Hors D’Oeuvres passed Butler Style
Tuna Tartare on Scallion Crackers
Prossciutto wrapped breadsticks with Parmesan & Truffle butter
Buffalo Mozzarella Crostini with Roasted Peppers
Mini Crab Cakes with oven dried tomatoes &Saffron Aioli
Skewered Beef Filet with Brown Butter Bernaise
Deep fried green olives with Italian sausage & fontina
* * *
Plated Dinner and Dancing
Appetizer
Pan-seared Hudson Valley foie gras served over a
Chestnut Ravioli with Madeira and creamed spinach
Entree
(Guest chioce of entree at seating)
Miso glazed sea bass with bok choy salad
Or
Tenderloin of beef’au poivre’ on a wild mushroom croquette
with green peppercorn brandy sauce
Dessert
Customized Wedding Cake
* * *
Petit Fours
Just- Brewed Coffee and Decaffinated Coffee
Five Hour Open Bar
Premium Liquors
House Red and White wine
Imported Beer
Domestic Beer
Soft Drinks
Mineral Waters
Champagne Toast
