Tag Archives: custom designed menu

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

 

Casual Occaisions

Carriage House Events and Catering is much more than just weddings and formal affairs, we are experienced in many types of events from New England clam bakes, Texas style B.B.Q., corporate picnics, outdoor family reunions to an intimate “Evening Under the Stars” and everything in between. Our specialty is in creative and imaginative menu design and we will customize the perfect menu for your gathering or event.

Hors D’Ouevres and Appetizer Stations

Tuscan Bistro Table:  A  themed table offering an assortment of crisp chilled organic vegetables, imported and domestic cheeses, seedless grapes, garden strawberries, assorted crackers, Bruschetta and flatbread crostini, assorted humus and Chef prepared dips, all seasonally decorated and tiered with a stone filled urn of succulents and a cascading draping of ivy & greens.

Mediterranean Bistro Table:  A bountiful display of freshly cut chilled assorted vegetables, artisanal cheeses, Mediterranean salad skewers (mini-mozzarella balls, black olive, heart of artichoke and roasted tomato), stem berries, red and green seedless grapes, roasted red pepper dip, a trio of Chef’s prepared dips, sun-dried tomato and garlic hummus, gourmet and herb crackers and toasted artesian bread crostinis.

Raw Bar: Freshly peeled and deveined chilled jumbo shrimp, shucked New England little neck clams and oysters, just a few hours out of the water served on a sea of crushed ice.  All accompanied with mini bottles of Tabasco, Chef prepared spicy cocktail sauce, chipotle sauce and organic horseradish sauce in pewter conch shells, lemons are  in decorative nets and garnished with seaweed, fresh parsley, nautical netting and shells. Ice carving upon request; mermaid, clan shell, captain and more…

Sushi and Sashimi: Spicy California Rolls with brown and white rice, vegetarian rolls with variations, spring rolls, eel, tuna and more.

Seasonal Soup and Bisque Station: Choices of velvety lobster bisque with Cognac and Creme Fraiche, roasted Butternut Squash soup, New England clam chowder, and Classic Gazpacho.

Smoked Salmon Table:  Smoked Salmon accompanied with variations of cream cheese, red onion, capers, lemon wedges, lobster mousse, fresh dill, freshly prepared cucumber and dill salad, Black Bread and an assortment of fanciful crackers.

Multi-Colored or Garlic Mashed Potatoes in Martini* Glasses: Assorted flavors to choose from; B.B.Q., Orange, Spicy Pink with Red Horseradish, Green Wasabi, Caramelized Shallot Gold including a choice of accompaniments such as; Lobster Cream Sauce, Basil and Pesto topping, Cabernet Gravy, Sour Cream, Canadian Bacon, Shredded Cheddar Cheese, Scallions, Caviar, Salsas, Chives, Black Sesame Seeds, additional garnishes upon request. All of the above are garnished with a Homemade Yukon Gold potato Chip on a Skewer.

*This selection can also be orchestrated in potato shells and potato baskets upon request

Creative Sliders*: Salmon with Lemon and Cilantro, Grilled Chicken with an Asian Slaw, Hickory Smoked B.B.Q Pulled Pork, Grilled Tomato and Mozzarella and Basil, Ranch, Sharp Cheddar Cheese and Veggie Burgers with Brioche, Whole Wheat, Multi-Grain or Sesame Seed Buns.

*This selection can be added to your Passed Hors D’Oeuvres selections

Ledesma to Honig

Hello,

I am contacting you because my fiancée’ Rebecca and I are considering hiring Chris Angione at Carriage House Caterers to cater our wedding at Tarrywile Mansion and Park in Danbury next summer. Chris gave me your email address, and urged me to contact you as a reference.

In any case to make this as easy as possible, would it be possible for you to answer these questions? Sorry in advance for taking up your time!

Best,

Nol Honig

Response by past client Ivette Ledesma, 25th Anniversary Party

Hi Nol,

Let me start by saying that using Chris Angione was the best decision I made to celebrate my 25th wedding anniversary. I was referred to Chris by a friend. We met on a Sunday and he made me feel comfortable from the very beginning.

In answer to your questions. On a scale of 1-10, I would give him a 10 and that is no exaggeration. He takes pride in his job and his company’s reputation and it shows in his work. I am still getting calls from friends and family about how impressed they were with the food, the service, and the staff; very professional and accommodating. All I had to do was hire him and he took over everything else. Chris works with an assistant by the name of Nancy who is a Gem. I just can’t say enough about them all. They made my day so special. My memory of this wedding is better than my first wedding. When I have my 29-year-old and 20-year-old impressed with Chris and his staff, I would say they’re a class act. I would also advise you to go with the people that he recommends. He knows what he is doing, you need to trust him. I am so happy I did. If I would have gone with the rental company I was thinking of going with I would have had a nightmare and it would have ruined my wedding day. Chris recommended All Seasons Rental owned by Sara and David. They went out of their way, beyond what any company would have done from the very beginning. The electrical system went out the day of the ceremony and they came out and worked until they had it working again. That is not part of their job.

Chris is very professional and worth every single penny. When he gives you an estimate it will never change. He is fair and reasonable and your wedding will be everything you dreamed of. At least that was my experience. He exceeded my expectations.

I don’t think you have to worry about vegetarian food. I also had some friends that were vegetarian and he accommodated them. The food is exceptional based on everyone’s comments. When someone takes the time to write a review it’s because the service was excellent or horrible and in my case it was excellent. There is not one negative thing that I can say. I’ll share a comment my neighbor made. “I tried to find something I could critique and there was nothing; only you can pull this off effortlessly” I thought that was the best compliment and it was all Chris and his staff.

Good luck in your upcoming wedding and I hope I answered all your questions.

Ivette

Savory Hors d’Oeuvres and Appetizers

Don’t find what you are looking for? Just ask! Custom options are available!

Spinach and Artichoke in a Crispy Wonton Wrapper

Pear, Brie and Almond Beggar Purses

Rustica Mini Mac n’ Cheese Melts

Mushroom Profiteroles

Cranberry and Brie Bundles

Cheese and Vegetable Quesadillas

Crispy Asiago Asparagus Bundles

Mediterranean Salad on Bamboo Stick

Fig and Mascarpone Beggars Purses

Portabella Puff

Asiago Risotto Croquette

Balsamic Fig, Bacon and Goat Cheese Flatbread

Wild Mushroom Vol au Vent

Feta Cheese and Sun dried Tomato in Flaky Phyllo Triangles

Vermont Goat Cheese and Spinach Flatbread

Bruschetta

Spanakopita

Tempura Vegetables

Mini Quiche

Kampur Vegetable Samosa

Asparagus and Prosciutto Bundles

Sicilian Caponata

Mini Goat Cheese Pizza

 

Chicken Chilito

Indian Tandoori Chicken

Buffalo Chicken Tacos

Chicken Provencal Skewers

Thai Chicken Satay

Mediterranean Chicken, Fig and Tomato Kabob

Peking Duck Roll

Malaysian Beef Satay Skewers

Coney Island Dog

Bacon Wrapped Date with Almond

Argentina Beef Chimichurri

Korean Beef Bulgogi

Manhattan Mini Reuben

Moroccan Lamb with Harissa

 

Grilled Ginger Lime Shrimp

Ahi Tuna on a Seaweed Rice Cracker

Maryland Crab Cakes

Chili-Lime Salmon Satay

Tuscan Shrimp Pancetta

Grilled Lemon Octopus

Pecan Butter Shrimp

Shrimp and Minted Melon

Citrus-Cilantro Bacon Wrapped Scallop

Malaysian Shrimp Roll

Caribbean Shrimp with Coconut

Scallop Pancetta

Bloody Mary Shrimp Cocktail Shooters

 

Plated Dinner

The menu below is a sample of the many dishes offered by CHEC

FIRST COURSE

Choose from:

Seasonal salad, soup or an alternative first course creation such as;

Citrus Salad – baby field greens, English Cucumber, blackberries, strawberries, crumbled Gorgonzola or crumbled Goat Cheese, roasted Macadamia Nuts, garnished with Mandarin Oranges and finished with a drizzle of chef prepared Toasted Almond and Mandarin Dressing

~or~

Autumn Salad – red and green leafed lettuce, bib lettuce, radicchio, organic cucumber, dried cranberries, candied pecans (crumbled cheese optional) then topped with white or dark Balsamic Vinaigrette

MAIN COURSE

Choose from:

Salmon Provencal

Beef Tenderloin Tournedos with a Pink Peppercorn Bordelaise

Seared Scallops with a Hazelnut and Leek Beurre Blanc

French Cut Roasted Rosemary and Lemon Chicken

Chilean Sea Bass with a Spicy Chutney Topping

ACCOMPANIMENTS

Multi – Colored Garlic Fingerling Potatoes

Grilled Sea Salt and Lemon Asparagus

…just to name a few

Please refer to the individual pages on the left hand menu for a more complete listing of course selections available