BUCKLEY'S GOURMET CATERING, MARTHA'S VINEYARD
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Katie's Menu

Stationary Hors D'Oeuvres
Fresh Fruit & Cheese Board display featuring Domestic & Imported Artisan Cheese served with a selection of Cured Meats and garnished with Red and Green Grapes, Tart Apple Slices and Strawberries, Raspberries & Blackberries

Garden Vegetable Crudites with Portuguese Green Olive Dip


Passed Hors d'Oeuvres
Atlantic Cod Cakes with Sauce Remoulade

Skewers of Grilled Shrimp with a Piri Piri Dipping Sauce

Coxinha de Galinha

Tomato Basil Bruschetta

Palm Beach Cheese Puffs



1st Course Salad
Portuguese Inspired Salad with Crisp Romaine, Sliced White Onions, Tomatoes and Hearts of Palm seasoned with Olive Oil and Vinegar

Baskets of Portuguese Sweet Bread


Plated Entree
Frango Com Cogumelos:
White meat chicken with mushrooms in a white wine and garlic sauce



Pan Seared Local Cod with Sauce Puttanesca


Vegetarian Option of a Marinated and Grilled Portabella Mushroom served with a Parmesan Pesto Stuffed Tomato

Roasted Potatoes with Caramelized Onions

Spring Peas

Roasted Spears of Asparagus





Maggie's Menu

Stationary Hors d’Oeuvres
  Buckley’s Just Chillin’  Raw Bar Boat featuring
  Fresh Shucked Katama Bay Oysters and Cocktail Sauce


Passed Hors d’Oeuvres
  Palm Beach Cheese Puffs

Sesame Seared Tuna on a Rice Cracker with Seaweed Salad

Wasabi Crème and Pickled Ginger

Fresh Tomato and Basil Bruschetta

Crab Cakes with Sauce Remoulade

Thai Coconut Chicken Satay with Spicy Peanut Dipping Sauce

Dinner Buffet
  Grilled Tenderloin of Beef Carved to Order
  Served with Horseradish Cream and Chimichurri Sauce

Grilled Swordfish with Fresh Pineapple Salsa

Caprese Salad of Buffalo Mozzarella, Garden Tomatoes, Fresh Basil and a Balsamic Vinaigrette Reduction

Mixed Field Greens with Toasted Walnuts, Pears, Gorgonzola,
  and Cranberries with a Raspberry Vinaigrette

Mashed Potato Bar with Your Choice of Toppings:
  Crumbled Bacon, Sour Cream, Chives, Cheddar Cheese, Red, Yellow and Orange Bell Peppers, 
Caramelized Onions and Mushroom Madeira Sauce

Steamed Green Beans with Pear Tomatoes Tossed in a Light Tarragon Dressing

Dessert
Wedding Cake and Coffee


 
Jenna's Menu

Passed Hors d'Oeuvres
Bacon Wrapped Scallops with Maple Dijon Dipping Sauce

Palm Beach Cheese Puffs

Lime Marinated Chicken Satay with Avocado Creme

Ahi Tuna Poke on a Crispy Wonton

Tartlet of Warm Brie with Cranberry Chutney

Braised Beef Tacos with Red Onion Marmalade


1st Course Salad
Mixed Field Green Salad with Sliced Strawberries and Pears, Toasted Pecans, Dried Cranberries, Crumbled Chevre and Balsamic Dressing

Baskets of Warm Bread with Butter Rosettes

A Choice of Three Plated Entree Options
Grilled Atlantic Swordfish with Tropical Salsa

Marinated Grilled Hangar Steak with Chimichurri Sauce

Roasted Potatoes with Caramelized Onions

Sweet Roasted Carrots

Asparagus Spears

Vegetarian Option of Stuffed Portabellos


Dessert Buffet
(Your) Wedding Cake



Jamie's Menu 


Stationary Hors D'Oeuvres
Buckley's "Just Chillin'" Raw Bar Boat featuring Local Oysters, Lobster Tails, and Snow Crab Claws
and Little Neck Clams on the Half Shell with Spiced Shrimp and Cocktail Sauce


Tower of Sushi: California Roll, Spicy Tuna, and Veggie Sushi Roll with Pickled Ginger and Wasabi

Classic New England Clam Chowder served with Oyster Crackers & Cracked Pepper

Passed Hors d'Oeuvres
Bacon Wrapped Scallops with Maple Dijon Dipping Sauce

Zucchini Cakes with Herbed Goat's Cheese and Pickled Tomatoes

Philly Cheesesteak Eggrolls

Braised Beef Tacos with Red Onion Marmalade

A Tasting Spoon of Low Country Shrimp and Grits


1st Course Salad
Arugula and Mixed Field Greens with Shaved Carrots, Toasted Pecans, Red Onion, Crumbled Chevre and Balsamic Vinaigrette

A Choice of Two Plated Entree Options
Marinated and Grilled Hanger Steak with Toasted Spice Vinaigrette

Striped Bass with Heirloom Tomato Scampi

Wild Mushroom and Asparagus Tip Risotto

Whole Roasted Golden Carrots


Dessert
(Your) Wedding Cake


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