Eventfull.nyc

Wedding Menu:1

Buffet Wedding Menu

Spring – Summer

Suggested Butler Passed Hors d’Ouevres*

Heart Shaped Panini with Heirloom Tomatoes, Basil & Mozzarella

Bacon wrapped Dates

Truffled Egg Salad on Endive Leaves

Smoked Salmon Roses
Served on Heart Shaped Black Bread with Dill Butter

Prime Filet of Beef
Served on Seasoned Crouton with Ancho Chile Sauce

Minced Spiced Lamb
Served in a Phyllo Cup with Minted Yogurt

Smoked Duck Breast
Served on Biscotti with Cranberry Relish

Dinner Menu

Whole Poached Salmon
Served with Dill Yogurt Sauce
Pineapple - Mango Salsa

Cucumber Mint Relish

Mediterranean Grilled Marinated Chicken Breast
With Artichokes, Mushrooms, Olives & Lemon Basil Sauce

or

Roasted Three Peppercorn Crusted Filet Mignon
With Sun Dried Tomato Cream

Saffron Mediterranean Couscous
With Currants & Orange Sections in a Cilantro Vinaigrette Dressing

Grilled Fresh Seasonal Vegetables

Fresh Sweet Corn Soufflé

Mesclun & Baby Arugla Salad
Sherry Wine Vinaigrette
Chevre Cheese

Assorted Fresh Baked Breads
With Sweet Irish Butter

Dessert

Chocolate Pot de Crème
Served in Demi Tasse Cups

Wedding Cake – Service Only

Coffee – DeCaf and Tea

Petit Fours

Truffle Chocolates Available

Wedding Menu: 2

Seated Dinner Wedding Menu

Spring - Summer

Suggested Butler Passed Hors d’Oeuvres*

Proscuitto Wrapped Pear With Herb Boursin Cheese

Heart Shaped Panini With Heirloom Tomato, Basil & Mozzarella

Tuna Tartare with Black Sesame
Served in Cones with Wasabi Cream Sauce

Bacon Wrapped Figs

Truffled Egg Salad Rondelles

Asparagus and Parmesan Puffs

Shitake & Leek Spring Rolls

First Courses

Lobster Ravioli with a Saffron Infused L’Americaine Cream Sauce

Grilled Portabella Mushroom
Stuffed With Maryland Lump Crab Meat

Atlantic Salmon Fish Cakes
Served With a Roasted Pepper Coulis

Seared Sea Scallops
Orange Chive Buerre Blanc Sauce

Macadamia Nut Crusted Mahi Mahi
Green Apple and Fennel Slaw
Champagne Vinaigrette

Traditional Waldorf Salad

Tasting Plate of Summer Chilled Soups

Entrees

Roasted Rosemarie Rack of Lamb
Served With a Wild Mushroom Cabinet Sauce

Roast Stuffed Boneless Quail
With Armargnac Marinated Prunes & Sultanas
Currant Demi Glace Sauce

Roasted Three Peppercorn Filet Mignon
Served With a Green Pepper Cognac Sauce

Oven Roasted Southwestern Chicken Breast
Roasted Ancho Chile & Tomatillo Sauce

Grilled Salmon
With Pineapple Mango Salsa
Herb Green Sauce

Truffled Scalloped Potatoes

Rosemarie Roasted Fingerling Potatoes

Basmati Rice Pilaf
With Garden Peas and Sweet Pepper

Roasted New Potatoes

Haricot Vert

Grilled Seasonal Vegetables

Julienne Mélange of Spring Vegetables

Asparagus with Lemon Butter

Shaved Fennel Slaw
With Line Cilantro Vinaigrette

Suggested Purees Parsnip and Pear Puree

Ginger Carrot Puree

Selection of Light Desserts

Wedding Cake Service

Champagne Toast

Coffee – DeCaf – Tea

Petit Fours

Chocolate Truffles Available

Wedding Menu: 3

Buffet Wedding Menu

Fall - Winter

Suggested Butler Passed Hors d’Oeuvres*

Heart Shaped Eggplant Crisps with Tomato & Mozzarella

Angels on Horseback
Sea Scallops wrapped in Bacon

Coriander Crusted Tuna
Served on a Mini Pita Crisp With Sweet Onion Chutney

Prime Filet of Beef
Served on French Bread with Country French Mustard and Horseradish Cream Sauce

Grilled Lemon-Thyme Chicken Brochettes
Roasted Garlic Aioli Dipping Sauce

Pate de Foiie Gras en Brioche Points

Lavender Scented Fig and Fontina Cheese Triangles

Dinner Menu

Poached Salmon & Shrimp Roulades
Served with Salsa Verde
Hollandaise Sauce

Roast Filet Mignon
Balsamic Glaze
Served With Wild Mushroom Demi Glace
Whole Grain French Country Mustard

or

Bay Scented Oven Roast Herb Chicken Breasts
With Retsina Wine Sauce – Olives and Preserved Lemon

Roasted Root Vegetable Gratin

Parsnip and Pear Puree

Haricot Vert with Shallot Butter

Winter Salad
Mixed Greens with Radicchio, Endive & Watercress
Grapefruit Sections
Champagne Vinaigrette

Brie & St. Andre Cheese

Assorted Fresh Baked Breads

Sweet Irish Butter

DESSERT

Dulce de Leche Crème Caramel
Served with Lange de Chat Biscuits

Wedding Cake – Service Only

Coffee – DeCaf –Tea

Petit Fours

Chocolate Truffles Available

Wedding Menu: 4

Seated Dinner Wedding Menu

Fall – Winter

Suggested Butler Passed Hors d’Oeuvres*

Smoked Salmon Roses
Served on Heart Shaped Black Bread with Dill Butter

Grilled Shrimp
Served with a Thai Dipping Sauce

Green Tea Crepes & Smoked Duck Rolette

Moroccan Bisteeya Pockets
Savory Saffron Chicken with Almonds, Cinnamon & Currents

Lavender Scented Fig and Fontina Cheese Triangles

Wild Mushroom & Parmesan Tartlets

Port Chevre and Candied Pecans
Served on Endive Leaves

First Courses

Black Truffle Ravioli with a Saffron Suffused Cream Sauce

Balsamic Glazed Roasted Yellow-Candy Cane Beets
On a bed of Baby Arugala

Lobster L’Americaine Pasta Nests
Tomato, Crème fraiche & Cognac Sauce

Baked Monkfish with a Beure Blanc Sauce
Served on a Bed of Sautéed Baby Swiss Chard

Seared Sea Scallops, Shrimp & Calamari
Served on a Bed of Fennel with Saffron Aioli

Roasted Pear Wedges, Roquefort & Candied Pecans
Served on a Bed of Seasonal Greens
Champagne Vinaigrette

Entrees

Roasted Pork Loin
Armagnac Marinated Dried Apricots & Prune Stuffing
Served with an Armagnac Cream fraiche Sauce

Roast Loin of Venison
Marinated in Bordeaux Wine
With a Rich Red Wine Demi Glace Sauce

Roast File Mignon
Served With a Wild Mushroom Demi Glace Sauce

Oven Roasted Heb Crusted Chicken Breast
Served with a Roasted Red Pepper Sauce

Oven Roasted Striped Bass
Punttanesca Style

Roasted Root Vegetable Gratin

Truffled Scalloped Potatoes

Rosemarie Roasted Fingerling Potatoes

Saffron Spinach Herb Rice

Chilopotle Sweet Potato Gratin

Haricot Vert

Oven Roasted Seasonal Vegetables

Oven Roasted Winter Squash

Broccoli With Sun Dried Tomato and Roasted Pine Nuts

Oven Roasted Fennel, Leeks and Shallots

Purees

Parsnip and Pear Puree

Ginger Carrot Puree

Golden Beet and Apple Puree

Selection of Light Desserts

Wedding Cake Service
Champagne Toast

Coffee – DeCaf – Tea

Petit Fours

Chocolate Truffles Available



Weddings Wedding Menu:1 Buffet Wedding Menu Spring – Summer Suggested Butler Passed Hors d’Ouevres* Heart Shaped Panini with Heirloom Tomatoes, Basil & Mozzarella Bacon wrapped Dates Truffled Egg Salad on Endive Leaves Smoked Salmon Roses Served on Heart Shaped Black Bread with Dill Butter Prime Filet of Beef Served on Seasoned Crouton with Ancho Chile Sauce Minced Spiced Lamb Served in a Phyllo Cup with Minted Yogurt Smoked Duck Breast Served on Biscotti with Cranberry Relish Dinner Menu Whole Poached Salmon Served with Dill Yogurt Sauce Pineapple - Mango Salsa Cucumber Mint Relish Mediterranean Grilled Marinated Chicken Breast With Artichokes, Mushrooms, Olives & Lemon Basil Sauce or Roasted Three Peppercorn Crusted Filet Mignon With Sun Dried Tomato Cream Saffron Mediterranean Couscous With Currants & Orange Sections in a Cilantro Vinaigrette Dressing Grilled Fresh Seasonal Vegetables Fresh Sweet Corn Soufflé Mesclun & Baby Arugla Salad Sherry Wine Vinaigrette Chevre Cheese Assorted Fresh Baked Breads With Sweet Irish Butter Dessert Chocolate Pot de Crème Served in Demi Tasse Cups Wedding Cake – Service Only Coffee – DeCaf and Tea Petit Fours Truffle Chocolates Available Wedding Menu: 2 Seated Dinner Wedding Menu Spring - Summer Suggested Butler Passed Hors d’Oeuvres* Proscuitto Wrapped Pear With Herb Boursin Cheese Heart Shaped Panini With Heirloom Tomato, Basil & Mozzarella Tuna Tartare with Black Sesame Served in Cones with Wasabi Cream Sauce Bacon Wrapped Figs Truffled Egg Salad Rondelles Asparagus and Parmesan Puffs Shitake & Leek Spring Rolls *First Courses* Lobster Ravioli with a Saffron Infused L’Americaine Cream Sauce Grilled Portabella Mushroom Stuffed With Maryland Lump Crab Meat Atlantic Salmon Fish Cakes Served With a Roasted Pepper Coulis Seared Sea Scallops Orange Chive Buerre Blanc Sauce Macadamia Nut Crusted Mahi Mahi Green Apple and Fennel Slaw Champagne Vinaigrette Traditional Waldorf Salad Tasting Plate of Summer Chilled Soups Entrees Roasted Rosemarie Rack of Lamb Served With a Wild Mushroom Cabinet Sauce Roast Stuffed Boneless Quail With Armargnac Marinated Prunes & Sultanas Currant Demi Glace Sauce Roasted Three Peppercorn Filet Mignon Served With a Green Pepper Cognac Sauce Oven Roasted Southwestern Chicken Breast Roasted Ancho Chile & Tomatillo Sauce Grilled Salmon With Pineapple Mango Salsa Herb Green Sauce Truffled Scalloped Potatoes Rosemarie Roasted Fingerling Potatoes Basmati Rice Pilaf With Garden Peas and Sweet Pepper Roasted New Potatoes Haricot Vert Grilled Seasonal Vegetables Julienne Mélange of Spring Vegetables Asparagus with Lemon Butter Shaved Fennel Slaw With Line Cilantro Vinaigrette Suggested Purees Parsnip and Pear Puree Ginger Carrot Puree Selection of Light Desserts Wedding Cake Service Champagne Toast Coffee – DeCaf – Tea Petit Fours Chocolate Truffles Available Wedding Menu: 3 Buffet Wedding Menu Fall - Winter Suggested Butler Passed Hors d’Oeuvres* Heart Shaped Eggplant Crisps with Tomato & Mozzarella Angels on Horseback Sea Scallops wrapped in Bacon Coriander Crusted Tuna Served on a Mini Pita Crisp With Sweet Onion Chutney Prime Filet of Beef Served on French Bread with Country French Mustard and Horseradish Cream Sauce Grilled Lemon-Thyme Chicken Brochettes Roasted Garlic Aioli Dipping Sauce Pate de Foiie Gras en Brioche Points Lavender Scented Fig and Fontina Cheese Triangles Dinner Menu Poached Salmon & Shrimp Roulades Served with Salsa Verde Hollandaise Sauce Roast Filet Mignon Balsamic Glaze Served With Wild Mushroom Demi Glace Whole Grain French Country Mustard or Bay Scented Oven Roast Herb Chicken Breasts With Retsina Wine Sauce – Olives and Preserved Lemon Roasted Root Vegetable Gratin Parsnip and Pear Puree Haricot Vert with Shallot Butter Winter Salad Mixed Greens with Radicchio, Endive & Watercress Grapefruit Sections Champagne Vinaigrette Brie & St. Andre Cheese Assorted Fresh Baked Breads Sweet Irish Butter DESSERT Dulce de Leche Crème Caramel Served with Lange de Chat Biscuits Wedding Cake – Service Only Coffee – DeCaf –Tea Petit Fours Chocolate Truffles Available Wedding Menu: 4 Seated Dinner Wedding Menu Fall – Winter Suggested Butler Passed Hors d’Oeuvres* Smoked Salmon Roses Served on Heart Shaped Black Bread with Dill Butter Grilled Shrimp Served with a Thai Dipping Sauce Green Tea Crepes & Smoked Duck Rolette Moroccan Bisteeya Pockets Savory Saffron Chicken with Almonds, Cinnamon & Currents Lavender Scented Fig and Fontina Cheese Triangles Wild Mushroom & Parmesan Tartlets Port Chevre and Candied Pecans Served on Endive Leaves First Courses Black Truffle Ravioli with a Saffron Suffused Cream Sauce Balsamic Glazed Roasted Yellow-Candy Cane Beets On a bed of Baby Arugala Lobster L’Americaine Pasta Nests Tomato, Crème fraiche & Cognac Sauce Baked Monkfish with a Beure Blanc Sauce Served on a Bed of Sautéed Baby Swiss Chard Seared Sea Scallops, Shrimp & Calamari Served on a Bed of Fennel with Saffron Aioli Roasted Pear Wedges, Roquefort & Candied Pecans Served on a Bed of Seasonal Greens Champagne Vinaigrette Entrees Roasted Pork Loin Armagnac Marinated Dried Apricots & Prune Stuffing Served with an Armagnac Cream fraiche Sauce Roast Loin of Venison Marinated in Bordeaux Wine With a Rich Red Wine Demi Glace Sauce Roast File Mignon Served With a Wild Mushroom Demi Glace Sauce Oven Roasted Heb Crusted Chicken Breast Served with a Roasted Red Pepper Sauce Oven Roasted Striped Bass Punttanesca Style Roasted Root Vegetable Gratin Truffled Scalloped Potatoes Rosemarie Roasted Fingerling Potatoes Saffron Spinach Herb Rice Chilopotle Sweet Potato Gratin Haricot Vert Oven Roasted Seasonal Vegetables Oven Roasted Winter Squash Broccoli With Sun Dried Tomato and Roasted Pine Nuts Oven Roasted Fennel, Leeks and Shallots *Purees* Parsnip and Pear Puree Ginger Carrot Puree Golden Beet and Apple Puree *Selection of Light Desserts* Wedding Cake Service Champagne Toast Coffee – DeCaf – Tea Petit Fours Chocolate Truffles Available