Menu Options

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Ceremony Options Ceremony Packages Beach Packages A la carte Options Menu Options AMIR Pergola

 Once you have spoken to one of our wedding planning team member, complete this Contact Sheet for your options.

 

Menu Option 1 

$25 per person ( Fun with Food) 

Butler Passed Hor D’ oeuvres:

Almond stuffed dates wrapped in bacon
“Fresh” Jonah crab cakes with a Creole remoulade
Salmon skewers grilled with a garlic-soy sauce
Spinach and gruyere cheese quiche
Beef Empanada with a tomatillo salsa and sour cream 

Cheese & Fruit Station:

Wild Mushroom and Brie Fondue: Wild mushrooms sautéed with garlic, shallots and fresh basil. Baked with Imported Brie cheese served with crostini’s, garnished with red and green grapes.
Assorted cheeses, garnished with fresh fruits and berries. Served with sliced baguettes and assorted crackers

Buffet:

Roasted Butternut Squash and Pear salad with spiced pecans and a vinaigrette
Marinated Flank steak, served with a creamy horseradish sauce
Almond crusted chicken breast with a mango-ginger sauce
Garlic mashed potatoes
Fresh garden vegetables
Bread and boursin
Coffee and Iced Tea


Menu Option 2

$25 per person ( Fun with Food) 

Butler Passed Hor D’ Oeuvres & Cheese Station:

“Fresh” Jonah crab cakes with a creole remoulade
Fried chicken waffle with a bourbon-maple glaze
Sautéed shrimp with creamy parmesan grits
Papaya wrapped in prosciutto
Stuffed mushrooms with sun-dried tomatoes, feta cheese and pine nuts
Wild Mushroom and Brie Fondue: Wild mushrooms sautéed with garlic, shallots and fresh basil. Baked with Imported Brie cheese served with crostini’s,
And assorted domestic and imported cheeses, garnished with fresh fruits and berries. Served with sliced baguettes and assorted crackers

Buffet:

Tropical Salad- Romaine lettuce with fresh pineapple, toasted macadamia nuts, green onion and toasted coconut. Tossed with a pineapple vinaigrette
Carved pork loin with an apple chutney
Hawiian chicken with a sweet-n-sour sauce
Coconut jasmine rice
Tuscan Crudite: Eggplant, zucchini, summer squash, red peppers and Portobello mushrooms are marinated with olive oil and balsamic, then grilled and served with a basil aioli.
Bread and Boursin
Coffee and Iced Tea


Menu option 3  

$25.00 per person Fun with Food 

Butler Passed Hor D Oeuvre’s:

Curried chicken salad on raisin toast points with toasted coconut
Asparagus wrapped with cappicola and phyllo dough
Salmon tartare with a spicy lemon-ginger vinaigrette and sesame tuiles
Almond stuffed dates wrapped in bacon

Cheese & fruit:

Baked Brie en croute: Brie cheese stuffed with raspberry puree and toasted almonds, wrapped in puff pastry and baked to a golden brown. Served with red and green grapes and crostinis and platters of assorted cheeses, garnished with fresh fruits and berries. Served with crostini’s, sliced baguettes and assorted crackers
Mixed Greens Salad- Tender baby greens, candied walnuts, red onion, gorgonzola cheese, grape tomatoes and a balsamic vinaigrette
Chef carved Marinated Flank Steak, with horseradish sauce
Salmon En Croute- Atlantic salmon and wild mushroom filling, wrapped in phyllo dough. Baked until golden brown, served with a Lobster Cognac sauce
Mashed potatoes
Fresh Garden vegetable
Bread and boursin
Coffee and Iced Tea


Menu Option 4

$35 per person Fun with Food

Butler Passed Hor D’ oeuvres: 

Mini Meatballs with a Marinara sauce
Almond stuffed dates wrapped in bacon
Italian sausage stuffed mushrooms with an asiago cream sauce
Profiteroles with smoked salmon mousse
“Fresh” Jonah crab cakes with a Creole remoulade
Char grilled lamb and eggplant skewers with a tzaztiki dipping sauce
Wild Mushroom and Brie Fondue: Wild mushrooms sautéed with garlic, shallots and fresh basil. Baked with Imported Brie cheese served with crostini’s, garnished with red and green grapes. Assorted cheeses, garnished with fresh fruits and berries. Served with sliced baguettes and assorted crackers

Pasta station:

Bowtie Pasta with a Sun-dried Tomato Cream, Grilled Chicken, Pancetta, Garlic and Parmesan Cheese
And Rock Shrimp with Bowtie Pasta, Olive oil, Tomatoes, Capers, Roasted Red Peppers, Garlic, Basil and Parmesan Cheese
Lasagna- Italian Sausage and Ground Beef simmered in a homemade tomato sauce, layered with pasta, ricotta and mozzarella cheeses
Eggplant Crepes- eggplant sliced thin, battered and fried and filled with four cheeses

Salad station:

Caesar Salad- Tender hearts of romaine with homemade croutons, traditional Caesar dressing and reggianno parmesan cheese
Mixed green salad- tender baby greens, candied walnuts, red onion, gorgonzola cheese, grape tomatoes and a balsamic vinaigrette
Tuscan Crudite: Eggplant, zucchini, summer squash, red peppers and Portobello mushrooms are marinated with olive oil and balsamic, then grilled and served with a basil aioli.
Bread and Boursin
Coffee and Iced Tea


 

Menu Option 5

$35 per person Fun with Food

Butler Passed Hor D Oeuvre’s:

Chicken satay’s with a spicy peanut sauce
Prosciutto wrapped figs with arugula, lemon zest and goat cheese
Belgium endive with sweet potatoes and bacon
Crabcakes with a creole remoulade
Coconut and Macadamia nut crusted shrimp with a mango-ginger vinaigrette
Wild Mushroom and Brie Fondue: Wild mushrooms sautéed with garlic, shallots and fresh basil. Baked with Imported Brie cheese served with crostini’s,
And assorted domestic and imported cheeses- garnished with fresh fruits and berries. Served with sliced baguettes and assorted crackers

Buffet:

Strawberry and Spinach Salad- Baby spinach tossed in a pear poppy seed dressing, with sliced mushrooms, red onion and sliced strawberries
Tuscan Crudite Platter: Eggplant, zucchini, summer squash, red peppers and Portobello mushrooms are marinated with olive oil and balsamic, then grilled and served with a basil aioli

Carving Station:

Beef Tenderloin marinated in fresh herbs and garlic and char grilled.
Served with mini cocktail rolls, horseradish and béarnaise sauces.
Char grilled chicken with a mascarpone marsala sauce 

Pasta station:

Bowtie Pasta with a Sun-dried Tomato Cream, Spinach, Grilled Chicken, Shiitake Mushrooms, Pancetta, Garlic and Parmesan Cheese and Rock Shrimp with Bowtie Pasta, Olive oil, Tomatoes, Capers, Roasted Red Peppers, Garlic, Basil and Parmesan Cheese.
Coffee and Iced Tea


 

Menu Option 6

$35 per person Fun with Food 

Butler Passed Hor D’ oeuvres:

Almond stuffed dates wrapped in bacon
Asparagus wrapped with cappicola and phyllo dough
Norwegian smoked salmon, caper and dill crème fraiche on toasted pumpernickel
Chicken satay’s with a spicy peanut sauce
Vine ripe tomatoes, fresh mozzarella and pesto on crostini’s

Cheese & Fruit:

Wild Mushroom and Brie Fondue: Wild mushrooms sautéed with garlic, shallots and fresh basil. Baked with Imported Brie cheese served with crostini’s, garnished with red and green grapes.
International and Domestic Cheese Trays- Assorted cheeses, garnished with fresh fruits and berries. Served with sliced baguettes and assorted crackers

Buffet:

Mixed green salad- tender baby greens, candied walnuts, red onion, gorgonzola cheese, grape tomatoes and a balsamic vinaigrette
Carved Prime Rib, served with a creamy horseradish sauce
Pesto Crusted chicken with a sun-dried tomato sauce
Oven roasted potatoes with olive oil, rosemary and garlic
Fresh garden vegetables
Bread and boursin
Coffee and Iced Tea


Menu option 7

$45 per person Fun with food

Butler Passed Hor D’ Oeuvre’s:

Coconut Shrimp with a sweet chile lime sauce
Curried chicken salad on raisin toast points with toasted coconut
Vine ripe tomatoes, fresh mozzarella and pesto on crostini’s
Baby lamb chops with a sun-dried tomato-kalamata olive tapenade
Parmesan crusted scallops with a mango salsa
Foie Gras seared and served on Brioche toast with fig jam

Stations:

Carved beef tenderloin, served with béarnaise sauce, a creamy horseradish sauce and cocktail rolls
Au Gratin potatoes
Tuscan Crudite: Eggplant, zucchini, summer squash, red peppers and Portobello mushrooms are marinated with olive oil and balsamic , then grilled and served with a basil aioli.
Bowtie Pasta with a Sun-dried Tomato Cream, Spinach, Grilled Chicken, Shiitake Mushrooms, Pancetta, Garlic and Parmesan Cheese or  Rock Shrimp with Bowtie Pasta, Olive oil, Tomatoes, Capers, Roasted Red Peppers, Garlic, Basil and Parmesan Cheese
Mixed green salad- tender baby greens, candied walnuts, red onion, gorgonzola cheese, grape tomatoes and a balsamic vinaigrette
Banana Foster Station:
Fresh sliced bananas, sautéed in butter, brown sugar, orange juice and flambéed with dark rum. Served over vanilla ice cream


Alcohol By the Glass 

Beer Size Cost
Bud 8oz Cans $2.50
Bud Light 8oz Cans $2.50
Michelob Ultra 8oz Cans $2.50
Stella Artois 14.9oz Can $3.50
Corona Extra 12oz Can $2.50
Corona Light 12oz Can $2.50
Coors Light 12oz Can $2.50
Yuengling 12oz Can $2.50
Wine
Barefoot Chardonnay 750 ml bottle 4 glasses $4.50
Barefoot Pinto Grigio 750 ml bottle 4 glasses $4.50
Barefoot Sauvignon Blanc 750 ml bottle 4 glasses $4.50
Barefoot White Zinfandell 750 ml bottle 4 glasses $4.50
Barefoot Pinot Noir 750 ml bottle 4 glasses $4.50
Barefoot Cabinet Sauvignon 750 ml bottle 4 glasses $4.50
Barefoot Brut Sparkling Wine 750 ml bottle 4 glasses $5.50
Collet Champagne 750 ml bottle 4 glasses $10.00
Lola Chardonay 750 ml bottle 4 glasses $6.00
Lola Pinot Noir 750 ml bottle 4 glasses $6.50
Non-Alcoholic Beverages
Water 16oz bottle $1.00
Coke 12 oz can $1.00
Diet Coke 12 oz can $1.00
Coke Zero 12 oz can $1.00
Sprite 12 oz can $1.00
Mnt Dew 12 oz can $1.00
Bar Tender $30 per hr 4 hr minimum  ( required)
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