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Wedding Cocktail MenuHors d’oeuvres served at Room TemperaturePresented on Chef inspired traysFresh Salad Rolls with Thai Dipping Sauce Parmesan Reggiano Crisps with Chevre and Tomato Jam Chicken and Mango Omelet Net Peking Duck Breast in a Scallion Crepe with Hoi Sin Golden Basket filled with Chicken, Shrimp or Tofu Crab Salad in Cucumber Hearts Jumbo Gulf Shrimp with a Brandied Marie Rose Sauce Tuna Ceviche on Corn Tortillas with Mango Salsa Smoked Salmon Roulade with Lemon Mascarpone presented on Endive Spears garnished with Capers
Hors d’oeuvres served WarmBlue Cheese, Mascarpone & Red Onion Confit QuichettesCarrot & Ginger or Butternut Squash & Apple Soup tastes in Minimalist Glasses Cheese Fondue Pot with a Sourdough Soldiers Cheddar Cheese Dreams Chevre and Sweet Potato Wonton with Apricot Ginger Glaze Leek and Brie Mini Pizza Mushroom & Spinach Agnolotti served on a Soup Spoon with Sage Cream A little Lobster Thermidor Coconut Shrimp with a Mint Thai Dipping Sauce Crab Cakes with Cajun Saffron Aioli Five spiced Sea Bass Spoon with a Tomato and Ginger Salsa Persian Chicken Bundles with Current & Apricot Grilled Rosemary Mustard Lamb Chops with Tamarind Sauce Beef Wellingtons with Mushroom Duxelle Yorkshire Pudding with Shaved Tenderloin & Whipped Horseradish Cream Hors d’oeuvre Receptions starting from $25.00 per person Minimum 10 Guests Paper products included Prices quoted do not include equipment rentals, staffing, applicable taxes, 15% Service Charge or Venue fees
Menu updated: November 2006 |