Deluxe Wedding Stations
$81.00 per person
Goat, Spanish Manchego, Talleggio, Asiago, St Andre and Stilton cheese presented with a medley of fresh and dried fruit, Pate, assorted nuts and crackers
Choice of seven:
Sesame Chicken Satay with spicy peanut dipping sauce
Chicken, Corn and Roasted Red Pepper Quesadilla with cilantro salsa and sour cream
Escargo in puff pastry with garlic butter
Chicken Parmigiana with fresh mozzarella, oven roasted tomatoes and pesto
Tandoori Chicken Spoons Tandoori chicken breast in oriental spoon with petite
greens, mango chutney and sour cream
Crab Cakes with homemade lemon-basil tartar sauce
Calameria Strings with sweet chili lime sauce
Shrimp Fritters served with key lime chili dipping sauce
Seasonal Flatbread Pizza
Twice Fried Potato topped with lobster and truffle oil mash potato
Salmon Galette crispy potato pancake topped with smoked salmon and chive creme fraiche
Beef Tenderloin Crostini with greens and horseradish cream sauce
Petite Virginia Ham and Smoked Cheddar Biscuits
Figs in a Blanket - stuffed fig with a spiced almond and wrapped in apple wood bacon
Fried Eggplant with fresh mozzarella, oven roasted tomatoes and pesto
Two Potato Pancakes with homemade apple sauce
Tempura Asparagus with sweet chili-ginger lime dipping sauce
Truffle Risotto Balls served with sundried tomato aioli
Vegetarian or Crab Stuffed Mushrooms
Roasted Garlic and Brie Crostini
Open Faced Shrimp Taco - sweet gulf shrimp in a tropical fruit salsa on a guacamole nest served on a fried tomato tortilla
Italian Toast - sour dough brushetta layered with white bean puree and garlic laced broccoli rabe
Scallop Ceviche served in a cucumber cup topped with micro greens
Goat Cheese Fondue grape tomato and sundried tomato skewer in an individual warm goat cheese fondue cup
Salad Station
Please select three:
Traditional Caesar Salad - served w/ focaccia croutons, shaved Parmesan cheese and choice
of topping - grilled chicken, Portobello mushroom and sun-dried tomatoes
Roasted Vegetable Salad - with buttermilk squash, assorted peppers, parsnips, celeriac, onion, sweet potato, and turnip
Pond House Field Green Salad - young mixed greens w/ carrots, red onion, cucumber, grape tomatoes, assorted peppers, toasted pecans and orange balsamic vinaigrette
Roasted Pear Salad- Romaine lettuce and spinach topped with roasted pears stuffed with gorgonzola cheese, toasted walnuts, and dried cranberries and in a raspberry vinaigrette
Chop Salad - iceberg lettuce, carrot, red bell pepper, black olives, celery, and hot peppers
tossed in burgundy vinaigrette in the true chop house style
Arugula Salad - fresh baby arugula, Romaine lettuce, toasted pine nuts, fresh grated Parmesan cheese, grape tomatoes, and cracked black pepper in an aged balsamic vinaigrette
B.L.T. Salad - Romaine lettuce, apple wood smoked bacon, diced tomato, cracked black
pepper and croutons in a creamy basil dressing
Middle Eastern Platter - Tabbouleh served with hummus, baba ghanoush, grilled falafel
Please select two sauces:
Maremana – escarole, sundried tomatoes, roasted garlic, toasted fennel seed, roasted
peppers, white wine and sweet butter
Pesto - creamy pesto sauce with chicken and broccoli
Bolognese – slow simmered veal meat sauce with carrot, onion, celery, red wine,
milk and tomato with a hint of nutmeg
Putanesca – a flavorful sauce of calamata olives, sundried tomatoes, roasted garlic,
cherry peppers, and anchovy
Carciofi – Artichoke hearts, sundried tomatoes, capers, pearl onions, hot pepper
flakes, pesto and white wine
Shrimp Fra Diavalo – Shrimp infused marinara with onion, a dash or red pepper flakes, extra virgin olive oil and fresh parsley
Spicy Tomato-Crab – Fresh blue crab simmered in our homemade marinara with hot
pepper flakes and x-virgin olive oil
Brocoli Rabe - with roasted garlic, italian sausage, red pepper flakes, white wine and sweet butter
Marinara – our home made red sauce topped with roasted balsamic garlic, balsamic
syrup and fresh grated Parmesan Cheese
Indian Rice - basmati rice with dried apricots, cranberries, golden raisins, currants, cashews, carrots, scallion, bell pepper, sweet curry, paprika and sweet cream butter
Cavatappi Quattro Formaggio - spiral pasta w/ a blend of Vermont cheddar, Swiss, Monterey Jack and Fontina cheeses w/ diced tomatoes, apple wood bacon, and collard greens
then topped with herbed bread crumbs
Spinach Ricotta Gnocchi - tossed with grilled fennel, exotic mushrooms and Italian sausage in a light white wine sauce
Please select three:
Herb Roasted Lamb Top Round with a mint Madeira sauce
Roasted Black Angus Strip Loin w/ wild mushroom ragout and
horseradish-grain mustard aioli
Roasted Pork Loin w/apple sauce and homemade sauerkraut
Salmon Wellington – poached salmon layered with sautéed mushrooms and leeks baked in a puff pastry and served with Béarnaise sauce.
Roast Turkey Breast –turkey breast w/ stuffing, giblet gravy and cranberry-orange relish
Grilled Tenderloin of Beef - with mushroom ragout and horseradish cream sauce
Grilled Tenderloin of Tuna –Sesame encrusted rare tuna served with wasbi sauce
Seasonal Potato Hash
Grilled Seasonal Vegetables
Smoked Bacon Lentils and Middle Eastern Cous Cous Pearls
Dessert and Coffee Service
Butlered Chocolate Covered Assorted Truffles or Chocolate covered Strawberries
Wedding Cake by Donna
