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Wedding Package #1
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Passed Hors d’oeuvres
Miniature Maryland Crab Cakes
Stuffed Mushrooms
Beef Wellingtons
Platter Presentations
Imported and Domestic Cheese Display
with Assortment of Crackers
Sliced Tropical Fruit and Berries |
Carving Station
Prime Rib with Horseradish Cream
and Au Jus
Chef Attended Station
Mashed Potato Martini Bar
Served with sour cream, broccoli,
bacon, chives and cheese |
Wedding Package #2
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Passed Hors d’oeuvres
Miniature Quiche
Stuffed Mushrooms
Presentations
Antipasto Display
Grilled, Assorted Vegetables, Sliced Mozzarella, Artichoke Hearts, Black & Green Olives
Caesar Salad with Hearts of Romaine, Shredded Parmesan,
Herbed Croutons and Creamy Dressing |
Carving Station
Roast Steamship of Beef with
Silver Dollar Rolls and Horseradish Cream
Chef Attended Station
Cavatappi and Bow Tie Pasta with Marinara and Alfredo Sauce served with Rock Shrimp, Grilled Chicken, Meatballs and assorted toppings |
Wedding Package #3
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Passed Hors d’oeuvres
Bacon Wrapped Scallops
Beef Wellingtons
Proscuitto Wrapped Asparagus
Chicken Satay
Presentations
Cold Seafood DisplayShrimp, Poached Salmon, Oysters
Sliced Tropical Fruits and Berries with Imported and Domestic Cheese
Seasonal Grilled Vegetables |
Carving Station
Prime Rib with Horseradish Cream and Au Jus
Stuffed Pork Loin with Wild Rice and Apricot Stuffing
Chef Attended Station
Risotto accompanied with Parmesan, Mushrooms, Sundried Tomatoes and Grilled Chicken |
Wedding Plated Package #1
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Cocktail Hour
Smoked Salmon and Havarti Crostini
Mushroom Tartlets
Add Beverage Service
Four hours of deluxe bar service including champagne toast |
Dinner Service
Mixed Green Salad with Mandarin Oranges, Toasted Walnuts and Raspberry Vinaigrette
Dual Entrée of Roast Sliced Tenderloin and Baked Salmon in Lobster Cream Sauce, Seasonal Vegetable and Risotto Cake |
Wedding Reception Buffet Dinner #1
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Caesar Salad with Parmesan, and Herb Croutons
Stuffed Roma Tomatoes
Honey Almond Chicken
Sliced Sirloin with Au Jus
Fettuccine with Zucchini, Arugula, Basil and Lemon
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Buttermilk Mashed Potatoes
Rice Pilaf
Glazed Carrots
Chef’s Seasonal Vegetable Medley
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Room Capacity
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Ballroom (100-200 people)
Magnolia Room (40-60 people)
Azalea Room (20-50 people)
Dogwood Room (8-15 people) |
Ceremony Fee (50-200 people)
Includes chairs, runner and trellis
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