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CLASSIC WEDDING BUFFET
APPETIZERS PRIOR TO DINNER
Crudite – colorful arrangements of hand carved fresh vegetables with herb dip
International Cheese Board displayed with fresh fruit garni and assorted cocktail crackers
Warm Spinach and Artichoke Dip with sliced French baguettes
Option: Hand Passed Hors D’Oeuvres – add $6.00 per person
Host’s choice of five (5) varieties, from our extensive list
BUFFET
Carving of Roasted Dry Aged USDA Choice New York Strip Sirloin of Beef
served with a Madeira demi glaze
Option: substitute Herb Roasted Black Angus Tenerloin of Beef – add $2.50 per person
Choice of One:
Boneless Breast of Chicken Selection:
Chicken Marsala – breast of chicken sautéed in a light Marsala wine sauce
with mushrooms
Chicken Picatta – breast of chicken lightly coated and sautéed in a white wine
lemon butter, laced with imported capers
Sautéed Parmesan and Herb Encrusted Breast of Chicken
or
Dilled Lemon Butter Glazed Center Cut Fillet of North Atlantic Salmon with fresh
lemon garni
And to Include:
Potato or Pasta Preference
Colorful Vegetable Medley
Salad Choice:
The Captain’s Salad – mixed baby lettuces, toasted pine nuts and diced firm tomatoes,
drizzled with a balsamic vinaigrette, topped with crumbled bleu cheese
Classic Caesar Salad – crisp Romaine leaves tossed in our creamy Parmesan dressing,
topped with jumbo homemade croutons
Crusty Dinner Rolls
DESSERT BUFFET
Traditional Tiered Wedding Cake to be served - additional
Fresh Fruits and Melons of the Season artistically cut and displayed
Silver Service Colombian Coffee Presentation and Gourmet Teas
MENU PRICE
$43.00 per person based on a *70 guest minimum
*subject to adjustment for less than minimum
Please add 20% gratuities
Prices effective thru April 30, 2009
MENU PRICE INCLUDES: fine tableware, buffet appointments, and coordinated table linens
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