Plated Reception

Your reception begins with a selection of
fine hor d'oeurves and cocktails

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, frissee, 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 kalamata 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