A Wedding in Sachem's Head Sample Menu

Passed Hors d'Oeuvres

Baby Buffalo Mozzarella served on a Sweet Potato Round with Olive Tapenade
Grilled Scallops with Basil and Prosciutto
Tequila Glazed Shrimp with Guacamole on a Tortilla Chip, Cilantro Garnish
Tart Flambe with Caramelized Onions and Goat Cheese
Asian Meatballs on Snow Pea Picks
Fried Calamari Cones drizzled with Lemon Aioli
Tiny Pastry Cups with Melted Brie and Fresh Raspberries

The Buffet

Capressi
Native Tomatoes from our own growers,
Liuzzi's Hand Crafted Fresh Mozzarella, and Basil
all drizzled with E V Olive Oil

Grilled Leg of Lamb laced with Garlic and Rosemary, Red Wine Sauce,

Garlic Flans

White Bean Salad

Pan Seared Tilapia Mediterranean
with Kalamata Olives, Roasted Red Peppers and Caper Sauce

Haricots Verts with Mint and Olive Oil

Our own freshly made Ricotta Gnocchi
with local Baby Spinach and Parmesan Cream Sauce

Judie's Bread, E V Olive Oil and Sweet Butter

Dessert

A Miniature Wedding Cake

Mini Tarts
Fresh Fruit
Key Lime
Lemon Meringue
Chocolate Mousse

Assorted Tiny Cupcakes –
Black and White, Yellow and White, Coconut with Coconut,
Carrot with Cream Cheese

Coffee, Decaf and Tea

A Wedding in Vermont Sample Menu

As guests arrive we will offer iced tea and ginger
flavored lemonade, flat and bubbly water.

After the ceremony:

AtThe Bar

Pomegranate, Green Apple and or Key Lime Martini’s,
Prosecco on its own or as a Bellini
White and Red Wine and a full bar

Passed

Baby Buffalo Mozzarella on a Sweet Potato Round with Tapenade

Miniature Crab Cakes with Fresh Tartar Sauce

Fried Calamari drizzled with Lemon Aioli served in Paper Cones

Miniature Tomato Tarts with Gruyere and Dijon Mustard

Tequila Grilled Shrimp with Mango Chili Dipping Sauce

Macadamia Chicken Bites with Apricot Mustard Dipping Sauce

Wild Mushroom and Fresh Mozzarella Risotto Fritters
with Tomato Aioli

Dinner

1st Course:
Sweet Potato Dim Sum with Brown Butter Pecan Sauce,
Micro Arugula Garnish

Salad Course:
Mesclun Greens with Great Hill Blue Cheese
and Toasted Walnuts and Champagne Vinaigrette

The Buffet:
Grilled and Sliced Filet of Beef, Red Wine Demi-Glace
with Caramelized Cipollini Onions,
Panko Coated Potato Cakes with Applewood Smoked
Bacon and Chives
Haricots Verts

Asian Grilled Salmon Cucumber Dill Sauce and Mango Salsa
Lemon Rice Pilaf with Shallots, Sweet Peas, Lima Beans, Asparagus and Snow Peas

Wild Mushroom Lasagna with a Bechamel Sauce

Restaurant Chips and Crusty Breads served
with Sweet Butter and Red Pepper Dip

Dessert

Wedding Cake
Three Tiers each tier will have three layers of cake ---
The bottom and biggest cake will be
All American Chocolate, Chocolate Mousse Filling
The middle layer and the top layer can be Carrot with Cream cheese between the layers
The entire cake will be iced in Italian Butter cream

At each Table:
A Cheese Platter with Seasonal Fruit
Miniature Cheesecakes
Chocolate Truffles for each table

Coffee, Decaf and a choice of Teas
After dinner drinks: Espresso and Chocolate Martinis,
Bailey’s, Cointreau, Port
Godiva Chocolate Liquor
Sambucca, Amaretto