7 Course Wedding Menu
Congratulations
$100
AVAILABLE SEVEN DAYS A WEEK
Appetizer Selections
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Cold Antipasto (Served on A Display Table or Family Style)
Prosciutto di parma, soppressata salami, heirloom tomatoes & mozzarella, mediterranean olives, dolce parmigiana cheese, long hot peppers, house fire roasted peppers
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Hot Antipasto
Served family style. Fried calamari, Portobello with gorgonzola, spinach & roasted peppers, broccoli rabe & sausage
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Pasta or Risotto
Specialty pasta or mushroom risotto
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Salad
Caesar or Arugula
Butlered Hors D'oeuvres
Please choose 3-
Bacon Wrapped Scallops, Jumbo Shrimp Cocktail, Mini Crab Cake, Fresh Oysters
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Beet & Goat Cheese Crostini, Meatball Parmigiana, Chicken Milanese Bites, Stuffed Mushrooms
Entrees
Entrees are served with vegetables. The executive chef recommends six entrée choicesVeal-Chicken
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Veal or Chicken Villaggio
Porcini mushrooms, pancetta, mozzarella, brandy demi glace
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Veal or Chicken Romano
Melted mozzarella, grape tomatoes, asparagus & white wine
Vegetarian
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Primavera
Fresh garden vegetables
Meat
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Center Cut Filet Mignon
Brandy peppercorn reduction
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Rib Eye Steak
Porcini crusted, demi-glace
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Pork Chop
Porcini crusted, gorgonzola, port wine reduction
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New Zealand Rack of Lamb
Grilled, port wine reduction
Seafood
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Bronzino Fillet
Sautéed in white wine lemon
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Atlantic Salmon
Grilled, lemon, extra virgin olive oil
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Gulf Jumbo Shrimp
Chardonnay scampi sauce
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Diver Scallop
Seared, extra virgin olive oil
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Crab Cake
Jumbo lump crab meat imperial, beurre blanc sauce
Dessert
IncludedCoffee, Tea, Soft Beverages, and Refills
IncludedRoom Capacities
Pergola - 20
Chef's Room - 20 to 27
Private Room #1 - 60
Private Room #2 - 60
Spring Room - 75
Fountain Room - 120
Combine Private Rooms #1, #2, and Fountain - 240
Extras
Projector - $150
Screen - $35
Microphone & Amplifier - $100
Colored themed napkins - $1 a piece
Color themed table cloths - $15 per piece
Private Dining Requirements
$200 non-refundable room charge is required at the time of booking
5 days prior to the event the final menu choices are due
3 days prior to the event the final headcount is due
20% Service charge will be added to all banquets, which includes gratuity
3% merchant fee will be applied to the final bill for parties paying with a credit card