Lady Slipper Plated Wedding Dinner Menu

Premium Liquor, Premium Wine, Imported Beer, Sparkling Water & Soda

Display of Vegetable Crudités – crisp seasonal vegetables, accompanied by homemade dips

Artisan Cheese & Fruit Display with Assorted Breads and Crackers

PLEASE SELECT 5 BUTLER PASSED HORS D’OEUVRES

WARM COLD Roasted Red Pepper Corn Fritter with Warm Artichoke Dip Tomato Basil Bruschetta with Balsamic Reduction Petite Meatball in Peppercorn Sauce Smoked Salmon on Toast Points Mushroom Cap with Italian Sausage & Roasted Pepper Coulis Seared Tuna on Wonton Cracker Tempura Battered Vegetables with Wasabi Aioli Melon Shooters Autumn Bisque Shooter Pesto Crostini with Mozzarella, Tomato and Balsamic Shiitake, Fontina & Truffle Oil Flatbread Asparagus Tips with Prosciutto Vegetable Brochette with Balsamic Reduction Gingered Fruit Kabob with Honey Yogurt Sauce Mushrooms with Crabmeat Stuffing Asparagus and Lemon Basil Canape Pork Pot Stickers with Ponzu Profiterole filled with Boursin Cheese Spanakopita with Tzatziki Sauce Crab Nacho w/ Guacamole and Pineapple Salsa Pear and Gorgonzola Flatbread Mediterranean Chicken Wrap Mushrooms Stuffed w/ Bleu Cheese, Bacon & Caramelized Onions Marinated Peppers on Focaccia Risotto & Gorgonzola Arancini with Roasted Red Pepper Sauce Goat Cheese and Sun-Dried Tomato Pesto Crostini Mushroom and Goat Cheese Tartlet with Preserved Lemon Mushrooms stuffed with Bleu Cheese & Walnuts Grilled Chicken Quesadilla Rolls with Chipotle Sauce Vegetable Samosa with Cucumber Raita Roasted Garlic and Brie on Crostini Black Bean Hummus on Tortilla Chip Chicken Satay ~ Spicy Peanut Sauce Gazpacho Shooter Caramelized Onion & Gorgonzola in Phyllo Melon Shooter Spinach, Caramelized Onion & Swiss Cheese Quiche Chickpea, Parsley and Mint Dolmas Vegetable Spring Rolls with Plum Sauce Avocado Crostini with Pistachio Oil and Sea Salt Coconut Breaded Shrimp with Orange Chutney Sauce Sundried Tomato and Parmesan Gougeres Cocktail Franks Wrapped in Puff Pastry Profiterole with Chicken Salad Scallops Wrapped in Bacon Yellowfin Tuna Poke on Cucumber Mini Beef Kabobs Serrano and Gruyere Choux Puffs Flatbread Pizza Smoked Trout Mousse on Cucumber Caramelized Onion, Bacon & Smoked Gouda Quiche Smoked Salmon Mousse Tartlet Mini Crab Cakes with Caper Remoulade Bacon Wrapped Blue Cheese Stuffed Dates Sliced Lamb on Pita Chip with Tzatziki and Tapenade Chorizo and Cotija Stuffed Piquillo Peppers Vegetable Egg Roll with Plum Sauce Fig, Apple, Ricotta, Honeycomb, Prosciutto Crumble Kabocha Squash and Goat Cheese Mousse Puffs on Lavash Cracker Smoked Salmon, Cream Cheese and Dill Croquettes Korean Barbeque Beef Lettuce Wrap Chorizo and Manchego Croquettes

SELECT ONE SALAD Roasted Beet and Goat Cheese - diced golden beets, candied walnuts, goat cheese, baby greens and balsamic vinaigrette

Mixed Baby Greens Salad - cucumber, grape tomato, shaved red onion, shredded carrot, and creamy herb dressing

Spinach Salad - baby spinach with mushrooms, bacon lardons, shaved red onion and creamy gorgonzola dressing

Caesar Salad - romaine lettuce with croutons, parmesan cheese, and creamy Caesar dressing

Baby Arugula Salad - spiced pecans, ricotta salata, orange segments, shaved red onion with a coriander citrus vinaigrette

Mediterranean Salad - romaine, Kalamata olives, roasted red pepper, heirloom cherry tomato, red onion, feta cheese with a lemon oregano vinaigrette

Adirondack Salad - mixed greens with sun-dried cranberries, sliced apples, glazed walnuts, and crumbled feta cheese finished with maple Dijon vinaigrette -- SELECT TWO ENTREE OR ONE DUET Filet Mignon - finished with a black cherry demi-glace

Tuscan-Style Stuffed Beef Tenderloin - stuffed with spinach, asiago and pine nuts finished with a Chianti sauce

Beef Short Ribs - garnished with pea shoots, crispy shallots and finished with a Zinfandel demi-glace

Chicken Gaucher - frenched chicken breast stuffed with spinach, sundried tomatoes and Goat cheese finished with a port wine sauce

California Chicken - frenched chicken breast with fresh herbs, tomatoes, artichokes and garlic

Chicken Calvados - frenched chicken breast sautéed with apples in a light brandy cream sauce

Hudson Valley Duck Breast - served sliced and brushed with a miso-ginger-citrus glaze

Blue Crab Cakes with a Meyer lemon & caper remoulade

Atlantic Salmon - bourbon and honey glaze with a warm mango salsa

Roasted Halibut - thyme-encrusted Atlantic halibut finished with fresh tomato chutney

Wild Striped Bass with a clementine leek sauce

Steelhead Trout - pan seared filet topped with a frisee & citrus supreme “salad”, finished with a blood orange gastrique

Portabella Torta - grilled mushroom layered with squash, zucchini and spinach finished with a roasted red pepper coulis - Duet of Petite Filet & Chicken Champignon - filet and sautéed chicken breast with a wild mushroom and sherry cream sauce

Duet of Petite Filet and Stuffed Shrimp - filet and shrimp stuffed with spinach, wild mushroom and asiago finished with a basil beurre blanc

Duet of Petite Filet and Crab Cake - filet and lump crab cake with choron sauce and remoulade

Duet of Chicken Breast and Lump Crab Cake- finished with choron sauce and remoulade

Duet of Atlantic Salmon and Lump Crab Cake- finished with a clementine leek beurre blanc and remoulade -- Fresh Dinner Rolls & Butter Market Vegetables and Chef’s Garniture (determined by season and menu choices) Coffees & Teas

Optional Appetizer choices - select only one – additional price added to contracted per person package

Soups (choose one) New England Clam Chowder Curried Corn, Coconut and Crab Bisque, Truffled White Asparagus Bisque, Roasted Red Pepper & Tomato Bisque Seafood Bisque, Butternut Squash Bisque, Gingered Carrot, Cream of Wild Mushroom and Leek, Chilled Gazpacho, Chilled or Hot Vichyssoise

Crab Cake Lump Blue Crab cake, Meyer Lemon & Caper remoulade

Vegetable Potstickers Asian vegetables in a spinach dumpling served with Seaweed Salad and Sweet Soy

Lobster Ravioli Atlantic Lobster stuffed ravioli with a brown butter and sage beurre blanc

Three Onion Tart Caramelized onions, shallots, leeks and egg custard baked in a puff pastry shell finished with balsamic reduction

Truffled Risotto Arborio rice folded with petite peas and pancetta and White Truffle Oil topped with Grana Padano cheese

Vegetable Strudel Squash, zucchini, spinach and roasted red peppers wrapped in puff pastry finished with a tomato coulis