Wedding Menu - Buffet | Falkner WineryFalkner Winery

Falkner Winery Wedding Menu

The Buffet Dinner Reception Menu

We can customize any menu to fit your wedding desires. Please review and call me to discuss. Please choose 3 appetizers, 2 salads, 2 entrees, 2 accompaniments; and Rolls and Butter.

Congratulations,
Loretta Falkner
951-676-8231×102
lorettafalk@hotmail.com

Appetizers (Choice of three)

  • House-made Bruschetta with Roasted Garlic, Balsamic Marinated Tomatoes, Garden Fresh Basil and Parmesan Cheese
  • Indonesian Chicken Satay with Sweet and Sour Pineapple Sauce
  • Sauteed Shrimp, Fresh Avocado, and Red Grape salad with Gourmet Crackers
  • Baked Brie Cheese with brown sugar and candied walnuts served with Crackers
  • Domestic Cheese and Dried Fruit Platter with Crackers
  • Fresh Seasonal Fruit Platter with Honey Cinnamon Yogurt Sauce
  • Chef’s Selection of Garden Vegetables Crudite, and House-made Dressing
  • Roasted Petite Meatballs with “Ale” Barbeque, or White Wine Garlic, or Italian Pomodoro Sauces (Choose 1)
  • Stuffed Mushrooms with Garlic Shrimp and Spinach
  • Stuffed Mushrooms with Sweet Italian Sausage
  • Spanakopita Stuffed with Feta and Spinach with cool cucumber dill dip

Salads (Choice of two)

  • Baby Mixed Greens, Vine-Ripe Tomato, Cucumbers and Sliced Black Olives tossed with Chef’s Selection of Dressings
  • Romaine Lettuce, Candied Walnuts, Blue Cheese Crumbles, Granny Smith Apples Tossed with Aged Balsamic and Raspberry Dressing
  • Spinach Salad with Feta Cheese, Vine-Ripe Tomato, Black Olives, Thinly Sliced Red Onion, Sliced Mushrooms and a Warmed Pancetta Dressing
  • Caesar Salad with Romaine Lettuce, Parmesan Cheese, Seasoned croutons and Caesar Dressing
  • Pasta Primavera Salad with Garden Vegetables Tossed in a Sun-Dried Tomato Balsamic Dressing

~Chef’s Selection of Dressings~
Pomegranate dressing, Riesling dressing, Raspberry Riesling dressing, Ranch dressing, Caesar dressing, Sun-Dried Tomato Balsamic dressing, Warmed Pancetta dressing, Aged Balsamic and Raspberry dressing; and a Gorgonzola Vinaigrette dressing

Entrée Selections (Choice of two)

  • Garlic Rubbed “Top Sirloin” Cooked to Perfection and Hand Carved served with Rosemary Au Jus and Traditional Creamed Horseradish Sauce (+ $75.00 for chef carving for 100 or less guests)
  • Herb Marinated and Sautéed Chicken Breast Topped with Wild Mushroom Compote
  • Cuban Style Pork Tenderloin topped with Pineapple Rum Sauce
  • Mahi Mahi with Chipotle-Lime Cream sauce
  • Garlic Spinach Stuffed Chicken Breast served over Apple Pecan Sherry Sauce
  • Seasoned and Grilled Chicken Breast served with Basil Pesto Cream Sauce
  • Oven Roasted Salmon topped with Jumbo Shrimp, Sweet Corn and Lobster Cream Sauce
  • Grilled Sirloin Steak served with Soy Glaze
  • Vegetarian Entrée Options:
    • Portabello Mushroom Ravioli with Parmesan & Sun-dried Tomato Cream sauce
    • Seasonal Vegetables tossed with Penne Pasta and Madeira Wine sauce

Accompaniments (Choice of two)

  • Oven Roasted Red Potatoes with Garlic and Rosemary
  • Orzo Pasta with Spinach and Sun-Dried Tomato
  • Chef’s Gourmet Mac n’ Cheese
  • Saffron Rice Pilaf
  • Roasted Garlic Mashed Potatoes
  • Parmesan Mashed Potatoes
  • Seasoned Wild Rice
  • Jasmine Rice with Lime Essence
  • Green Beans tossed with Toasted Almond Butter
  • Baby Carrots with Honey Cinnamon Butter Glaze
  • Baby Carrots with Herb Butter Glaze
  • Pan Sautéed Green Zucchini, Yellow Squash, Baby Carrots with a Garlic Lemon Sauce

*The above menu includes china, silverware, beautifully appointed buffet presentation in your wedding colors, and professionally attired servers at the buffet tables.
**Need guest entrée count and entrée choice, 14 days prior to the wedding date
***Menus are updated periodically based on the Executive Chefs decision. Food items are subject to change based on the Executive Chefs discretion.