The Pinnacle Menu
Hors d’ Oeuvres (Choice of Three - tray passed or setup)
- Mushroom Caps with Shrimp and Boursin Cheese
- Spanish Beef Empanada (bell pepper, Jalapeno & onion)
- Singapore Spring Roll with Peking Duck Sauce
- Arancini Spheres with Italian Tomato and Mozzarella
- Crab cakes with Mango Tropical Fruit Salsa
- Roasted Duck Empanada with Caribbean Spice
- Seared Ahi Tuna, Seasoned Rice, Chukka Seaweed in Spoon
- Artichoke Bottom with Vegetable Medley & Parmesan
- Indonesian Chicken Sate with Thai Peanut Sauce
- Lobster with Asian Vegetable Wonton
- Mushroom Cap with Italian Sausage
- Spinach and Feta Spanakopita Triangle
- Thai Shrimp and cucumber Skewer
- Chipotle Chicken on Tostada with Green Onion and Verde slaw
- Korean Beef and Sake in Phyllo cup
- Roasted Chicken, Roasted Red Pepper and Brie in Phyllo cup
- Double Brie en Croute
- Stationery Appetizers
- Imported and Domestic cheese display with Gourmet breads and crackers
- Fresh Fruit in season display with Honey and Crème Fraiche
Salad Course or Soup Selections
- Traditional Caesar Salad –Fresh Romaine Lettuce with Brioche Seasoned Croutons and Shredded Parmesan
- Savory Baby Spinach Salad with black Spanish olives, sliced button mushrooms, red onion, Roma tomato, and crumbled Feta cheese, tossed with a Valencia Orange Herb Vinaigrette
- Salad of the Fields—Baby spring mixed greens, cinnamon candied pecans, Gorganzola Blue Cheese, Gala apple, Dried imported fruit, and cranberries, tossed with a Raspberry Riesling Vinaigrette
- Medley of selected Field greens, radicchio, asparagus, heirloom tomatoes, leek straw, and caramelized Pecans served with a Sherry-Walnut dressing.
- Tuscany Grilled Marinated Vegetable Array with Micro Greens and Dijon Sweet Onion Vinaigrette
- Hearts of Romaine, Red Seedless Grape, Gorgonzola, Fresh Berries, Toasted Pinenuts, with a Champagne Lavender Vinaigrette.
- Chilled Strawberry Soup with Gran Marnier essence, served with a dollop of whipped cream (in season).
- Cream of Butternut Squash with Crystalized Ginger and Lime Aioli
- Lobster consommé with Sea Scallop Quenelles
- Double Beef Consomme, flavored with Aged Sherry, including Wild Rice, Garden Vegetables, and toasted Pistachio Quenelles
- Vichysoisse with Roasted Red Pepper Mouss
Entrée Dinner Selections
- Peppercorn edged Grilled Filet Mignon, served with a Madagascar Green Peppercorn Sauce
- Chicken Breast Positano, stuffed with Pinenuts, Spinach, Sundried Tomato, and Roasted Red Pepper served in a Sauce Pomodori e Crema
- Oven roasted Mahi Mahi with a Lime Mousseline Sauce
- Slow roasted Herbed Prime Rib with Rosemary AuJus and Beaverton Horseradish Sauce
- Grilled Chicken Breast with Imported Porcini Mushroom infused Cream Sauce
- Citrus and Honey glazed Salmon with a Shrimp, Crab, and Lobster Bread stuffing served with an Aged Sherry Lobster Cream
- Grey Goose Vodka marinated Black Angus Sirloin, served with a Russian Demi Glace
- Italian Tortelloni with Roasted Portabello Mushroom Stuffing, Grilled array of Vegetables (Zucchini, Eggplant, Roasted Red Pepper, and Sweet Onion) tossed with a Pomodori Sauce
- Sicilian Eggplant and Arborio Rice, served with a Roasted Red Pepper Sauce
- Grilled Falkner
Meritage marinated Filet Mignon, served with a Three Mushrooms
Compote and Port Wine/Balsamic Reduction
Chicken Breast Tuscano, stuffed with Italian Mushrooms, Artichoke, and Asparagus served with a Sundried Tomato Cream - Roasted Cornish
Game Hen with Lingonberry Sauce
Sides (Choose 2)
- Yukon Gold Mashe Potato, infused with Montrachet Goat Cheese
- Orzo Pasta with Sundried Tomato and Spinach
- Three Rice Pilaf with Spanish Saffron
- Tuscany White Bean, Pancetta, and Roasted Red Pepper
- Oven roasted Red Bliss Potatoes with Rosemary and Garlic
- Peruvian Red Potato and Tournade Turnips
- French Rice Pilaf
- Array of Roasted Root Vegetables
- Herb buttered Green Top Baby Carrots
- Balsamic infused Asparagus Spears
- Julianne of Italian Zucchini, Gold Bar Squash, and Japanese Eggplant with Marsala
- Whole Green and Wax Beans with Julianne Carrots
- Medley of Broccoli, Cauliflower, and Baby Carrots with Italian Parsley Butter
- Brown Sugar and Maple Syrup Roasted Acorn Squash
- Array of Gourmet Baby Carrots with Basil Pesto Drizzle
Please contact us to plan your Private Tasting to discuss your desires and special food preparation for your wedding reception.
We can customize our menu to fit your cooking style and create special food items just for you! We can also offer upgrades to the menus as you desire. Our chefs are very creative and have access to almost any type of cuisine you may desire. Your food will be served on exquisite white china with silverware and beautiful glassware.
View Photos | View Packages | View Menus | View Testimonials | Request More Info
