Wedding Menu

Wedding Menu

## SOUPS
 - Roasted Tomato & Fennel Bisque with Basil Pesto Drizzle 
 - White Bean Soup, Chorizo & Truffle Oil 
 - Chilled Gazpacho Sous Port “Caviar” 
 - Clear Leek & Potato Soup with Chicken Dumplings 
 - Roasted Banana Squash with Black Bean Salsa 
 - Yukon Gold Potato Leek Soup with Italian Sausage & Scallions 
 - Wild Mushroom Bisque, Baked en Croute 
 - Coast to Coast Seafood Chowder 
 - Double Beef Consommé, Fine Vegetables Won Tons 
 - Mussel Saffron Chowder with Ginger & Fennel 
 - Lobster Bisque with Armagnac 

## SALADS
 - Roma Tomatoes & Bocconcini, Toasted Pine Nuts (White Balsamic – Basil Vinaigrette)
 - Organic Baby Lettuce & Mixed Seedlings (Mushrooms & Manchego Cheese, Ale with Truffle Vinaigrette)
 - Traditional Caesar Salad 
 - Butter Leaf Lettuce Mimosa 
 - Crisp Tyroler Bacon & Croutons with Buttermilk & Dill Dressing 


## PLATED DINNER MAIN COURSES
 - Grilled Beef Tenderloin, Chive Herb Mashed Sweet Potato (Blueberry Gastrique, Rosemary Butter)
 - Black Trumpet Dusted Venison Loin (Rosemary Brioche Dressing, Red Currant & Cabernet Reduction)
 - Grilled Organic New York Steak (Flamed Brandy & Green Peppercorn Sauce)
 - Grilled Bison Rib Eye (Toasted “Barlotto”, Wild Blueberry Sauce)
 - Roasted Rack of Lamb with Pecan, Marjoram & Mustard Crust (Boulanger Potatoes & Rosemary Jus)
 - Fennel Crusted Atlantic Grouper & Braised Fennel (Tomato & Kalamata Olive Nage, Wilted Greens & Olive Oil Potato Confit)
 - Poached Fillet of Salmon, Fresh Wilted Spinach (Citrus Hollandaise Sauce)
 - Slow Roasted Turkey Breast ( Served with Dark Meat & Gravy) (Buttermilk Mashed Potatoes, Cornbread & Sage Stuffing)
 - Alpine Chicken Cordon Bleu (Roasted Potatoes & Medley of Fresh Vegetables)
 - Roasted Pork Tenderloin Medallions (Braised Red Cabbage & Wild Mushroom Sauce)
 - Roasted Veal Loin, Wild Mushroom Sauce (Tarragon Vegetable Strudel & Butter Mashed Potatoes)
 - Vegan Mushroom & Spinach Butternut “Cannelloni” (Cauliflower & Potato Cake, Smoked Tomato Sauce)
 - Quinoa Grain & Vegetables Purse on Seared Sweet Potato Coins (Tagine Sauce, Wilted Green, Prune & Pecan Chutney)
 - Grilled Veal Tenderloin, Black Trumpet Mushroom Rub, Gnocchi Romano Semolina (Amarone Shallot Jus)
 - Roasted Chicken Supreme, Herb Boursin, Wild Mushroom & Brioche Stuffing (Leek & Potato Pavé with Pan Jus)
 - Pan Seared Breast of Guinea Hen, Orange Buckwheat Honey & Rosemary Glaze (Barley - Corn Risotto)

## PLATED DINNER COMBINATION ENTRÉES
 - Classic Beef, Veal & Pork Tenderloin Trio (Béarnaise Sauce, Wild Mushroom Sauce & Green Pepper Corn Sauce Dauphinoise Potatoes & Market Fresh Vegetables) Soy & Ginger Marinated Atlantic Salmon & Roasted Beef Tenderloin (Chef ’s choice of Starch & Fresh Seasonal Market Vegetables)
 - Roasted Veal Tenderloin Medallion & Cornish Hen (Chef ’s choice of Starch & Fresh Seasonal Market Vegetables)
 - 4oz. Atlantic Lobster Tail & 4oz. Filet Mignon (Cognac Sauce, Italian Parsley Lemon Butter Sauce)

## DESSERT
 - Gluten-Free Flourless Orange & Chocolate Cake 
 - Caramel Ice Cream
 - Traditional Apple Strudel (Sour Cherry Sauce)
 - Tiramisu with Italian Mascarpone (Frangelico Chocolate Sauce, Hazelnut Gelato)
 - Chocolate Pecan Pie (Maple Scotch Sauce)
 - New York Style Vanilla Bean Cheese Cake (Berry Sauce & Lemon Sorbet)
 - Lychee & Coconut Dome (Citrus Sauce & Mango Sorbet)
 - Cherry & Vanilla Pistachio Cassata (Chocolate Sauce & Biscotti)
 - Chocolate Mocha Tart (Espresso Ice Cream)