The Cocktail Hour

Passed Champange & Sparkling Water upon Guest Arrival
Five Hour Premium Brand Open Bar
Private Bridal Suite, Bridal Attendant & Maitre ‘D
Choice of Linens,Votive Candles

 

Butler Passed Hors D’Oeuvres
(Please select a total of ten hors d’oeuvres from the choices below)
Teriyaki Grilled Beef Skewers with Hoisin BBQ Sauce
Coconut Crusted Jumbo Shrimp with Pineapple Relish
Mini Rueben Sandwich Complete with Swiss Cheese, Pastrami on Rye Squares
Mini Kobe Beef Burgers Dressed with Chili Ketchup, Roma Tomato & Pickle
Assorted Tempura Style Veggies with Ginger Dressing for Dipping
Sesame Chicken Tenders Skewered and Served with Spicy Peanut Sauce
Maryland Style Lump Crab Cakes Garnished with Chipotle Cream
Tomato Bisque in a Mini Bread Boule with Pesto Garnish
Panko Breaded Portobello Mushroom “Fingers” Accompanied with Balsamic Mayo
Mini Coney Island Franks with Sauerkraut & Spicy Brown Mustard
Traditional Oriental Vegetable Egg Rolls with Plum Sauce for Dipping
Classic Spanokopita – Spinach and Cheese in Phyllo Packages
New Zealand Baby Lamb Chops, Slow Roasted in Red Wine with Mint Demi Glaze
Crispy Potato Pancakes with Apple Chutney & Sour Cream Garnish
Gulf Prawns wrapped in Hickory Smoked Bacon, Drizzled with Honey
Almond Crusted Imported Brie Cheese with Cranberry Chutney
Peppercorn Seared Tenderloin of Beef on Crostini with Horseradish Cream
Rosette of Atlantic Smoked Salmon atop Hot House Cucumber Wheels
Chilled Garden Fresh Gazpacho with Avocado Cream, Grissini Stick
Vine Ripened Tomato Bruschetta with Cucumber, Bell Pepper, Red Onion and Basil
Sesame Seared Rare Ahi Tuna on Crispy Wonton with Wasabi
Cucumber Wrapped Vegetable Spring Roll with Chili-Rice Wine Vinaigrette
Nuevo Latino Style Rock Shrimp Ceviche with Jalapeno & Cilantro
* Sushi, Sashimi and California Rolls with Soy Sauce and Wasabi *

 

Seasonal Chef’s Table
Bountiful display’s of fruits, vegetables, salads, grains
 cheeses & meats with assorted breads, crisps and baguettes

Fresh Fruit & Berries
Decoratively displayed sliced summer melons, pineapple, orange, strawberries
 Blackberries and champagne grapes
3
Artisanal Cheese Board
A fine selection of imported and domestic cheeses such as
 Parmesan Reggiano, Vermont Sharp Cheddar, Gorgonzola Dolce, Chevre
French Brie & Fontina surrounded by champagne grapes
 Flatbreads, crisps, lahvosh and water crackers

Charcuterie Cutting Board
Italian cured meats shaved and presented on marble slabs to include Prosciutto d’ Parma
Genoa Salami, Mortadella and Pepperoni

Farmers Market Vegetable Basket
Seasonal garden vegetables accompanied with basil aioli
 Maytag bleu cheese dressing and balsamic vinaigrette

Antipasto
Fresh Mozzarella & Vine Ripened Tomatoes in Basil Pesto Vinaigrette
Marinated and Grilled Summer Vegetable Ragout with Chili Flakes and Fresh Herbs
Tri Color Fire Roasted Peppers in Olive Oil and Roasted Garlic
Balsamic Roasted Button Mushrooms with Select Herbs and Cracked Pepper
Marinated Hearts of Artichoke in Red Wine Vinaigrette
Basil Pesto and Parmesan Pasta Salad with Baby Mozzarella and Tomato
Toasted Israeli Cous Cous Salad with Dried Fruits and Nuts with Orange-Curry Dressing
Mascarpone Polenta Cakes with Wild Mushroom Ragout and Shredded Parmesan
Tuscan Marinated Selection of Olives with Chilies in Extra Virgin Olive Oil
Artisan Bread Basket with Rosemary Focaccia, Grissini Sticks, Water Crackers & Crisps

From the Chafing Dish
(Please select Two)

Seafood Paella with Sautéed Vegetables and Summer Peas Seasoned with Saffron
Spicy Cashew Chicken with Red Bell Pepper and Sesame in Peanut Sauce
Crispy Orange Chicken with Broccoli Florets, Ginger and Red Thai Chili
Kobe Beef Meatballs in Sweet & Sour Sauces
Steamed PEI Mussels in White Wine, Butter and Basil
Steamed Littleneck Clams with Chorizo in Pale Ale Broth

 

 

Chef Attended Action Stations
(Choice of Three from the selections below)

Carving
(Please select onTwo)
.
Peppercorn Crusted New York Strip Loin with Jack Daniel’s sauce
Maple Dijon Glazed Ham with pommery honey mustard
Slow Roasted Breast of Free Range Turkey and brown giblet gravy
Dried Fruit Stuffed Tenderloin of Pork with apple brandy reduction
Roast Leg of Lamb with rosemary, garlic and red wine, mint demi
** Tenderloin of Beef stuffed with wild mushrooms and Cabernet wine sauce **
** Sesame Crusted Loin of Ahi Tuna with wasabi and teriyaki sauce **
~
Risotto Bar
(Please select Two)

Presented in a Vol au Vent pastry shell
Shrimp & Asparagus in saffron risotto and shrimp broth
Summer Vegetable – peas, bell pepper, corn, tomatoes and squash
Wild Mushroom – Portobello, crimini, shiitake, with white truffle oil and fine herbs
Braised Beef Osso Bucco with caramelized onion in tomato demi
~
Pasta
(Please select two)

Served with freshly grated parmesan, crushed red pepper and herbs
Focaccia bread basket

Tri Color Cheese Tortellini in creamy basil pesto
Rigatoni Mezzi with traditional Bolognese sauce of beef, pork & veal
Porcini Mushroom Ravioli in brandy cream and truffle oil
Cavatelli & Broccoli with garlic and olive oil, chili flakes
Penne ala vodka with prosciutto and green peas
Farfalle with smoked salmon and broccoli in Champagne cream
~
Scampi
Jumbo Gulf Prawns & Diver Sea Scallops
Sautéed to order with garlic, white wine, lemon and butter
Served over linguine pasta accompanied with Italian breads & crisps

 

Tuscan Table
Sautéed luganica sausage and broccoli raab
Served with mascarpone polenta and wild mushrooms
Accompanied with focaccia breads, bread sticks and garlic croutons
~
Dim Sum
(Please select two)
Displayed authentic Chinese Dim Sum prepared steamed and flash fried
Accompanied by white rice, coconut-curry noodles, fortune cookies and dipping sauces
Vegetable Dumplings                     Shrimp Shu Mai
Pork Pot Stickers           Turkey Pot Stickers
Leek & Potato Dumplings
~
From the WOK
(Please select two)
Stir fried to order in an authentic wok, served over steamed white rice
Elegantly displayed with oriental artifacts, fortune cookies and chopsticks
 Traditional sauces
Oriental Vegetable Stir Fry
Baby corn, snow peas, water chestnuts, shiitake mushrooms, bell pepper & broccoli

Chicken Stir Fry
Sauté chicken tenders with broccoli & red peppers, sesame-ginger sauce

Thai Chili Beef
Oriental vegetables and Thai chilies in teriyaki sauce with pickled ginger

Crispy Wok Fried Shrimp
Baby arugula, julienne tomatoes, red miso cream
~
Brazilian Rodizio Grill
(Please select one)

Rodizio style of cooking with marinated meats on skewers and grilled over an open flame
Garlic & Cilantro Marinated Chorizo Sausage
Mojo Marinated Free Range Breast of Chicken
Chili Rubbed Sirloin of Beef
Jalapeno Crusted Pork Tenderloin
* Margerita Marinated Jumbo Prawns *
**Blue Corn Crusted Soft Shell Crabs **
(seasonal)
Your selection is accompanied with fried plantains, corn salad, black beans and tomato salsa

 

Whipped Potato “Martini”
Whipped Yukon Gold Potatoes and Mashed Sweet Potatoes Piped into Martini Glasses
 Accompanied with…
Bacon Bits     Scallions     Cheddar Cheese     Broccoli      Tomatoes      Red Onion         Black Olives     Sour Cream      Mini “Mallows”      Dried Fruits     
Toasted Pecans      Cinnamon-Sugar    
~
Ceviche Bar
(Please select one)
Citrus marinated seafood or meat with vegetables, spices and seasonings
Served with pitchers of Red & White Sangria
Tequila – Lime Marinated Rock Shrimp
Jalapeno – Lemon Citrus Bay Scallops
Pulled Duck Confit with Orange and Cilantro
* Brazilian Lobster in Chipotle – Tomatillo Vinaigrette with Sweet Corn *
Served with popcorn, blue corn chips, fried tortillas, taro chips, crispy plantains
~
Pe-King Duck
Authentic style Peking duck presented whole and carved to order
Served rolled in warm scallion pancake with cucumber slaw and hoisin sauce
Accompanied with vegetable fried rice, rice noodles, fortune cookies
 pickled ginger and soy sauce
~
Polish Table
Potato filled Pirogues with Kielbasa Sausage
Sautéed in brown butter with caramelized onions
Accompanied with sour cream, apple sauce and green onion
~
 Puff Pastry
(Please select two)

Your choice of fillings Presented in a Vol au Vent Pastry Shell

Breast of Chicken Florentine
Sautéed chicken with spinach in creamy fontina sauce

Beef Tenderloin & Mushrooms
Beef tips and wild mushrooms in port wine ragout

Summer Vegetable
Zucchini, squash, peas, tomatoes, broccoli and bell pepper in a basil cream

Shrimp & Scallop
Sautéed shrimp and scallops with spinach and tomato in a lemon butter sauce

 

Fruits of the Sea

 

**The Raw Bar**
Presented in a colorful ice glow
(Please select four items)

Chilled Gulf Shrimp    Crab Claws     Littleneck Clams
Malpeque Oysters      Seafood Salad       Smoked Salmon
Calamari Salad      **Cracked Chick Lobster**
With Tabasco, lemon, cocktail sauce and drawn butter

Or

*Smoked Fish & Caviar*
Smoked Scottish Salmon      Smoked Whitefish     Pastrami Smoked Trout
Red, Black & Gold Caviar     Whitefish Salad
Gefilte Fish
With diced red onions, capers, boiled egg, horseradish
Blinis, party rye and pumpernickel, mini bagels, vegetable cream cheese

Or

*Sushi and Sashimi Display*
Assorted California rolls, cucumber rolls, crab rolls, salmon rolls
Shrimp, Tuna and Salmon Sashimi
Presented with pickled ginger, soy sauce and wasabi

***Sushi Station***
An authentically trained sushi chef will hand make as assortment of sushi & sashimi
while your guests watch!
Accompanied with steamed white rice, pickled ginger, wasabi, soy sauce and chopsticks

 

*Additional Charge*

 

 

 

Dinner

Champagne Toast
Four Course Dinner
Specialty Wedding Cake

 

Appetizers

Portobello Mushroom Soup
Roasted Portobello mushrooms with select herbs, sherry wine and tarragon cream

Maryland Style Lump Crab Cake
Chipotle remoulade, pineapple relish, mache greens garni

*Black & White Lobster Ravioli*
Black truffle cream, truffle oil, red and yellow pear tomatoes, petite herb garni

Mascarpone Polenta with Wild Mushroom Ragout
Port wine sauce, caramelized onions, shredded ricotta salatta

Cheese Tortellini
Plum tomato ragout, shredded parmesan cheese and fresh basil

Vegetable Risotto in Vol au Vent
Asparagus, sweet corn, summer peas, bell pepper, grissini sticks, chardonnay butter

*Chilled Shrimp Martini*
Trio of jumbo gulf shrimp with chili cocktail sauce, pineapple salsa and seaweed slaw

*Citrus Poached Salmon with Wasabi Caviar*
Lemon dill crème fraiche, citrus vinaigrette, mache green garni

 

 

 

 

Salads

 

Cucumber Bouquet of Baby Greens
Red and yellow vine ripened tomato, baby mozzarella, basil oil, grissini sticks

Baby Arugula & Frisee with Blue Cheese
raspberry vinaigrette, toasted almonds, bread sticks

Portobello Mushroom & Mozzarella
Baby greens with Italian vinaigrette, marinated Portobello cap
vine ripened tomatoes, baby mozzarella

Caesar Salad in a Parmesan Basket
Traditional Caesar dressing, roasted red pepper, garlic croutons and parmesan cheese

Baby Spinach Salad with Pancetta Crisp
Warm smoked bacon-honey vinaigrette, crumbled bleu cheese, endive & radicchio

Three Course Duet

Red Wine Poached Pear & Cucumber Bouquet
Boursin cheese, grissini sticks, baby greens, candied pecans, red wine syrup

Lump Crab Cake & Roasted Corn-Black Bean Salad
Chipotle remoulade, mache greens, pineapple relish

*Lobster Risotto Cake with Parmesan Basket of Baby Greens*
Golden tomato coulis, red and yellow vine ripened tomatoes, citrus vinaigrette

*Duck Confit & Spaghetti Squash Salad*
Braised greens, mission figs, cranberry Madeira wine sauce, dried fruits

Vegetable Risotto in Vol au Vent & Cucumber Bouquet
Summer vegetables, chardonnay cream, grissini sticks, baby tomatoes, mesclun greens

 

 

Main Course

Meats

Peppercorn Crusted Chateaubriand
Crusted and seared beef tenderloin with caramelized shallot – merlot sauce

* Bleu Cheese-Horseradish Crusted Filet Mignon *
Fresh grated horseradish blended with gorgonzola

* Grilled Black Angus Filet Mignon *
Grilled 8oz. filet mignon accompanied with roasted garlic-herb butter

**Fennel Crusted Australian Rack of Lamb**
Baby rack of Australian lamb crusted with fennel and herbs, with port wine mint reduction

Aged Prime Rib of Beef
Dry aged prime rib of beef slow roasted with root vegetables and pan drippings

Grilled Prime NY Shell Steak
12oz NY shell steak grilled with garlic and herbs, roasted mushroom ragout

Poultry

Mushroom Duxelle Stuffed French Cut Chicken Breast
Wild mushrooms sautéed with cabernet wine, red wine reduction

French Breast of Chicken with Sun Dried Tomato
Free range breast of chicken stuffed with sun dried tomato and fontina, Madeira wine sauce

Breast of Chicken with Prosciutto & Mozzarella
Chicken breast layered with shaved prosciutto and fresh mozzarella in bordelaise sauce

Pan Roasted Free Range Turkey
Seasoned with fresh thyme and honey, served with cranberry – Madeira wine sauce

Free Range Chicken Breast with Artichoke Stuffing
Sautéed artichoke hearts with ricotta, roasted garlic and Italian bread crumb

Spinach, Fontina & Apricot Stuffed Breast of Chicken
Roasted apricots, baby spinach and cheese with apricot brandy sauce

 

 

 

Fish

Macadamia Crusted Hawaiian Mahi Mahi
Day caught Mahi Mahi encrusted with macadamia nut, pineapple salsa and coconut cream

Miso Glazed Atlantic Salmon
Pan roasted salmon filet marinated with miso and hoisin, served with red miso butter sauce

Sun Dried Tomato Crusted Filet of Salmon
Salmon filet baked in white wine, lemon and butter crusted with sun dried tomato and basil

* Potato Crusted Chilean Sea Bass *
Leek sauce, frizzled leeks

Sugar Cane Skewered Jumbo Shrimp
Mango-scotch bonnet BBQ sauce, mango salsa

*Salmon Filo Bundle*
Salmon wrapped in spinach and filo seasoned with honey and pistachio, citrus beurre blanc

(Vegetarian option always available upon guest request)

* Additional Charge*

 

 

 

 

 

DESSERT

Specialty Wedding Cake
~
A Scrumptious Assortment of Mini Pastries and Petit Fours
Chocolate and Vanilla Dipped Strawberries
To be displayed on each table

~Or~

(Selection of One Plated Dessert)

Mixed Sorbet
Seasonal berries

NYCC Cheesecake
Strawberry sauce, chocolate cigarette, strawberry

Warm Chocolate Molten Cake
Chocolate shavings, raspberry sauce, whipped cream
~
Table Service of Coffee and Assorted Tea

 

*Plated Dessert Additions*

Cappuccino Mousse Tort
White chocolate sauce, fresh raspberries, whipped cream

Tiramisu
Chocolate and caramel sauces, fresh berries, whipped cream

Warm Apple Crumb Tart
Caramel sauce, dried apple chips, whipped cream

 

 

*Viennese Presentation Station Additions*
Viennese Dessert Table
An elaborate assortment of rich whole cakes, tortes and pies accompanied by a variety of tartlets and candies, fresh sliced seasonal fruits and berries, dark Chocolate Sauce and Raspberry Puree, Mini Pastries & Petit Fours
Chocolate & Vanilla Dipped Strawberries
Zeppole
Sweet doughnuts fried ala Minute dusted with powdered sugar
   Dipping sauces to include milk chocolate, raspberry sauce, caramel sauce

Crepe
Prepared to order
Seasonal fresh berries & bananas wrapped in sweet crepes

Chocolate Fondue
Dark chocolate fountain accompanied with sliced
 Melons, berries, bananas, marshmallows, pretzel rods
 Vanilla & chocolate pound cakes and cream puffs

Gelato Bar
Three of the chef’s selections of gelato
Presented with chopped nuts, sprinkles, cherries
 Chocolate sauce, caramel sauce,  Cookie crumbs and more!

Belgium Waffle
Prepared to order
Chocolate and plain Belgium Waffles prepared ala minute
  Traditional accompaniments include powdered sugar, cinnamon, cinnamon sugar
 Maple syrup, whipped cream, chocolate chips and fresh berries

*Additional Charge*

Service Charge and Additional Fees
21% of the Food and Beverage total will be added to your bill as a service charge.
Ceremony fee of $6.50 per person
All prices are subject to applicable tax

Deposit
10% of the estimated cost of the reception is due with the signed contract
Followed by an additional 50% four months prior to the event.
The final payment is based on the actual number of expected guests and due
 5 business days prior to the event