Diana Liu and Eric Cheung

Saturday, June 11, 2016

 Wedding Menu

Cocktail Hour Reception

Passed Hot and Cold Hors d’oeuvres

Fresh Chilled Gulf of Mexico Shrimp Presented with Cocktail Sauce and Lemon Wedges

Foccacia with Bocconcini Mozzarella & Roasted Plum Tomato

Rolled Asparagus with Monterrey Jack & Wisconsin Cheddar Cheese

Baked Brie Cheese and Fresh Raspberry Coulis in Puff Pastry

Braised Mushroom Crowns with Chanterelle Duxelles

Tempura of Chicken with Honey Dijon Sauce

Nantucket Sea Scallops Wrapped in Pancetta

House Made Miniature Beef Wellington

Presentation of Silver Chafing Service

Calamari Fritti with Homemade Marinara

Sesame Breast of Chicken with Honey Ginger Glaze

Spinach Crepes with Champagne Cream Sauce

Beef Tenderloin in a Port Wine and Balsamic Sauce

Eggplant Timbales with Roasted Plum Tomato and Pecorino Romano Cheese

Captain Attended Carving Station

Roast Leg of Lamb with Rosemary Bordelaise

Candied Corned Beef Served with Assorted Flat Breads

 Captain Attended Pasta Station

Penne Rigate with Roasted Plum Tomato Vodka Sauce

Cavatelli with Broccoli Sautéed in Garlic and Virgin Olive Oil

Magnificent Display of Cold Antipasto Specialties

Grilled Eggplant, Grilled Zucchini, Grilled Asparagus, Grilled Portobello Mushrooms,

Sun-Dried Tomatoes, Basil & Vinaigrette MarinatedMozzarella & Tomato

Bruschetta on Garlic Crisps with Parmigiano-Reggiano Shaving

Roasted Red Peppers, Marinated Artichoke Hearts, International Olives

Premium Hand Carved Italian Specialty Meats: Prosciutto di Parma, Pepperoni and Genoa Salami

 International Cheese and Fresh Fruit Presentation

Bountiful Assortment of Domestic and Imported Cheeses with Assorted Flat Breads and Table Crackers

Cornucopia of Fresh Garden Vegetable Crudités with Herb Dip

An Elegant Array of Artistically Cut Fresh Fruits in Season

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Dinner Reception

 Champagne Toast  

Appetizer

Maryland Lump Crabmeat Cake with Creole Rémoulade

Salad

Mixed Mesclun Salad Served with Roasted Pignoli Nuts and Goat Cheese Crouton  

Balsamic Vinaigrette 

Main Entrées (Choice of one)

Beef

Chateaubriand of Beef with Black Truffle Sauce

Chicken

French-Cut Breast of Chicken Française with Caper Chardonnay Vin Blanc

Fish

Grilled Norwegian Salmon with Citrus Béarnaise

Vegetarian

Portobello Mushroom Stuffed with a Bouquet of Garden Vegetables Served

Over Sautéed Spinach and a Drizzle of Virgin Olive Oil

All Entrées Served with Duchess Potatoes, Roasted Asparagus and Grape Tomatoes

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