Evening Wedding Reception

Passed Hors d’Oeuvres
SMOKED SALMON with meyer lemon confit on a cocktail fork

COCKTAIL SPOONS WITH MACARONI AND CHEESE drizzled with white truffle oil

FRIED ASPARAGUS TIPS with warm hollandaise sauce

PARMESAN CONES FILLED WITH JULIENNED ROSEMARY CHICKEN with roasted tomato aioli; served in custom lucite trays

BUCKWHEAT BLINI topped with crème fraîche and three types of caviar; a colorful and festive presentation

Cocktail Buffet
ICED PLATINUM RAW BAR
+ fresh-shucked louisiana oysters served on the half-shell
+ sushi–nigiri and rolls
+ jumbo lump crab meat
+ shrimp and crab campechana cocktail served on white ceramic spoons
+ boiled jumbo gulf shrimp
presented with lemon wedges, crackers, horseradish, tabasco, mignonette sauce, and cocktail sauce

BLEU-BERRY SALAD tender spinach leaves, blueberries, red onion, bleu cheese, and cayenne pecans tossed with a blueberry vinaigrette

SCALLOPINI OF CHICKEN with grapefruit, caviar and pink peppercorns

STEAK AU POIVRE filet of beef with bearnaise sauce, XXX horseradish sauce

HANDMADE RAVIOLI with arugula, goat cheese and toasted pine nuts in lemon butter sauce

GRILLED AND OVEN ROASTED VEGETABLES carmelized onions, Portobello mushrooms, salsify, baby carrots, fennel, tomatoes, zucchini, bell peppers, asparagus

SWISS CHEESE SOUFFLÉ
BRIE SOUFFLÉ
ASSORTMENT OF DOMESTIC AND IMPORTED CHEESES
SLICED BAGUETTES, CRACKERS & CRISPS
FRESHLY BAKED BREADS
GRAPES, APPLES, STRAWBERRIES AND PEARS

Desserts and Wedding Cake
WEDDING CAKES

HEART SHAPED HAND PAINTED SUGAR COOKIES (colors to match your party palette)

Late Night Snacks-Passed By The Waitstaff
MINI BLEU CHEESE BURGERS
MINI BURGERS WITH SAUTEED MUSHROOMS

BUTTERNUT SQUASH BISQUE with warm apple compote

SHOESTRING POMMES FRITES

Late Night Desserts-Passed by Waitstaff
PETITE PROFITEROLES with coffee and vanilla ice creams drizzled with chocolate sauce; one bite only

CRÈME DE MENTHE FREEZES served in one ounce cordial glasses