Prior to Ceremony – As Guests Arrive
Servers in white gloves will greet guests with
Silver Trays of Voss Artesian Waters Garnished with Citrus
Reception
Off-Premise Wedding Menu
At the conclusion of the ceremony, our servers will begin
butler-passing the following hot and cold hors d’oeuvres:
Spiced-Seared Hawaiian Tuna on Japanese Cucumbers with Wasabi Cream
Shrimp Stuffed Shrimp on a Honey Whole-Wheat Crostini
Aged English Stilton Cheese with Aged Balsamic Fig, Oven-Crisp Tuile
Vegetable Curry Samosa, Tamarind Ginger Sauce
Steamed Asian Chicken Shau-Mai
Peruvian Beef Tenderloin Brochette
Dinner Service
Appetizer
Seared Sea Scallops
Roasted Sweet Corn, Crisp Pancetta Risotto
With a Lemon Verbena Broth
Salad
Floral Green Salad
With Roasted Beets, Criterion Apple
Peppered Goat Cheese and Sugared Pecan, with
Spanish Sherry Vinaigrette
Entree
Filet Mignon Portofino
With a Chianti Classico Sauce
&
Orange-Basil Butter Poached Lobster
Roasted Garlic Yellow Jacket Potatoes
Baby-Cut Carrots – Root Vegetables
Pencil Beans
Hearth-Baked Breads, Rolls & Flats
Creamery Butter
Alternating Dessert Presentation
Warm Apple Crumb Tartin
With a Caramel–Raspberry Drizzle
&
Warm Belgian Chocolate Molten Cake
With a Berry Coulis
Submitted by George M. Petrocelli, CMP,
Director of Catering, Boca Raton (FLA.) Resort & ClubBy Laura Taxel, Contributing Editor
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