Off-Premise Wedding Menu

(Estate in Boca Raton, 180 Guests)

by Laura Taxel (editor@clubandresortbusiness.com)
November 2007
 

Prior to Ceremony – As Guests Arrive

Servers in white gloves will greet guests with
Silver Trays of Voss Artesian Waters Garnished with Citrus

Reception

At the conclusion of the ceremony, our servers will begin
butler-passing the following hot and cold hors d’oeuvres:
Spiced-Seared Hawaiian Tuna on Japanese Cucumbers with Wasabi Cream
Shrimp Stuffed Shrimp on a Honey Whole-Wheat Crostini
Aged English Stilton Cheese with Aged Balsamic Fig, Oven-Crisp Tuile
Vegetable Curry Samosa, Tamarind Ginger Sauce
Steamed Asian Chicken Shau-Mai
Peruvian Beef Tenderloin Brochette

Dinner Service

Appetizer
Seared Sea Scallops
Roasted Sweet Corn, Crisp Pancetta Risotto
With a Lemon Verbena Broth

Salad
Floral Green Salad
With Roasted Beets, Criterion Apple
Peppered Goat Cheese and Sugared Pecan, with
Spanish Sherry Vinaigrette

Entree
Filet Mignon Portofino
With a Chianti Classico Sauce
&
Orange-Basil Butter Poached Lobster
Roasted Garlic Yellow Jacket Potatoes
Baby-Cut Carrots – Root Vegetables
Pencil Beans
Hearth-Baked Breads, Rolls & Flats
Creamery Butter

Alternating Dessert Presentation
Warm Apple Crumb Tartin
With a Caramel–Raspberry Drizzle
&
Warm Belgian Chocolate Molten Cake
With a Berry Coulis

Submitted by George M. Petrocelli, CMP,
Director of Catering, Boca Raton (FLA.) Resort & ClubBy Laura Taxel, Contributing Editor