Tag Archives: Carriage House Catering & Events

2018 Tasting at Tarrywile Mansion

Jessica & Luis Wedding Menu

Menu:

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

Accompaniments:

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

 

 

A Note from the “MOB” Margie Doran

Hi Chris,

Just got home and am totally exhausted but I could not go to bed without thanking you and all your staff for an absolutely beautiful day. I heard nothing except rave reviews from everyone. The staff, the captains, and the chefs were just the nicest people. I knew it was going to be wonderful but I just wanted to thank you for all that you do and how you make everything seem so effortless.

Bravo!

Margie

Wedding 5/6/2017

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

 

Tent Wedding Specialist

Carriage House Events & Caterers are experts in planning and executing your tented event. We start at the beginning, working with you to discover the vision you have for the event then move on through the planning and rental process. I personally meet you at the rental company and go through every detail with you, explaining what will and will not work in the site you have chosen.

I make sure that no detail is left out or overlooked so the end result is always an outdoor event that feels like you are inside the most elegant or comfortable venue with the bonus of having nature at your fingertips.

Special Occasions

Carriage House Events and Catering is not only about weddings, we cater a variety of events guaranteeing the same high level of professionalism and quality no matter what size event you are looking to have. We have planned and executed events such as; bridal and baby showers, first communion celebrations, anniversaries, celebration of life, bat/bar mitzvahs, christenings, retirements and so much more.

Organic and Seasonal Salads

Citrus Salad: Contains a variety of Baby Greens, toasted Macadamia nuts, Mandarin Oranges, Strawberries, English Cucumbers and topped with crumbled Goat Cheese, served with Chef’s prepared Citrus Dressing.

Spinach Salad: Seared Sea Scallops combined with Grapefruit segments and Toasted Almonds, served with Chef’s prepared Asian Dressing.

Fresh Mozzarella, Tomato and Basil: Organic Tomatoes, Fresh Basil served with a White and Dark Aged Balsamic Vinaigrette.

Watercress and Spinach Salad: Water Chestnuts and Orange Segments tossed in a Creamy Orange Vinaigrette.

Lobster and Bow-tie Pasta Salad: Fresh Lobster joined with Tri-Colored Peppers and Scallions gently combined in a Creamy Tarragon Dressing.

Seasonal Wild Berry Salad: Fresh Blackberries, Raspberries, Blueberries, Strawberries mixed together and garnished with Kiwi Wheels and Fresh Mint.