Cold/Chilled Hors d’oeuvres
Fresh Mozzarella, Sun Dried Tomato Pesto & Crisp Prosciutto
Smoked Salmon Tartar with Lemon-dill Cream on Pumpernickel Toast
Eggplant Capponata Bruschetta
Smoked Shrimp Salad in Endive Boats
Horseradish-beef Tenderloin Crostini
Sesame Tuna with Wasabi Soy Sauce
Cajun Deviled Eggs
Mixed Seafood Ceviche served in Asian spoons
Tortilla Cups with Southwestern Chicken Salad & Jalapeno Oil
Foie gras Mousse with Spiced-strawberry Jam
Cheese puffs with blue cheese mousse and cranberry jam
Beef tenderloin tartar with chive aioli

Grand Station Menu

Hot Stationary Items (please select two)
Orange Ginger Steamed Mussels
with chorizo and basil

Eggplant Rolitini
in charred tomato sauce

Sesame Chicken
with stir fried vegetables

Penne Vodka
tossed with Absolute vodka cream sauce & fresh basil

Cheese Tortellini
in a parmesan cream sauce

Sicilian Style Rigatoni
with grilled eggplant, calamata olives, crushed pepper & spinach in a light plum tomato sauce

Penne & Broccoli
garnished with fresh diced tomatoes in a garlic fresh herb & white wine sauce

Cold Stationary Items (please select two)
International Cheese Board
imported & domestic varieties, assorted crackers & grapes

Italian Antipasto
variety of cured meats, gourmet sundrieds, imported cheeses & specialties

Garden Vegetable Crudités
fresh sliced seasonal assortment with a house made buttermilk ranch

Grilled Portobello Mushroom & Fresh Mozzarella Platter
roast red & yellow peppers, tomatoes & aged balsamic

Baked Brie in Puffed Pastry
fresh raspberry & sliced almonds, assorted crackers & flatbreads

Fresh Sliced Fruit Display
artistic display of seasonal melons, mango, pineapple & fresh berries

Middle Eastern Station
hummus, red pepper-feta dip, Baba Ganoush, olives, hot peppers, & cumin scented pita chips

Grilled Vegetable Board
portobello, zucchini, eggplant, red pepper & onion tossed in aged balsamic & EVO

Carving Station (please select two)
Rosemary-garlic Studded Loin of Pork
Fresh Breast of Turkey
Corned Beef Brisket
Roasted Sirloin of Beef

Salad (please select one)
Seasonal Mixed Greens with Basil-vinaigrette

Fountains Caesar Salad with Herbed Croutons

Strawberry Feta Salad with raspberry balsamic vinaigrette

Entrée
Chicken (please select one)
Fountains Chicken
herb rubbed chicken breast with roasted tomatoes, capers, olives & torn basil

Saltimbocca Chicken
Roasted breast with julienne of prosciutto, baby spinach & shaved asiago
in roasted garlic-sherry cream sauce

Chicken Portobello
pallards of chicken with sliced portobello, shallots & mozzarella in red wine-butter sauce

Roasted Cornish Game Hen
with sweet corn polenta & sage-butter sauce

Grilled Swordfish
topped olives, tomatoes, capers & fresh herbs over wild rice

Citrus-pepper Crusted Tuna Steak
served with stir fry vegetables & soy-honey drizzle

Scallop & Crab-stuffed Fillet of Sole
with brandy scented lobster sauce

House Stuffed Lobster Ravioli
with brandy scented lobster sauce

Meat (please select one)
Pan Roasted Strip Loin of Beef
on a bed of gratin potatoes with wild mushroom demiglaze

Seared Tenderloin Medallions
with white truffle mash potato, porcini-cabernet reduction

Sea Salt & Pepper Roasted Prime Rib
with roast garlic mashed potatoes & rosemary pan jus

Seared Pork Medallions
with spiced cider reduction & sweet potato mash

Sesame Crusted Pork Loin
served over grilled scallions & bok choy

Braised Pork Shank
in mole sauce with sweet corn polenta

Cocktail Reception

Cold/Chilled Hors d’oeuvres
Fresh Mozzarella, Sun Dried Tomato Pesto & Crisp Prosciutto
Smoked Salmon Tartar with Lemon-dill Cream on Pumpernickel Toast
Eggplant Caponata Bruschetta
Smoked Shrimp Salad in Endive Boats
Horseradish-beef Tenderloin Crostini
Sesame Tuna with Wasabi Soy Sauce
Cajun Deviled Eggs
Mixed Seafood Ceviche served in Asian spoons
Tortilla Cups with Southwestern Chicken Salad & Jalapeno Oil
Foie gras Mousse with Spiced-strawberry Jam
Cheese puffs with blue cheese mousse and cranberry jam
Beef tenderloin tartar with chive aioli

Grand Station Menu

Hot Stationary Items (please select two)
Orange Ginger  Steamed Mussels
with chorizo and basil

Eggplant Rolotini
in charred tomato sauce

Sesame Chicken
with stir fried vegetables

Penne Vodka
tossed with Absolute vodka cream sauce & fresh basil

Cheese Tortellini
in a parmesan cream sauce

Sicilian Style Rigatoni
with grilled eggplant, calamata olives, crushed pepper & spinach in a light plum tomato sauce

Penne and Broccoli
garnished with fresh diced tomatoes in a garlic fresh herb & white wine sauce

Cold Stationary Items (please select two)
International Cheese Board
imported & domestic varieties, assorted crackers & grapes

Italian Antipasto
variety of cured meats, gourmet sundrieds, imported cheeses & specialties

Garden Vegetable Crudités
fresh sliced seasonal assortment with a house made buttermilk ranch

Grilled Portobello Mushroom & Fresh Mozzarella Platter
roast red & yellow peppers, tomatoes & aged balsamic

Baked Brie in Puffed Pastry
fresh raspberry & sliced almonds, assorted crackers & flatbreads

Fresh Sliced Fruit Display
artistic display of seasonal melons, mango, pineapple & fresh berries

Middle Eastern Station
hummus, red pepper-feta dip, Baba Ganoush, olives, hot peppers, & cumin scented pita chips

Grilled Vegetable Board
portobello, zucchini, eggplant, red pepper & onion tossed in aged balsamic & EVO

Plated Dinner Service

Appetizer (please select one)
Grilled Eggplant Napoleon
with oven roasted tomatoes, fresh mozzarella & basil-pistachio pesto

Seasonal Mixed Fruit
with Grand Mariner cream

Imported Penne Pasta
with choice of carbonara, bolognese, vodka, roasted garlic & olive oil or pomadoro sauce

Chilled Shrimp & Toasted Orzo
with lemon-tarragon dressing

Wild Mushroom Risotto

Salad (please select one)
Seasonal Mixed Greens with Basil-vinaigrette

Fountains Caesar Salad with Herbed Croutons

Strawberry Feta Salad with raspberry balsamic vinaigrette

Entrée
Chicken (please select one)
Fountains Chicken
herb rubbed chicken breast with roasted tomatoes, capers, olives & torn basil

Saltimbocca Chicken
Roasted breast with julienne of prosciutto, baby spinach & shaved asiago
in roasted garlic-sherry cream sauce

Chicken Portobello
pallards of chicken with sliced portobello, shallots & mozzarella in red wine-butter sauce

Roasted Cornish Game Hen
with sweet corn polenta & sage-butter sauce

Grilled Swordfish
topped olives, tomatoes, capers & fresh herbs over wild rice

Citrus-pepper Crusted Tuna Steak
served with stir fry vegetables & soy-honey drizzle

Scallop & Crab-stuffed Fillet of Sole
with lemon-dill cream sauce

Meat (please select one)
Pan Roasted Strip Loin of Beef
on a bed of gratin potatoes with wild mushroom demiglaze

Sea Salt & Pepper Roasted Prime Rib
with roast garlic mashed potatoes & rosemary pan jus

Seared Pork Medallions
with spiced cider reduction & sweet potato mash

Sesame Crusted Pork Loin
served over grilled scallions & bok choy

Braised Pork Shank
in mole sauce with sweet corn polenta

*Chef uses seasonal fresh selections for vegetables and starches

Dessert
Three-Tier Wedding Cake
choice of filling and design

Plated Assorted Cookies & Chocolate-dipped Fruits
on every table

Coffee & Tea