Sample wedding menus

Here are just two examples of typical wedding celebration menus. Of course we can create any menu according to your desires.

Wedding Menu 1

Passed hors d’oeuvres

Phyllo Cups with brie, caramelized apples, toasted walnuts and baby red mustard

Chilled Sweet Pea Soup with preserved lemon, curry oil, and crème fraîche served in a demitasse cup

Mini BLT with local heirloom tomatoes, Alderfer’s pepper bacon on brioche with basil aioli, fried basil leaf

Smoked Salmon Napoleons with a chive cream and crispy fried shallots

Eggplant Crisps with herbed goat cheese and a minted tomato fondue

Jumbo Lump Crab Cakes with a sweet pepper jam and fresh chervil

Tuna Squares with a green olive tapenade and micro celery

Roasted Filet on crostini with an arugula pesto and frico

First course

A Salad of Blue Moon Acres Organic Micro Greens pea greens, baby red mustard, mizuna, blood sorrel, nasturtium flowers and popcorn shoots served with a light citrus vinaigrette

Baskets of Artisan Bread and Rolls with Sweet Butter on the tables

Main course
(Choice of two entrees)

Pan Roasted Peking Duck Breastand Confit “Sausage” served with a Fresh Blackberry Sauce

Short Grain Brown Rice and Wild Rice Pilaf

Braised Summer Greens with Smoked Bacon

Pan Seared Grouper with an Oven Roasted Tomato, Olive and Caper Sauce with Fresh Basil Fregola Sarda with Spinach, Toasted Pine Nuts and Currants

or the vegetarian option
Crispy Eggplant Napoleon with a Ricotta and Goat Cheese

Short Grain Rice Pilaf with Pine Nuts Currants and Sautéed Baby Arrowhead Spinach

Dessert course

Wedding Cake

A Dessert Table with Mini Blueberry Tarts, Lemon Curd Tartlettes with Fresh Raspberries, Mini Pecan Pies, Belgian Dark Chocolate Brownie Diamonds, Mini “Smores” Cookies

Fresh Brewed Coffee and Herbal Teas

Late night

Mini Philly Cheese Steaks

Mini Grilled Cheese Sandwiches

Mini Kobe-style Sliders

Super late night

Freshly Popped Popcorn

Mini Chocolate Milkshakes

Wedding Menu 2

Passed hors d’oeuvres

Will’s silken chicken liver mousse with Solebury Orchards pear butter and crunchy salt on a crostini

Compressed seedless watermelon, red and yellow with aged balsamic vinegar and vanilla Salt

Wonton crisp with Peking duck breast, pomegranate molasses, pickled cucumber and scallions

Mini Kobe style sliders with Pierre Robert, melted onions, pickles and Hellman’s mayonnaise

Kosher pigs in blanket made with Hebrew National hot dogs and real puff pastry

Grilled sushi tuna squares with a mango and avocado salsa and micro cilantro

BLTs with sourdough crisp, oven roasted tomatoes, garlic aioli and fried basil

Falafel crisp with a cumin-scented hummus, Raita and micro celery

Herb roasted lollipop lamb chops with a fig and olive tapenade

Maine diver scallops wrapped in apple smoked bacon


Smoked Salmon Bar

Max Hansen smoked salmon with traditional nova style smoked salmon and pastrami cured smoked salmon served with a selection of delicious breads; NYC flagels, bialys, artisan rye and pumpernickel.

Sliced tomatoes, onions, capers and a chive butter

Cured wild Pacific salmon roes: smoked, vanilla cured and sake cured

Lemon crème fraiche, challah crisps and homemade potato crisps


Summer Vegetable Station

An heirloom tomato salad with green, red, Sungold cherry tomatoes with fresh basil, cracked black pepper and extra virgin olive oil

A green zebra, stripped German and watermelon gazpacho with a jalapeno foam and cilantro oil

Bruschetta with Black Krim tomatoes, Max’s fresh garlic, heirloom basil and fresh 2009 extra virgin olive oil

None Such Farms fresh corn cakes with wild blackberries and local thyme flower honey, fresh corn tamales with duck confit “Carnitas” served with a tomatillo salsa

Salad of julienned zucchini and yellow squash with toasted Spanish Marcona almonds


Dinner Table Accoutrements

Gourmet salt caddies for the tables with Murray River pink salt from New Zealand, Black Lava salt from Hawaii, Crystalline Geometric flakes from Cyprus

Herb infused extra virgin olive oil with nicoise olives and oven-dried heirloom cherry tomatoes

Artisan breads and tuscan rolls from local bakeries


First Course

A Progression of Tastes (trio presentation)

Sweet pea shooter with preserved lemon, curry oil and organic pea shoots

Roasted beet Napoleon with toasted walnuts and a walnut oil and aged sherry vinegar vinaigrette

Ratatouille served with a Sungold cherry tomato coulis and espellete smoked paprika


Plated Entree

Slow braised Pineland Farms boneless beef short ribs with a rich ancho chile glaze

A halibut fish cake served with a sweet pepper jam and lemon Aleppo Oil

Accompanied by puree of Yukon Gold potatoes with fresh chives

Medley of Blue Lake beans, snap peas, cranberry beans and baby bok choy glazed with a miso butter



Carrot cake wedding cake served with mini flutes of champagne

Classic apple tarts

Dark chocolate “pudding” with a summer berry salad

Coffee, decaf and herbal teas


Late Night/Early Breakfast

Mini stack of pancakes with Vermont maple syrup

Mini Eggs Benedict on homemade muffins with smoked salmon and Béarnaise

Jodi’s mini scones with homemade strawberry preserves

Belgian chocolate brownies

Classic petit fours