Draft of Piper Johnson Catering Three Course Wedding Menu 2011

Hors d'oeuvres: *

Spinach & Carrot Pate

Goose Foie Gras Terrine w/ Port Gelee & Toasted Lemon Pepper Brioche\

Chicken Liver Pate on Croutons

Goat Cheese Pate with a Roasted Tomato Coulis

Mini Smoked Salmon Pizzettes w/Creme Fraiche & Caviar

Smoked Salmon on Yukon Gold Pancake w/Lemon Pepper Creme Fraiche

First Course: *

Garden Asparagus in Feuilletee Pastry with Warm Tarragon Goat Cheese & a Tomato-Coriander Sauce Topped with Fried Opal Basil

“Chef’s” Maryland Style Crab Cakes with Organic Field Greens & a Valencia Orange Aioli

Nicholas’ Mushroom Souffle with Forni Brown-Welsh Field Greens & a Zesty Champagne Dressing

Warm Potato-Leek Tart with Red Oak Leaf Lettuce & a Warm Pancetta-Shiitake Mushroom Compote

Lightly Smoked Pumpkin Soup with Pancetta & Minted Apple Cream Garnished with Toasted Sunflower Seeds

Katafi (Shredded Phyllo) Wrapped Tiger Prawns with a Sweet & Sour Chayote-Red Cabbage Slaw

Entrees: *

Roasted Prime Rib or New York Strip with Au Jus and Basil Horseradish Sauce Served with Peruvian Potato Puree, Sauteed Shallots & Swiss Chard

Asiago-Herb Crusted Tenderloins of Lamb with a Mint Mojo (Latino Pesto) on Sweet Potato-Potato Gratin with Grilled Green Onions & Sweet Corn

Grilled Salmon Nicoise with a Combination of Provencal Vegetables Aborio Herbed Rice Pilaf Served with a Thyme-Meyer Lemon Mariniere Sauce Laced with Infused Parmesan Olive Oil

Roasted Rib Eye Marinated in Thyme, Rosemary & Garlic with a Green Peppercorn Sauce Accompanied by a Brunoise of Baked Marin Beets & Crispy Golden Onion Rings Served with a Short Stack of Blue Potatoes “Anna”

Marinated and Grilled Portabella Mushroom Tower with Eggplant, Zucchini, Tomato Confit & Herbed Goat Cheese Served with a Colorful Red & Yellow Pepper Coulis

Saffron Rotelli Pasta Tossed with Sauteed Wild & Exotic Mushrooms, Sweet 100’s with Shaved Dry Jack Cheese on a Bed of Garlic Creamed Spinach Garnished with Pine Nuts, Calistoga Sun-Dried Tomatoes & Red Endive

Vegetable Tian: Kalidescope of Carrots, Zucchini and Eggplant filled with a Seasonal Vegetable Ragout and Potatoes Served with a Roasted Tomato and Red Pepper Cream Sauce

Your Name: *

Email: *

Date of Wedding:

Contact Phone #: *

Number of Guests: *

Venue: *

Notes: