About Weddings Facilities Menus Kosher Links Contact

WEDDING RECEPTIONS:

our experiences have guided us toward varied and creative menus for all types of weddings – from tony affairs to elegant afternoons to simple buffets at any time of day. We can work toward any picture you envision or any atmosphere you’d like.

Planning a Wedding Reception, Bridal Luncheon or Rehearsal Dinner can seem overwhelming, but talking to one of our insightful event planners will put your mind at ease. Contact us today to begin planning your special event and to tour our facilities.

We offer discounted rates for non-conventional daytime Saturday and Sunday receptions.

WEDDING MENUS:

  • PLATED DINNER MENUS / SALADS
    • SALADS
      All Entrees include a House Salad and Bread Baskets on Tables with Butter
    • HOUSE SALAD
    • - Romaine Tossed with Cucumber, Matchstick Carrots, Grape Tomatoes and Croutons With a Choice of Two Dressings on the Tables: Balsamic Vinaigrette Thousand Island Buttermilk or Ranch Sour Cream Blue Cheese.
    • SALAD UPGRADES
    • - Pre Tossed Caesar Salad with Croutons and Shredded Parmesan Cheese Spinach Salad with Bacon, Egg, Mushrooms, and Croutons with A Warm Vidalia Onion Vinaigrette Mixed Greens with Crumbled Chevre, Grape Tomatoes, Roasted Almonds with a White Balsamic Vinaigrette.
    • - Black Pepper and Sage Oven Fried Frenched Chicken Breast with Mashed Potatoes and Country Gravy with Squash Casserole.
    • - Shrimp Bisque.
    • - Romaine Lettuce with Gorgonzola and Toasted Walnuts with a Creamy Vidalia Onion Balsamic Vinaigrette.
    • - Whole Wheat Pita Bread Pound Cake With Brown Sugar Streusel Topping.
  • PLATED DINNER MENUS / ENTRéES
    • ENTRéES
      Please select one entrée option for all guests, two entrée choices may be offered for an additional fee per person. Host must provide place cards for each guest indicating which entrée was selected.
    • Vegetarian
    • - Cheese Manicotti Baked in a Red Sauce on a Bed of Rich Béchamel Topped Braised Fresh Spinach.
    • - Seasonal Vegetable Plate with Roasted Yams and Potatoes and Three Vegetables.
    • POULTRY
    • - Chicken, Mushroom and Wild Rice Blend Strudel on Chicken Veloute with Mixed Steamed Vegetables.
    • - Frenched Chicken Breast stuffed with Mozzarella, Sun dried Tomatoes, and Artichoke Hearts with a Basil Marinara, Ziti Alfredo and a Broccoli Spear.
    • - Chicken Breast Medallions Sauteed with Choice of Tangy Piccata Sauce or a Marsala Mushroom Sauce on Orzo with Brown Butter and Caramelized Onions and Green Beans with Sundried Tomato Flecks.
    • - House Made Chicken Cordon Bleu with a Dijon Cream Sauce, Rice Pilaf and Baby Peas with Mushrooms.
    • - Black Pepper and Sage Oven Fried Frenched Chicken Breast with Mashed Potatoes and Country Gravy with Squash Casserole.
    • Seafood
    • - Honey Brushed Baked Salmon with Lemon Dill Butter, Roasted Potatoes and a Creamed Spinach Stuffed Tomato.
    • - Barbecued Salmon with a Smoky Sweet Mango Barbecue Sauce and a Citrus Butter, Butter Baked Yams and Roasted Two Color Squash.
    • - Lump Crab Cakes with Red Beans and Rice and Asparagus with Sides of Lemon and Remoulade.
    • - Buttermilk Fried Mountain Trout served with Oven Browned Potatoes and Corn Pudding with Side of Tartar Sauce.
    • Beef
    • - Chicken Fried Steak with Milk Gravy, Mashed Potatoes and Carrots.
    • - Swiss Style Rib eye in Natural Gravy with Onions and Mushrooms, Mashed Potatoes and Peas.
    • - Bistro Filet Fanned on the Plate with Red Wine Sauce and Button Mushrooms, Cheddar Twice Baked Potatoes and Mixed Vegetable Medley.
    • - Slow Roasted Prime Rib (Must have 50 Person Minimum for this Option) with Cheddar Twice Baked Potato.
    • - Grilled Filet Mignon (8 oz.) with Maitre D' Butter, Duchess Potatoes and Roasted Asparagus.
    • - Traditional Beef Brisket with Roasted Potatoes and Green Beans.
    • Other Meats
    • - Pork Rib Loin Served with a Sausage and Cornbread Stuffing, Apple Pan Gravy, Glazed Roasted Yams and Braised Red Cabbage.
    • - Sliced Pork Sirloin with Red Eye Gravy, Mashed Potatoes and Succotash.
    • - New Zealand Rack of Lamb served with Side of Mint Jelly, Duchess Potatoes and a Creamed Spinach Stuffed Tomato.
    • All Dinners include Baskets of Rolls on the Tables with Butter, Iced Tea and Iced Water with Lemon.
  • TRAY PASSED APPETIZERS (Add on to dinner menus)
    • OPITION 1: CHOOSE THREE
      (Including 3-4 Per Guest)
    • Vegetarian
    • - Spanakopita.
    • - Mini Spring Rolls with a Chile Dipping Sauce.
    • - Fried Cheese Ravioli with Marinara Dipping Sauce.
    • Chicken
    • - Chicken Dim Sum with a Soy and Rice Wine Vinegar Dipping Sauce.
    • - Cashew Chicken Egg Rolls with Ginger Mustard Dip.
    • - Buffalo Spiced Chicken Breast with Ranch Dip.
    • Fish and Seafood
    • - Brioche Round with Deviled Smoked Salmon.
    • - Coconut Shrimp with Mango Dip.
    • Meat
    • - Sausage Cheddar Ball.
    • - Ginger Beef Stuffed Mushrooms.
    • - Pastry Wrapped Frank with Mustard Dip.
    • OPITION 2: CHOOSE THREE
      (Including 3-4 Per Guest)
    • Vegetarian
    • - Pizzette with Shiitake and Gorgonzola.
    • - Asparagus Wrapped in Phyllo with Saffron Dip.
    • - Shaved Potato and Caramelized Onion Tart.
    • Chicken
    • - Spring Chicken Roulade on Brioche with Aioli.
    • - Blackened Chicken with Roasted Tomato Salsa in Tart.
    • - Zesty Pastry Wrapped Cheddar Sausage with Lea and Perrins Dipping Sauce.
    • - Chicken Tacquito with Chipotle Roasted Garlic Dip.
    • Fish and Seafood
    • - Bacon Wrapped Oysters with Mustard Sauce.
    • - Blue Crab and Cheddar Monte Cristo.
    • - Coconut Shrimp with Coconut Curry Dipping Sauce.
    • - Brioche with Smoked Salmon Deviled Egg.
    • - Pastry Cup filled with Spiced Shrimp with Cocktail Sauce or Remoulade Sauce.
    • Meat
    • - Sesame Crusted Pork Tenderloin on Wonton Square with Ginger Aioli.
    • - Mini Corn Cake topped with Barbecue Brisket and White Corn Relish.
  • THEMED BUFFET MENUS
  • THE ITALIAN BUFFET

    • Choose One
    • - Caesar Salad with Parmesan Cheese and House Made Croutons and a Caesar Dressing.
    • - Garden Salad with Cucumbers, Tomatoes, Carrots, Mushrooms, Croutons and a Choice of Two Dressings.
    • Choose One
    • - Chicken Parmesan baked with Fresh Mozzarella and Marinara.
    • - Hand Made Meatballs with a Tomato Marinara.
    • - Italian Sausage and Onions in a Balsamic Marinara.
    • - Eggplant Parmesan baked with Fresh Mozzarella and a Marinara (Vegetarian Option).
    • Choose One
    • - Cheese Manicotti with a Primavera Cream Sauce or a Marinara.
    • - Cavatappi Pasta with a Mushroom and Spinach Cream Sauce.
    • - Ziti Casserole with a Lemon ricotta and Marinara.
    • Also Included
    • - Side Bowls of Grated Parmesan Cheese.
    • - Italian Loaves and Butter.
    • - Iced Tea and Iced Water with Lemon on Guest Tables.
    • Additions
    • - Add Fruit for an additional fee per Person.
    • - Add a Coffee Station for an additional fee per Person.

  • THE COUNTRY BUFFET

    • Garden Salad with Mixed Greens, Cucumbers, Tomatoes, Carrots, Mushrooms, Croutons and Two Dressings.
    • Choose Two
    • - Sliced Sirloin Beef in Natural Gravy.
    • - Oven Roasted Turkey in Natural Gravy.
    • - Oven Baked Chicken Seasoned with Black Pepper and Sage.
    • - Chicken Pot Pie.
    • - Country Style Fried Steak Smothered in Country Gravy.
    • Choose Two
    • - Oven Baked Macaroni and Cheese.
    • - Scalloped Potatoes Au Gratin.
    • - Sour Cream Mashed Potatoes.
    • - Herb Rice Pilaf.
    • - Orange Buttered Carrots.
    • - Corn with Parsley Butter.
    • - Country Style Green Beans.
    • Also Included
    • - Assorted Home Baked Rolls with Butter.
    • - Iced Tea and Iced Water with Lemon on Guest Tables.
    • Additions
    • - Add a Coffee Station for an additional fee per Person.
  • THE UPTOWN BUFFET

    • Garden Salad with Mixed Greens, Cucumbers, Tomatoes, Carrots, Mushrooms, Croutons and Two Dressings.
    • Choose Two
    • - Sliced Pork Sirloin with an Apple Gravy.
    • - Grilled Rib Steak in Rich Mushroom Sauce.
    • - Chicken Maryland with Pan Sauteed Chicken Breast, Topped with Sliced Tomato, Swiss Cheese and Smoked Bacon in a Creamy Chicken Veloute.
    • - Frenched Chicken Breast seasoned with Sage and Black Pepper with Pan Gravy.
    • - Baked Mountain Trout Italiano with Italian Herbs, Breadcrumbs and Tomato Butter.
    • Choose Two
    • - Steamed Vegetable Medley.
    • - Spring Peas with Pearl Onions.
    • - Whole Green Beans with Toasted Almonds.
    • - Sour Cream and Chive Mashed Potatoes.
    • - Wild and Brown Rice Medley with Caramelized Onions.
    • - New Potatoes with Dill and Sea Salt.
    • Also Included
    • - Assorted Fresh Baked Rolls with Butter.
    • - Iced Tea and Iced Water with Lemon on Guest Tables.
    • Additions
    • - Add a Coffee Station for an additional fee per Person.
  • THE MARKET BUFFET
    • Salad Bar:
      Spring Mix, Chopped Romaine, Shredded Cheddar, Green Peas, Bacon Bits, Crumbled Blue Cheese, Sundried Cranberries, Garbanzo Beans, Sliced Mushrooms, Cucumbers, Tomatoes, Durkee Onions and Croutons Served with Chef's Choice Assorted Dressings.
    • Choose Two
    • - Steamed Vegetable Medley.
    • - Ratatouille: Eggplant, Zucchini, Tomatoes, Red Bell Peppers, and Garlic.
    • - Whole Green Beans with Toasted Almonds.
    • - Au Gratin Potatoes.
    • - Garlic Mashed Potatoes.
    • - Wild and Brown Rice Medley with Caramelized Onions.
    • - Twice Baked Potato Plank with Sharp Cheddar and Bacon.
    • - Orzo with Sundried Tomatoes and Basil Butter.
    • Carving Board, Choose Two
    • - Herb and Black Pepper Crusted Top Round of Beef with Horseradish Sauce and a Natural Gravy.
    • - Smithfield Honey Baked Ham with a Peach Gravy.
    • - Slow Roasted Turkey with a Sage Dijon Sauce.
    • - Whole Roasted Pork Sirloin with a Red Eye Gravy.
    • Also Included
    • - Soft Yeast Rolls and Crusty Portuguese Rolls with Butter.
    • - Iced Tea and Iced Water with Lemon on Guest Tables.
    • Additions
    • - Add a Coffee Station for an additional fee per Person.
  • THE COUNTRY CLUB DINNER BUFFET
    • Salad Bar
      Spring Mix, Chopped Romaine, Shredded Cheddar, Green Peas, Bacon Bits, Crumbled Blue Cheese, Sundried Cranberries, Garbanzo Beans, Sliced Mushrooms, Cucumbers, Tomatoes, Durkee Onions and Croutons Served with Chef's Choice Assorted Dressings.
    • Choose One
    • - Oven Roasted Whole Beef Tenderloin with a Bourbon Brown Sugar Glaze (5-6 oz. per Person) and Horseradish Sauce.
    • Or
    • - Italian Herb Crusted Whole Oven Roasted Beef Tenderloin with Horseradish Sauce, Carved at the Buffet.
    • Choose One
    • - Chicken Florentine: Frenched Chicken Breast with Creamed Spinach and Melted Provolone Accented with Lemon Zest and Cracked Pepper.
    • Or
    • - Chicken Maryland: Breaded Chicken Breast with Smoked Bacon and Swiss topped with a Rich Mornay Sauce and Sprinkled with Scallions.
    • Choose Two
    • - Sour Cream Mashed Potatoes.
    • - Au Gratin Potatoes.
    • - Wild and Brown Rice Medley with Caramelized Onions.
    • - Steamed Vegetable Medley.
    • - Asparagus with Hollandaise.
    • - Baby Green Beans.
    • Also Included
    • - Yeast Rolls and Butter.
    • - Iced Tea and Iced Water with Lemon on Guest Tables.
    • Additions
    • - Add a Coffee Station for an additional fee per Person.
  • GOLD LEVEL COCKTAIL RECEPTION

    • Choose One
    • - Grilled Asparagus, Red and Yellow Pepper Rings and Portabella Mushrooms. Imported Premium Cheese Display and Dried Fruit Board with Saga Bleu, Brie, Smoked Gouda and Sharp Cheddar with Red Grapes and Dried Orchard Fruits with Assorted Crackers.
    • Or
    • - Pastry Wrapped Brie with Candied Almonds and Dried Fruit Served with French Rounds. Cascading Fruit and Berry Display with Pineapple, Honeydew, Cantaloupe, Strawberries and Additional Seasonal Berries with a Warm Fudge Fondue and Créme Anglaise.
    • Hot Chafer Items
    • Choose One
    • - Artichoke and Sundried Tomato Dip.
    • - Toasted White Corn, Crawfish and Andouille Dip.
    • - Buffalo Shrimp Dip: Mildly Spicy with Cream Cheese, Buffalo Spiced Shrimp and Celery.
    • - Warm Charleston Crab Dip.
    • (Any of the Above served with Lavash Crackers, Pita Crisps and Crackers)
    • Choose One
    • - Char-grilled Fennel Italian Sausage with Balsamic Marinara Roasted Peppers and Onions.
    • - Chicken Tenderloins Grilled and Baked in Florentine Spinach, Marsala and Mustard Cream Cheese Purses with Spinach and Rose Sauce.
    • Chef Attended Action Carving Station
    • Choose Two
    • - Carved Florentine Cafe' Strip.
    • - Oven Roasted Salt and Pepper Crusted Top Round of Beef.
    • - Roasted French Turkey Breast with Dijon and Herb Rub.
    • - Lexington Style (Pickin' Style) Pulled Pork Shoulder.
    • - Texas BBQ Beef Brisket.
    • (Any of the Above served with Sliced Soft Rolls and Complementing Sauces)
    • Pasta Chafer Display Station
    • Choose Two Pastas
    • - Ziti.
    • - Gemelli.
    • - Three Color Cavatappi.
    • - Orecchiette Cheese Pasta Purses can be Added for an Additional Add $1.50 person.
    • Choose Two Sauces
    • - Reggiano Alfredo.
    • - Marinara.
    • - Diablo Marinara (Spicy with Chicken Stock).
    • - Vodka Rose Sauce.
    • - Lobster Cream Sauce.
    • - Mixed Mushroom (Cream or Marinara).
    • Choose Two
    • - Grilled Italian Sausage with Red Peppers and Scallions.
    • - Baby Shrimp with Spinach, Peas, Scallions and Ham.
    • - Bolognese Style: Spiced Ground Sirloin with Capers and Red Wine.
    • - Roasted Portabella and Asparagus Sauce.
    • - Slow Roasted Pulled Chicken.
    • Also Included
    • - Served with Sliced French Loaves, Butter, Olive Oil.
    • - Bowls of Shredded Parmesan.
    • Upgrade to Chef Attended Action Pasta Station
    • Choose from above Items (will have Two Chafers Set with Two Prepared Pastas)
    • Includes Additional Items that Chef will Prepare to Order at Station for Guests

    • - Sautéed Mushrooms.
    • - Sautéed Red Peppers.
    • - Spinach.
    • - Scallions.
    • - Peas.
    • - Cured Ham.
    • - Sundried Tomatoes.
    • - Shredded Parmesan.
    • - Spicy Pepper Flakes and Olive Oil.
    • Pricing Includes either the action Carving Station or the Pasta Chafer Display Station. Pasta Can be Changed into a Chef Attended Action Station for an Additional $3.00 Per Person Plus $125 Chef Fee (One Chef for Every 100 Guests). Pricing Includes Both the action Carving Station and the Pasta Chafer Display Station. Pasta Can be Changed into a Chef Attended Action Station for an Additional $3.00 Per Person Plus $125 Chef Fee (One Chef for Every 100 Guests).
  • SILVER HORS D'OEUVRES RECEPTION

    • Raw Vegetable Crudités
    • - Flowers of Broccoli and Cauliflower, Cherry Tomatoes, Carrot and Celery Sticks and Olives with Parmesan Peppercorn Dip.
    • Fresh Fruit Display
    • - Honeydew, Cantaloupe, Grapes, Pineapple and Strawberries with Honey Yogurt Dipping Sauce.
    • Domestic Cubed Cheeses Display
    • - with Grape Cluster Garnish and Gourmet Crackers.
    • Choose One
    • - Buffalo or Teriyaki Chicken Drummettes.
    • - Sage and Black Pepper Chicken Bites with a Creamy Herb Dip.
    • - Sirloin Meatballs: Teriyaki with Pineapple, Orange Barbecue or Swedish Style.
    • - Cavatappi Pasta in a Shrimp Alfredo Sauce.
    • Choose One
    • - Artichoke and Sun Dried Tomato Dip with Cracker Bread.
    • - Buffalo Chicken Dip with Cracker Bread.
    • - Spinach Queso Dip with Tortilla Chips.
    • This is a light cocktail reception menu and is not heavy enough to be considered dinner. Available in 10:00 am - 4:00 pm time frame or if event starts at 8:00 pm or after (after guests have had dinner). This menu includes one server per 50 Guests. Painted Plate will provide seating for half of guests at 48 inch round cocktail tables that are not pre-set. If Prefer Seating for All Guests, Add $4 per person
  • DESSERTS
    • Choose One From Any Category

    • - Family Style Served Cookies and Dessert Bars (assortment).

    • - Glazed Citrus Pound Cake.
    • - Double Chocolate Sheet Cake.
    • - Apple, Peach or Mixed Berry Cobbler, Buffet Style Only.

    • - Apple Strudel with Caramel Sauce.
    • - Chocolate Turtle Brownie Torte.
    • - Brown Sugar Pound Cake with Seasonal Berries and Whipped Cream.
    • - Key Lime Pie.
    • - Strawberry Cream Layer Torte.

    • - Vanilla Bean Philadelphia Cheese Cake.
    • - Triple Chocolate Cheese Cake.
© 2012 Painted Plate | Web Development by Stir Creative Group