Category Archives: “Real Wedding” Menus

Jessica & Luis Wedding


As guests arrive:

No Bistro Table

Passed Butler Style:

Chicken Chilito, Asiago Cheese and Asparagus Bundles, Ahi Tuna with English Cucumber served on a Seaweed Rice Cracker and topped with a Sesame Soy Wasabi dollop, Brie and Brie in Puff Pastry, Shrimp and Minted Melon on Bamboo Skewer, Mediterranean Chicken and Fig kebab, Pear, Brie and Almond Beggars Purses, Citrus Sea Scallops, Argentinean Beef

First Course:

Citrus Salad – Baby Field Greens, English Cucumbers, Black Berries, Strawberry Wedges, Roasted Macadamia Nuts, Crumbled Gorgonzola or Goats Cheese, a Chef prepared Toasted Almond and Mandarin Dressing, garnished with Mandarin Oranges

Entrée’ Offerings: Guest Offering

Chilean Sea Bass with a Spicy Chutney Mango, French Cut Rosemary and Lemon Roasted Chicken, Polynesian Flank Steak


Grilles Asparagus with Freshly Squeezed Lemon and a Pinot Noir Sea Salt, Potatoes Aug Gratin Dauphinoise Tier, Artesian Bread and Dinner Rolls with Butter Roses



Kurt & Ninle Wedding Menu

The following is the menu selected by the Ninle & Kurt, with the help of Carriage House Events and Catering, to be served on their wedding day.

Upon arrival, guests were served Mulled Cider, Mineral Water and Lemonade.

Following the Ceremony;

Bistro Table consisting of chilled vegetables, strawberries, seedless grapes, imported and domestic cheeses, bruchette ans toasted Croustades, artichoke and spinach dip, hummus and fanciful crackers.

Passed Butler Style hors d’ oeuvres;

Thia Chicken Satay, Cranberry and Brie Bundles, Bruschette, Grilled Ginger Lime Shrimp, Spinach and Artichoke in Wonton Wrap

First Course;

Lobster Bisque

Plated Dinner: “Combo Plate”

A choice of; Chilean Sea bass with a Spicy Chutney, Pepper Tournedos, or 2 Rack of Lamb served with Potatoes Au Gratin and Grilled Lemon Pinot Noir Sea Salt Asparagus

Vegan choice; Porchini Mushroom Filled Pasta Purses with a Pink Champagne Cream Sauce served with Grilled Lemon Pinot Noir Sea Salt Asparagus

Assorted Artesian Breads, and Dinner Rolls with Butter Roses

Chocolate Dipped Strawberries


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


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