Wedding Reception and Rehearsal Dinner Menus

Wedding receptions and rehearsal dinners may either be served from buffet table(s) where guests are assisted by staff and chef or they are served at their tables. Hence, there are two basic menus to choose from; Buffet Menu and a more formal, Banquet Menu.Chef will also be glad to embrace your creative ideas and interests and translate them into perfection.

A "social hour" or an interlude may be planned in advance of the formal reception or a dinner. This would help to bridge the time-off for the bridal party for post-ceremony picture taking and/or for out-of-town guests and relatives to meet and get to know each other. During this time, appetizers may be passed-on by the staff on trays or served from formal tables at designated venues.

Buffet Menu:

Light and Heavy Hors d’oeuvres:

a) Butler Passed Finger Foods: These are passed on by the staff with optional Soft Drinks, Champagne, Mimosa’s and/or Wine.

- Smoked Salmon Mousse with Capers on French Rounds

- Caramelized Onion and Cream Cheese on Mini-Bagels

- Avocado Shrimp Crème on House Crostini

- Tomato Bruschetta (with or without goat cheese)

- Spanakopita (phyllo cigars stuffed with spinach and sun dried tomatoes) with Blue and Yellow Poppy Seed Crust

- Crab Cakes with Dijon Remoulade

- Parmesan Twists

- Roasted Red Pepper and Blue Cheese Mini Calzones

- Assorted Mini Tartlets and Quiches

b) Signature Platters: Along with butler passed finger foods, following platters may be served from festively set table(s) and are ideal for the social hour between the end of the ceremony and the opening of the formal buffet. They may also be served as main food items for heavy-hors d’oeuvre-only receptions.

* Gourmet Cheeses & Fruits: (Colorful Display(s) on Marble with Imported Fine Cheeses, Brie en Croute with Walnut and Pear Stuffing, Seasonal Berries, Grapes, Honeydew & Cantaloupe, Pineapples, Kiwis & Mangoes, Assorted Marinated Olives, Choice Crackers and Wafers, Rustic Bread and House Crostini)

* Smoked Salmon Platter (Display of Side(s) of Atlantic Salmon with Capers, Horseradish Cream, Red Onions, Cucumber Salsa, Aioli and Finely Chopped Eggs with Herbs) (This platter may also be served on the Buffet Table as a Main Course Item)

* Jumbo Shrimp Platter, Citrus and Red Horseradish Sauce

* Display of Traditional Quiche Lorraine AND Sweet Potato Pie

* Vegetable Strudel with Mushroom Sauce (Elegantly Braided Dough Stuffed with a Medley of Roasted Vegetables, Herbs, Sun-dried Tomatoes and Parmesan Cheese) (This platter may also be served on the Buffet Table as a Main Course Item, carved by chef)

* Antipasto Platter: (Spicy Meatballs with Pomegranate Glaze, Italian Salami, Pesto Spread, Steamed Cauliflower in Olive Oil and Citrus Sauce, Traditional Sicilian Caponata, Creamed Squash with Fresh Basil, Roasted Portobello Mushrooms with Balsamic Glaze and Italian Country Bread)

* Middle-Eastern Mezze Platter: (Tabbouleh Salad, Lale’s Hummus, Meatballs with Curry Sauce, Lentil Salad, Eggplant Baba-Ghanuj, Red Beans Cooked in Olive Oil with Fresh Mint, Pepper, Walnut and Tomato Spread, Turkish Olives, Sweet-Sour Sumak Spice and Artisan Breads)

* Around the World: (Sicilian Pasta Salad à la Norma, Levantine Chicken in Garlic and Walnut Sauce with Caramelized Butter, Caribbean Curried Shrimp with Rice, Artichokes in Creamy Thai Dip with Peanuts, Santa Fe Pinwheels with Avocadoes and Salsa Picante, Artisan Breads with Butter, Fresh Greens and Herbs)

c) Harvest Table: A Multi-tiered Table filled Fresh Seasonal Garden Vegetables with Pico de Gallo, Black Bean Dip with Layered Pumpkin Seeds and Optional Goat Cheese, Strawberries, Pineapples and Grapes with Domestic and Imported Cheeses, Apple and Pear Salsa, Choice Crackers, Chips and House Crostini Optional Caramelized Onion and Leek Quiche, Optional Roast Beef

Main Buffet Dishes:

a) Salads:

* Caesar Salad Classic (Garnished with Grilled Romaine Leaves, Garlic Croutons and Reggiano Parmesan Cheese) (Addition Optional: Grilled Chicken with House Barbecue Sauce)

* Organic Baby Greens & Reds Salad (Dressed with Lemon Juice, Aged Balsamic Vinegar, Extra Virgin Olive Oil, Honey and Mustard, Cranberries and Fresh Berries)

* Traditional Mediterranean Tomato Salad (With Cucumbers, Green Peppers, Scallions, Kalamata Olives, Feta Cheese, Italian Parsley, Fresh Oregano, Aged Pomegranate Balsamico)(Addition Optional: Buffalo Mozzarella and Prosciutto)

* Rotini Salad with Snow Peas and Mushrooms, (Colorful Semolina Pasta Presentation with Cashews, Yellow Raisins, Cheddar Chees and Grapes, Celery and Scallions) (Addition Optional: Smoke Roasted Shrimp)

* Black-Eyed Pea Salad (With Smoked Ham, Celeriac and Scallions, Red Onions, Multi-Colored Bell Peppers, Tomatoes and Cucumbers and Olive Oil)

* Arugula and Baby Spinach Salad (Olive Oil and Red Wine Vinegar, Fresh Oranges, Fresh Chives, Pine Nuts and Blue Cheese)

b) Vegetables, Rice & Pasta:

* Asparagus Carpaccio with Sautéed Shiitake Mushrooms

* French Beans with Red Onions (Roasted with Olive Oil, Almonds and Sesame Seeds)

* Ratatouille Niçoise (Mediterranean Blend of Braised, Steamed and Stewed Vegetables in Wonderful Colors)

* Garlic & Rosemary Potatoes (Mashed with Sun-dried Tomatoes, Caraway Seeds and Gruyère Cheese)

* Olde World Pilaf (Tender Jasmine Rice Cooked in Chicken Broth with Pine Nuts, Cranberries and Currants, Green Peas and Fresh Dill)

* Caramelized Sweet Potato Casserole with Pineapples and Pecans

* Italian Style Marinated Heirloom Tomatoes with Sautéed Peppers (in season)

* Eggplant Lasagna (Vegetarian Version with all the Trimmings)

* Stuffed Portobello Mushrooms (Roasted with Scallions and Red Onions, Bell Peppers and Gorgonzola Cheese)

* Wild Mushroom Tart

* Cous Cous with Sautéed Spinach, Roasted Garlic and Shaved Parmesan Cheese

* Pasta Station (Custom Pasta with Marinara and Alfredo Sauces, Finished on Site with Accompaniments)

c) Chef Carved:

* Salmon in Puff Pastry with Crabmeat & Shrimps Stuffing (Served with Lemon, Garlic and Butter Sauce)

* Prime Rib of Beef (Choice Angus Beef with a Dry Rub of Your Choice, Green Peppercorns, Jus)

* Beef Tenderloins (Grass Fed Beef Sides with Horseradish Cream)

* Roast Loin of Pork (Garlic and Rosemary Crust, LEmon Butter Sauce)

* Roast Steamship Bone-in Ham (Honey Glaze and Dry-Fruit Crust, Teriyaki Sauce)

* Grilled Lemon and Basil Chicken Breasts

* Roast of Turkey Breast (with Dry Fruits Crust and Cranberry Sauce)

d) House Specialties

* International Display of Roasted, Grilled, Marinated and Smoked Vegetables. Signature dish of Mélange

(Eggplants with Pomodoro-Garlic Sauce, Roast of Marinated Zucchini and Yellow Squash, Grilled Fennel, Roasted Pepper Strips, Tomatoes Tossed in Mint, Smoked Mushrooms, Steamed Asparagus with Olive Oil, Fingerling Potatoes with Caraway Seeds and Roasted Root Vegetables, Steamed Cauliflower and Broccoli Florets in Lemon and Garlic, ….) (Assembly varies with Seasonal Fresh Picks)

* Traditional Beef Bourguignon (cut from Beef Tenderloins)

* German Style Pork Chops with Jaeger Sauce

* Shrimp à la Mélange (Braised Vegetables Topped with Mozzarella and Parmesan Cheeses and Oregano Baked in Copper Tray(s))

* Tarragon Chicken (Tenders of Chicken in Shallot, Mushroom and Heavy Cream Sauce with Dry Vermouth Reduction)

* Turkish Chicken Yahni (Stew) with Rice Pilaf (Tender Strips in a Sauce with Tomatoes, Onions, Garlic, Mushrooms, Peas and Chickpeas- Rice Cooked in Chicken Broth Served Separately)

* Börek (Thick Savory Phyllo Stuffed with Zucchini and Squash, Spinach, Scallions, Red Onions and Parmesan Cheese. Presented in Copper Tray(s))

e) Freshly Baked Gourmet Rolls or Artisan Breads and Herbal Butter

f) Sample Wedding Cakes

* Triple Chocolate

* Chocolate Mousse Torte

* Strawberry Short Cake

* Lemon Cream

* Cinnamon and Pecan

g) Desserts for the Occasion (A dessert bar may complement your wedding or groom’s cake)

* Fresh Berry Bowl (with Optional Heavy Cream)

* Signature Caramelized Apple and White Chocolate Chip Cookies

* Creamy Italian Coconut Cake with Walnuts

* Lavender Pound Cake with Lemon Glaze

* Lemon Sorbet with Blueberries

* Vanilla Ice Cream with Raspberry Sauce

* New York Style Cheese Cake with Pistachios

* Semi-Freddo Hazelnut and Chocolate Cake

* Honeyed Carrot Cake

* Gingered Peach Trifle

Formal Banquet Menu (Formal Seating)

Social-Hour Plate: (optional)

Extravagant Display(s) of Imported Cheeses, Traditional Hummus, Gravlax (Smoked Salmon) Cream, Smoked Sausage Terrine, Strawberries, Grapes, Pineapples and Melons, Cherry Tomatoes and Cucumbers in Aceto and Mint, Gourmet Olives, Spiced Almonds, Pita, Crostini, Choice Crackers

(When seated afterwards for dinner, the starting first course to be served can either be an appetizer or a soup or a salad. Salad may also follow entrée if desired)

Appetizers: (optional)

* Zucchini Pancake with Smoked Salmon Cream

* Pear & Brie (Baked with Rum Raisins)

* Antipasto Plate: (Colorful Medley of Grilled & Roasted Vegetables with a Garlic-Tomato Sauce)

* Wild Mushroom Strudel with Dill Cream Sauce

* Chicken in Garlic-Walnut Sauce (Traditional Middle- Eastern Specialty Served on Toasted Pita)

* Veal and Porcini Mushroom Baci (Kisses) (Mini Pasta Purses with Cracked Peppercorn, Virgin Olive Oil and

Parmesan Cheese)

Soups: (optional)

* French Onion Soup (traditional recipe baked in clay pots)

* Tomato and Basil Soup

* Hearty Potato, Leek and Cheese Soup

* Clam Chowder

* Italian Wedding Soup

* Chive & Cucumber Vichyssoise (seasonal)

* Traditional Gazpacho (seasonal)

Salads:

• Caesar Salad Classic (Garlic Croutons and Reggiano Parmesan Cheese)(Optional Anchovies)
• Organic Baby Greens & Reds Salad (House Specialty Dressing with Lemon Juice, Aged Balsamic Vinegar, Extra Virgin Olive Oil, Honey and Mustard, Cranberries, Strawberries)
• Traditional Mediterranean Tomato (Sheppard’s) Salad (Cucumbers, Green Peppers, Scallions, Olives, Feta Cheese, Lettuce, Italian Parsley and Oregano)
• Oriental Pea-Pod Salad (Snow Peas, Water Chestnuts, Cashews, Capers, Hearts of Palm)
• Spinach & Warmed Red Cabbage Salad (Roasted Pine Nuts, Scallions and Gorgonzola Cheese) (Mélange Specialty)
• Spanish Pasta Salad (Saffron Seasoning and Almond Oil, Orange Segments, Scallions, Olives, Roasted Red Peppers, Toasted Almonds)
• Couscous Salad (Scallions, Red Onions, Bell Peppers, Tomatoes, Zucchini and Squash, Carrots, Sun-dried Tomatoes, Toasted Hazelnuts)
• “Good Times” Salad (Red and Green Leaf Lettuce, Braised Baby Potatoes, Proscuitto Ham, Grapes, Granny Smith Apples, Walnuts, Manchego Cheese, Cranberries)
• Panzanella Salad with Italian Salami (Italian Bread Salad with Onions, Tomatoes, Cucumbers, Peppers, Olives and Virgin Olive Oil, Italian Seasoning)

Entrees:

• Tarragon Chicken (Tenders in Shallot, Mushroom and Heavy Cream Sauce, Vermouth Reduction. Served with Jasmine Pilaf)
• Roasted Salmon with Almond & Spinach Crust (Served with Garlic Potatoes)
• Salmon in Creamy Dill Sauce (Served with Sesame Asparagus and Brussels Sprouts)
• Shrimp a la Mélange (Served from Clay Dishes with Braised Vegetables in Tomato & Oregano Sauce and Mozzarella Cheese)
• Traditional Low-Country Shrimps and Grits
• Boeuf Stroganoff (Served over Fettuccine with Cabernet Sauvignon Sauce)
• Traditional Kabobs (Served Over Pita, Onions with Turkish Seasoning, Eggplants and Garlic-Tomato Sauce)
• Pork Tenderloins (Served with Mushroom Sauce in White Wine Reduction and Sun-dried Tomato and Olive Polenta)
• Bulgur Pilaf (traditional Turkish Crushed Wheat Pilaf in Tomato Sauce, Shallots, Anaheim Peppers, Baby Peas and Dried Fruits) (Vegetarian)
• Portabella Mushroom Steak (Baked with Red Onions, Scallions, Sun-dried Tomatoes, Gorgonzola Cheese and Almonds) (Vegetarian)

Desserts: (Individual serving or from a dessert bar)

• Amaretto Cheese Cake
• Grand Marnier Dark and White Chocolate Trifle
• Crème Caramel with Grappa
• Rote Grütze Raspberry Pudding Served with Cream and Mint (Traditional Baltic Sea Specialty)
• Toblerone Cassata (Italian Style Hazelnut and Chocolate Hard Cake with Dried Fruits and Blood Orange Sauce (Mélange Specialty)
• Creamy Italian Coconut and Walnut Cake
• Lemon Sorbet with Blueberries on Cream Puffs
• Strawberry Shortcake with Vanilla Ice Cream
• Traditional Tiramisu
• Seasonal Fresh Berry Bowl with Raspberry Brandy Mousse

Typical buffet service for 75 guests is $30 per person and up and typical formal, sit-down service for 40 guests is $40 per person and up. Actual menu cost will be based on the number of courses, selections and guest size. China pattern, linen color and stemware selection may be available.