Photographs Hors d'oeuvres Menus Buffet Menus Entree Choices

Wedding Menus Butlered Hors d'oeuvres Smoked Salmon in Belgian Endive with Hearts of Palm, Capers and Red Onion Smoked Salmon on Pumpernickel with Dill Cream Smoked Trout Mousse with Horseradish Sauce on Toast Points  Stuffed Cherry Tomato with Trout Mousse Sesame Tuna with Wasabi & Soy on Buckwheat Blini Shrimp and Cilantro Purses with Caramelized Leeks Black & White Sesame Shrimp served with Apricot Hoi sin Dipping Sauce Shrimp Cocktail with Brandied Tomato Horseradish Sauce Crab Tartlettes                                                            Crab stuffed Cherry Tomato Crab Seviche in Cucumber Cup Seasoned Lump Crab meat on Basil Toast Points    Oyster Pernod                                                               Oysters Casino Baked Oysters in Jackets with Bacon Cognac Butter Chicken or Lamb Curry Purses Chicken Cheese Steak Spring Roll Thai Chicken Satay with Peanut Sauce                          Smoked Chicken Quesadillas with Red pepper Coulis and Cilantro Asparagus and Prosciutto Bundles Belgian Endive stuffed with Boursin and Red Beet Rubies Roasted New Potato baked with Brie Roasted New Potato filled with Salmon Mousse Roasted New Potatoes stuffed with Smoked Oyster and Hazelnut Butter Herb crusted Scallops with Pickled Ginger and English Cucumber Scallop and Boursin vol au vent Smoked Duck in Phyllo Purses Cajun Veal Roulade on Crostini with Spicy Cranberry Relish Garlic Herb Puffs with Scallion Relish Pastry stuffed with Portabello Mushrooms Bacon and Broccoli Quiche Diamonds Red Pepper and Caramelized Onion Quiche Diamonds          Phyllo Triangles with Crushed Walnuts, Smoked Pheasant and Bleu Cheese Phyllo Triangles with Feta Cheese, Sun-dried Tomatoes & Olives Mushrooms stuffed with Crab Mushroom stuffed with Andouille Sausage Mushrooms filled with  Spinach and Cheddar Cheese Steak Spring Roll Mini Dogs wrapped in Pastry Andouille Sausage wrapped in Pastry Crostini and Toppings: Filet Teriyaki au Poivre on Crostini                         Tomato and Eggplant on Parmesan Toast                                    Grilled Bleu de Brasse on crusty bread                    Artichoke and Pecorino Cheese on Baguette      Filet Medallions on Croustade with Horseradish Sauce Blue Cheese, Roasted Red Pepper & Green Onion Toast                  Cheddar and Onion Confit with Pear on Sourdough Baguette Tomato, Olive, Artichoke, Capers and Basil on Crostini   Catering available on site in the Galleria or at your off site location