Wedding Sit-down Dinner Menu
Wedding Sit-down Dinner Menu
First and Second Course
(Please Select 2 of the following)
Appetizer
Prosciutto with Melon in Season
Salads
Caesar
Tossed Field Greens
Romaine lettuce and brie, with Raspberry Dressing
Soups
Minestrone – Fresh diced zucchini and squash with cannellini and kidney beans with ditalini pasta in a vegetable and tomato broth.
Carrot – Made with fresh carrots, apples, ginger and vegetable stock
Escarole – Traditional wedding soup with sautéed escarole, onions and carrots in a vegetable broth with homemade meatball served with parmesan cheese.
Lentil Soup – Made with Lentils and fresh vegetables.
Potato Leek – A creamy blend of potato and leeks served with fresh croutons and scallions. (Bacon optional)
Stracciatella – Fresh baby spinach sautéed with onions and carrots in a vegetable broth finished with parmesan cheese.
Cream of Crab – Lump crabmeat with sautéed onions,
celery and red bell peppers with Cajun seasonings finished with cream.
Pasta
Fettuccine Alfredo – Homemade fettuccine in a parmesan cheese and cream sauce.
Stuffed Shells – Ricotta filled pasta shells with marinara sauce.
Lobster Ravioli – Lobster filled ravioli with a rosa sauce.
Tortellini Pesto – Ricotta filled tri-colored tortellini tossed with finely ground pine nuts, garlic, fresh basil, parmesan cheese and extra virgin olive oil.
Mushroom Ravioli – Mushroom filled ravioli with sautéed mushrooms.
Asparagus Ravioli – Asparagus filled ravioli with a fresh sage, lemon zest and cream sauce.
Penne a la vodka – Homemade penne with a vodka blush sauce.
Penne Marinara – Homemade penne pasta with a marinara sauce.
Intermezzo
Lemon Sorbet
Entrees
Beef
Filet Mignon – Certified Angus Beef center cut of filet mignon with your choice of sauce.
Beef Brochette – Skewered Certified Angus Beef marinated with mushroom, bell pepper, onion and tomato. Served with demi glace over blended rice.
Tenderloin Fans – Certified Angus Beef sliced thin with your choice of sauce.
Prime Rib Au Jus – Certified Angus Beef braised in its own juices served with au jus.
Short Ribs – Braised Certified Angus Beef.
Sauces
Béarnaise – Hollandaise sauce with tarragon and white wine reduction.
Choron – Hollandaise sauce with tomato.
Lyonnaise – Sautéed mushrooms, onions and peppers with garlic, fresh basil and white wine reduction.
Au Poivre – Green peppercorns with a Grand Marnier reduction, demi-glace and cream.
Gorgonzola – Sautéed garlic with a brandy reduction with gorgonzola, fresh dice tomatoes and demi glaze.
Port Wine – Sweet port wine reduction.
Burgundy – Sautéed garlic and fresh mushrooms with a burgundy wine reduction and demi glaze.
Portobello Mushrooms – Sautéed garlic and portabella mushrooms with fresh basil with a touch of white wine and butter.
Portobello and Porcini Mushrooms – Sautéed portabella and porcini mushrooms with sherry reduction and cream.
Fowl
Stuffed Chicken – Boneless chicken breast:
– Traditional bread stuffing served with a tarragon cream sauce
– Sautéed spinach, sundried tomatoes and goat cheese.
Served with a garlic cream sauce.
– Bread stuffing with apricots and white raisins.
– Broccoli Rapini and sun dried tomatoes.
Cornish Game Hen – Roasted boneless whole Cornish game hen served with wild rice and raspberry sauce.
Duck a la Grand Marnier – Crispy duck breast with Grand Marnier and orange marmalade sauce.
Chicken Campania – Sautéed boneless breast of chicken topped with artichokes, sun dried tomatoes, capers and mushrooms.
Chicken Savannah – Sautéed chicken breast with pecans, peaches, peach brandy and a touch of cream.
Chicken Saltimbocca – Sautéed chicken topped with prosciutto served with a fresh sage and demi-glace sauce.
Chicken Marsala – Sautéed chicken with sautéed mushrooms in a delicate Marsala wine sauce.
Chicken Piccata – Sautéed chicken sautéed garlic and capers in a fresh lemon and white wine sauce.
Pork
Pork Rollatini – Pork loin stuffed with broccoli rapini and sun-dried tomato served with a natural sauce.
Pork Cipollini – Sliced pork loin served with candied onions.
Tenderloin of Pork Zwack – Roasted tenderloin with an apricot zwack sauce.
Cider Braised Pork Loins with Apples – Braised pork loins with Granny Smith apples.
Seafood
Poached Salmon with Pecan Riesling or Dill Sauce – Fresh, thick salmon filets with a Riesling reduction with fresh pecans or fresh dill cream sauce.
Salmon Pinwheel – Fresh salmon filet stuffed with crab imperial served with dill lemon white wine sauce.
Baked Stuffed Shrimp – Colossal butterfly shrimp abound with crabmeat.
Grilled Mahi-Mahi over Mango Salsa – Fresh Mahi-Mahi with mango and bell pepper salsa.
Grilled Mahi-Mahi-Grilled Mahi – Mahi served over balsamic spring mix.
Broiled Stuffed Filet of Flounder – Fresh flounder filet filled with a mound of crabmeat.
Seafood Newburg – Sea scallops and large shrimp in cream and sherry sauce.
Branzino – Mustard Crusted or served with olive oil and fresh vegetables
Fruits Di Mer – Large sea scallops and shrimp with sautéed red bell pepper and onions in a white wine lemon basil sauce served over saffron risotto.
Lobster Tail– Cold water lobster tail served with drawn butter
Also available for market price:
Chilean Sea Bass – Fresh sea bass poached with olive oil, lemon and fresh herbs.
Chilean Sea Bass – Fresh sea bass topped with a pine nut crust. Served with an orange rosemary cream sauce.
Stuffed Sea Bass – Fresh sea bass stuffed with crabmeat imperial. Served with lemon, butter and a white wine sauce.
Starch and Vegetables
Chef’s Choice
Desserts
Cherries Jubilee
Peach Melba
Cheese Cake
Tiramisu
Italian Tartuffo
Crepes
Pastry Tray
Crème Brulee
Fresh Sliced Fruit with a chocolate Dipping sauce
Wedding Cake Included
The Sapphire Grand Wedding Sit-Down Dinner
Includes the following
Five Hour Open Bar with Mixed Cocktails, Beer, Wine and Soda
Champagne Toast and Unlimited Chilled Champagne throughout the evening
Premium Liquors
Domestic Beers
All Soft Drinks & Juices
Assorted Tea & Coffee
Table Linens (White, Ivory or Black)
Spacious beautifully appointed Bridal Suite with your own Attendant
A full staff including Captains, Waiters, Waitresses,
Bartenders and Cocktail Servers
White Glove Service
Direction Cards
Seating Cards
Attendants in Mens and Ladies Restrooms
Attended coat room as weather dictates
Specialty Selections
Seafood Station
Iced Jumbo Peeled Shrimp, Snow Crab Claws, Cocktail Crab Claws Fresh Shucked Clams on the Half Shells, Presented on ice with cocktail sauce and lemon. New Zealand Oysters, Steamed Clams, Calamari Salad, Seaweed Salad
Shrimp Station
Jumbo U-Peel Shrimp, Presented on ice with cocktail sauce and lemon
Lamb Chop Station
Baby lamb chops brushed with virgin olive oil and fresh herbs
Grilled Cheese Station
Grilled cheese with tomato soup or gazpacho
Kennett Square Mushroom Station
Spinach, Crab Meat, Sundried Tomato, Goat Cheese, Sausage
Mashed Potato Bar
Mashed Potato topping station
Mac & Cheese Bar
Mac & Cheese topping station
Mac & Cheese Station
Mac and Cheese with tomato soup
Slider Station
Fresh grilled hamburger and veggie burgers with cheddar, American and blue cheese. Toppings include tomato, lettuce, red onions, pickles, ketchup, mustard and mayo.
Chocolate Fountain
Your guests can dip fresh fruit skewers, strawberries, pretzels, rice krispy treats, oreos and marshmallows in imported Belgian milk chocolate
Mocktini (Non Alcoholic)
Strawberry | Pina-Colada | Mango | Peach
Dinner Stations
Stir Fry Station
Beef
Chicken
Vegetable
Sauté Station
Beef Tenderloin
Chicken Cutlet
Veal Cutlet
Shrimp
Antipasta Bar
Tossed Garden Greens
Caesar Salad
Pepperoni
Humus
Assorted Cheeses (3)
Fresh Fruit
Wine Cellar
Assorted Antipasti
Cheeses from Around the World
Cured Meats
300 Wines of the World
Wedding Sit-down Dinner Menu Pricing Information
Quotes: Valid for 30 days
Adults/Teens (No alcohol)
Adults with Full Open Bar
Half price for children (5-12 yrs)
No charge for children under 5 yrs of age (Maximum 5)
Wedding Maitre’D Fee
Sparklers
Ceremony Fee: 1/2 Hour, 1 Hour
Valet (5 per adult)
All prices are subject to New Jersey State Sales Tax & 20% Service Charge.
A non-refundable deposit of 2,500.00 is required.
50% payment due half way from booking event to date of affair.
Payment on Guarantee Count is Due One Month Prior.
Final Arrangements to be made One Month Prior.
Final Count and Final Payment Due One Month Prior.
Final Floor Plan Due Two Weeks Prior.
All deposits are non-refundable.
3% processing fee on all card payments
