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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
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
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