Wedding Menus - Banquet Hall Catering Bronze Menu Summer Salad mixed california greens tossed in maple-balsamic vinegar dressing, sprinkled with tear drop tomatoes & julienne of red peppers Grilled Chicken Breast with red wine sauce Roasted Red Potatoes with rosemary, garlic & olive oil Medley of Seasonal Vegetables Strawberry Swirl Cheesecake with wild berries Fresh Coffee & Fine Teas print     email Silver Menu Roasted Tomato Soup perfumed with gin Fall Salad mixed composed salad of organic greens with mandarin sections, toasted almonds & maple balsamic vinaigrette Marinated Grilled Atlantic Salmon served with citrus or champagne butter sauce Medley of Seasonal Vegetables Tiramisu Cake with a duo of fruit caulis and berries Fresh Coffee & Fine Teas print     email Gold Menu Tender Baby Greens tossed in a raspberry vinaigrette sprinkled with toasted almonds Ricotta & Spinach Cannelloni topped with tomato sauce & mozzarella Breast of Capon stuffed with goats cheese, pine nuts & fine herbs in balsamic glaze/reduction Prime Rib au Jus with creamy horseradish Roasted Red Potatoes with rosemary, garlic & olive oil Medley of Seasonal Vegetables Assorted Dinner Rolls with butter French Vanilla Ice Cream Crepes garnished with fresh berries & raspberry coulis Fresh Coffee & Fine Teas print     email Platinum Menu Red Pepper Bisque sprinkled with roasted shallots Rose Penne Pasta tossed in a fresh, rosé tomato basil sauce with sundried tomatoes & black olives Grilled Chicken Breast with red wine sauce Filet of Beef Tenderloin accented with aged port reduction Roasted Chateau Potatoes with rosemary, garlic & olive oil Medley of Seasonal Vegetables Assorted Dinner Rolls with butter Armenian Flat Bread Chocolate Raspberry Tartufo with fresh berries and créme anglaise Fresh Coffee & Fine Teas print     email Diamond Menu Roasted Butternut Squash Soup with maple syrup & chives Summer Salad mixed california greens tossed in maple-balsamic vinegar dressing, sprinkled with tear drop tomatoes & julienne of red peppers Prosciutto & Melon Antipasto Plate prosciutto & melon, provolone, grilled eggplant, peppers & zucchini, black & green olives Pan-Seared Beef Tenderloin served with a woodland mushroom pinot noir reduction Roasted Red Potatoes with rosemary, garlic & olive oil Medley of Seasonal Vegetables Assorted Dinner Rolls with butter Focaccia Bread Chocolate Mousse Tower served with mango and raspberry coulis & berries Fresh Coffee & Fine Teas print     email