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HORS D'OEUVRES
COLD
FLUTE OF BUTTERNUT SQUASH
WITH A DRIZZLE OF BEETROOT REDUCTION
CROSTINI TAPENADE
OF GAETA OLIVES AND WHITE BEAN RAGOÛT
HORSERADISH TOPPED BRUSCHETTA
WITH MARINATED CALAMARI & SHRIMP
BEEF CARPACCIO
BEEF TENDERLOIN WITH OLIVE & GOAT CHEESE STUFFING
LUMP CRAB WITH REMOULADE
MARYLAND LUMP BLUE CRAB AND SPICY REMOULADE
ON A BUTTER CRUST CRACKER
HOT
GRILLED SHRIMP
WRAPPED WITH PROSCIUTTO & BASIL BUTTER
POACHED SCALLOPS
IN A LIMONCELLO REDUCTION
POACHED OYSTERS WITH CRÈME FRAÎCHE
TOPPED WITH AMERICAN CAVIAR
APPETIZERS
CHEF’S SELECTION OF PÂTÉS
(CHEF’S INSPIRATION)
MUSHROOM TART
WILD MUSHROOMS, MÂCHE SALAD WITH APPLE
CALVADOS VINAIGRETTE
LOBSTER, SHRIMP AND RED BEET RISOTTO
A TRIO OF LOBSTER RISOTTO, SHRIMP RISOTTO AND
RED BEET RISOTTO, FINISHED IN A SAFRON REDUCTION
SPINACH RISOTTO
WITH SHAVED WHITE TRUFFLES
FOIE GRAS
WITH SEASONAL FRUIT
ESCARGOT BUNDLE
IN A BUTTER CRUST PASTRY WITH A GARLIC & CREAM SAUCE
TOMATO TARTSLETTES
WITH RICOTTA SALSA & PANCETTA
INSALADA ALLA MARE
OCTOPUS, SQUID AND MUSSELS IN A CITRUS VINAIGRETTE
KENNETT SQUARE CULTIVATED MUSHROOMS
STUFFED WITH BEEF CHEEK RAGOÛT & MASCARPONE
ROASTED CALAMARI
STUFFED WITH SPICY SAUSAGE AND
ROASTED PLUM TOMATOES
SALAD
POACHED PEAR & FRISÉE SALAD
POACHED PEARS, FRISÉE LETTUCE AND GORGONZOLA
WITH A CARAMELIZED PECAN DRESSING
BELGIUM ENDIVE AND PROSCIUTTO
SAN DANIELE PROSCIUTTO, OVEN ROASTED GRAPE
TOMATOES, HERBED CRÈME FRAÎCHE DRESSING
ROASTED BEETROOT & FENNEL
ROASTED RED BEETS, MIXED GREENS, SHAVED FENNEL,
CARAMELIZED PECANS, CREAMY DIJON DRESSING,
GORGONZOLA GARNISH
CLASSIC CAESAR
WITH CROÛTONS, SHAVED PARMESAN AND ANCHOVIES
SOUP
ITALIAN WEDDING SOUP
TRADITIONAL WEDDING SOUP WITH MINIATURE MEATBALLS
MAIN
ROOT VEGETABLE RAVIOLI
ROASTED ROOT VEGETABLES AND TALEGGIO RAVIOLI
IN A SAGE BUTTER SAUCE
BRAISED BEEF SHOULDER & BUTTON MUSHROOMS IN RED WINE
YUKON GOLD COUNTRY MASHED POTATOES
WITH PROVENÇAL VEGETABLES
BEEF SHORT RIBS
OVER SPINACH AND MASCARPONE RAVIOLI
OXTAIL RAGU OVER HERBED CAVATELLI
WITH BALSAMIC GLAZED CIPOLLINES AND BRAISED FENNEL
SWEET & SPICY SAUSAGES
SLOW ROASTED WITH CHIANTI AND TOMATOES,
OVER SWEET RED PEPPER AND VIDALIA RISOTTO
CENTER CUT PORK LOIN
STUFFED WITH FIGS, APPLES AND PECANS BRAISED IN
MORETTI OVER CAVALONERO
CRISPY LONG ISLAND DUCK
ROASTED WITH GRAPPA AND MORELLO CHERRIES,
ROASTED FINGERLINGS AND BRAISED CHARD
“ALSATIAN STYLE” HAM SHANKS
SLOW ROASTED IN CIDER, WITH GREEN APPLES,
TOPPED WITH TOASTED PINE NUT GREMOLATA,
SAUTÉED BITTER GREENS WITH WHIPPED POTATOES
BRAISED LAMB TENDERS
WITH RIESLING AND JUNIPER BERRIES, BEET ROOT
AND ROASTED TURNIPS
QUAIL STUFFED WITH MEYER LEMONS
PAN ROASTED WITH ROOT VEGETABLES
HERB ENCRUSTED ROASTED TENDERLOIN
WITH MINIATURE CARROTS, SWEET ONIONS AND
ROSEMARY RED POTATOES
PAN ROASTED BLACK COD
WITH FENNEL AND POMEGRANATE SAUCE
GULF SHRIMP WITH JALAPEÑO
AND TOMATOES OVER GRILLED HONEY AND
PISTACHIO POLENTA
HALIBUT ENCATOCCIO
WITH GRAPEFRUIT SEGMENTS, GOLDEN
RAISINS AND BRAISED ESCAROLE
LANCASTER COUNTY HORSERADISH ENCRUSTED PRIME RIB
WITH HARICOTS VERT AND LYONNAISE POTATOES
OSSOBUCCO
LOCALLY RAISED TENDER SHANKS OF PORK, TRADITIONAL
SAFFRON RISOTTO, GARNISHED WITH GREMOLATA
ROASTED CHICKEN
SLOW ROASTED HERB-INFUSED CHICKEN,
WHIPPED POTATOES, ROOT VEGETABLES
CHEESE COURSE
A VARIETY OF ARTISANAL CHEESES & ASSORTED BREADS
DESSERTS
WEDDING COOKIE PLATE
ASSORTMENT OF ITALIAN COOKIES SERVED
WITH VANILLA GELATO AND ESPRESSO
FRESH BERRIES & FENNEL COOKIES
WITH A SIDE OF HONEY BOURBON SAUCE
CHOCOLATE & PEANUT BUTTER EXTRAVAGANZA
FLOURLESS CHOCOLATE CAKE WITH PEANUT BUTTER
ICING, MASCARPONE CREAM CENTER
ZUPPA INGLESE
RUM SPONGE CAKE WITH SEASONAL BERRIES,
MASCARPONE CREAM, TOPPED WITH DARK
CHOCOLATE LIQUOR SAUCE
CRÈME BRÛLÉE
WITH RASPBERRIES
ASSORTED GELATI
SPECIAL FEATURES
(SUPPLEMENT - MARKET PRICE)
ANTIPASTI DISPLAY
CHEESE, FRUITS & IMPORTED MEATS
FRUIT PRESENTATION
ASSORTED SEASONAL FRUIT
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