I hope you enjoy getting a look at this lovely wedding which took place on New Year's Eve in the Atrium at PEM (Peabody Essex Museum). This post includes the entire menu, which was quite elaborate and designed to keep folks engaged with food for the entire evening, in a very pleasant manner.
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| An Excellent Banquet Staff Ready to Serve Your Guests Here is the menu from that evening. It was quite the event, and we are certain no one left here hungry! |
Reception
Stationed Hors d'oeuvres
Mediterranean Station
Hummus, Baba Ghanoush, Basil-Caper Tomatoes, and Olive Tapenade Served with Grilled Pita and Focaccia Breads
Antipasto Station
Salami, Prosciutto, Artichoke Hearts, Olives, Roasted Red Peppers and Fresh Mozzarella
Bruschetta Toasts with Herb-Infused Olive Oil, Plum Tomato with
Basil and Sauteed Zucchini with Sundried Tomatoes
Cheese Station
International Assorted Sliced Cheeses with French Baguettes, Crackers and Flat Breads, Garnished with Seasonal Fresh Fruits
Crudites
Garden Vegetable Crudites with Blue Cheese and Creamy Tomato Dip and Ranch Dip
Japanese Sushi
Maki Sushi Rolls, Salmon, Crab, and California
Passed Hors d'Oeuvres
Crab-stuffed Mushroom Caps
Italian Style Grilled Chicken with Puttanesca Sauce
Eggplant, Mozzarella, Sundried Tomato and Pesto Toast
Smoked Duck, Orange Marmalade Mascarpone, Croute
Grilled Korean Style Beef with Sweet Soy Sesame Sauce
Large Shrimp Wrapped in Bacon
Dinner
Salad Station
Mixed Greens with Raspberries, Pecans, Mandarin Oranges and Cherry Tomatoes
Baby Arugula, Sliced Red Onions, Pistachios, Goat Cheese and Dried Cherries
Balsamic Vinaigrette and Creamy Gorgonzola
Carving Stations
Truffle Oil Roasted Tenderloin, with Merlot Demi Glace
Apple-Smoked Bacon and Corn-Stuffed Pork Loin with Chipotle-Tomato Relish
Turkey Breast Roast with Butternut Squash and Pecan-sage Salsa and
Lemon-Caper-Basil Sauce
Seafood Station
Salmon en Croute - Fresh Salmon Filet with Tarragon in Puff Pastry with Lemon Hollandaise Sauce
Seared Scallops with a Chestnut Orange and Basil Sauce
Pasta Station
Wild Mushroom Risotto
Tri-Colored Cheese Tortellini with Sweet and Sour Vegetable Ragout, Sauteed Eggplant, Tomatoes, Raisins, Capers, Olives and Pine Nuts
Fusilli with North-End Style Classic Red Sauce with Mini-Meatballs, Romano Cheese
Freshly Baked Rolls with Butter on all Stations
Dessert Station
Assortment of Sliced Wedding Cake, Miniature French Pastries, Cakes, Tortes and Pies
Freshly Brewed Coffee, Decaffeinated Coffee and Hebal Teas
Late Night Treats
Demitasse Tomato Soup with Grilled Cheese Triangles on top
Mini Philly Cheese Steaks
Taquitos
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If we can help you design your perfect wedding, please give us a call at 978-825-4358. I hope to see you here.
Juli
