HOMLOTIS’ WEDDING RECEPTION

HOMLOTIS’ WEDDING RECEPTION
(MEREDITH AND BRAD)

APRIL 10, 2010

NUMBER OF GUESTS ATTENDING: 150

WE PROVIDED HORS D’OUVRES AND FULL BUFFET MEAL FOR THIS WEDDING RECEPTION

HORS D’OUVRES MENU

  • BAKED BRIE STUFFED WITH PECAN & PEACH CHUTNEY, ENCRUSTED IN PUFF PASTRY

  • HUNTSMAN CHEESE WITH WHOLE WHEAT WAFERS

  • FRESH BUFFALOE MAZZARELLO CHEESE WITH TOMATOES, BASIL & BALSAMIC VINEGRETTTE

  • PARRANO CHEESE WITH GARLIC BAGEL WAFERS

  • GOAT CHEESE LOGS ENCRUSTED IN FOUR VARIETIES OF SEASONING: CRANBERRIES & PECANS; PEPPERCORNS; FRESH HERBS; AND GARLIC & CHIVES

  • CREAM CHEESE STUFFED WITH BACKFIN CRAB MEAT AND COVERED WITH RED PEPPER JAM. PRESENTED IN HEART SHAPED MOLDS

  • RAW VEGETABLES: RED, YELLOW & GREEN PEPPERS; BROCCOLI; CALUFLOWER; GRAPE TOMATOES; CELERY SPEARS; BABY CARROTS; SNOW PEAS

  • BLANCHED VEGETABLES: ASPARAGUS SPEARS; HARICOTS VERTS (GREEN BEANS); SUGAR PEAS

  • FRESH FRUIT: CANTALOPE; HONEY DEW MELLON; RED & GREEN APPLES (DRISSLED IN DARK BROWN SUGAR); RED & GREEN GRAPES; FRESH PINEAPPLE CHUNCKS AND A LARGE BASKET OF FRESH STRAWBERRIES

  • ALL OF THE HORS D’OEVRES WERE ARRANGED ON A TABLE MEASURING 60” X 72” WITH A FRESH FLORAL ARRANGEMENT AS THE CENTER PIECE. FRESH FLOWERS WERE INTERSPERSED BETWEEN THE SERVING PIECES.

COST PER PERSON: $8.00 PER PERSON**PRICES SUBJECT TO CHANGE BASED ON MARKET CONDITIONS**

BUFFET DINNER MENU

  • PRIME RIB SERVED FROM CARVING STATIONS

  • LARGE PEELED BOILED SHRIMP SERVED WITH COCTAIL & WASABE SAUCE (SHRIMP MOUNDED ON ICE FOR SERVING)

  • CUCUMBER AND RED ONION SALAD

  • GREEN BEANS ALMONDINE

  • ROSEMARY OVEN ROASTED NEW POTATOES

  • OVEN ROASTED VEGETABLES WITH BASIL INFUSED OLIVE OIL

  • YEAST ROLLS WITH CREAMY BUTTER

  • ICED TEA; COFFEE; LEMONADE

  • BRIDE’S FAMILY PROVIDED APPROPRIATE SERVING PLATES AND UTENSILS

  • TRASH RECEPTICLES FOR WASTE REMOVAL

COST PER PERSON: $22.00

**ALL PRICES SUBJECT TO CHANGE DEPENDING ON MARKET CONDITIONS**