WEDDING RECEPTIONS

There are countless possibilities for a wedding menu plan. Listed below are three examples based on weddings that we have catered in the past. These menus illustrate a variety of styles and prices. One is a buffet option and two are sit-down menu choices.

These events are based on a 4 hour reception consisting of:
▪ Hors d'oeuvres (1 hour)
▪ Buffet or Meal (1 Hour)
▪ Dessert (1 Hour)

Prices include the following:
▪ Open bar (house liquors) during the hors d'oeuvres
▪ House red and white wine with the meal

All events include fresh vegetables, homemade rolls and butter, coffee, hot tea, iced tea and fountain sodas.

All prices plus tax and 18% gratuity.

WEDDING 1: Summer Buffet
45.00 per person

Hors d'oeuvres
        • Angel biscuits with smoked turkey and plum sauce
        • Colorful vegetable crudites with assorted dips
        •Mini herb scones with smoked salmon and boursin
        • Chinese roast pork with honey mustard Sauce

Buffet Entrees
        •Grilled basil marinated chicken with pesto
        •Mini beef filets with bernaise
        •Vegetable kebobs with creamy herb dip
        •Chicken and wild mushroom lasagna

Salads
        • Mixed greens with raspberry-walnut vinaigrette
        • Tomato mozzarella salad
        • Risotto with fresh peas and mushrooms

Dessert
        • Mini apple caramel tarts
        • Carrot cake
        • Assorted homemade butter cookies
        • Fresh raspberries and strawberries

WEDDING 2: Casual Sit-Down Dinner
38.00 per person

Hors d'oeuvres
        • Jalepeno cheese poppers
        • Smoked salmon mousse with herbed toast-points
        • Imported cheeses with fresh fruit
        • Roasted red pepper crostini

Salad Course
        • Boston vinaigrette

Main Course
        • Chicken with her "hat"
               - with a puff pastry and mushroom tarragon cream sauce

Dessert
        • Belgian white and dark chocolate cheesecake

WEDDING 3: Sumptuous Sit-Down Reception
57.00 per person

Hors d'Oeuvres
        • Steamed and chilled shrimp with cocktail and remoulade sauces
        • Scandinavian canapes
        • California roll crab sushi with tamari dipping sauce
        • Phyllo triangles with roasted peppers and three cheeses
        • Marinated grilled lamb lollipops with dijon dip

First Course, Choice of:
        • Caesar salad
                or
        • Finnish vegetable soup

Entree, Choice of:
        • Beef filet steak, cooked to order, with provencal sauce
                or
        • Fresh grilled swordfish with orange butter and citrus sections

Dessert
        • Homemade ice cream and sorbet sampler
         •Mini peach melba and chocolate "West Philadelphia"

Champagne Toast