Entrées

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MEAT

Oven-Roasted Beef Tenderloin
on roasted shallot mashed potatoes with a grilled portobello mushroom fan,
haricots verts, delicate crumbled bleu cheese and a port wine reduction

Beef Tenderloin and Gulf Shrimp
with a brandy peppercorn sauce, char-grilled vegetables and Lyonnais potatoes

Beef Medallion and Half Lobster Tail
surrounded by roasted baby vegetables and roasted fingerling potatoes with a citrus butter sauce

Cedar-Grilled Veal Chop
atop Parisian yams and braised bitter greens covered with a spicy chasseur sauce

Oven-Roasted Pork Loin
with mashed sweet potatoes, haricots verts, roasted Roma tomatoes and a rosemary reduction

Horseradish-Crusted Rack of Lamb
in a ragôut of Tuscan style vegetables and boulanger potatoes

POULTRY

Pan-Roasted Chicken Breast
with lemon thyme roasted fingerling potatoes, garden vegetables
and arugula topped with a Meyer lemon caper reduction

Oven-Roasted Chicken Breast
with lyonnaise potatoes, sugar snap peas and a Cabernet reduction

Herb-Encrusted Chicken Breast
with country style mashed potatoes, baby vegetables and a rosemary demi-glace

Char-Grilled Chicken Breast
ratatouille vegetables, fresh tomatoes, Kalamata olives and baby spinach sautéed with orecchiette pasta and topped with freshly grated parmesan cheese

Roasted Moulard Duck
over a bed of oven-roasted sweet potatoes, caramelized vegetables
and a pomegranate-mint reduction

SEAFOOD

Char-Grilled Yellow Fin Tuna
over haricots verts and basmati rice with a minted lemon reduction

Herb-Poached Halibut
on a vegetable saffron risotto, topped with a Kalamata olive
tapenade and drizzled with a red pepper coulis

Herb-Crusted Salmon Filet
over wild rice pilaf, haricots verts and roasted beets with a pomegranate reduction

Char-Grilled Salmon
with roasted vegetables, red rice and ginger-citrus reduction

Maine Lobster
sautéed with farfalle, scallions, black olives
and tomatoes in a chardonnay cream reduction

Herb-Crusted Mahi-Mahi
served with marinated Hawaiian pineapple,
seasonal vegetables and fingerling potatoes

Cardamom Sautéed Shrimp and Scallops
over grilled scallions, creamy polenta and fresh raspberries

Pan-Roasted Salmon and Halibut
over basmati rice and baby vegetables, served with a puff pastry
diamond and a tomato and lemon thyme coulis

Chilean Sea Bass
served with sautéed baby spinach, roasted wild mushroom orecchiette,
garden vegetables and a lemon champagne glaze

Maine Lobster
in a herb butter sauce served over roasted corn salad with sauteed asparagus

VEGETARIAN

Parmesan-Crusted Vine-Ripened Tomato
stuffed with vegetable risotto, grilled asparagus and
Kalamata olive tapenade and drizzled with an aged balsamic reduction

Crisp Polenta Cakes
with grilled portobello mushrooms over steamed spinach
and vegetables on a charred tomato coulis

Herb-Crusted Tofu
served with grilled portobello mushrooms, baby vegetables,
fire-roasted fingerling potatoes and bitter greens

Chef's Seasonal Ravioli Selection
please consult your sales manager for current selection

Please keep in mind that these menus are suggestions. We would be happy to custom design your wedding menus to suit your special needs.

Download the Full Wedding Menu