Menus and Catering

Luncheon Wedding

Your personal wedding consultant will assist you in putting together an incredible menu and bar package that will wow your guests.

USD 130 per guest with Selected Wines, Prosecco, Assorted Beers & Soft Drink Bar  
USD 145 per guest with the Grand Deluxe Bar Service
USD 160 per guest with the Luxury & Limited Bar Service
USD 210 per guest with the Aged & Reserve Bar Service

  • Upon Arrival

    Butler Passed Sparkling Wine or Champagne (depending on bar selection)
    Iced Tea with Lemon garnish

    Cocktail Hour
    Bar Service of your choice
    Choice of Four Butler-Passed Hors D’oeuvres

  • Lunch is served

    Sparkling Wine or Champagne Toast (depending on bar selection)
    Soup or Salad Course
    Choice of Entrée - Vegetarian Entrée also Available
    Wine Service with Entrée Course
    Three Tiered Custom Wedding Cake as Dessert
    Coffee & Herbal Tea Service 


    Custom Wedding Cake

    Soup offerings    
    Curried Coconut Corn Soup
    White Bean, Kale, Pancetta
    Grilled Tomato and Guajillo Pepper Soup
    Thai Red Curry, Maine Mussel Broth
    Cream of Asparagus, Curried Crème Fraîche
    Puréed Yellow Tomato or Classic Chunky Tomato, Peppers, Cilantro (May - September)
    Butternut Squash Bisque, Spiced Crème Fraîche, Harvest Apples (October - February)

    Salad Offerings
    Mixed Greens, Compressed Tropical Fruit, Cashews, Black and White Sesame Seed Cracker, Coconut-Lime Dressing
    Bibb Lettuce, Port Wine Poached Pear, Blue Cheese, Pecans, Port Wine Reduction
    Citrus Frisée, Watercress, Ricotta Salata, Valencia Orange, Shaved Fennel, Citrus Vinaigrette
    Baby Arugula, Pineapple, Blue Cheese, Braised Bacon, Sherry Vinaigrette
    Grilled Artichokes and Cured Cherry Tomato Salad, Lemon-Basil Dressed Mâche and Frisée
    Pressed Grilled Vegetable & Goat Cheese Terrine, “Little Composed Salad”



    Grilled Salmon, Garnet Yam Purée, Swiss Chard, Pickled Beech Mushrooms, Chili Oil Drizzle
    Sautéed Salmon, Lobster-romaine Fondue, Lemon Butter, Pink Peppercorn Sauce, Haricots Verts Bundle
    Arctic Char, “Room Temp” Saffron Orzo Salad, Grilled Artichokes, Oven Cured Tomato,  Asparagus , Lemon Vinaigrette
    Blackened Rockfish, Grilled Vegetable Jambalaya, Creole Sauce
    Grilled Swordfish, Roasted Corn, New Potato, Pepper Ragu, Lemon Olive Oil
    Glazed Salmon, Grilled Scallion Risotto, Baby Green Beans, Thai Basil Shiso, Soy Lime Drizzle
    Yogurt-Herb Marinated Chicken Breast, Indian Spiced Vegetables, Fingerling Potato Ragoût, Tamarind Jus
    Spiced Rubbed Chicken Breast, Roasted Shallot Whipped Potato, Sautéed Spinach,  Cremini Mushrooms,  Mustard Jus
    “Herbes de Provence” Chicken, Fingerling Potatoes, Baby Onion & French Green Bean Ragoût , Chardonnay Sa
    Slow Braised Short Ribs of Beef, South Carolina Aged Cheddar Grits, Grilled Broccolini, House  Steak Sauce
    Korean Braised Short Rib, Kimchi and Scallion Risotto, Micro Shiso
    Sliced Wood Grilled Sirloin, Cauliflower-White Chocolate Purée, Cheddar Potato Croquets, Pickled Mustard Seed & Asparagus Tips


    (Duet Entrée or Tableside Ordering – Add USD 25 per guest)

  • Your Wedding Cake


    Layers of white cake soaked with sweet espresso and mascarpone moussed topped with delicate buttercream

    Red Velvet

    Layers of traditional red velvet cake and silken cream cheese frosting

    Lemon Raspberry

    Layers of white cake with zesty lemon cream and fresh raspberries topped with delicate buttercream

    Double Chocolate Mousse

    Layers of rich dark chocolate cake and creamy milk chocolate mousse topped with chocolate buttercream

    Strawberry Shortcake

    Layers of white cake with fresh strawberries and soft whipped cream

    Hazelnut with local tree fruit

    Layers of hazelnut cake and delicate buttercream with your choice of spiced pear or caramelized apples

    Chocolate Toffee Crunch

    Dark chocolate cake with vanilla bean Bavarian and chunks of house made toffee topped with a delicate buttercream

    White Chocolate Grand Marnier

    Layers of white cake soaked with Grand Marnier syrup and white chocolate mousse with white chocolate buttercream

    Please note: Special design(s) or elaborate embellishments to any Wedding Cake will be assessed at additional Chef's fee of USD 350 – USD 500 per cake. This fee is determined by the Pastry Chef following a cake consultation with the client.
    Any advance photos of the desired cake would be helpful.