A Saint Mary's Wedding
This web site is meant to provide you with fresh, contemporary menus. However,
this represents only a starting point. Our commitment is to
customize and create whatever is required to provide you and your guests
with an unforgettable experience.
We look forward to the opportunity to work with you!
Salad Choices
Fresh
Field Greens Tossed with Yellow Peppers, Cherry Tomatoes, Cucumber Slices,
and Shredded Aged White Irish Cheddar. Topped with Pine Nuts.
Leafy
Wild Greens with Gorgonzola, Candied Walnuts Tossed in a Raspberry Vinaigrette
with Cucumbers and Grape Tomatoes.
Brilliant
Fresh Green Baby Spinach Leaves Tossed with Strawberries and a Light Lime
Vinaigrette. Topped with Candied Pecans.
Boston
Bib Wedge Salad with Avocado Slices and Salted Cashews Drizzled with a
Mango and Mandarin Orange Vinaigrette with Fresh Basil Leaves.
Fresh mozzarella and Juicy Ripe Tomatoes in a Balsamic Vinaigrette
with Fresh Basil Leaves.
Entrees
Filet
of Tenderloin and Tequila Lime Marinated Shrimp Served with a Shallot
Dijon Coulee
Filet
of Tenderloin Drizzled with a Port Wine Demi Glaze.
3oz
Tenderloin Filet Served with a Marsala Demi Glaze 3 oz Chicken Breast.
Lime
Cilantro Marinated Chicken Breast
Apple
Whiskey BBQ Marinated Breast of Chicken
Filet
of Tasmanian Salmon Topped with a Buttery Maple Glaze.
Boneless Chicken Breast and Gulf Shrimp Sauteed in a
Tomato Lemon Sauce.
Filet of Tenderloin Accompanied with Crab Stuffed Shrimp Lightly Coated
in a Creole Mustard Sauce.
Brailed
Tilapia Served upon a Bed of Fresh Wilted Spinach. Topped with a
Roasted Corn and Avocado Chutney.
Accompaniments
Oven
Roasted Herb Wedge Cut Red Potato
Yukon
Gold Custard Potatoes
Horseradish
Whipped Potatoes
Goat
Cheese Herb Potato Cake
Sweet
Potato Croquets
Tri-
Roasted Potato Medley
Wild
Rice Pilaf
Herb
Harvest Rice Pilaf
Spring
Confetti Rice
Pearl
Couscous