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Wedding

Sample Menu Collection

To hire me or inquire further about my services

Phone: 828-252-7290

Email: arlene@arlenecotlercatering.com

 

 

 

 

CANDLELIGHT BUFFET at HOMEWOOD

BUTLERED HORS D’OEUVRES
LEMON GARLIC SHRIMP
CORN and ZUCHINNI QUESADILLA
CHICKEN SATAY with THAI PEANUT SAUCE
CHEDDAR LINZER HEARTS with JALAPENO JELLY
BUTTERNUT SQUASH BISQUE
 
 
CARVING STATION
ROSEMARY and GARLIC CRUSTED PORK LOIN
HERB CRUSTED OVEN ROASTED SALMON
SERVED WITH BREADS, ROLLS, ASSORTED SAUCES and CHUTNEYS
TASTE OF PROVENCE
CHICKEN ROULADE
filled with spinach,leeks and roasted peppers
TRI-COLOR VEGETABLE TERRINE
CUCUMBER SALAD
COUS COUS with DRIED FRUITS and NUTS
GREEN BEAN VINAIGRETTE
BRAISED RED CABBAGE
OLIVES, FIGS, ARTICHOKE HEARTS
CHEESE , FRUIT and BAGUETTES
CREPES A LA MINUTE
RATATOUILLE and MUSHROOM SHALLOT
 

 

RECEPTION IN A COUNTRY BARN

LEMONADE AND SWEET TEA ON PORCH WHEN GUESTS ARRIVE
 
 
BUTLERED HORS D’OEUVRES
CORNMEAL BLINI WITH SMOKED SALMON, CRÈME FRAICHE AND CHIVES
ENDIVE WITH GOAT CHEESE, FIGS AND CARAMELIZED PISTACHIOS
SHRIMP WITH LEMON AND GARLIC
BUTTERNUT SQUASH SOUP EN DEMI TASSE
PLATED SALAD
BABY ARUGULA AND MIXED GREENS WITH GRAPES, FENNEL, FETA AND PECANS
BREAD BASKETS
 
 
BUFFET STATIONS
RIGATONI WITH MARINARA SAUCE
FRESHLY GRATED PARMESAN, PEPPERONCINI, SEA SALT, CRACKED PEPPER
BEEF AND VEAL MEATBALLS
GRISSINI
GREEN BEANS WITH CITRUS CONFETTI
 
 
TOP ROUND OF BEEF CARVED TO ORDER
GRILLED NORTH CAROLINA TROUT
HORSERADISH CREAM, GREEN SAUCE, POMMERY MUSTARD AIOLI
MASHED POTATO BAR
SAUTÉED HERBED MUSHROOMS, PEPPERS AND ONIONS, GRATED CHEDDAR AND
GRUYERE CHEESES, BACON
RICH BEEF GRAVY, SOUR CREAM, SCALLIONS
 

 

CELEBRATION AT THE ARBORETUM

COCKTAIL HOUR
BEGGAR’S POUCH WITH SAUSAGE AND MUSHROOMS
CHEDDAR LINZER HEARTS
ENDIVE WITH HUMMUS AND RADISH SPROUTS
MINIATURE TARTLETS WITH ASIAN CHICKEN SALAD
ARTISANAL CHEESES, BAGUETTES, GRAPES AND FIG CHUTNEY
PLATED SALAD
BABY ARUGULA, STRAWBERRIES, PICKLED ONION AND GOAT CHEESE
WITH A BALSAMIC REDUCTION, CROSTINI
BUFFET DINNER
SEAFOOD TABLE
POACHED NORTH CAROLINA SHRIMP IN AN ICE SCULPTURE
COCKTAIL SAUCE AND CURRY REMOULADE
MUSSELS RAVIGOTE
OVEN POACHED SALMON
BLACK BREADS, MUSTARD SAUCE AND GREEN SAUCE
DILLED CUCUMBER SALAD
CARVING STATION
ROAST TOP ROUND OF BEEF
HORSERADISH CREAM, POMMERY MUSTARD MAYONNAISE AND TOMATO JAM
ROLLS
BAKED STUFFED FINGERLING POTATOES
VEGETABLE STATION
FARFALLE PASTA TOSSED TO ORDER WITH TOMATO BASIL SAUCE
GRATED PARMESAN, ITALIAN BREAD AND BREADSTICKS GRILLED VEGETABLE MOSAIC TO INCLUDE: ZUCCHINI,
YELLOW SQUASH, PEPPERS, ARTICHOKE HEARTS AND MUSHROOMS
 

 

A TASTE FOR EVERYONE

HORS D’OEUVRES
CUCUMBER WRAPPED SCALLOPS WITH PICKLED GINGER
CHICKEN SATAY WITH THAI PEANUT SAUCE
FILO TARTLETTES WITH OVEN ROASTED TOMATOES AND FETA
RICOTTA, SPICED MARM ALADE AND PINE NUTS ON CROSTINI
TAPAS TABLE
GARLIC AND ROSEMARY CRUSTED LOIN OF PORK SLICED TABLESIDE
FIG CHUTNEY AND MUHUMARA (ROASTED PEPPER, WALNUT AND POMEGRANATE CONDIMENT)
HERB ROASTED MUSHROOMS, CUMIN SPICED CARROTS,
GREEN BEANS WITH ROMESCO SAUCE, OVEN ROASTED GRAPE TOMATOES
SMOKED PAPRIKA SPICED ALMONDS, MARINATED BLACK AND GREEN OLIVES
WHITE BEAN SLATHER, SWEET AND SOUR EGGPLANT
COUS COUS WITH DRIED FRUITS AND NUTS
CHEESE, FRUIT AND BREADS
PENNE PASTA COOKED TO ORDER
ROASTED GARLIC TOMATO CREAM SAUCE-BASIL PESTO-PARMESAN-SEA SALT-CRACKEDPEPPER-PEPERONCINI
SOUTHWEST TABLE
GRILLED SALMON WITH NEW MEXICO BARBEQUE GLAZE AND MANGO SALSA
RICE SALAD WITH BLACK BEANS AND CORN
CAESAR SALAD WITH RED CHILE CROUTONS
CORN MUFFINS
CARVING STATION
ROSEMARY AND GARLIC CRUSTED TOP ROUND OF BEEF
ROAST LOIN OF PORK WITH FIG CHUTNEY
ASSORTED CONDIMENTS, SAUCES AND CHUTNEYS
STUFFED BABY NEW POTATOES
ROLLS
 
 

 
 
 

BUFFET DINNER at the VENUE

BUTLERED HORS D’OEUVRES
CHICKEN SATAY WITH THAI PEANUT SAUCE
CORNMEAL BLINI WITH GOLDEN CAVIAR AND CRÈME FRAICHE
VEGETABLE SPRING ROLLS WITH SWEET CHILIAND CILANTRO SAUCE
MINIATURE TARTLETS WITH WALNUTS, BRIE AND GRAPE SALSA
 
 
PLATED SALAD
CAESAR SALAD WITH HERBES DE PROVENCE CROUTONS
BREAD BASKETS
SOURDOUGH AND WHOLEGRAIN BAGUETTES, FLAT BREADS
CONDIMENTS
MUHUMMARA (ROASTED PEPPERS, WALNUTS AND POMEGRANATE MOLASSES)
HUMMUS AND FIG CHUTNEY
 
 
BUFFET DINNER
CHICKEN ROULADE
SPINACH, ROASTED PEPPERS AND SAUTÉED LEEKS
GRILLED BUTTERFLIED LEG OF LAMB
GRILLED TROUT FILETS
RAITA, TOMATO JAM AND GREEN SAUCE
CARAMELIZED SPICED C ARROTS
PAN ROASTED GRAPE TOMATOES
ROASTED CAULIFLOWER
HARICOT VERT WITH CRISPED CAPERS AND SULTANA RAISINS
ISRAELI COUS COUS WITH PEAS, SUGAR SNAPS AND MINT
 
 
PLATED DESSERTS
INDIVIDUAL APPLE CRISPS
CHOCOLATE PATE
CRÈME ANGLAISE
BERRIES
COOKIE PLATES TO GO TO EACH TABLEBROWNIES, DRIED APRICOTS WITH WHITE
CHOCOLATE AND PISTACHIO, ALMOND ORANGE BISCOTTI, LINZER HEARTS, MOCHA
CASHEW TRIANGLES MINI PAVLOVAS WITH LEMON CURD
 

 

SEASONAL WEDDING DINNER

BUTLERED HORS D’OEUVRES
CHICKEN AND MINI WAFFLES
PIMENTO CHEESE ON CUCUMBER ROUNDS
CARAMELIZED FIG, PROSCIUTTO AND GOAT CHEESE CROSTINI WITH A BALSAMIC DRIZZLE
LAMB MEATBALLS WITH AROMATIC SPICES
 
 
PLATED SALAD
BABY ARUGULA, RED GRAPES, FENNEL, FETA AND PECANS
WITH AN APRICOT VINAIGRETTE
SOURDOUGH AND WHOLE GRAIN BAGUETTES, CORNBREAD
CONDIMENT SELECTION
FIG CHUTNEY, MUHUMMURA, PARSLEY AND LEMON WHIPPED BUTTER
 
 
PLATED DINER
PREDETERMINED CHOICE OF ENTREE
GRILLED N.C. MOUNTAIN TROUT WITH SALSA VERDE AND HORSERADISH CREAM
DIJON CRUSTED TENDERLOIN OF BEEF WITH TOMATO JAM AND HORSERADISH CREAM
EGGPLANT ROLLATINE
INDIVIDUAL CORN FLAN
CUMIN SCENTED GLAZED BABY CARROTS
HARICOT VERT OR ASPARAGUS
 
 
FABULOUS COOKIE PLATES TO EACH TABLE
 

 

ELEGANCE AT CAMP

BENTO BOXES ON THE BUS
VEGETABLESPRING ROLLS
SESAME DUNK
BLUE LAKE GREEN BEANS IN A CUCUMBER RING
ALMONDS, SULTANAS AND DRIED CHERRIES
 
 
BEFORE THE CEREMONY
MARKET TABLE
ROASTED
PEPPERS, MARINATED MUSHROOMS, WHITE BEAN TAPENADE, ARTISANAL
HONEY,
OLIVES, CHEESES, CROSTINI AND CRACKERS, FRESH FRUIT , ROASTED GRAPE TOMATOES,
ARTICHOKE HEARTS
SHALLOT AND DRIED CHERRY CONFIT, FIG CHUTNEY.
CRUDITE CANOE
CAULIFLOWER, CARROTS, SUGAR SNAPS, PEPPERS, GRAPE TOMATOES, GREEN
BEANS,BROCCOLI,
ENDIVE
CABBAGE BOWLS FILLED WITH 3 DIPS: CURRY, GREEN SAUCE, SESAME CHIVE
BUTLERED HORS D’OEUVRES
POTATO LATKES WITH SUNBURST TROUT CAVIAR AND CRÈME FRAICHE, GARNISH WITH
SNIPPED CHIVES
GRAV LAX WITH MUSTARD DILL SAUCE ON BLACK BREAD
BABY LAMB CHOPS WITH MINT PESTO
BUTTERNUT SQUASH BISQUE EN DEMI TASSE WITH A PORT WINE CHIPOLTLE REDUCTION
CHEDDAR LINZER HEARTS WITH JALAPENO JELLY
HORS D’OEUVRES STATION
VEGETABLE STIR FRY
BROCCOLI, RED ONION, SHITAKE AND STRAW MUSHROOMS, SUGAR SNAPS OR SNOW
PEAS, PEPPERS, BABY CORN
SESAME NOODLES
SLICED SCALLION, SESAME SEED GARNISH
PLATED SALAD
BABY ARUGULA WITH FENNEL, GRAPES, TOASTED PECANS AND CHEVRE
BREAD BASKETS
ROSEMARY INFUSED OLIVE OIL, HERB BUTTER, POMEGRANATE WALNUT PESTO
RUSSIAN SERVICE
GRILLED SEMI BONELESS CORNISH HENS
GRILLED TROUT FILETS
BEEF TENDERLOIN
SAUCES: TOMATO JAM, PIQUANT GREEN SAUCE
SIDES
ASPARAGUS, BABY CARROTS, GRILLED BABY SQUASH
COUS COUS WITH DRIED FRUIT AND NUTS
DESSERT
TRIO OF MOUSSES
RASPBERRY, LEMON, CHOCOLATE
DECAFFEINATED COFFEE
COFFEE BAR
DECAF AND REGULAR
SPICED HOT CHOCOLATE
WHIPPED CREAM
LIQUEURS: FRANGELICO, GRAND MARNIER, BAILEY’S IRISH CRÈME, KALUHA
MINIATURE ICE CREAM FRUITS
CHOCOLATES AND BERRIES