Tag Archives: servicing New York area

Jessica & Luis Wedding

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

 

 

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.

Entree Selections

ENTREE AND CHEC CHEF PREPARED SPECIALTIES

Below is a sampling of what we have to offer, many more options and vegetarian dishes are available upon request.

Polynesian Style Marinated and Grilled Flank Steak

Grass Fed Pepper Tournedos of Beef

CHEC “Signature Paella”

Chilean Sea Bass

Seared New England “Sea Scallops”

Grilled Swordfish with Sweep Pepper Coulis

Wild Alaskan Citrus Salmon

Lobster and Cognac Ravioli

Chipotle Bourbon Barbecue Pulled Pork

Herb Crusted Honey and Mustard Rack of Lamb

Rosemary and Lemon Roasted Chicken

Porcini Mushrooms filled Pasta Purses with a Pink Champagne Cream Sauce

Exotic Organic Mushroom Ravioli

Pumpkin and Sweet Potato Ravioli

Orhietta Bolognese

Potato Au Gratin Dauphinoise

Fire Roasted Vegetable Polenta Cake

Grilled Lemon and Sea Salt Asparagus

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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

Food Stations

STATION ONE

Carriage House “Signature Paella” served from an original Spanish Rondo (serves approximately 100 guests), made with Organic Chicken, Chorizo, Jumbo Shrimp, Tri-Colored Peppers, Sweet Peas and other Chef specialties, incorporated with Saffron Rice and garnished with Steamed Mussles and Clams

STATION TWO

Choose one:

Beef Tenderloin accompanies with sauce offerings of Fire Roasted Bordelaise, Tawny Port Bearnaise or Horseradish Dill sauce

Honey Mustard and Mint Encrusted French Rack of Lamb

Polynesian Flank Steak

Grilled Skirt Steak with Chimichurri Topping

Pork Loin with Pancetta and Fried Corn Meal Capers

STATION THREE

Choose one:

Porcini Mushroom filled Pasta Purses with a Pink Champagne Cream Sauce

Fig and Walnut Stuffed Ravioli

Pesto Cream Tortellini