Wedding Stations

Passed Hor’s D'oeuvres (Pick 3)

Buffalo Chicken Sliders 

Pulled Pork Sliders

Vegetarian Spring Rolls with Thai Chili Sauce

Beef Tenderloin Crostini with Horseradish, Red Onion and Cilantro

Tomato and Pesto Flatbread with Arugula and Mozzarella

Roasted Garlic and Brie Stuffed Mushrooms

Cream Stuffed Jalapeño Poppers with Fig Reduction and Prosciutto

Crostini with Cream Cheese and Baked Peach w/ Balsamic Fig Reduction

Grilled Sausage and Pepper Skewer with 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

Feta and Dill Pasta Chilled with lemon and Red Pepper

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Dad’s Boat

Cajun Salmon with Mango Chutney

Southern Style Dirty Rice with Red Beans

Cheddar Biscuits

Sweet Slaw with Apple Cider Vinegar

Carib Honeymoon + $15 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

​Rose Mary Peach Baked Artisan Corn Breads

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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