CSH: Seated Wedding Reception Menu - Landmark Venues

CSH: Seated Wedding Reception Menu

Cocktail Hour

 

Customized Specialty Cocktail Upon Arrival

 

Butler Style Passed Hors d’Ouevres

(Select Eight)
(Chinese Scholar Garden Room Temperature Selections)

 

Cold Selections

*Lobster Beggars Purse

Seared Pepper Tuna, Cucumber Round with Red Pepper Relish

Seared Ahi Tuna with Kabayaki Glaze and Wasabi Sesame Seeds

Roasted Beet, Spring Pea and Goat Cheese Crostini

Shrimp and Asparagus Salad on Toasted Mini Brioche Roll

Crawfish Po Boy Creole Style on Toasted Mini Brioche Rolls

Roasted Long Island Duck Breast on a Sweet Potato Crisp w/Seasonal Berry Jam

Pepper Crusted Filet Mignon on a Crispy Potato Topped with a Horseradish Crème Fraiche

*Yucatan Style Ceviche Martini with Fresh Cucumber, Tomato Pico De Gallo, and Fresh Avocado

*Citrus Poached Lobster Martini, with Pico De Gallo and Guacamole

Crudité Votive, with a Spicy Buttermilk Ranch

Hot Selections

Warm Wild Mushroom, Parmesan and Thyme Bread Pudding Bite

Deep Fried Bassa on a Plantain Chip Topped with a Cucumber and Mango Relish

Cinnamon Chipotle Crusted Pork Loin on a Cheddar Grit, Topped with a Cilantro Aioli

Warm Brie French Toast Topped with a Raspberry Coulis

Bacon Wrapped Date Stuffed with Gorgonzola, Topped with a Balsamic Reduction

Creole Gulf Shrimp on a Wonton Topped with a Cilantro Aioli

Carolina Crab Cakes with Chipotle Aioli

Nags Head Clam Fritter with a Cajun Remoulade

Sriracha Fried Chicken, Chard Corn and Red Pepper Soufflé

Soup Shooters: Lobster Bisque, Grilled Cheese and Tomato Basil, Spinach Potato and Roasted Garlic

Jagrah’s Spring Roll with a Thai Chili Sauce

Classic Mini Cubano

Classic Mini Ruben

Char Grilled Chicken or Beef Satay Served w/Roasted Red Pepper Aioli

Curried Vegetable Samosas with Mango and Cilantro Chutney

Hanger Steak Slider, Bacon Jam, Caramelized Onions, and Caved Aged Cheddar

*Cilantro, Lime Marinated Grilled Skirt Steak and Shrimp Slider, with a Roasted Tomato Aioli

  

Enhancements

*Jumbo Poached Prawns with Spicy Romesco Sauce

*Oyster on the half shell with Fresh Horseradish and Ginger

*Baby Lamb Chops with Fresh Mint Sauce

*Denotes additional charge

Fresh Fruits & Berries
Assorted Seasonal Fruits and Berries

Domestic
Artisanal Local Cheeses

Sweet and Savory Formage
Warm Brie two ways, Topped with a Chard Tomato and Basil, and Caramelized Apples

Additional $3.00 per guest

 

Mediterranean Station
Assorted Pita Breads & Flatbreads

Roasted & Grilled Zucchini, Eggplant, Squash, Fennel, Red Peppers, Feta Cheese

Hummus, Baba Ganoush, Dolmas, & Tabbouleh

 

Taste of Tuscany
Marinated Char-Grilled Mélange of Vegetable

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

Cannellini Bean Salad with Lemon, Herbs and Tomatoes

Tomato Bruschetta with Red Onion, Olive Oil and Herbs

Eggplant Caponata with Roasted Garlic, Fire Roasted Red and Yellow Peppers

Marinated Olives, Mushrooms, & Artichokes

Assorted Focaccia Breads

Soppressata, Prosciutto, and Genoa Salami*** Additional $3.00

 

Hot Stations
(Select Two)

 

Pasta Station
Prepared by a Chef

Pasta

(Select Two)

Fusilli, Orecchiette, Penne, Bowtie

Sauces

(Select Three)

Parsley and Basil Pesto, Pomodoro,

Vodka, Alfredo, Aglio e Olio

Accompaniments
(all included)

Sweet Sausage, Mushrooms, Broccoli Rabe, Roasted Tomato

White Beans, Pearl Onions, Peas, Mini Meatballs

Fresh Bread & Shaved Cheese

   

Carving Station
Hand Carved by a Chef

(Select Two)
(Chinese Scholar & Tuscan Gardens Room Temperature Selections)

Whole Roasted Vermont Turkey w/ Cornbread Stuffing, Giblet Gravy or Cranberry and Orange Compote

Bone in Steamship Ham w/ Whole Grain Mustard, Shallot Pan Sauce and Sweet Potato Soufflé

Bone in Pork Pernil w/ Mojo Marinade and Adobo Sauce Served with Platano Maduro

Prime Rib, Thyme Scent Mashed Potatoes, Au Jus

Whole Roasted Salmon with Fresh Herbs and Lemon Caper Sauce

Poached Salmon with an Herbal Crème Fraiche

Slow Roasted Brisket w/ Succulent Georgia Peaches and Bourbon Thyme Scented Bbq Sauce

Bone in Leg of Lamb with Tabbouleh, and Taziki

*Rack of Lamb, with Roasted Garlic Mashed Potatoes and Minted Tarragon Gastrique

 

Hot Antipasti

Served from Chaffing Dishes

Mussels Fra Diablo

Stuffed Baked Clams

Fried Calamari with Spicy Marinara

Eggplant Rollatini

 

Dinner Reception

 

Salad Course
(Select One)

Year Round Selections

Caesar Salad with Herb Croutons and Parmesan Crisp

Greek Salad with Romaine, Spring Mix, Feta Cheese, Red Onion, Black Olives and Tomatoes

Traditional Mesclun Salad with Minced Shallots, Fines Herb, Dijon Red Wine Vinaigrette

Romaine with Spiced Walnuts, Dried Cranberries and Green Apple with Raspberry Vinaigrette

Baby Spinach Salad with Wild Mushroom, Lardons, Goat Cheese Crumbles, Crispy Vidalia Onions, Roasted Tomato Vinaigrette

Classic Capresse Salad Tomato & Mozzarella with Aged Balsamic and Sweet Basil Oil

Spring & Summer Selections

Cucumber and Radish Arugula, Lemon, Burrata, and Herbed Vinaigrette

Spring Greens Orange Vinaigrette

Watermelon and Tatsio Cucumber, Lime, Cilantro, and White Balsamic Vinaigrette

Sunkist Salad Baby Field Greens, Spicy Pecans, Oven Dried Pear, Cranberries, Shaved White Chocolate, Vanilla and Mango Vinaigrette

Fall & Winter Selections

Shaved Brussels Sprout, Bacon, Tuscan Kale, Almonds, and Shallot Vinaigrette

Roasted Beet, Goat Cheese, Celery Root, Carrot, White Wine Vinaigrette

Roasted Cauliflower Gigante Beans, Toasted Barley, Herbs, and Dijon Dressing

  

Second Course
(Select One)

Pasta

Orecchiette with Shaved Toasted Garlic, Tomato Concasse, White Wine and Torn Basil

Cavatelli with Broccoli Rabe & Sausage

Gemelli, Fresh Tomatoes, and Herbed Ricotta

Penne Ala Vodka

Orecchiette with Spinach Walnut Pesto

Tri-Color Cheese Tortellini in Carbonara

Seasonal Soup

Intermezzo Citrus Sorbet

 

Entrée
(Select Two)

Pan Seared Salmon
Risotto Croquet, Sautéed Julianne Seasonal Vegetables and Baby Spinach, With a Citrus Burre Blanc

*Herb Crusted Chilean Bass
Smoked Gouda Potato Gratin, Roasted Asparagus, Roasted Tomato Gastrique

Roasted Cod
Rosti Potato, Roasted Eggplant, Arugula, Fire Roasted Red Pepper & White Bean Ragout with Aged Balsamic

Chili Rubbed Strip Steak
Buttermilk Whipped Potatoes, Green & Yellow Haricot Vert, Cabernet Demi – Glace

Braised Short Ribs
Glazed Carrots, Roasted Garlic Potato Mashed Potatoes, Crispy Onions, and Port Wine Demi- Glace

Chicken Roulade
stuffed w/Roasted Tomato, Goat Cheese, & Basil, Risotto Milanese
& Sautéed Broccoli Rabe, Chianti Demi

Pan Seared Chicken Breast
Roasted Baby Vegetables, Fines Herb Pecorino Polenta, and a Sage Scented Jus

*Grilled Filet Mignon
with Roasted Garlic Mashed Potato, Sautéed Baby Carrots, Frizzled Onions, Pinot Noir Demi

*Charred Hanger Steak
Wild Mushroom Bread Pudding with Cabernet, Roasted Shallot and Bacon Demi

*Crack Pepper Crusted Prime Rib
Roasted Potato Disc, Baby Braising Greens, Horseradish Jus

Chef Will Prepare a Vegetarian Entrée

*Denotes additional charge

 

Fresh Baked Breads & Whipped Butter

 

 

Dessert

Custom Designed Wedding Cake

Individual Specialty Dessert Seasonally Designed to Complement Your Meal
or Elegant Platters of Mini Sweets & Chocolate Covered Fruit

 

Beverages

Coffee, Assorted Tea, Decaf

Celebrate At Snug Harbor Signature drink during Cocktail Hour

Premium Five Hour Open Bar

Red & White Wine served with each course

Champagne Toast

Tableside Service

 

At Celebrate at Snug Harbor our Chefs are committed to serving truly seasonal cuisine
therefore, some of our items are only available at certain times of the year.