Wedding Hors D’oeuvre and Dinner Menu

Trays of passed hors d’oeuvres, garnished with fresh herbs and flowers
Lumpfin crab with avocado in corn cups
Vietnamese rice paper roll with gravlax, cilantro and mint
Tuna tartare on crispy wontons
Caviar topped mini duchesse potatoes
Scallop, arugula and lemongrass dumplings

Crispy lemon chicken skewers with snow peas
Lemongrass grilled chicken with coconut curry dipping sauce
Mini cobb salad on endive with diced chicken, avocado, bacon and blue cheese
Hoisin duck & scallion crepes
Tandoori chicken tikka with cardamon mango dipping sauce

“Carpaccio” of beef on roasted garlic croustade with crème fraiche
Rare lamb loin with ginger marmalade on crispy polenta triangle
Sliced filet of beef with horseradish mayo on ficelle
Phyllo cups with spiced lamb, mint and feta
Prosciutto di parma wrapped asparagus

Classic leek and red onion tartelettes
Portobello Napoleons with mozzarella and roasted pepper
Brandied figs with montrachet with puff pastry
Endive leaves with roquefort and walnuts
Tricolor tortellini skewers with basil oil

Steamed asparagus with strawberry vinaigrette, garnished with frizzled leeks

Salad Course
Mesclun greens with grape tomatoes, toasted walnuts and stilton, balsamic vinaigrette
Baby spinach salad with crumbled feta, roasted red beets and mandarin orange
Vichyssoise garnished with osetra and salmon caviars

Appetizers
Tri colore vegetable terrine, creamy red pepper coulis
Napoleon of grilled vegetables with fresh tomato coulis, warm goat cheese toast
Smoked salmon and shrimp mousse terrine garnished with dill sprigs
Seared sesame tuna served with mache and julienne of jicama
Jumbo shrimp cocktail served in a martini glass with horseradish cocktail sauce
Maryland lumpfin crabcake with sauce remoulade
Carpaccio of beef with fresh parmesan and arugula served with eggplant tapenade
Grilled chipotle shrimp skewers with pineapple mango salsa
Trio of smoked salmon- Atlantic, pastrami cured and gravlax
crème fraiche with dill, honey mustard sauce, pumpernickel toasts

Buffet menu suggestions
Served with choice of two entrees and choice of three accompaniments

Entrées
Sauteed chicken piccata with white wine, lemon and capers
Moroccan roast chicken with roasted beets & carrots
Free range turkey rollatini with swiss chard, smoked red and yellow pepper coulis
Herb crusted halibut in a coulis of fresh tomatoes
Balsamic glazed salmon filet on lentils (hot or cold)
Grouper with black beans and saffron butter sauce
Mission fig and dried pear stuffed pork loin

Grilled filet mignon au poivre
Grilled breast of muscovy duck with wild berry coulis
Grilled chile corn crusted jumbo shrimp with pineapple relish
Spicy crusted sauteed red snapper stuffed with lumpfin crab
Ginger crusted tuna with wasabi aioli

Grilled rack of lamb with fresh herbs, natural demi glaze
Sauteed medallions of veal with morels

Traditional bouillabaisse
Lobster tail, prawns and diver scallops in a fragrant saffron broth

L’entrecote of beef with truffles, shiraz reduction

Accompaniments
Individual potato tartelettes
Roasted purple fingerling potatoes
Wild rice pilaf with apricots and currants
Duchesse potatoes
Wild mushroom risotto
Spinach fettucine Alfredo
Crispy parmesan polenta

Bundles of haricots verts
Melange of baby vegetables
Steamed asparagus with frizzled leeks
Baby carrots with stems
Broccoli rabe
Sugar snap peas with fresh mint
Grilled vidalia onions and peppers
Roasted acorn squash
Snow peas, broccoli and shiitake with sesame seeds

Served with
Seven grain and sour dough rolls and butter rosettes

Desserts
Individual marble cheesecakes with fresh berries
Bittersweet chocolate mousse cake with mixed berries
Apple tarte tatin with crème fraiche
Pecan tartelettes with fresh whipped cream
Mango and lemon sorbet garnished with raspberries and blackberries
Lemon mousse in a chocolate cup with bittersweet chocolate shavings
Blueberry tartelettes with peach ice cream

Offered with
Brewed espresso strength decaffeinated coffee

Wedding cake
A variety of styles and flavors are available

Beverage service
Option one
Selection of red and white wine, imported and domestic beer
soft drinks, juices and sparkling water

Option two
Red and white wine, domestic champagne, imported and domestic beer
soft drinks, juices and sparkling water

Option three
Top shelf liquors for mixed drinks and cocktails to include Absolut vodka, Johnnie Walker Black scotch, Makers Mark bourbon, Bombay gin, Mount Gay rum
red and white wine, domestic sparkling wine, imported and domestic beer
fresh fruit juices and mixers and soft drinks

Staffing
Tastefully Done will provide a professional service and kitchen staff for the event
to set up, serve and clean up based on seven hours

Equipment
Tastefully Done will arrange for the rental and delivery of all required equipment to include cocktail and dinner tables, bar tables, cocktail and dinner table linens, napkins, plates, silverware, all purpose stemmed glassware, bar ware and all necessary kitchen equipment.

Decorations and music
Tastefully Done will be happy to make recommendations for you regarding these arrangements.