RI: Cocktail Style Wedding Menu - Landmark Venues

RI: Cocktail Style Wedding Menu

Cocktail Hour to Include:
An Assortment of Ten Passed Hors D’oeuvres

Canapés and Hors D’œuvres

Cold Canapés

Goat Cheese with Acacia Honey and Walnuts

Spicy Tuna Tartare on Crispy Wonton

Smoked Trout Mousse, Sesame Cracker

Heirloom Beets, Goat Cheese Mousse and Toasted Almonds

Grass-Fed Beef Tartare, Mustard Cracker

Ceviche of Day Boat Scallops, Orange Segments, Fine Herbs

Shrimp with Avocado Mousse, Corn Tortilla

Mini Lobster Rolls

Smoked Salmon, Domestic Caviar and Cucumber

Roasted Beef Tenderloin with Caramelized Onion and Watercress

Hot Hors D’oeuvres

Tempura Shrimp, Sweet and Sour Sauce

Quiche with Market Vegetables and Artisanal Cheese

Petite Maryland Crab Cakes, Sauce Remoulade

Potato Pancakes with Crème Fraiche and Chive

Sesame Chicken Satay with Soy Ginger Glaze

Crispy Shitake Spring Rolls

Crispy Pork Belly, Cinnamon Spiked Apples

Wild Mushrooms, White Truffle Essence

Mini Beef Wellingtons

Seasonal Soup Shooters

Baby Lamb Chops with Almond and Dijon Mustard Crust

Cold Stations to Include

Mediterranean Mezze Station

Marinated and Grilled Vegetables, Assorted Olives, Hummus, Chef’s Selection of Bruschetta and

Tapenades, Pickled Vegetables, Bread Sticks, Fried Pita, Olive and Herbed Focaccia

Taste of Tuscany

A Tuscan Feast of Italian Cured Meats

Genoa Salami, Sopressata, Mortadella and Pepperoni

Parmesan, Romano and Provolone

Prosciutto Wrapped Bread Sticks

Mixed Olives, Mushrooms and Artichokes

Caprese of Fresh Mozzarella, Ripe Tomato & Fresh Basil Drizzled with Olive Oil

Assorted Fresh Baked Breads

The Main Event

Salad
Select One

Asparagus Salad: Green and White Asparagus, Frisee, Crispy Duck Confit

Ryland Inn Beet Tasting: Goat Cheese Mousse, Hazelnuts, Mizuna, and Beet Vinaigrette

The Ryland Inn Salad: Fresh Herbs, Seasonal Fruit, Candied Nuts, Bleu Cheese

Arugula Salad: Lemon, Shaved Parmigiano Reggiano, Extra Virgin Olive Oil

Chef Interaction Selections / Select Three of the Following

Carving Board
Select Two

Smoked Virginia Ham, Buttermilk Biscuits, Whole Grain Mustard Glaze

*
Porchetta

Slow Roasted Boneless Suckling Pig

Broccoli Rabe

*

Tenderloin of Beef, Horseradish Crème

*

Free Range Turkey, Cranberry Relish

*

Salmon Wellington or Herb Crusted Side of Salmon, Lemon Caper Sauce

Complimented by Seasonal Vegetable and Potato

Under the Tuscan Sun Pasta Station
Two Styles of House Made Pasta
Served with Two of the  Following:

Bolognese

Pomodoro

Truffle Crème

Wild Mushroom Ragout

Seasonal Vegetable Primavera

Sweet Sausage, Broccoli Rabe

Sundried Tomatoes and Blue Cheese

*

Freshly Baked Focaccia Bread

Freshly Ground Pepper, Parmesan Cheese and Pepper Flakes

Risotto Station

Arborio Rice

Seasonal Assortment of Vegetables

*
Wild Mushrooms and Truffle Oil

Shaved Parmesan

Other Possibilities:

Roasted Tomatoes, Braised Short Rib, Crab

Coastal Flavors
Presented in Chafing Dishes

Ryland Inn Bouillabaisse

An assortment of the Freshest Fish and Shellfish Married with Onions, Tomatoes, White Wine, Olive Oil, Garlic,

Saffron and Farm Fresh Herbs

Served over Crisp French Bread

*
Mussels with Pernod

*

Shrimp with Garlic Butter Sauce

Farm to Table Comfort Foods

Braised Short Ribs, Roasted Vegetables

Chicken Pot Pie

Smoked Chicken and Organic Cheddar Mac ‘N Cheese

Meatloaf with Frizzled Onions

Pickled Garden Vegetables

Contemporary Slider Station

Wagyu Beef Slider

Artisan Cheddar, Pickle, Onion Jam

*
Maryland Lump Crab Cake

Fresh Arugula, Lemon Aioli

*
Portobello Slider

Avocado Chipotle Mayonnaise, Cilantro

Ocean Fresh
Your Choice of One of the Following Seafood Items

Chef’s Seasonal Preparation

Organic Irish Salmon

Pan Roasted Halibut

Mahi

Tile Fish

American Red Snapper

Seasonal Accompaniments Based on Fish Selection

Sweet Endings

Fresh Seasonal Fruit Tart

Miniature Chocolate Molten Cake

Custom Wedding Cake

Beverages

Premium Open Bar, Champagne, Coffee, Tea, and Soft Drinks