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Wedding Dinner
Ceremony to be Held @ St. Johns 2:30 pm –
3:15 pm
Travel 3:15 pm – 3:45 pm
Be Ready with Drinks @ 3:00 pm
Cocktails and Passed Hors d’oeuvres 3:30 pm
– 5:00 pm
Family Style Dinner 5:00 pm
Dancing and Socializing Through out the
Evening
Additional Notes:
Staff Arrival 12:30 pm
Guests Arrival anywhere b/t 3pm and 3:30 pm
Champ Toast w/Cake Cutting Ceremony
Pellegrino on the Tables [Supplied by
Client]
Red and White Wine on the Tables after first
pour
Bring Extra Sodas
Table Glassware Setting: Wine, Water and
Champ. Flute
6 Tables of 8 maybe 1 table of 10
2 – 4’ rect in dinner tent [1 waiter service
table] [1 service bar]
1 – 8’ rect main bar out on the lawn
3 – 30” round cocktail tables out on the
lawn
1- 30” round escort table/card table/gift
table
First course plated and preset
Entrée is family style served on platters
D. j. and dancing/coordinate the evening
with the D. J.
Hors d’oeuvres
3:30 pm –
5:00 pm
To Be Passed To Your Guest
SIGNATURE LUMP CRAB
CAKES
Spicy
Lime Scallion Remoulade
RICE PAPER
WRAPS
Sweet
Basil, Mint Leaf, Bean Sprout, Enoki, Cucumber, Asparagus Spears,
Mesclun
Ginger Watercress Dipping Sauce
CHILLED
POACHED SHRIMP
Wrapped
In a Artichoke Heart with a Roast Red Pepper
Herbed Mayonnaise Crostini
BABY
ASPARAGUS SPEARS
Wrapped
in Prosciutto di Parma
Scented Cream Cheese
SZECHUAN
DUCK BREAST
Wanton
Chips and Spicy Sweet and Sour Plum Sauce
CUMIN
COCONUT SKEWERED CHICKEN
Lemon
Dill Yogurt Sauce
MISSION
FIGS
Sweet
Basil Leaf and Feta
Red Wine Vinegar and Honey Reduction
Family Style Dinner
5:00 pm
On the Tables to Start
Relish Trays of Pickled Veggies and Assorted Olives
APPETIZERS
BABY GREENS
[plated
and preset @ the table]
Mandarin Orange, Hearts of Palm, Toasted Almonds
Champagne Vinaigrette
ENTREES
Mix
Grille of
GRILLED
CHICKEN PAILLARD
Fruit
Tomato Salsa
MARINATED
FLANK STEAK
Horseradish Dill Crème
PAN SEARED
SEA SCALLOPS
Sauce
Verde
In Addition
Oven
Roast Veggies of
Zuchinni, Squash, Eggplant, Charcoal Peppers and Fennel, Plum Tomato
Parslied New Potato Fresh Parsley and Butter
Sautéed String Beans Sun dried Tomato, Pine Nuts
Sautéed Swiss chard Olive Oil
Pasta
Fresh Plum Tomato, Basil, Shallot, Garlic, White Wine, Olive Oil
Grated Reggiano
Rustic Breads and Rolls
Butter Florets
AT
THE END
WEDDING CAKE
Chocolate Dipped Strawberries
Cookies
Coffee, Tea and Decaf
40 Adults/10 Children
4:00 pm Guests Arrival
Pass Champagne, White Wine And Sparkling
Water With Lime
5:00 pm Cocktails And Passed Hors d’oeuvres
6:30 pm Elegant Plated Dinner
SIGNATURE CRAB CAKES
Spicy
Lime Scallion Remoulade
BEEF SATE
Chile
Garlic Sauce
RICE PAPER
WRAPS
Sweet
Basil, Mint Leaf, Bean Sprout, Enoki, Cucumber, Asparagus Spears,
Mesclun
Ginger Watercress Dipping Sauce
WARMED
MINI TARTLETS
Pancetta & Fontina Cheese
SZECHUAN
DUCK BREAST
Wanton
Chips And Spicy Sweet And Sour Plum Sauce
STUFFED
MUSHROOM
Sage
Pesto
CHICKEN
LIVER PATE’
Crostini
PLATED DINNER
First Course [9” plate]
SMOKED
SALMON CARPACCIO AND DICED ROAST RED BEET
Potato
Cakes, Frisse And Horseradish Salad Garnish
Peppercorn Crème Fraiche
Second Course [10” plate]
PAN
SEARED FILET MIGNON
Port
Wine Sauce And Caramelized Shallots
Garnish Of Sautéed Spinach Leaf
With
Roast Garlic Basil Mash Potato
And
Sautéed Julienne Of Baby Carrot And Leeks
Third Course [9” plate]
COMPOSED SALAD OF LIMESTONE LETTUCE AND RADICCHIO
Mandarin Orange
Citrus Vinaigrette
RUSTIC
ROLLS
Herb
Butter Florets
Fourth Course [9” plate]
STRAWBERRY SHORTCAKE
Hand
Made Biscuits With Fresh Strawberries And Strawberry Compote
Fresh Whip Cream Topping
PETIT
FOURS
Chocolate Mints
COFFEE,
TEA, DECAF
[VEGETARIAN MEALS
AVAILABLE FOR NON-MEAT EATERS]
To Be Held
At
Their Home
Catering Set-Up 3:00pm
Ceremony Being Held In Southport 6:00pm –
6:30pm
Guest Arrival 6: 3opm Pass White Wine And
Sparkling Water W/Lime
Cocktails And Passed Hors D’oeuvres 6:
45pm-8:00pm
Dinner 8:15pm – 10:15pm
Dancing
Aged Cheeses, Fruits, Berries And
Charcuterie 11:00pm
Omelet Station And Pastries 1:00 Am
STATIONARY DISPLAY
6:
45PM-8:00PM
RAW BAR STATION
Served
On A Bed of Seaweed From A Beautiful & Artistic Display Set-Up On
Cracked Ice
Iced Little Neck Clams, Maine or Pacific Coast Oysters Poached
Shrimp, Stone Crab Claws, Spicy Cocktail & Mustard Sauce
TO BE PASSED TO YOUR GUEST
CHICKEN SATE
Spicy
Peanut Dipping Sauce
SIGNATURE
LUMP CRAB CAKES
Spicy
Lime Scallion Remoulade
GRILLED
WILD MUSHROOMS & OVEN-DRIED TOMATO COMPOTE
Herb
Crusted Crostini
RICE PAPER
WRAPS
Sweet
Basil, Mint Leaf, Bean Sprout, Enoki, Cucumber, Asparagus Spears,
Mesclun
Ginger Watercress Dipping Sauce
VEGETABLE
PANCAKES
Smoked
Pastrami Salmon & Roast Red Pepper
Cilantro Lime Remoulade
PEPPER
CRUSTED YELLOWFIN TUNA
Sticky
Rice Cake
Pickled Ginger & Wasabi Remoulade
ARTICHOKE
HEARTS & MONTRACHET
Stuffed
In A Puff Pastry
BABY
ASPARAGUS SPEARS
Wrapped
In Prosciutto di Parma
Scented Cream Cheese
SZECHUAN
DUCK BREAST
Wanton
Chips And Spicy Sweet And Sour Plum Sauce
RED BEET
AND STILTON VINAIGRETTE
Endive
Leaf Chopped Chive Garnish
PIGS IN A
BLANKET
Honey
Dijon Mustard
Plated 3 Course Dinner
8: 15PM
FIRST COURSE
3 FISH CEVICHE
STRIPED BASS, SALMON, MONK, OYSTER
Ginger
Wasabi Infused Whitefish Caviar Garnish
SECOND COURSE
RACK OF LAMB
Mint
Demi Glace
Garnish Of Baby Spinach Leaf With Crisp Garlic
And
ROAST LEEK
MASH
With
Haricots Verts
THIRD COURSE
MACHE AND ENDIVE
Mandarin Orange And Hearts Of Palm
Champagne Vinaigrette
Chilled Asparagus Spear Garnish
ASSORTED
DINNER ROLLS
Herb
Butter Florets
VENETIAN
TABLE
Chocolate Fondue W/Driscol Strawberries And Pound Cake
Mini Desserts
Fruit Tarts W/Crème Fraiche
Coffee, Decaf, Tea
Burrista Bar
Cappuccino And Espresso
2 Servers
AFTER HOURS
CHARCUTERIE, CHEESE,
AND FRUIT DISPLAY
Presented On Earthenware Platters, Hardwood Boards & Marble Slabs
Parmigano Reggiano, Genoa Salami, Proscuitto di Parma, Cappricola
Sun Dried Tomato In An Extra Virgin Olive Oil With Fresh Basil,
Smoked Mozzarella
Brie Blue de Bressi, Pyramids of Chevre, Roman Fruit Urn With
Hanging Grapes
Whole & Sliced Breads, Onion & Sour Dough Ficelles & Crackers
1
am OMELETS
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