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

 

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

Dinner;

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

 

Rave Reviews from the Staff of Keeler Tavern

Hi Chris,

I spoke with my staff and they all agreed, you were wonderful! You are most definitely invited back. I hope to see you at many more events in the Garden House. It was a pleasure working with you!

It was truly a lovely wedding. I hope Lisa and Alexandra were as pleased as the KTM staff.

Looking forward to seeing you again soon.

Warmest Regards,

Mary Ann Connors

Event Director at Keeler Tavern

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.

Thanks in Advance – 2016 Wedding

April 19, 2016

A quick not to our Staff;

Good Morning All,

We are off to a great start! we have had several events over the past few months but it’s going to get very busy moving forward.

Just thought I would send this beautiful email I received this morning. This is from “Mom” of the bride; it’s a large wedding reception we are orchestrating in New Canaan this weekend.

Best,

Chris

Thanks in Advance – Mother of Bride Thoren

"When it has to be the PERFECT!"

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