Weddings | Plated

Seated Dinners

Starters


French Onion Soup
with Morel Mushrooms and Pork Belly smoked gouda crouton

Escarole and Cannellini Bean Stew in a Parmesan Broth rosemary flatbread shard

Parsley Root and Apple Soup
candied walnut

Grilled Squash, Roasted Tomato, Basil and Herb Ricotta
Tart petit arugula salad with lemon vinaigrette

Savory Smoked Trout Mousse Cannoli
petit green salad with dill vinaigrette

Kale Salad with Roasted Sweet Onion, House Smoked Bacon and Buttermilk Blue Cheese in a Honey and Clove Vinaigrette

Baby Green Salad with Seasonal Dried Fruit, Candied Pecans and Goat Cheese in a Champagne Vinaigrette

Grilled Radicchio and Baby Green Salad with Julienne Tart Apple, Dunbarton Blue Cheddar Cheese and Brioche Crouton in a Roasted Garlic and Chive Vinaigrette

Baby Green Salad with Old Chatham Kinderhook Cheese, Toasted Hazelnuts and Caramelized Shallots in a Red Wine Herb Vinaigrette


Entrees


Beef and Pork
Bacon Ravioli; Homemade Bacon Pasta, Dunbarton Blue Cheddar and Bacon Sausage Filling, Caramelized Onions with Smoked Ham Veloute Garnished with Crispy Brussle Sprout Leaves
*20 People or Less Only, 5pp

Grilled Bone In Pork Chop with Apricot Port Glaze, Garlic Red Skin Mashed Potatoes and Roasted Seasonal Vegetable

Veal Osso Bucco with Orange Demi Glace, Ricotta Grits and Grilled Seasonal Vegetables

Slow Braised Short Rib with Red Wine Demi Glace, Horseradish Chive Mashed Red Potatoes and Collard Greens with Pickled Red Onion

Grilled Beef Tenderloin OR Sirloin with Thyme Demi Glace, Wild Mushroom Bread Pudding and Roasted Seasonal Vegetable


Chicken
Seared Herbed French Cut Chicken Breast with Chicken Gravy, Wild Mushroom Bread Pudding and Roasted Seasonal Vegetable

Buttermilk Lavender Fried Chicken Breast with Horseradish Chive Mashed Red Potatoes and Collard Greens with Pickled Red Onion

Chicken Breast Paillard with Lemon Caper Compound Butter, Herbed Porridge and Sautéed Swiss Chard with Caramelized Shallots and Roasted Garlic

Roasted French Cut Chicken Breast with Pan Gravy, Bourbon Sweet Potato Mash and Grilled Seasonal Vegetable


Seafood
Herb Seared Salmon Fillet with Fennel Cream, Herbed Porridge and Sautéed Swiss Chard with Caramelized Shallots and Roasted Garlic

Tilapia Parcels with Seasonal Vegetable and Herb Garlic Compound Butter Served with Cous Cous Risotto

Tomato Poached White Fish with Ricotta Grits and Grilled Seasonal Vegetable


Lamb and Duck

Roasted Lamb Shank with Pear Gravy, Creamy Herb Risotto and Roasted Seasonal Vegetable

Grilled Lamb Chop with Almond Crust, Apricot Syrup, Tri Color Roasted Fingerling Potatoes with Garlic and Grilled Seasonal Vegetable

Roasted Half Duck with Lavender Honey Glaze, Creamy Goat Cheese Polenta and Roasted Seasonal Vegetable


Vegetarian
Bulgur and Roasted Vegetable Stuffed Pepper with Creamy Zucchini Sauce OR Tomato Mushroom Bolognaise and Asiago Flatbread

Jumbo Eggplant Arrencini with Chunky Tomato Sauce on a Bed of Sautéed Swiss Chard with Caramelized Shallots and Roasted Garlic

Toasted Farro ; Butter Braised Leeks and Radishes, Wilted Spinach, Toasted Almonds, Hen of the Woods Mushrooms, Fennel Pollen and Parmesan Custard

Pumpkin Risotto with Crispy Kale and Toasted Pepitas Garnished with Sweated Goat Cheese

Hazelnut and Artichoke Risotto with Fennel Butter and Shaved Romano Served in an Artichoke Bottom


Plated Entrée Combinations

Combination 1
Slow Braised Short Rib with Red Wine Demi Glace, Horseradish Chive Mashed Red Potatoes and Collard Greens with Pickled Red Onion
Buttermilk Lavender Fried Chicken Breast with Horseradish Chive Mashed Red Potatoes and Collard Greens with Pickled Red Onion

Combination 2
Veal Osso Bucco with Orange Demi Glace, Ricotta Grits and Grilled Seasonal Vegetables
Tomato Poached White Fish with Ricotta Grits and Grilled Seasonal Vegetable

Combination 3
Grilled Beef Tenderloin OR Sirloin with Thyme Demi Glace, Wild Mushroom Bread Pudding and Roasted Seasonal Vegetable
Seared Herbed French Cut Chicken Breast with Chicken Gravy, Wild Mushroom Bread Pudding and Roasted Seasonal Vegetable

Combination 4
Chicken Breast Paillard with Lemon Caper Compound Butter, Herbed Porridge and and Sautéed Swiss Chard with Caramelized Shallots and Roasted Garlic
Herb Seared Salmon Fillet with Fennel Cream, Herbed Porridge and Sautéed Swiss Chard with Caramelized Shallots and Roasted Garlic