The first event was our cocktail hour. Starting off with one of our stationary appetizer tables filled with some of our favorite hors d’oeuvres including:

• Fresh Mozzarella & Roasted Pepper Topped with Balsamic Glaze
• Warmed Figs Stuffed with Goat Cheese Wrapped in Prosciutto
• Lump Crabmeat Shooters with Fresh Lemon, Leeks and Cocktail Sauce served in Bamboo Cones and Displayed in a Wooden Serving Piece
• Mini Falafel on a Bed of Homemade Hummus Topped with Tahini Drizzle Presented in a Tasting Spoon and Garnished with Bean Sprouts

Our passed hors d’oeuvres included:

• Mini ahi tuna tacos topped with pineapple & mango salsa & chipotle mayo
• New Zealand baby lamb chops presented in a cup on a bed of whipped sweet potatoes topped with rosemary garlic gravy
• MB signature jumbo shrimp cocktail served with our homemade cocktail sauce
• Crispy asiago chicken skewers served with our country mustard dipping sauce
• Mini crab cakes served with chipotle aioli
• Sliced filet mignon served on a toasted crostini topped with MB blue cheese and cabernet reduction
• Homemade sirloin slider burgers served on a freshly baked brioche bun topped with goat cheese and caramelized onions

Onto the main course… mini plates and pasta!

Our small plates were the perfect way for guests to be able to try a little of everything! These delicious mini dishes included:

• Seared sea scallops presented over butternut squash risotto
• Boneless short ribs served on a bed of creamy mashed potatoes topped with grilled asparagus tips
• Chicken its vin champignon served over harvest wild rice
• Chopped kale salad with pomegranate vinaigrette dressing
• Grilled vegetables of mini carrots, sliced portobello mushrooms, peppers, zucchini

Pasta and Polenta…

• Wild mushroom ravioli with truffle sauce
• Orecchiette with crumbled sausage, broccoli rabe garlic and olive oil
• Italian Bolognese over creamy parmesan polenta cake garnished with fresh basil and grated parm

Ending the night off right with some sweet treats!

What’s a wedding without some wedding cake! We can’t forget about our homemade desserts including:

• Chocolate covered brownie and cheesecake lollipops
• Miniature pie tartlets of apple crumb, chocolate cream and banana cream
• Mini cannoli, fruit tarts, eclairs, cream puffs
• Sliced fruit presentation
• Coffee Station with assorted homemade biscotti display

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