Jennifer’s MENU 2012
 
Passed Hors d’Oeuvres
Palm Beach Cheese Puffs

Bacon Wrapped Scallops with a Maple Dijon Dipping Sauce

Tartlets of Lobster Salad

Crab Cakes with Sauce Remoulade


Soup Station
New England Clam Chowder with Oyster Crackers and Cracked Black Pepper

Seafood Grill and Salad Station
Harpooned Swordfish Kabobs with a Lemon Herb Marinade

Traditional Spinach Salad with Hickory Smoked Bacon, Garden Fresh Tomatoes, Hard Boiled Eggs, 
Cucumber, and Thinly Sliced Red Onion

 
Sliders Station
  Beef and Turkey Sliders with a combination of sauces and toppings:

Swiss Cheese, Thousand Island Dressing, Boston Bibb Lettuce, Bermuda Onion 
  Blue Cheese and Caramelized Onions,
  Cheddar Cheese, Fresh Tomatoes, Pickles, Ketchup, Mayonaise and Mustard

French Cut Fries and Sweet Potato Sticks
 

Pasta Station
  Create Your Own Pasta Dish of

Fettuccine, Rotini, or Tortellini with your choice of additions:

Marinara and Alfredo Sauce

Grilled Chicken or Shrimp

Mushrooms, Peppers, Peas, and Fresh Basil

Shaved Parmesan and Romano Cheese

Crusty Italian Garlic Bread

Dessert
  Wedding Cupcakes

S’mores on the Grill



Marissa's Menu 2012


Stationary Hors d’Oeuvres
  Sushi Bar with Tuna, Eel, Vegetable, and Salmon Rolls
   served with Wasabi, Pickled Ginger, and Soy Sauce

Buckley’s Just Chillin’ Raw Bar featuring
  Katama Bay Oysters, Little Neck Clams on the Half Shell, and Shrimp Cocktail

Passed Hors d’Oeuvres
  Palm Beach Cheese Puffs
Summer Corn Cakes with Spicy Mango Salsa
Skewers of Buffalo Mozzarella, Grape Tomatoes, and Fresh Basil
Gorgonzola Crostini with Balsamic Glazed Figs

Dinner Buffet
  Salmon Filets with Cucumber Dill Sauce

Lemon Chicken Picatta

Pesto and Parmesan Stuffed Tomatoes

Mashed Potato Bar
  Sweet Potatoes and Mashed Potatoes with your choice of toppings:
  Chives, Sour Cream, Sweet Cream Butter, Caramelized Onions, Roasted Red and Yellow Peppers, Crumbled Bacon, Cheddar Cheese, and Sautéed Mushrooms

Grilled Vegetable Platter to include Portabella Mushrooms, Zucchini,
  Summer Squash, Red, Orange and Yellow Bell Peppers, Asparagus, and Eggplant
  Drizzled with an Aged Balsamic Reduction

Kale Salad with Red Cabbage, Fresh Mango, and toasted Pine Nuts tossed in Olive Oil and Lemon Juice

Dessert
Chocolate Chunk Orange Scented Brownies 

Chocolate Covered Strawberries



 

LIZ'S MENU

Passed Hors d’ Oeuvres

MV Sliders-Mini Cheeseburgers topped with a Slice of Dill Pickle

Palm Beach Puffs

Sesame Seared Tuna on a Rice Cracker

with Seaweed Salad, Pickled Ginger, and Wasabi Cream

Smoked Duck on a Wonton Crisp with Sweet Chinese Chili Sauce

Thai Coconut Chicken Satay with a Spicy Peanut Sauce

1st Course Salad
Caesar Salad with Shaved Parmesan and Homemade Croutons

Baskets of Artisan Italian Bread and Butter

Plated Entrée
Surf and Turf Selection of Sliced Tenderloin of Beef and Sea Scallops

Roasted Rosemary Potatoes

Green Beans Sautéed in Garlic and Butter with a Hint of Lemon

Dessert
Your own Wedding Cake

Regular and Decaffeinated Coffee


  
Taylor's MENU

Stationary Hors d’Oeuvres
Buckley’s Just Chillin’ Raw Bar featuring Katama Bay Oysters and

Little Neck Clams on the Half Shell with Jumbo Shrimp and Cocktail Sauce

Passed Hors d’Oeuvres
Atlantic Cod Cakes with Cilantro Aioli

Bacon Wrapped Bay Scallops with Maple Dijon Dipping Sauce

Palm Beach Cheese Puffs

Pulled Pork Sliders topped with Pickled Watermelon

Sesame Seared Tuna on a Rice Cracker with Seaweed Salad, Pickled Ginger
and Wasabi

Dinner Buffet
Herb Encrusted Roasted Rib-Eye Carved to Order

Grilled Local Black Sea Bass with Fresh Lemon and Caper Sauce

Potatoes Gratin

Soy Roasted Asparagus

Caesar Salad with Homemade Croutons and Shaved Parmesan Curls

Citrus Salad with Butter Lettuce, Red Cabbage, Avocado, Grapefruit and Orange Segments, Slivered Red Onion and a Tangy Citrus Vinaigrette

Dessert
Tiered Vanilla Wedding Cake

Chocolate Cupcakes

White Chocolate Macadamia Nut Cookies

Lemon Bars

Coffee



 

CAITLYN’S MENU

Passed Hors d’ Oeuvres
  Crab Cakes with Sauce Remoulade

Palm Beach Cheese Puff

Tequila Marinated Grilled Shrimp with a Honey Lime Dipping Sauce

Summer Corn Cakes with a Spicy Mango Salsa

Spanikopita

1st Course Salad

Caprese Salad of Garden Grown Tomatoes, Buffalo Mozzarella, Fresh Basil,
  and an Aged Balsamic Vinaigrette Reduction

Sourdough Rolls and Sweet Cream Butter

Plated Entrée

Spice Rubbed Roasted Chicken Breasts with
Grilled Lemons, Fresh Herbs, and a Tangy Tangerine Sauce

Sweet Potato Puree with a Hint of Ginger

Grilled Asparagus

Dessert Buffet
   Carrot Cake Cupcakes with Cream Cheese Frosting

Butter Cake with Mocha Frosting

Coffee