Wedding Stations

Passed Hor’s D'oeuvres (Pick 3)

Buffalo Chicken Sliders with gorgonzola

Pulled Pork Sliders with pickle and slaw

Vegetarian Spring Rolls with Thai Chili Sauce

Beef Tenderloin Crostini with Horseradish, Red Onion and scallion

chicken and waffle with jalapeno drizzled in maple syrup

baked stuffed mushrooms with apple sausage stuffing

Cream Stuffed Jalapeño Poppers with apricot jam

meatballs with cucumber tzatziki

Grilled Sausage and tortellini skewer with fresh mozz & heirloom tomato

Main Entrees (Pick 2)

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Festival Station

Sausage and Shrimp Jambalaya and Warm Artisan Pineapple Thyme Corn Breads

Loaded Potatoes with Bacon, Cheddar and Chives

Arugula Salad with Balsamic Fig Reduction

Tuscan Feast

Pesto Chicken over Penne in White Wine Parmesan Sauce

Prosciutto and Parmesan Flat Breads with Arugula and Balsamic Fig

Mixed Greens and Antipasti Salad with Balsamic Vinegar

​Dad’s Boat

Cajun Salmon with Mango Chutney

long grain basmati rice with red beans

Cheddar Biscuits

Sweet Slaw with Apple Cider Vinegar

Carib Honeymoon + $18 pp

Marinated Chimichurri Beef Tenderloin with Cilantro and Red Onion

Roasted Rose Mary & Garlic Potatoes

Corn and Tomato Salad with Roasted Red Pepper

Olive Oil and Rosemary Breadsticks with Sea Salt

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Peaches and Cream

Peach Balsamic Chicken Breast over Mushroom Ravioli

in Thyme Herb Cream

Wild Rice with Sautéed Spinach, dried Cranberry and toasted almonds

​blueberry vinegar braised collard greens and kale

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Sweet Harvest

Sausage Braised with Fennel Seed tossed into

Pumpkin Ravioli in Thyme Cream Sauce 

Arugula Salad with and Red onion with Apple Champagne Vinaigrette

Artisan Baked Rose Mary Pumpkin Corn Bread