bell Pepper and Blue Cheese

Vietnamese Grilled Five-Spice Chicken Breast

Grilled Breast of Chicken with Thai Spiced Oil

Lemongrass Tofu with Exotic Mushrooms

 

SERVED DINNER: MAIN COURSE ACCOMPANIMENTS
Stir Fried Shanghai Bok Choy with Ginger

Vegetable Slaw with Miso Dressing

Japanese Eggplant with Hericots Verts and Thai Red Curry

Fuyu Persimmon Rice Pilaf

Five Spice Sweet Potato Puree

Wasabi Mashed Potatoes

 

SERVED DINNER: FINAL COURSE
Coconut Lime Rice Pudding

Star Anise Poached Pears

Banana Walnut Spring Rolls with Caramel Rum Sauce

 

SERVED DINNER: BEVERAGES
Freshly Brewed Coffees and Selection of Teas

 

 

For information, menus, or any questions, please call us at 215-842-1609 or FAX us at 215-842-1619
email us at herbscott@Herbscott.com

Your event is our business.