Botanical Backyard Wedding

This outdoor backyard wedding was truly stunning! With a cocktail hour around the pool filled with floating florals, a clear roof tent complete with hanging flowers, glass candlesticks, all you can eat food, drinks, and more… this event can’t be beat!

Starting off our cocktail hour – guests were greeted by out stationary hors d’oeuvres table filled with delicious bites including:

  • Fresh crudité served with our homemade vegetable dip
  • Imported cheeses served with sliced baguettes, flatbreads, and crackers
  • Homemade pumpkin hummus with pita bread
  • Eggplant caponata and tomato bruschetta served with sliced baguettes
  • Cold spinach Florentine dip served with pumpernickel rounds
  • Hot crab dip served with sliced rye baguettes

Asian Station

  • Assorted hand-rolled sushi with soy, fresh ginger, and wasabi
  • Pan seared vegetable and pork dumplings with a ginger soy dipping sauce
  • Cold sesame noodle salad
  • Sweet and sour meatballs
  • Vegetable fried rice

Seafood Station

  • Large shrimp cocktail, crab claws and petit lobster tails served on a bed of crushed ice with cocktail sauce and lemon wedges

Passed Hors D’oeuvres Included:

  • New Zealand baby lamb chops served with rosemary garlic sauce
  • Mini rice balls served with marinara sauce
  • Crispy asiago chicken skewers served with country mustard dipping sauce
  • Mini crab cakes served with caper sauce
  • Grilled cheese triangles served with tomato soup dipping sauce
  • Gourmet flatbread pizza strips topped with caramelized pears, oven roasted grapes, gorgonzola cream with fresh mozzarella and fontina cheese and smoked duck bacon
  • Mini sirloin sliders served with caramelized onion and goat cheese

Onto the main course…

Guests were treated to a sit-down dinner with some of our favorite store entrees that consisted of a salad Course including our mesclun mixed greens with goat cheese crumbles, dried cranberries tossed with homemade honey balsamic dressing. A pasta course including our short rigatoni pasta with pink Pomodoro sauce. And of course, the main course that included our filet mignon served with brandy peppercorn gravy, grilled salmon with cucumber dill drizzle, chicken francaise, and vegetarian stuffed baby eggplant all served with our rosemary potatoes, steamed asparagus, and lemon butter. Each place setting also had our very own homemade hearth baked Italian rolls and butter rosettes!

Ending the night with dessert…

  • Coffee and tea served tableside
  • Wedding cake with chocolate mousse and fresh strawberry filling surrounded by our homemade butter cream frosting.
  • Chocolate dipped strawberries and pastries at each table served family style
  • Dessert table including our homemade chocolate chip cookies, fudge and cream cheese brownies served with milk and Bailey’s shots
  • Ice cream bar with our homemade ice cream and all the fixings
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