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PREMIUM WEDDING CATERING
Premium Package at $175 Per Person, plus tax and gratuity.

 

FIVE HOUR EVENT INCLUDES:

• Private Set Up, use of Main Dining Room, Bar Room, Patio and Fire Pit, Gardens

• 5 Hour Open Bar, Cocktail Hour, Sit Down or Buffet Dinner, Dessert Display

• Dance Floor Set Up, choice of Linens Colors

• Ceremony Set Up in Garden (Arch, Chairs, Etc.)

OPEN BAR

• Five-hour Top Shelf Open Bar, Top Shelf Spirits, Domestic,
  Local and Imported Beer and Wine

Chilled Champagne, Soft Drinks and Juices

• One Signature Drink Included

COCKTAIL HOUR

Artisanal Cheeseboard and Seasonal Fruit
Fresh Fruit and Berries, Assorted Cheeses, Crackers and Flat Bread


Charcuterie
Italian Cured Me
ats featuring Prosciutto di Parma,
Soppressata, Pepperoni and Capicola

Butler Style Hot and Cold Hors D’Oeuvres, Select Five

• Bruschetta

• Caprese Skewers

• Watermelon, Feta, Mint Skewers

• Quiche

• Pigs in a Blanket

• Mini Egg Rolls

• Spanakopita

• Grilled Cheese/Tomato Soup

• Tuna Tartar on Cucumber

• Mini Crab Cakes

• Seared Scallops

• Baked Clams

• Shrimp Cocktail

• Baby Lamb Chops

• Seared Sirloin Au Poivre

• Mini Sliders (Meatball or Pulled Pork)

BUFFET OR SIT-DOWN DINNER

BUFFET
 

PICK TWO COLD ITEMS

• Spinach Salad
• North Fork mixed Greens
• Caesar Salad
• Beet Salad
• Cous-Cous and Roasted Vegetable

• Mozzarella and Tomato

PICK 3 HOT ITEMS
Potato and Vegetable Included

• PASTA: Bolognese, Ala Vodka, Primavera
• CHICKEN: Francese, Picatta, Marsala, and Tomato Basil
• FISH: Salmon in a Lobster Cream Sauce, Flounder Beurre Blanc or Grilled 
  Swordfish in a Tomato Thyme infused Olive Oil

• SAUSAGE and Peppers
• VEAL: Picatta, Marsala, Francese
• SHRIMP SCAMPI

PICK 1 CARVING STATION ITEM

• Roasted Pork Loin, Garlic and Sage
• Flank Steak, Bordelaise

DESSERT

Display of Pastries, Cookies, and Fresh Fruit, Coffee, and Tea

Wedding Cakes Available Upon Request at Market Price

 

 

SIT DOWN DINNER
 

1ST COURSE
Host Chooses Salad

• Caesar Salad
• North Fork Mixed Greens
• Mozzarella and Tomato

2ND COURSE
Host Chooses 3 to offer your guests

• PASTA: Ala Vodka, Primavera, Bolognese, Linguini and Meatballs
• CHICKEN: Francese, Picat
ta, Marsala
• FISH: Salmon in a Lobster Cream Sauce, Flounder Beurre Blanc or Grilled 
  Swordfish in a Tomato Thyme infused Olive Oil

• PORK: Roasted Pork Loin in Garlic Sage Sauce
• BEEF:
10oz Sirloin Steak Bordelaise or Au Poivre
• VEAL: Picatta, Marsala, Francese
• SHRIMP Scampi or Shrimp in Tomato Basil

DESSERT

Display of Pastries, Cookies, and Fresh Fruit, Coffee, and Tea

Wedding Cakes Available Upon R
equest at Market Price

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