Sample Menu for a Formal Sit Down Dinner
Guests will be greeted with Champagne (Sparkling Wine) and Saratoga water
Stationary Hors d'Oeurves
Cold
- Crudite, dip, our signature Solively Tapenade, crostini
- Artisan Cheese board to include an assortment of local cheese, homemade boursin, Paul's pimento dip, fresh fruit and gourmet crackers
An Asian station
- include an assortment of vegetable sushi
- Sashimi
- Vegetable spring rolls
- Vietnamese spring rolls
- Pan Seared, line caught tuna served in a mini-martini glass filled with seaweed salad and wasabi cream
- Shrimp beggars purses and vegetable pot stickers
All served with the appropriate condiments
Passed Hors d'Oeuvres
- Parmesan toasts
- Prosciutto wrapped asparagus with Chevre
- Chicken liver mousse pate on a round crostini, topped with cornishon
- Dates stuffed with goat cheese, wrapped and baked with bacon
- Lobster medallion served with a dollop of wasabi mayonnaise and a asparagus tip served on a wafer
- Smoked salmon with lemon caper cream cheese, stacked on a wafer and topped with an asparagus tip
- Homemade Spanikopita
- Caramelized onions served in a house-made tart topped with slightly warmed Gorgonzola cheese
- Sweet local sausage stuffed with mushrooms
Silver teaspoons (Thank you Thomas Keller)
- Oysters topped with caviar
- Shrimp seviche
- Tuna tartar topped with a dollop of wasabi
- Camembert wrap with prosciutto, topped with a dollop of mango chutney
- Watermelon topped with a drop of balsamic reduction
First Course
- 6 oz Lump crab cake served with micro greens and a dollop of Remoulade sauce
Entree
(Please have your guests select prior to your event)
- Grilled Angus filet mignon served on a bed of mashed sweet potatoes and topped with steamed local organic braising greens and our house-made demi-glace
OR
- local Maple Glazed, wild caught Salmon served on a bed of mashed red bliss potatoes, wasabi cream topped with steamed local greens
OR
- Vegetable Napoleon, a tower of grilled vegetables served on a grilled portabello mushroom stuffed with chevre, sun dried tomatoes topped with mozzarella cheese, a red roasted pepper, all served on a bed of mashed sweet potatoes, drizzled with a Balsamic reduction sauce
Salad Course
- Poached pear salad served on a bed of Local Organic greens, candied pecans, dried cranberries, chevre and our maple vinaigrette
Dessert
- Wedding cake, genoise, (which is a French white cake) served with your choice of filling (heavenly chocolate mousse, lemon curd or fresh berry) and a true butter cream frosting
- A plate of our famous decadent chocolate brownies and cream puffs
- Coffee, regular and decaf, and tea
Most proposals include:
Set up, clean up, glassware, dish-ware, our signature antique silver plated flatware, full length white linens with a white pressed top linen, wait staff, bar staff and our glorious food. We can also either serve or provide a full open bar to include all top shelf liquors, imported red and white wine, Champagne (Sparkling wine), imported and domestic beer, all mixers, bar condiments and ice. We are required by law to ensure that no one under the age of 21 is served alcoholic beverages, regardless of the location of the function. We reserve the right to card anyone who may appear to be 28 years of age or younger.
Sample Menu for a Formal Sit Down Dinner
Sample Menu for an Affair with Stations
Cocktail Reception
All menu items with descriptions