The Addison Menu
(5-Hour Affair)
Champagne garnished with fresh berries upon the arrival of your guests served on silver platters.
Unlimited Hot Hors d’Oeuvres
• Coconut Chicken – Chicken tenders deep fried in shredded coconut on bamboo skewers served with Grand Marnier sauce. •
• Risotto Cakes – Risotto lightly breaded, deep fried into mini cakes. •
• Vegetable Spring Rolls served with fresh ginger soy sauce. •
• Mozzarella in Carozza – Thin sliced bread filled with mozzarella, parmesan cheese, basil, breaded lightly and deep fried. •
• Cocktail Franks in Blanket – Beef franks rolled in puff pastry. •
• Little Neck Clams Oreganato – Seasoned with special herbed breadcrumbs. •
• Macaroni and Cheese Lollipops – deep fried golden brown served on a stick •
• Mini Chicken Pot Pie’s – Savory chicken and vegetables •
• Grilled Baby Lamb Chops (au rosemary) •
• Petite Beef Wellington – Beef tenderloin tips wrapped in filo dough •
Taco Bar
• Create your own Shrimp, Chicken Soft Tacos, with guacamole, black bean, shredded cheddar, sour cream, corn •
Hot Seafood Specialties
• Fish Cakes with remoulade sauce •
• Crispy Deep Fried Calamari and Deep Fried Shrimp, lightly battered, deep fried until golden brown and served with fresh marinara sauce. •
• Shrimp Oreganata – marinated shrimp baked with seasonal breadcrumbs served with lemon butter white wine sauce. •
The Carving Board (Choice of 2)
• The Chef carving of Loin of Pork or Turkey Breast with Mushroom Sauce. •
• Flank Steak served on garlic Crostini Toast. •
• Baked Virginia Ham, Corned Beef, Pastrami (side of Broccoli rabe sauteed in garlic and olive oil) •
Petite Slider Station
• Petite Burger Sliders – mini all beef and chicken, grilled and served on mini buns with assorted toppings •
Pasta Station
• Orecchiette with Broccoli and Sausage Meat – Sautéed in Garlic and Oil prepared before your guest. •
• Raviolette with Mushroom, Baby Peas and Cognac Cream Sauce. •
• Mini Meatballs Marinara •
Asian Station
• Vegetable & Chicken Steamed Dumplings • Asian Fried Rice • Sweet and Sour Chicken •
Cheese and Wine Table
• An Assortment of Provolone, Fontina, Gorgonzola, Port Saluta, Parmigiano enhanced with Fresh Fruit and Wine. •
• Fresh Baked Garlic and Focaccia Bread •
Fresh Garden Vegetable Display
• Fresh Garden Vegetables – an assortment of fresh cut garden vegetables served chilled and tarragon dipping sauce •
• Salad – mixed greens, walnuts, cranberries, fresh vegetables, mushrooms with a variety of dressings •
Italian Cold Antipasto Station
• Assortment of Delicately Marinated Salads •
• Artichoke Hearts • Marinated Mushrooms •
• Grilled Eggplant and Grilled Zucchini •
Fresh Mozzarella Station
Guest choice of
• Classic Mozzarella Loaf, Smoked Mozzarella, Bocconcini, Prosciutto wrapped in mozzarella loaf. (fire roasted pepper, sliced topped with extra virgin olive oil, garlic, basil) •
(sliced beef steak tomato)
Fresh Fruit Display Carvings
• A variety of fruit carved daily from our garmache and surrounded with fresh berries and fruits. •
Cold Salumeria Station
• An Assortment of Fine Italian Meats – Sopresata Sausage, Mortadella, Imported Proscuitto di Palma, Salami, Fresh Figs (seasonal) •
Cold Butler Specialties
• Shrimp Shots – Chilled jumbo shrimp cocktail served in ice cold shot glass, garnished in cocktail sauce. •
• Melon Pallino – Fresh, in-season melon balls wrapped in Prosciutto di Palma. •
• Salmon Rondelles – Smoked salmon wrapped with hearts of palm. •
• Deviled Eggs – Egg white halves piped in with egg yolks, mayonnaise, and onion. Served chilled and sprinkled with paprika. •
• Cherry Tomato Cups – Halved, carved out tomatoes filled with cannelini bean puree. •
• Cucumber with shrimp, endives, filled with cream cheese and walnut. •
Mediterranean Station
• Couscous and Seasonal Mixed VegetablesGrilled asparagus marinated in olive oil and spicesAssorted OlivesFresh feta cheese Chick Pea Hummus •
Served with pita bread and assorted flatbreads.
Raw Seafood Bar
• Little Neck Clams and Blue Point Oysters – Crab Claws Placed on a bed of ice and served with lemon and chilled cocktail sauce. •
Cold Fish Station
• Smoked Salmon – Served with capers, onion, egg whites and pumpernickel rondelles. •
• Smoked Whitefish – Served chilled with cucumber and fresh dill sauce. •
• Frutta di Mari – Chilled Calamari, Scungilli and Shrimp marinated in Garlic and Extra Virgin Olive Oil. •
Champagne Toast
First Course
(Your Choice of Chef’s Specialties – Soup or Pasta)
Pasta
• Rigatoni al Filetto di Pomodoro – Fresh Plum Tomato simmered with Proscuitto and Onions. •
• Penna à la Vodka – Prepared with fresh tomato, cream and a splash of vodka. •
• Rigatoni Marinara – Fresh Tomato, simmered in garlic, virgin olive oil and fresh herbs. •
• Tortellini Gratinee – Cheese tortellini simmered in cream sauce sprinkled with parmigiana cheese lightly browned under broiler. •
Soup
• Consommé Tortellini – Beef Broth with Cheese Filled Tortellini. •
• Straciatella Romano – Chicken Broth, Egg Drop, Spinach Leaves, with Tortellini. •
• Escarole Bean • Lobster Bisque • Potato Leek • Butternut Squash • Chef’s Specialty Soups Available. •
Intermezzo
• Fresh lemon sorbetto garnished topped with mint leaves and fresh berries. •
Your Guest’s Choice of Entrée
• Chateaubriand, topped with sauce bordelaise red wine, shallot and thyme leaf reduction. •
• French Breast of Chicken, pan seared then oven roasted and topped with green olives, capers, shallots in a white wine lemon sauce. •
• Potato Crusted Seasonal Fish, wrapped in potato, pan seared and topped with chive beurre blanc sauce. •
• Stuffed Pork Chop Bercy, stuffed with spinach, mozzarella and proscuitto topped with demi glace shallot bercy sauce. •
• Vegetarian Platter – Stuffed portabella mushrooms and mixed grilled vegetables •
All Entrées served with chef’s selection of seasonal vegetable and starch.
Dessert
• Decorated Wedding Cake served with Coffee, Tea, Decaf or Espresso or Cappuccino. •
Also Included
• Table Bar Service Unlimited Premium Liquor, Wine, Beer and Champagne Colored Linens • Direction Cards • Place CardsFrench White Glove Service • Valet Parking •
Additions
Deluxe Cold Seafood Bar
• Lobster Tree Garni •
• Blue Point Clams on Ice Sculpture • Blue Point Oyster on Ice Sculpture •
• Jumbo Shrimp Cocktail Boat •
• Alaskan King Crab Legs •
Sushi Bar
• An Assortment of Sushi of your choice – freshly prepared before your guests •
Crepe Station
• A light crépe stuffed with guest’s choice of seafood with lobster sauce or spinach florentine •
Martini Mash Station
• Sweet Potato and Butternut Mash • Russet Potato with Vermont Cheddar Mash •
• Chive Mash • Yukon Gold with Roasted Garlic and Pesto Mash served in a Martini Glass •
Peter Luger Station
• Tomahawk bone in steaks, cream of spinach, frizzled onions, beefsteak tomato, Peter Luger steak sauce •
Deluxe Carving Board
•Chef Carving of Whole Suckling Pig – Rack of Lamb – London Broil carved before your guests •
Ice Sculpture Displays
• Your Choice of our selection of Ice Sculptures •
Viennese Platter
• An assortment of Mini French Pastries, Strawberries dipped in Chocolate, Fresh Fruit,
and Butter Cookies on Assorted Silver Platters presented on Guest’s Tables •
Viennese Table (extra hour)
• Cheesecake Station •
• Coffee Station •
• Continental Cordials served in Chocolate Cups accompanied with Espresso, Cappuccino Carte, Coffee, Decaf and Herbal Teas •
• Baked Alaska served with fresh strawberry flambe •
• Ice Cream Bar: Assorted ice creams with all the toppings served with Belgian waffles • Funnel Cake •
• Crepe Station: Fruit filled crepe •
• Churro, Hot Pretzel, Funnel Cake Machines •
• Tropical Fruit Carvings: Assorted fruit carved and served with berries •
• Chocolate Fondue Dipping Station: Strawberry, pineapple, banana and pretzels •
• Candy Table: Assorted chocolates and hard candy, hot soft pretzels •
• Smore Station: Classic chocolate, gram and marshmallow prepared before your guest •
• Passing Butler Style: Fresh made zeppoli, banana wontons •
• Ice Carvings: Surrounded with chocolate covered strawberries •
• Also Included: Chocolate and strawberry mousse, jello martini, Italian cookies, caramel custard flan, creme brulle,
Italian pastries, strawberry zabion and cordial table •
Farewell Coffee Bar
• Fresh brewed coffee & tea to go, served with assorted donuts and fresh baked cookies •
Wine and Cheese Hour
• Wine and cheese •
Ceremony Room
• Indoor/Outdoor •
