Tag Archives: vegan and vegetarian

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

 

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

Butler Styled Passed Hors d’oeuvres

The list below is just a sampling of what we have to offer;

Butter Pecan Shrimp

Malaysian Beef Satay

Asiago Asparagus Bundles

Sear Ahi Tuna

Chicken Guajillo Mole & Plantain Skewer

Pear, Brie and Almond Beggars Purses

Cheese Quesadilla Trumpets

Wild Mushroom Tulips