Social Hour, Buffet and Plated Dinner and BrunchMenus

Light and Heavy Hors d’oeuvres for the Social Hour:

If a social or interlude is planned between the ceremony and the reception, food can be presented as butler passed petit fours and bite-size appetizers or from a formally set table with light and heavy hors d'oeuvre platters. Depending on the guest size, Mediterranean Court and East Porch or the Pan Fountain Lawn are ideal venues for this time. Beverages, like champagne, Mimosas, wine, iced-tea and sodas may also be passed on or these may be served from a satellite beverage station.

If no social hour is planned, guests and hosts may proceed directly into the venue where the reception will be hosted.

a) Butler Passed Finger Foods: These may be passed on by the staff before or after the ceremony with Soft Drinks, Mimosa’s and Wine.

1. * Smoked Salmon Mousse with Capers on French Rounds
2. * Caramelized Onion and Cream Cheese on Mini-Bagels
3. * Avocado Shrimp Crème on House Crostini
4. * Tomato and Goat Cheese Bruschetta
5. * Spinach Stuffed Phyllo Cigars with Blue and Yellow Poppy Seed Crust
6. * Crab Cakes with Dijon Remoulade
7. * Assorted Mini Tartlets and Quiches

b) Signature Platters: Following platters may be served from festively set table(s) and are ideal for a social hour between the end of the ceremony and the opening of the formal buffet. They may also be served as main food items for the buffet.

1. * Gourmet Cheeses & Fruits: (Colorful Display(s) on Marble with Imported Fine Cheeses, Brie en Croute with Walnut and Pear Stuffing, Seasonal Berries, Grapes, Honeydew & Cantaloupe, Pineapples, Kiwis & Mangoes, Assorted Marinated Olives, Choice Crackers and Wafers, Rustic Bread and House Crostini)
2. * Smoked Salmon Platter (Display of Side(s) of Atlantic Salmon with Capers, Horseradish Cream, Red Onions, Cucumber Salsa, Aioli and Finely Chopped Eggs with Herbs) (This platter may also be served on the Buffet Table as a Main Course Item)
3. * Jumbo Shrimp Platter, Citrus and Red Horseradish Sauce
4. * Quiche with Leeks, Onions and Bacon
5. * Vegetable Strudel with Wild Mushroom Sauce (Elegantly Braided Dough Stuffed with a Medley of Roasted Vegetables, Herbs, Sun-dried Tomatoes and Parmesan Cheese) (This platter may also be served on the Buffet Table as a Main Course Item, carved by chef)
6. * Antipasto Platter: (Spicy Meatballs with Pomegranate Glaze, Italian Salami, Pesto Spread, Steamed Cauliflower in Olive Oil and Citrus Sauce, Traditional Sicilian Caponata, Creamed Squash with Fresh Basil, Roasted Portobello Mushrooms with Balsamic Glaze and Italian Country Bread)
7. * Middle-Eastern Mezze Platter: (Tabbouleh Salad, Lale’s Hummus, Meatballs with Curry Sauce, Lentil Salad, Eggplant Baba-Ghanuj, Red Beans Cooked in Olive Oil with Fresh Mint, Feta Cheese-Red Pepper Paste-Walnuts and Tomato Spread, Turkish Olives, Sweet-Sour Sumak Spice and Artisan Breads)
8. * Harvest Table: Giant Display of Fresh Seasonal Garden Vegetables with Pico de Gallo, Black Bean Dip with Pumpkin Seeds and Goat Cheese, Home-Made Pesto and Crème Fraiche, Apple and Pear Salsa, Strawberries, Pineapples and Grapes with a Display of Fine Cheeses, Choice Crackers, Toasted Pita Chips, Home-Made Crostini (May be additionally combined with any platter(s) from above for an hors d’oeuvres-only buffet reception)

___________________________________________________________________________________________________________

Buffet Menu :

Depending on the guest size, formal buffet line across the Tile Pavilion with its cupper roof or tables festively set on the cut stone patio across the Pan Fountain or on the East Porch or Formal Dining Room indoors are traditional venues for buffet service.Guests are served by the staff and then sit. All beverages are served from the formal beverage station inside the Tile Pavilion or indoors.

In case of inclement weather, a formal buffet line may be set inside the Tile Pavilion.

a) Salads:

1. * Caesar Salad Classic (Garnished with Grilled Romaine Leaves, Garlic Croutons and Reggiano Parmesan Cheese) (Addition Optional: Grilled Chicken with House Barbecue Sauce)
2. * Organic Baby Greens & Reds Salad (Dressed with Lemon Juice, Aged Balsamic Vinegar, Extra Virgin Olive Oil, Honey and Mustard, Cranberries and Fresh Berries)
3. * Traditional Mediterranean Tomato Salad (With Cucumbers, Green Peppers, Scallions, Kalamata Olives, Feta Cheese, Italian Parsley, Fresh Oregano, Aged Pomegranate Balsamico)(Addition Optional: Buffalo Mozzarella and Prosciutto)
4. * Rotini Salad with Snow Peas, Cashews and Mushrooms, (Colorful Semolina Pasta Presentation with Cashews, Yellow Raisins, Cheddar Chees and Grapes, Celery and Scallions) (Addition Optional: Smoke Roasted Shrimp)
5. * Arugula and Baby Spinach Salad (Olive Oil and Red Wine Vinegar, Fresh Oranges, Fresh Chives, Pine Nuts and Blue Cheese)

b) Vegetables, Rice & Pasta:

1. * Asparagus Carpaccio with Sautéed Shiitake Mushrooms
2. * Ratatouille Niçoise (Mediterranean Blend of Braised, Steamed and Stewed Vegetables in Wonderful Colors)
3. * Garlic & Rosemary Potatoes (Mashed with Sun-dried Tomatoes, Caraway Seeds and Gruyère Cheese)
4. * Olde World Pilaf (Tender Jasmine Rice Cooked in Chicken Broth with Pine Nuts, Cranberries and Currants, Green Peas and Fresh Dill)
5. * Caramelized Sweet Potato Casserole with Pineapples and Pecans
6. * Eggplant Lasagna (Vegetarian Version with all the Trimmings)
7. * Stuffed Portobello Mushrooms (Roasted with Scallions and Red Onions, Bell Peppers and Gorgonzola Cheese)
8. * Cous Cous with Sautéed Spinach, Roasted Garlic and Shaved Parmesan Cheese
9. * Pasta Station (Custom Pasta with Marinara and Alfredo Sauces, Finished on Site with Accompaniments)

c) Chef Carved:

1. * Salmon in Puff Pastry with Crabmeat & Shrimps Stuffing (Served with Lemon, Garlic and Butter Sauce)
2. * Prime Rib of Beef (Choice Angus Beef with a Dry Rub of Your Choice, Green Peppercorns, Jus)
3. * Beef Tenderloins (Grass Fed Beef Sides with Horseradish Cream)
4. * Roast Loin of Pork (Garlic and Rosemary Crust, Pomegranate Vinaigrette and Currant-Orange Jelly) )
5. * Grilled Lemon and Basil Chicken Breasts
6. * Roast of Turkey Breast (with Dry Fruits Crust and Cranberry Sauce)

d) House Specialties:

1. * International Display of Roasted, Grilled, Marinated and Smoked Vegetables. Signature dish of Mélange
2. (Eggplants with Pomodoro-Garlic Sauce, Roast of Marinated Zucchini and Yellow Squash, Grilled Fennel, Roasted Pepper Strips, Tomatoes Tossed in Mint, Smoked Mushrooms, Steamed Asparagus with Olive Oil, Fingerling Potatoes with Caraway Seeds and Roasted Root Vegetables, Steamed Cauliflower and Broccoli Florets in Lemon and Garlic, ….) (Assembly varies with Seasonal Fresh Picks)
3. * Traditional Beef Stroganoff
4. * German Style Pork Chops with Jaeger Sauce
5. * Shrimp à la Mélange (Braised Vegetables Topped with Mozzarella and Parmesan Cheeses and Oregano Baked in Copper Tray(s))
6. * Eggplant Kebab with Curried Chicken (Tenders of Chicken in Yellow Curry Sauce with Eggplants and Chickpeas)
7. * Saffron Lamb Yahni (Tender Stew in Yellow Curry Sauce with Tomatoes, Onions, Garlic, Mushrooms, Peas on Rice Pilaf)
8. * Börek (Thick Savory Phyllo Stuffed with Zucchini and Squash, Spinach, Scallions, Red Onions and Parmesan Cheese. Presented in Copper Tray(s))

e) Freshly Baked Gourmet Rolls or Artisan Breads and Herbal Butter

f) Sample Wedding Cakes:

1. * Triple Chocolate Cake
2. * Chocolate Mousse Torte
3. * Strawberry Short Cake with Fresh Strawberries
4. * Lemon Cream White Cake
5. * Raspberry Cheese Cake

g) Desserts for the Occasion:

(A dessert bar may complement your wedding or groom’s cake)

1. * Fresh Berry Bowl with Heavy Cream
2. * Signature Caramelized Apple and White Chocolate Chip Cookies
3. * Creamy Italian Coconut Cake with Walnuts
4. * Lemon Sorbet with Blueberries
5. * Vanilla Ice Cream with Raspberry Sauce
6. * Semi-Freddo Hazelnut and Chocolate Cake
7. * Crème Brûlée (limited to 50 servings)

___________________________________________________________________________________________________________

Plated Dinner Menu with Formal Seating:

Depending on the guest size, the cut stone patio across the Pan Fountain or the Mediterranean Court (or the Tile Pavilion) or Greenhouse Room indoors are traditional venues for a sit-down service.Guests are served by the staff at their tables, course after course.

(The starting first course served may be either an appetizer or a soup or a salad. Salad may also follow entrée if desired.)

Formal Appetizers: (optional)

1. * Zucchini Cake Topped with Smoked Salmon
2. * Antipasto Plate: (Colorful Medley of Grilled & Roasted Vegetables with a Garlic-Tomato Sauce)
3. * Hand Plucked Chicken in Garlic-Walnut Sauce (Traditional Middle- Eastern Specialty Served on Leavened Thick Turkish Pita Brea)
4. * Sweet Pepper & Goat Cheese Quesadilla
5. * Ravioli Stuffed with Truffles (Served with Lemon Butter Sauce)
6. * Cumin and Rice Meat Balls with Pomegranate Glaze

Soups: (optional)

1. * French Onion Soup (Traditional Recipe Baked in Clay Pot)
2. * Tomato and Basil Soup
3. * Hearty Potato, Leek and Cheese Soup
4. * Italian Wedding Soup
5. * Chive & Cucumber Vichyssoise
6. * Traditional Gazpacho

Salads: (Served with Lemon Brioche Strips Roasted with Olive Oil and Sesame Seeds)

1. * Caesar Salad Classic (Optional Anchovies)
2. * Organic Baby Greens & Reds Salad (House Specialty Dressing with Lemon Juice, Aged Balsamic Vinegar, Extra Virgin Olive Oil, Honey and Mustard, Cranberries, Strawberries)
3. * Traditional Mediterranean Tomato (Sheppard’s) Salad (Cucumbers, Green Peppers, Scallions, Olives, Feta Cheese, Lettuce, Italian Parsley and Oregano)
4. * Spinach & Warmed Red Cabbage Salad (Roasted Pine Nuts, Scallions and Gorgonzola Cheese) (Mélange Specialty)
5. * Couscous Salad (Scallions, Red Onions, Bell Peppers, Tomatoes, Zucchini and Squash, Carrots, Sun-dried Tomatoes, Toasted Hazelnuts)
6. * “Good Times Bistro” Salad (Red and Green Leaf Lettuce, Braised Baby Potatoes, Proscuitto Ham, Grapes, Granny Smith Apples, Walnuts, Manchego Cheese, Cranberries)

Entrees:

1. * Traditional Chicken Marsala (Served with Shiitakes over Tender Jasmine Rice Pilaf)
2. * Roasted Salmon in Creamy Dill Sauce (Served with Sesame Asparagus and Fingerling Potatoes)
3. * Shrimp a la Mélange (Served from Clay Dishes with Braised Vegetables in Tomato & Oregano Sauce and Mozzarella Cheese)
4. * Traditional Shish Kebab (Beef) (Served with Grilled Vegetables and Sumac Parsley over Bulgur Pilaf)
5. * Pork Medallions (Served with Cous-cous with Spinach and Parmesan Cheese and Shiitake Sauce)
6. * Grilled Vegetable Patty over Portabello Mushroom (Vegetarian)

Desserts:

1. * Crème Caramel with Grappa
2. * Rote Grütze Raspberry Pudding Served with Cream and Mint (Traditional Baltic Sea Specialty)
3. * Dark and White Chocolate Trifle
4. * Strawberry Torte with Vanilla Ice Cream
5. * Seasonal Fresh Berry Bowl with Blackberry Cabernet Sorbet
6. * Amaretto Cheese Cake, Raspberry Sauce

Chef will also be glad to embrace your creative ideas and interests and translate them into perfection.

__________________________________________________________________________________________________________

Breakfast and Brunch Menu:

Fruit Creations

1. * Müssli Parfait
2. * Poached Pear with Wild Oats Granola
3. * Raspberry and Cream Cheese Pastry with Strawberries
4. * Baked Apple Stuffed with Dry Fruits and Cashews
5. * Fresh Pineapples over Caramelized Sweet Potato Soufflé
6. * Caramelized Pink Grapefruit with Roasted Hazelnuts
7. * Fresh Fruit Medley on Hazelnut Danish

Egg Creations

1. * Vegetable and Goat Cheese Frittata
2. * Traditional Quiche Lorraine
3. * Eggs Baked with Cream, Bell Peppers, Mushrooms, Parmesan Cheese and Scallions (Orient Express Style), Roll
4. * Poached Egg over Cheese and Tomato Toast, Pepper Glaze
5. * Mediterranean Omelet Baked in Clay Dish, Roll
6. * Savory Crepes Filled with Spinach & Walnuts
7. * French Style Scrambled Eggs in Croissant

Combination Entrees (1-7 Served with Baby Reds and Greens Salad)

1. * Vegetable Strudel * Crepes with Shrimp and Crab Parmesan
2. * Wild Mushroom Ravioli with Lemon-Butter Sauce
3. * Vegetarian Couscous
4. * Roasted Stuffed Portabella Mushroom
5. * Turkey Schnitzel
6. * Monte Cristo Sandwich
7. * Rachel or Reuben Panini
8. * Southwestern BBQ Chicken Salad
9. * Bistro Salmon Salad

Desserts:

1. * Mango and White Chocolate Trifle
2. * Strawberry Short Cake with Vanilla Ice Cream
3. * Blueberry Delight-Rote Gruetze (Traditional Summer Dessert from Baltic Lands served with Heavy Cream)
4. * Amaretto Cheese Cake
5. * Chocolate Mosaic (Italian Style Semi-Frozen Cake with Hazelnuts, Dried Apricots and Cranberries)
6. * Fresh Fruit Salad
7. * Blueberry or Sweet Potato and Walnut Muffins
8. * Lavender or Cranberry Scones

_______________________________________________________________