Following are sample wedding catering packages from the many available options listed in our wedding catering menus*
Download our full wedding catering menu samples here.
View our MENUS page for other menu options and service styles for your wedding day. In addition to our Served Dinner and Buffet Dinner wedding catering menus, we have extensive PLANT BASED, BRUNCH and FOOD STATION menu options.
*Wedding packages start at $120 per guest. Certain restrictions apply.
BUTLER PASSED PREMIUM HORS D’OEUVRES
OUR SERVERS WILL PASS ARTISTICALLY PRESENTED SELECTIONS FOR 1 HOUR
HERBED DIJON CRUSTED LAMB CHOP LOLLIPOP WITH MINTED GINGER CHUTNEY
SHAVED NY STEAK, GORGONZOLA AND SWEET ONION MARMALADE ON CROSTINI
DUCK CONFIT ON A MINI WAFFLE WITH RED ONION JAM
SPICED PULLED PORK ON CRISPY POLENTA WITH HOT GINGER PEPPER JELLY
DARK RUM AND SCOTCH BONNET LACQUERED GROUPER ON A
CRISPY POTATO GAUFRETTE
SHRIMP AND GRITS WITH SMOKEY TOMATO JUS LIE
LOBSTER CAPPUCCINO SHOT WITH COGNAC FROTH
MINI BLUE CRAB CAKE WITH HOUSE TARTAR SAUCE
BAKED CLAM WITH SPICY SAUSAGE, QUINOA AND HERBS
PROSCIUTTO WRAPPED ASPARAGUS WITH HERBED LOXAHATCHEE GOAT CHEESE
CRISPY FRIED CHICKEN ON A BUTTERMILK WAFFLE BITE WITH MAPLE SYRUP DRIZZLE
STUFFED FRESH FIG WITH SAGA BLUE AND SMOKED ALMOND
ICED RAW BAR (optional)
IN SEASON SEAFOOD PRESENTATION ON AN ILLUMINATED TRAY
SNOW CRAB CLAWS
POACHED AND CHILLED JUMBO ATLANTIC SHRIMP
OYSTERS AND CLAMS ON THE HALF SHELL
ALASKAN KING CRAB LEGS
POACHED CHILLED LOBSTER TAILS
STONE CRAB CLAWS (MP)
SERVED WITH FIERY COCKTAIL SAUCE, SAUCE MIGNONETTE,
DIJON HORSERADISH MAYO, LEMON WEDGES AND
LOUSIANA HOT SAUCE
FIRST COURSE
MIXED GREENS WITH ROASTED BUTTERNUT SQUASH, QUINOA AND
TOASTED HAZELNUTS,
SHERRY VINAIGRETTE
FRESH BAKED PETITS PAINS WITH SWEET WHIPPED BUTTER, HERBED OLIVE OIL
AND SUNDRIED TOMATO TAPENADE
MAIN COURSE
CHOICE OF:
LOCAL SNAPPER FILLET WITH ISRAELI COUSCOUS,
SEASONAL VEGETABLES AND A SPICY HARISSA BOUILLABAISSE JUS
OR
SLOW BRAISED BONELESS SHORT RIBS WITH A PORT WINE REDUCTION,
GRILLED CHIVE POLENTA CAKE AND GLAZED BABY CARROTS
WEDDING CAKE
BEAUTIFUL TIERED BUTTERCREAM WEDDING CAKE
(SELECT FLAVORS OF YOUR CHOICE)
AMERICAN COFFEE AND A SELECTION OF HOT TEAS
UNLIMITED PREMIUM BAR SERVICE
BUTLER PASSED PREMIUM HORS D’OEUVRES
OUR SERVERS WILL PASS ARTISTICALLY PRESENTED SELECTIONS FOR 1 HOUR
BRAISED SHORT RIB BITE ON A SMASHED RED BLISS POTATO AU POIVRE
PAN-FLASHED HUDSON VALLEY MOULARD DUCK FOIE GRAS WITH
ASIAN PEAR RELISH
DECONSTRUCTED PORK BELLY BLT ON TOAST WITH
MICRO GREENS AND TOMATO JAM
FILET MIGNON BEEF WELLINGTON WITH RED PEPPER AIOLI
TURKEY AND CHORIZO SLIDER WITH AVOCADO MAYO AND CRISPY SHALLOTS
TIKI SHRIMP SALAD ON JALAPEÑO ASIAGO CORNBREAD ROUND
MINI MAINE LOBSTER ROLL ON A BUTTERED BUN
PAN SEARED DIVER SCALLOP TOPPED TOSTONE WITH MANGO CHUTNEY
YUZU YELLOWTAIL SNAPPER CEVICHE WITH SWEET BELL PEPPER
CARIBBEAN JERK CHICKEN TOPPED PLANTAIN PLANK WITH PINEAPPLE SALSA
ROOT VEGETABLE LATKE WITH PUMPKIN SEEDS AND GREEN APPLE RELISH
GUINNESS BRAISED MUSHROOM POT PIE WITH SHALLOTS AND BLUE CHEESE
FIRST COURSE
MARINATED ASPARAGUS SPEARS WITH FETA AND WALNUTS ON A
BED OF TENDER GREENS WITH LEMON VINAIGRETTE
BURRATA CHEESE AND VINE RIPENED TOMATOES WITH BIBB LETTUCE AND BASIL OIL
FRESH BAKED PETITS PAINS WITH SWEET BUTTER,
HERBED OLIVE OIL AND SUNDRIED TOMATO TAPENADE
MAIN COURSE
PAN ROASTED BRANZINO WITH A TOMATILLO SALSA VERDE
MOROCCAN LAMB TAGINE WITH GRILLED LEMON, DATES, CHICK PEAS AND GREEN OLIVES
ACCOMPANIMENTS
QUINOA PILAF WITH MUSHROOMS AND PECANS
GRILLED MEDITERRANEAN VEGETABLES
CARVING ACTION STATION
OUR UNIFORMED CHEF WILL CARVE
ROASTED LEG OF LAMB WITH A GINGER, JALEPEÑO AND MINT JAM
WEDDING CAKE
BEAUTIFUL TIERED BUTTERCREAM WEDDING CAKE
(SELECT FLAVORS OF YOUR CHOICE)
AMERICAN COFFEE AND A SELECTION OF HOT TEAS
UNLIMITED PREMIUM BAR SERVICE
BUTLER PASSED PREMIUM HORS D’OEUVRES
OUR SERVERS WILL PASS ARTISTICALLY PRESENTED SELECTIONS FOR 1 HOUR
GRILLED AND CHILLED ISLAND SHRIMP WITH RED PEPPER AIOLI
MINI FRESH FISH TACO WITH SPICY JICAMA SLAW AND AVOCADO CREMA
BEEF SLIDER WITH BACON AND BLUE CHEESE
SMOKED ALMOND STUFFED SUNDRIED FIG WRAPPED IN BACON
MINIATURE CHORIZO QUESO TORTA WITH ROASTED TOMATO JAM
SALMON CROQUETTE WITH CAJUN REMOULADE
SOUTHERN FRIED CHICKEN BITE WITH HONEY MUSTARD MAYO
MAC AND CHEESE LOLLIPOP WITH BLACK TRUFFLE SALT
TOMATO AND BASIL BRUSCHETTA WITH SONOMA GOAT CHEESE ON CROSTINI
ROASTED VEGETABLE PHYLLO PURSE
FIRST COURSE
TENDER GREENS WITH FRESH APRICOT, EDIBLE PURPLE ORCHIDS,
SHAVED JEWEL RADISH AND SAGA BLUE, PASSION FRUIT VINAIGRETTE
FRESH BAKED PETITS PAINS WITH SWEET WHIPPED BUTTER AND
HERBED OLIVE OIL
MAIN COURSE
CHOICE OF:
GRILLED NY STRIP STEAK WITH A GUINNESS STOUT REDUCTION,
CANDIED BALSAMIC SHALLOTS AND OLIVE OIL SMASHED POTATOES
OR
GRILLED LOCAL MAHI MAHI FILLET WITH PINEAPPLE SCOTCH BONNET CHUTNEY,
COCONUT RICE PILAF AND ROASTED BRUSSEL SPROUTS
WEDDING CAKE
BEAUTIFUL TIERED BUTTERCREAM WEDDING CAKE
(SELECT FLAVORS OF YOUR CHOICE)
AMERICAN COFFEE AND A SELECTION OF HOT TEAS
UNLIMITED PREMIUM BAR SERVICE
LATE NIGHT SNACK STATION – POMMES FRITES
(optional)
PARMESAN TRUFFLE FRIES
CLASSIC WAFFLE FRIES
SWEET POTATO FRIES
BEER BATTERED ONION RINGS
SERVED WITH A SELECTION OF DIPPERS SUCH AS
MALT VINEGAR, CURRY KETCHUP, BLACK TRUFFLE MAYO,
HONEY MUSTARD, TAMARIND BBQ SAUCE AND
SWEET MANGO CHUTNEY
BUTLER PASSED PREMIUM HORS D’OEUVRES
OUR SERVERS WILL PASS ARTISTICALLY PRESENTED SELECTIONS FOR 1 HOUR
KOREAN BARBEQUED BEEF SKEWER
TANDOORI DUCK WITH TOMATO CHUTNEY AND SUNDRIED MANGO
SHREDDED PORK MINI TACO WITH NAPA CABBAGE AND GREEN APPLE SLAW
SMOKED SALMON TOPPED POTATO LATKE WITH CHIVE SOUR CREAM
ANDALUSIAN GAZPACHO SHOT WITH DRUNKEN SHRIMP
CURRIED CRAB SALAD TOPPED MINI PAPADAM
SPICY LAMB KOFTA WITH TZATZIKI DRIZZLE
MUSHROOM RISOTTO ARANCINI WITH FIRE ROASTED TOMATO COULIS
INDIAN VEGETABLE SAMOSA WITH YELLOW CURRY MAYO
RASPBERRY AND IMPORTED BRIE CHEESE IN DELICATE FRENCH PUFF PASTRY
FIRST COURSE
FIELD GREENS WITH ROASTED BEETS, SHAVED FENNEL,
EDIBLE FLOWER BLOOMS AND AGED SHERRY VINAIGRETTE
WATERMELON, TOMATO AND WATERCRESS SALAD WITH FETA
MINTED BALSAMIC VINAIGRETTE
FRESH BAKED PETITS PAINS WITH SWEET WHIPPED BUTTER AND HERBED OLIVE OIL
MAIN COURSE
PAN SEARED SNAPPER FILLET WITH SAUTÉED FENNEL, TOMATOES AND CAPERS
CHICKEN BREAST WITH CHORIZO SAUSAGE, FONTINA CHEESE, ROASTED RED PEPPERS AND SPINACH
ACCOMPANIMENTS
ORZO WITH SUN-DRIED TOMATOES AND SPINACH
ROSEMARY ROASTED RED BLISS POTATOES
SUMMER SQUASH, CARROT, ZUCCHINI AND SHALLOT SAUTÉ
CARVING ACTION STATION
OUR UNIFORMED CHEF WILL CARVE
NEW YORK STRIP LOIN AU POIVRE,
BRANDY PEPPERCORN SAUCE
WEDDING CAKE
BEAUTIFUL TIERED BUTTERCREAM WEDDING CAKE
(SELECT FLAVORS OF YOUR CHOICE)
AMERICAN COFFEE AND A SELECTION OF HOT TEAS
UNLIMITED PREMIUM BAR SERVICE
BUTLER PASSED PREMIUM HORS D’OEUVRES
OUR SERVERS WILL PASS ARTISTICALLY PRESENTED SELECTIONS FOR 1 HOUR
AHI TUNA TARTARE WITH GINGER AND SCALLION ON A WONTON PLANK
TURKS AND CAICOS CONCH FRITTER WITH FIERY COCKTAIL SAUCE
SHRIMP SPRING ROLL WITH A LEMONGRASS PONZU SAUCE
MINI BEEF EMPANADA WITH GREEN CHILE RIBBON
TAMARIND BBQ CHICKEN BREAST SKEWER
GRILLED VEGETABLE BROCHETTE WITH BASIL PESTO DRIZZLE
GREEK SPANAKOPITA WITH SPINACH, FETA CHEESE AND PINE NUTS
OLIVE AND SUNDRIED TOMATO TAPENADE ON CROSTINI ROUND
MEDITERRANEAN MEZZE GRAZING STATION
(optional)
TUSCAN WHITE BEAN SPREAD, TABOULEH SALAD,
LEMON-SCENTED MARINATED OLIVE MIX, HERBED BOCCONCINI MOZZARELLA,
MARINATED ARTICHOKE HEARTS AND DOLMAS WITH TZATZIKI SAUCE
SERVED WITH ITALIAN BREAD, GRILLED PITA POINTS AND LAVOSH CRACKERS
FIRST COURSE
CLASSIC CAESAR SALAD WITH HEARTS OF ROMAINE, SHAVED PARMESAN AND
TOASTED GARLIC CROUTONS
FRESH BAKED PETITS PAINS SERVED WITH SWEET BUTTER
MAIN COURSE
PAN SEARED ISLAND SPICED CHICKEN BREAST WITH
PAPAYA MANGO CHUTNEY
FRIED PLANTAINS, WHITE RICE AND BLACK BEANS
WEDDING CAKE
BEAUTIFUL TIERED BUTTERCREAM WEDDING CAKE
(SELECT FLAVORS OF YOUR CHOICE)
AMERICAN COFFEE AND A SELECTION OF HOT TEAS
UNLIMITED PREMIUM BAR SERVICE
BUTLER PASSED PREMIUM HORS D’OEUVRES
OUR SERVERS WILL PASS ARTISTICALLY PRESENTED SELECTIONS FOR 1 HOUR
SEARED TUNA TATAKI WITH WASABI FOAM ON A WONTON PLANK
SEA SCALLOP WRAPPED WITH DOUBLE BACON
SHRIMP SHUMAI WITH SOY GINGER DIPPING SAUCE
INDONESIAN BEEF SATAY WITH SPICY PEANUT SAUCE
COCONUT CHICKEN WITH PINEAPPLE SCOTCH BONNET GLAZE
PAO DE QUEIJO (BRAZILIAN YUCCA CHEESE PUFF)
STUFFED MUSHROOM CAP WITH PANKO, CHEESE AND HERBS
FRESH HERB-MARINATED BOCCONCINI AND GRAPE TOMATO SKEWER
FIRST COURSE
TENDER GARDEN GREENS WITH CARROT HAYSTACKS,
GRAPE TOMATOES AND BALSAMIC VINAIGRETTE
FRESH BAKED PETITS PAINS SERVED WITH SWEET BUTTER
MAIN COURSE
GRILLED SALMON FILLET WITH A KEY LIME CHIVE BEURRE BLANC
NEW YORK STEAK WITH SAUTEED MUSHROOMS AND PORT WINE PAN GRAVY
ACCOMPANIMENTS
LA MANCHA SAFFRON RICE PILAF
GRILLED BROCCOLI WITH PARMESAN AND RED PEPPER FLAKES
PASTA ACTION STATION
OUR UNIFORMED CHEF WILL PREPARE
GNOCCHI WITH A FIRE-ROASTED POMODORO SAUCE
FARFALLE WITH A CRACKED PEPPER ALFREDO SAUCE
WITH A CHOICE OF TWO PROTEINS AND A SELECTION OF TOPPINGS
WEDDING CAKEBEAUTIFUL TIERED BUTTERCREAM WEDDING CAKE
(SELECT FLAVORS OF YOUR CHOICE)
AMERICAN COFFEE AND A SELECTION OF HOT TEAS
UNLIMITED PREMIUM BAR SERVICE
