Dinner Menu
Menu Suggestions
(Can be customized)
 If you still think a banquet hall is the most promising start to the whole “until death do us part” thing, we offer our coup de grace: our menu. From the hors d’oeuvres to your four-course dinner, all our gourmet dishes are prepared by chefs from the Culinary Institute of America. All entrée choices change with season and insist on only market fresh produce. Our pastry chef will even make any type of cake you can envision. It may be the one instance when the term “wedding food” won’t have rubber chicken connotations. And not to worry, if you think Shiraz is a disco diva, we can help recommend a range of wines that compliment the main course of your choice. (We always, however strongly suggest the bride drink white).
As the ceremonies begins the days festivities, the time of cocktails and hors d’oeuvres starts the party. Friends and family meeting again at a happy occasion to laugh and talk. That is why we present hors d’oeuves “Butler Service” – our staff serves your guests where they are. No lines to stand in and lose minutes of socializing time.
We have selected a wide array of hors d’oeuvres: hot and cold, vegetarian, seafood and plenty of meat lovers. Our hors d’oeuvres collection includes the following, and we’ll butler service to your guests. Should you have any particular favorites not in the collection, we certainly will attempt to accommodate your requests.
First Course
Butler Service Hors d’oeuvres Course
Cold
Ciligene Mozzarella
Marinated in Garlic and Basil
and wrapped with pimento slices |
|
Stuffed Artichoke Hearts
Stuffed with Basil
Cream Cheese |
Shrimp and Snow Pea Skewers
Poached Shrimp skewered with fresh Snow Peas Served with Ginger Soy dipping sauce |
|
Vegetarian Lavosh
Rolled Tri Color Tortilla with Herb Cream Cheese and a Julienne
of Fresh Vegetables |
Hot
Swedish Meatballs
In a Roasted Veal Béchamel Sauce |
|
Chicken Satay
Coated with a Spicy Peanut Sauce |
Spanakopitas
Flaky Phyllo filled with Sautéed Spinach and melted Feta Cheese |
|
Baked Mushrooms
Mushroom Caps stuffed with Crabmeat, Pine Nuts
and Parmesan Cheese |
|
