Linda & Gary Wedding Menu

Below you will see what a “real wedding” menu from Carriage House Events and Catering actually looks like. After the initial proposal, then a sit down planning meeting (and few adjustments here and there) these are the final selections that were served at their wedding reception at Tarrywile Mansion.

As the guests arrive;

The Bistro Table  is set up and is a stationary table offering imported and domestic cheeses, chilled vegetables, brochette and toasted crostini’s, seedless grapes, strawberries, spinach and roasted artichoke dip, lemon and cilantro hummus and pita chips, an array of fanciful crackers, chips, etc…

Passed Butler Style hors d’ oeuvres;

Fig and Marscapone cheese/pear, brie and almond beggars purses/Cajun crab cakes with a Remoulade Sauce/Ahi Tuna on seaweed rice cracker with a Wasabi Soy Dollop/roasted tomato burshette/ Cony Island Dogs/Rustico mac and Cheese

First Course;

Baby field greens, English Cucumber, crumbled Gorganzola or goat cheese, candied pecans, poached pear, dried cranberries and a drizzle of both white and dark balsamic vinaigerette

Dinner;

Marinated and grilled Flank Steak – carved by CHEC staff member or chef on buffet line, CHEC “Signature Paella”, Salmon Provencal, grilled asparagus, Prochini mushroom filled pasta purses with a pink champagne cream sauce, multi-colored oven roasted rosemary and garlic Fingerling potatoes.

Coffee and herbal and regular tea station with all the fixings including 1/2 and 1/2 and milk

Cake supplied by couple

Staffing for 70 guests

2 chefs, 1 utility, 1 bartender, 1 captain, 6 wait staff