Sample Wedding Reception Ideas

stationary hors d’oeuvres

raw bar featuring freshly shucked katama bay sweetneck oysters
island littlenecks & mignonette, cocktail sauce

chilled jumbo shrimp

fruit and cheese board

antipasto station

shrimp and cheese grits w/ sweet red pepper & corn relish

lobster fondue w/ cognac dipping sauce

puff pastry pizzas w/ heirloom tomatoes, olives and goat cheese

spicy tuna w/ pickled cucumber, wasabi peas

mini crabcakes w/ tarragon and mustard

panko fried oysters

wild mushroom crepes bundles w/ fresh thyme and sherry

crispy polenta w/ goat cheese, oven dried peppers and rosemary

seared scallops w/ preserved lemon, leek confit and pancetta

lemongrass chicken skewers w/ thai dipping sauce

roasted fresh figs wrapped w/ prosciutto and stilton

braised pork belly w/ sweet and sour onions

seared duck breast w/ pomegranate molasses

island arrugala, stilton cheese, spiced pecans and island greens

tuscan salad w. radicchio, roasted red peppers,shaved parmesan, apples

crabcakes w. preserved lemon aoli sauce, cherry tomatoes & greens

sweet corn soup w. lemongrass and fresh crab

tomato and bread salad w. cucumber, olives and mozzarella

salad of asian pears, fennel, bib lettuce and parmesan cheese

island stripped bass w. preserved lemon sauce, corn succotash

grilled black angus sirloin steak w. caramelized onions and cognac deem

grilled swordfish w. artichokes, olives and slow roasted tomatoes

rack of lamb w. rosemary and red wine sauce, wilted fennel

beef tenderloin w/ wild mushrooms, sherry demi and parsnip puree

marinated , roasted lemon chicken w. salsa genovese

filet of wild salmon w. a scallion crust, island grown haricote verte

paella w. scallops,shrimp,littlenecks, mussels, chicken and chorizo