Pavilion Menu

 

Five- Hour Event, Fridays and Sundays Only

One Hour Cocktail Reception

Four Course Dinner Including Choice of 3 Entrees

Dessert Sampler Plate

Premium Bar for the Duration of the Event

Private Bridal Room and Bridal Attendant

Floor Length Linens, Candelabras, Personalized Menus,

Valet Parking and Coat Check

 

Champagne Presentation

Cocktail Reception
Butler Passed Hors d’ oeuvres
Black and White Coated Sate of Chicken with Ginger Sweet Soy Dipping Sauce
Miniature Beef Wellington with Peppercorn Port Wine Sauce
Coconut Shrimp with Passion Fruit Sauce
Red and Yellow Tomato, Goat Cheese and Olive Tart
Scallops Wrapped in Pancetta Lemon Buerre Blanc
Spanikopita
Baked Clams with Tomato and Basil
Mini Rissotto Cake with Saffron, Green Peas and Baby Shrimp
Mini Crab Cakes with Sweet Chili Lime Aioli
Brochette of Lucania Sausage, Peppers and Fresh Herbs

Ice Carving Display Fresh Garden Crudités Variety of Herb Dipping Sauces

Seasonal Sliced Fruits and Berries Beautiful Display of Melon Carvings International Cheese Display Assorted Cheese and Crackers

Tuscany Display
Grilled Seasonal Vegetables,  Cremini Mushroom Salad, Lemon Roasted Artichokes,
Fire Roasted Tricolor Peppers,  Bocconcini, Assorted Bruschetta and Foccacia,
Regional Olives and Insalata di Mare

Parma  Display
Hand Sliced Prosciutto di Parma, Trio of Mozzarella Roulades: Mozzarella stuffed with Sundried Tomatoes, Prosciutto and Capicolla
 Salumeria Display of Assorted Regional Hot and Sweet Sausage

Or

Classic Smoked Salmon Display
Assorted House Cured Gravlox and Classic Smoked Salmon, Black Peppered Trout, Pickled Herring and Smoked Whitefish with An Assortment of Salads: Cucumber Dill, Israeli Cous cous, Tabbouleh, Wild Rice and Currants, Grain Mustard Sauce and Breads

Carving Station
(Please Select 2)
Roasted Turkey Breast, Sage Pan Gravy, Cranberry Chutney
Spiced Baked Ham, Maple Glaze
Molasses Glazed Corned Beef, Pommery Mustard
Rosemary and Herb Crusted Loin of Pork, Apricot Raisin Sauce
Roasted Leg of Lamb, Mustard Herb Crust
Herb and Garlic Roasted Shell Steak, Cabernet Wine Sauce

Pasta Station
Tri Color Spinach and Cheese Tortellini, Fresh Arugula, Sun Dried Tomatoes, Parmigiano Reggiano
Fusilli, Puntanesca Style (kalamata olives, capers, anchovies, fresh tomato and basil)

Additional Stations…
Please Select One of Following Stations per 75 Guests

French Regional Station
Steak au Poivre,  Black Peppercorn and Merlot
Duck Leg and Breast, Seasonal Berries and Black Currant Sauce
Petite Medallions of Veal in Champagne Sauce, Seasonal Mushrooms
Bouillabaisse Marsellaise Style, Seafood in a Saffron, Fresh Tomato, Fish Broth
Chicken Chasseur, Chicken, Shallots, Tri Color Peppers, Fresh Tomato and Tarragon

 

Dim Sum Station Bamboo Steamers Filled with… Vegetable Dumplings, Roasted Pork Buns and Shrimp Sui Mai and  Oriental Style Noodles  Assorted Sushi with Appropriate Condiments

Oriental Wok Station Peking Duck Rolls with Hoisin Sauce, Uniformed Attendant Preparing Vegetable Stir Fry, Shrimp Stir Fry and Beef Stir Fry, Vegetable Fried Rice

Italian Regional Station
Herb Polenta Cake Sauteed
Mushrooms Broccoli di Rabe with Assorted Sausages
Stuffed Peppers, Neopolitan Style Petite Chicken,
Sweet Cherry Peppers, Pine Nuts,
Balsamic Demi Glaze Ravioli, Port Wine Basil Cream Sauce

Hot Seafood Station Fried Oysters, Remoulade Sauce Corn Meal Crusted Calamari, Marinara Sauce Steamed Little Neck Clams, Garlic Wine Sauce New Zealand Mussels, Marinara Sauce Seafood Stew: Scallops, Calamari, Shrimp  Cannellini Beans, Basil Buerre Blanc

Caviar Vodka Station Domestic Black Caviar Triangle Cut Toast Points  Appropriate Garnish Magnificent Ice Carving Display, Frozen Imported Vodkas

Menu
Pasta or Soup… please select one

Penne Rigate, Julienne of Prosciutto di Parma, Sweet Vidalia Onions, Fresh Tomato and Basil
Rigatoni, Exotic Mushrooms, Green Peas and Vodka Sauce
Bow Tie Pasta, Basil, Garlic, Sun Dried Tomatoes, Asparagus Tips, Parmigiano Reggiano Sauce
Risotto with Wild Mushroom Ragout or Seafood Ragout (shrimp, scallop and calamari)
Lobster Bisque, Tarragon
Cream of Wild Mushroom Soup, Sauté Cremini Mushrooms
Beef Consommé, Root Vegetables, Mini Ravioli
Chicken Consommé, Brunoise of Seasonal Vegetables, Julienne of Chicken

Salad… please select one

 Baby Field Greens, Caramelized Walnuts, Sliced Apples and Cranberries
Lemon and Thyme Vinaigrette
Or
Belgium Endive, Arugula, Hearts of Palm, Artichokes, Sliced Olives, Virgin Olive Oil Balsamic Vinaigrette

Intermezzo:  Signature Menu Only

Entrée
Meat Selections…please select one
Chateaubriand, Roasted Tenderloin of Beef, Merlot Wine Sauce Reduction, Sautéed Wild Mushrooms
Herb Marinated Grilled Filet Mignon, Port Wine Sauce, Shitake Mushrooms
Rack of Baby Lamb with Herb Pistachio Crust, Natural Jus with Mint
Rosemary and Garlic Marinated Grilled Veal Chop, Natural Veal Jus

Poultry Selections…please select one
Breast of Chicken in Croute, Leaf Spinach, Toasted Pine Nuts, Asiago Cheese, Port Wine Sauce
Breast of Chicken Chardonnay, Artichokes, Capers, Lemon Sauce
Pan Seared Herb Breast of Chicken, Porcini Cream Sauce
Sautéed Breast of Chicken, Pearl Onions and Sundried Tomatoes, Sherry Thyme Sauce
Roast Long Island Duck Breast, Black Current Sauce, Seasonal Berries

Fish Selection…please select one
Pan Roasted North Atlantic Salmon, Kalamata Olives, Capers, Fresh Tomato and Fish Fumet
Pan Roasted Atlantic Salmon Filet, Champagne and Topiko Caviar Sauce
Lemon Thyme Marinated Imported Seabass, Fennel and Tomato Buerre Blanc
Grilled Swordfish with Ratatouille Provencal, Tomatoes, Saffron Fish Fumet

Entrees are Served with Chef’s Selection of Seasonal Vegetables and Potato

Dessert

Wedding Cake
Select from an array of Styles and Fillings
Designer Cakes Available: Inquire with Event Planner

Dessert Samplers

Chocolate Mirror: Bitter Sweet Chocolate Mousse and Chocolate Sponge with Kirsch Syrup
Vanilla Bourbon: Tahitian Vanilla Bean Mousse, Sponge and Almond Cake
Chocolate Pyramid: Chocolate Mousse and Raspberry Coulis, Covered in Chocolate
Trilogy:  Milk Chocolate, Dark Chocolate and White Chocolate Mousse
Exotic:  Mousse and Coconut Ladyfingers

Pair one of the above with one of the following
Traditional Crème Brulee, Miniature Fresh Fruit Tart Or Chocolate Truffle

Pedestals of Italian Cookies for each Table