Wedding Menus


   
 

The Following Menus are just a sampling of Cocktail and Reception style offerings available.

 
 

We would be happy to customize a menu based on your tastes and budget

 
 

 In addition, we can prepare an individual proposal inclusive of beverage service, logistics, and staffing based on your location, time, and number of guests

 
   ** If the location you select requires Cateraide to pay them a surcharge based on your guest count, that fee will be passed on to your total bill. 
   
   
 
 
 

Menu One

 
 

Butlered Hors D'oeuvres

 
 

Open Faced Blue Cheese Biscuits with Beef & Horseradish Chive Cream

Miniature Tartlets Filled with Brie, Walnuts, & Grape Salsa

 Mushrooms Stuffed with Crab & Parmesan Cheese

 
   
 

Buffet Table

 
 

Spinach & Roasted Red Pepper, & Herbed Goat Cheese Terrine
with Sliced Baguette and Flat Breads

Virginia Country Ham on Party Rolls with Peach Chutney

Skewers of Lemon Basil Chicken Breasts with Lemon Sage Aioli

Grilled Asparagus & Portobello Mushroom Presentation

Fresh Fruit Skewers with Honey Lime Yogurt Dipping Sauce

Smoked Peppered Bluefish
with Wheat Crackers and Champagne Mustard

 
 
 
 

 Menu Two

 
 

Butlered Hors D'Oeuvres


 

Vol-Au-Vent Shells with Sun dried Cherry Chicken Salad

Wild Mushroom Strudels

Open Faced Shrimp & Grit Biscuits

 
   
 

Buffet Table

 
 

Savory Cheesecake of Stilton & Pear and Sliced Imported and Domestic Cheeses
with Grapes, Berries, and Assorted Crackers

Sliced London Broil with Horseradish Sour Cream,
Scallion Plum Sauce, and Sliced Rolls

Maple Glazed Spiral Ham with Dijon Mustard and Sliced Rolls

Poached Asparagus with Lemon Peppercorn Dip

Bruschetta:  Garlic Crostini with Olive Tapenade, Basil Pesto,
Diced Tomato & Basil, and Mushroom Duxelle

Virginia Lump Crab Dip, Served Warm in a Chafer, with Sliced Baguette

 
 
 
 

 Menu Three

 
 

 Butlered Hors D'Oeuvres

 
 

 Sliced Lamb Loin on Zucchini Nut Bread with Curried Cream Cheese

Walnut Arugula & Gorgonzola on Crostini

Sauteed Virginia Lump Crab Cake 
on Sliced Baguette with Tartar Sauce

 
   
 

 Buffet Table

 
 

Savory Cheesecake of Eggplant, Roasted Red Pepper & Parmesan
with Grapes, Berries & Assorted Crackers

Jerk Seasoned Pork Tenderloin with Mango Chutney and Sliced Rolls

Thai Chicken Skewers with Peanut Dipping Sauce

Spinach, Water Chestnut & Red Pepper Dip with Matchstick Vegetables
and Rye Bread Triangles

Fruit Salad with Kirsch & Mint

Pastrami Smoked Salmon with Chive Cream Cheese, Capers, Mustard Dill Sauce, and Party Rye Squares

 
 
 
 

Menu Four

 
 

Butlered Hors D'Oeuvres

 

 

 Virginia Country Ham, Boursin Cheese & Pine Nuts in Croustades

Mushrooms Stuffed with Sage Pesto

Jumbo Shrimp with Cocktail Sauce (2 Per Guest)

 

 

 

 

 

Buffet Table

 
 

 Brie In Puff Pastry, and Sliced Imported and Domestic Cheeses
with Seasonal Fruits, Grapes, Berries, and Assorted Crackers and Baguette

Sliced Marinated Beef Tenderloin with Hourseradish Cream sauce,
Bell Pepper Relish, and Assorted Sliced Rolls

Smoked Turkey on Wheat & White Rolls with Cranberry Relish

Asparagus, Endive, Cucumber & Sugar Snaps with Green Goddess Dip

Vegerarian Spring Rolls with Asian Dipping Sauce

 
   
 

 Chef's Station

 
 

Virginia Lump Crab Cakes, Sauteed to Order,
Served with Tartar Sauce, Orange Garlic Sauce,
and Sliced Baguette

 
   
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