cocktail hour
selection of hors d'oeuvres
professionally staffed bar with linen and glassware
place card and gift tables.
dinner
your choice of first course and entree
seating of tables for ten guests
choice of linen color
natural or white wood chairs
yardley white or gold band ivory china
silver flatware
wine service with dinner
wine, champagne and water glasses
Classic Wedding Cake
from the Main Street Pastry Shop
cake table
cake knife and server
coffee and tea service
Passed Hors d'Oeuvres
choice of six
served hot ...
Gingered Chicken with Plum Sauce
Wild Mushroom Duxelles in Phyllo
Potato Tapas
Spinach Feta Bundles
Vegetable Fritters (with cilantro mint sauce)
Thai Spring Rolls (with sweet and sour sauce)
Beef Empanadas
Cocktail Crabcakes (with basil aioli)
Sausage en Croute
served cold ...
Avocado and Shrimp Profiteroles
Smoked Chicken Salad
with mango and papaya in pate brisse
Mascarpone Crostini
with sun-dried tomatoes and pesto
Whitefish Rillette in pate au choux
Smoked Scallops
with horseradish sauce
Grilled Chicken Skewers
with roasted red pepper sauce
Tenderloin Cornucopia
Pepper Seared Tuna
with wasabi mayonnaise and hoisin sauce
Dill Marinated Shrimp and Cucumber Skewers
Cucumber Herb Canapes
First Course Options
Bistro Salad
with spinach, fescue, and basil served with a pinenut viniagrette
Fresh Corn, Green Bean and Sliced Tomato Salad
with a fresh basil garnish
Mesclun Salad
with a balsamic vinaigrette
Classic Caesar Salad
Entrees
Baked Roulade of Salmon
with a spinach and mushroom duxelles, fresh tomato and
saffron vin blanc, served on a bed of julienne vegetables
Grilled Filet of Salmon
served with a watercress mustard butter, chive oil and oven roasted
vegetables
Red Snapper Provencal
with a pistachio nut crust; served with caramelized onion mashed potatoes,
roasted tomatoes, and kalamala olives
Marinated Grilled Tuna
served with a dijon cream sauce, pickled ginger and crispy leeks on jasmine
rice
Grilled Filet of Beef
topped with stilton butter and a cabernet demi-glace
served with french green beans and caramelized mashed potatoes
Sliced Filet of Beef Bordelaise
served with vegetable saute,
and potato and wild mushroom gratin
Rack of Lamb
with dijon crumb crust and port wine demi-glace
served with grilled ratatouille and potatoes dauphinoise
Chicken Allegro
mozzarella and prosciutto stuffed chicken breast, herbed tomato cream
sauce
served with tuscan grilled vegetables
Chardonnay Chicken
roasted chicken with a tarragon mushroom vin blanc and
julienne carrots and snow peas
Vegetable Strudel
vegetables brunoise, baked in phyllo pastry
with ginger, carrot sauce and enoki mushrooms
Bistro Plate
skewers of grilled eggplant, roasted red pepper,
red bliss potato, goat cheese, and braised greens;
served on cannellini beans with a light vegetable sauce
Spinach Crepes
filled with fresh spinach and portobello mushrooms;
served with a creamy tomato rosemary sauce
Main Street Weddings Page