Frozen Vodka-Laced Oysters Three Ways

Understanding Your Wedding Contract Part 2 --- Your Menu

Описание:

Understanding your wedding contract Part 2 Your Menu
Here are some guidelines on how to create an awesome menu from the very beginning to a spectacular end, as always please make sure there is plenty of food for all your guests, enjoy making up a great menu, have fun !!!

Part 2
YOUR MENU
Cocktail hour and main course menu
5-6 food station
Seafood station
Tex mex station
Triple pasta station
Cake included,
Sushi station with or w/o a sushi chef
Peking duck station
Chinese station
Cold display including Tuscan table
Hot display 6 chaffing dishes
Open bar including top shelf bar
Pass around drinks at the lobby area

Cocktail Hour

PASSING
Passing Hors d'oeuvres
HORS D'OEUVRES PASSED BUTLER STYLE
-HOT-
MINIATURE BEEF WELLINGTON
JUMBO LUMP CRAB CAKES
ASSORTED DIM SUM, DIPPING SAUCE
BABY LAMB CHOPS, MINT MARMALADE

MINI HOT DOGS
MINI SLIDERS

Thin Crust Pizza
Mini Knishes, Mustard
Hot Artichokes stuffed with goat cheese
Potato pancakes, apple relish
Smoked salmon on bagel crisp
Salmon cake, Remoulade
Sesame chicken, honey mustard

LOBSTER MEDALLIONS
TUNA TARTARE
MARYLAND CRABCAKES, REMOULADE
BEEF WELLINGTON
MINI QUICHE, CHEFS SELECTION
SEASAME CHICKEN, SWEET CHILI SAUCE
POTATO PANCAKES, APPLE SAUCE
THAI CHICKEN SATE', PEANUT SAUCE
VEGETABLE SPRING ROLLS, THAI CHILI SAUCE
ARTICHOKES WITH GOAT CHEESE
SCALLOPS IN BACON
CHICKEN EMPANADAS
BABLY LAMB CHOPS

FOOD STATIONS

TUSCAN STATION
TO INCLUDE
CRUDITE
GARDEN FRESH VARIETY OF SEASONAL VEGETABLES
ACCOMPANIED BY ASSORTED DIPPING SAUCES

INTERNATIONAL AND DOMESTIC CHEESE AND FRUIT PRESENTATION
ASSORTMENT OF UPSCALE DOMESTIC AND IMPORTED CHEESES
BASKETS OF IMPORTED CRACKERS, BREADSTICKS ND FLATBREADS

ANTIPASTO PLATTER
THINLY SLICED ASSORTED SALAMI'S AND PEPPERONI
LONG STEM ARTICHOKES, ROASTED PEPPERS,
PICKLED VEGETABLES

TOMATO AND MOZZARELLA, PROSCIUTTO AND MELON,
HUMMUS AND TOASTED PITA, VARIETY OF SALADS
DISPLAYED WITH IMPORTED OLIVE OILS AND VINEGAR

GARDEN FRESH VARIETY OF SEASONAL VEGETABLES
ACCOMPANIED BY ASSORTED DIPPING SAUCES

PEKING DUCK WRAPS TO ORDER
MARINATED PEKING DUCK WRAPPED IN MOO SHU PANCAKES
WITH CUCUMBER, SCALLIONS AND HOISIN SAUCE

CARVING
ROASTED FILET MIGNON, BEARNAISE SAUCE
SALMON AND SPINACH STRUEDEL, MUSTARD BEURRE BLANC
TURKEY WITH A SCOOP OF MASHED POTATOES AND GRAVY

ITALIAN PASTA STATION
RIGATONI WITH FILETTO DI POMODORO, BOW TIE PASTA WITH EXTRA VIRGIN OOIL AND GARLIC, WILD MUSHROOM RAVIOLI WITH PESTO SAUCE
COOKED TO ORDER
BASKETS OF GARLIC BREAD

Mexican Quesadilla Bar
Chicken, Mushrooms, Corn, Cheese, Salsa, Guacamole, Pico de Gallo, sour cream, traditional garnishes

SUSHI STATION
AUTHENTIC SUSHI CHEFS PREPARING
COLORFUL ARRAY OF FRESH RAW FISH ON
SQUARES OF DELICATE RICE, DARK SOY SAUCE AND WASABI

CAVIAR AND FROZEN VODKA STATION
AMERICAN STURGEON CAVIAR
TOAST POINTS AND BLINIS
TRADITIONAL GARNISHES
LARGE SELECTION OF FROZEN VODKAS WITH CORDIAL GLASSES


FRESH CHILLED THREE TIERED SEAFOOD BAR
ICED JUMBO SHRIMP AND CRAB CLAWS,
CHILLED LITTLE NECK OR CHERRYSTONE CLAMS ON THE HALF SHELL
BLUE POINT OYSTERS ON THE HALF SHELL
GARNISHED WITH LEMONS, HORSERADISH AND COCKTAIL SAUC

ALL ABOVE SELECTIONS ARE SERVED
WITH APPROPRIATE CONDIMENTS


DINNER COURSE
FIRST COURSE

-MICRO GREENS AND HEIRLOOM TOMATOES
HEARTS OF PALM, SLICED PEARS
GOAT CHEESE.
CITRUS VINAIGRETTE

-TRADITIONAL CAESAR SALAD WITH TRADITIONAL DRESSING
CROUTONS

MAIN COURSE

-ROASTED RACK OF VEAL
ASPARAGUS
MASHED POTATOES
PORTOBELLO DEMIGLACE

OR

-POTATO CRUSTED RED SNAPPER
ASPARAGUS
HERB RISOTTO
SEAFOOD NAGE

OR

-HERB CRUSTED CHICKEN BREAST
ASPARAGUS
SWEET POTATO MASH
PAN JUICES

DESSERT
BAKED ALASKA
FRESH BERRIES
FRUIT SAUCES

OR

-NEW YORK CARAMEL CHEESECAKE
TAHITIAN VANILLA ICE CREAM
RASPBERRY COULIS
OR
WARM FLOURLESS CHOCOLATE TORTE
BLACK CHERRY ICE CREAM
MIXED BERRY COMPOTE

Chocolate Lava Cake
Coffee ice cream
Or
Key Lime Tart
Raspberry Sorbet

ON TABLE
ASSORTED BISCOTTI, CHOCOLATE DIPPED STRAWBERRIES

FRESH FRUIT
ASSORTMENT OF COOKIES
Coffee and English Teas
Fresh Fruit and Biscotti


WEDDING CAKE
SOME PASSED ON SPOONS ON DANCE FLOOR
SOME BOXED TO GO

COFFEE AND ENGLISH TEAS

PASSED ON DANCE FLOOR FOR DESSERT
FRAPPUCCINOS, MINI DONUTS, FROZEN MARGARITAS WITH ALCOHOL




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You'll Need:

Red Chili Ice
2 cups Thai chili sauce
1/2 cup vodka
1 cup water

Sour Apple Ice
1 cup diced apples
1 cup lemon juice
1 cup diced sorrel
1/2 cup vodka
1/4 cup white wine vinegar

Vanilla Ice
2 cups heavy cream
1/2 cup vodka
2 tablespoons vanilla extract
1 cup water

Oysters
3 to 4 dozen oysters
Crushed ice

Procedures : Using separate saucepans for each topping, combine ingredients for each. Bring to a boil and simmer approximately 15 to 20 minutes to allow alcohol to evaporate. Pour each mixture into individual pans or bowls to freeze. This should be done a daybefore serving.

Shuck and thoroughly clean oysters, making sure the meat is free of sand and other particles. Place oysters in bowl filled with crushed ice, or wrap in plastic and place on ice until serving time.

To serve, sprinkle each oyster with about 1 tablespoon of flavored ice. To do this, use a fork to shave the ice with a back and forth motion. (Store leftover flavored ice in the freezer.)

Makes 6 servings (about 6 oysters per serving)