Culinary Arts

This lovely Reception includes a choice of four Canapés And four Hors d’Oeuvres such as:

• Tian Of Smoked Salmon And Dill Crepe, Horseradish Cream
• Domestic Sturgeon Caviar On Chive Madeleine
• Sake Glazed Tuna On Crispy Ginger Rice
• New Hampshire Mini Lobster Roll Sun Dried Tomato Muffini With Kalamata Olives
• Grilled Mission Figs Skewered With Mascarpone
• Prosciutto Pesto Crepe With Portobello Mushroom And Red Pepper Relish
• Marinated Lamb Chop With Mint Aioli Beef Wellington With Madeira Jus
• Maryland Crab Cakes With Pamblano Dip
• Coconut Shrimp With Banana Ketchup
• Mini-Burgers On Brioche With Assorted Toppings
• Vegetable Tempura With Orange-Teriyaki Sauce
• Lemon Grass Flavored Lobster Bisque With Monkfish

Carving Stations options:

• Provencal Herb And Garlic Roasted Rack Of Lamb Lamb Jus, Mint Jelly And Shaved Fennel Salad
• Roasted Tenderloin Of Beef with Bordelaise Sauce, Horseradish Cream And Blue Cheese And Onion Rolls
• Sushi Samba Salmon And Tuna Sushi California And Japanese Bagel Roll Kappa Maki And Tekka Maki Served With Wasabi, Soy Sauce And Pickled Ginger Edamame
• Shrimp Cake And Seaweed Salad

La Dolce Vita Your Favorite Pasta:

• Flavored With Your Choice Of Sauce And Toppings
• Selection Of Hand Rolled Pastas
• Sauces such as Classic Fresh Tomato And Basil Sauce, Pesto Made From Fresh Basil, Garlic, Parmesan, Pine Nuts And Extra Virgin Olive Oil Creamy Parmesan And Lemon Sauce
• Toppings include Grilled Chicken Breast, Sweet Italian Sausage And Meat Balls Sautéed Bay Scallops And Salt Water Shrimp Grilled Portobello Mushrooms, Roasted Peppers And Broccoli Rabe Grated Parmesan, Asiago Or Pecorino Fresh Herbs, Roasted Pine Nuts, Hot Pepper Flakes And Roasted Garlic

Featured Salad Options:

• Marinated Artichokes And Portobello Salad On Butternut Squash And Grape Relish Napa Valley Raisin And Versus Dressing
• Florida Gulf Shrimp And Lobster Mint And Basil Flavored Papaya, Tomato And Asparagus Salad, Mango And Sweet Chili Dressing
• Piedmont Truffle Ravioli On Celery Puree, Madeira Reduction

Main Entrees:

• Herb Roasted Tenderloin Of Beef With Porcini Mushroom Risotto and Ragout Of Braised Vegetables Port Wine - Foie Gras Sauce
• Filet Mignon Of Beef And Maine Lobster With Onion Compote, Seasonal Vegetables Red Wine Bisque
• Filet Of Veal And Pan Seared Foie Gras With Chef’s Selection Of Vegetables Flavored Veal Demi Glace

Each wedding cake is as individual at the Bride and Groom selecting it.  Take the opportunity to make yours a reflection of your style.

We offer an extensive list of icings, cake flavors, fillings and decorating designs.

Reception Choice of four Canapés And four Hors d’Oeuvres Canapés

Options include:

• Jumbo Shrimp With Spicy Cocktail Sauce
• Vichyssoise With Lobster And Crispy Leek
• Tuna Tartar With Lemon Soya Sauce And Ginger In Sesame Tuille
• Sundried Tomato Muffini With Kalamata Olives
• Pesto Crepe With Portobello Mushroom And Red Pepper Relish
• House Cured Salmon And Dill Cookie Hors d’Oeuvres
• Won Ton Wrapped Shrimp With Coconut Curry Dip
• Spinach And Sun Dried Tomato Pomponettes
• Baked Fig In Filo And Goat Cheese Fondant
• Miniature Cuban Sandwiches
• Tandoori Chicken Satay With Peanut Sauce Steak And Potato With Sauce
• Béarnaise Chicken Empanadas With Pineapple Salsa

Risotto:

• Arborio Risotto Married with Parmigiano Reggiano in The Parmesan Wheel
• Finished With Your Choice Of Flavor including Roasted Tomato Sugo Basil Pesto With Extra Virgin Olive Oil, Sautéed Wild Mushroom With Rosemary. 
• Toppings: Grilled Chicken Breast and Salt Water Shrimp Asparagus, Portobello Mushrooms, Roasted Peppers And Broccoli Rabe Grated Parmesan, Asiago Or Pecorino Fresh Herbs, Roasted Pine Nuts, Hot Pepper Flakes And Roasted Garlic

Carving Stations:

• Provençal Herb And Garlic Roasted Rack Of Lamb Served Lamb Jus with Mint Jelly And Lavender Biscuits
• Brined And Slow-Roasted Young Turkey With Tarragon Mayonnaise, Gravy, Cranberry Relish And Stuffing Dumplings

Menu Salads:

• Composition From Tomato And Melon Grilled Watermelon
• Three Tomato Salad With Pistachios, Basil And Mint Honey Dew
• Yellow Tomato Gazpacho, Micro Greens
• Caribbean Ahi Tuna Tartar Mango And Avocado Salad
• Organic Greens Citrus Roasted Quail And Potato Crisp Verjus Vinaigrette Buttered Muscato d’Asti Sorbet With Macerated Grapes

Entrees:

• Filet Of Beef And Sweet Water Shrimp Tails “Kebab Style” With Seasonal Vegetables And Potatoes Reduced Veal And Balsamic Jus
• Medallions Of Beef Tenderloin And Monkfish With Mushroom Ravioli, Vegetable Bouquet And Market Potatoes
• 12oz Milk Fed Veal Chop with Roasted Garlic Flavored Spinach, Confit Peppers Lemon And Rosemary Infused Veal Reduction

Desserts:

• Raspberry And Mascarpone Mousse Strawberry Consommé And Honey Tuille
• Chocolate Macaroons With Vanilla Custard Spiced Poached Pear And Coffee Sabayon
• Chocolate Variation Praline Mousse Cherry Pain De Genes, Sour Cream Brownie Molten Cake And Chocolate Sorbet

Reception Choice of three Canapés And three Hors d’Oeuvres

Canapés:

• Chicken Caesar in Parmesan Bread Chips
• California Roll with Crabmeat and Avocado
• Cherry Tomato and Baby Bocconcini Skewer with Basil Aioli
• Mediterranean Vegetable and Feta Cheese Spoon
• Yellow Tomato Gazpacho

Hors d’Oeuvres:

• Vegetable Tempura with Orange-Teriyaki Sauce
• Creamy Chicken and Herb Croquet
• Spinach and Sun Dried Tomato Pomponettes
• Franks “En Croute” with Yellow Mustard Mayonnaise
• Chicken Quesadilla with Assorted Toppings

Cheese Presentations:

• Domestic and International Cheese Presentation Soft, Blue, Goat, Marinated, Domestic Or International With Honeycomb, Grapes, Pears And Home Baked Walnut-Raisin Bread And Epi Baguette Marinated Cheeses Pecorino In Olive Oil And Chorizo Dill Havarti In Olive Oil And Fennel Colby With Sundried Tomatoes With Honeycomb, Grapes, Pears And Home Baked Walnut-Raisin Bread And Epi Baguette Soft And Blue Cheeses French Brie Roquefort Domestic Goat Cheese With Honeycomb, Grapes, Pears And Home Baked Walnut-Raisin Bread And Epi Baguette

La Dolce Vita Pastas Selection:

• Hand Rolled Pasta
• Sauces Classic Fresh Tomato and Basil Sauce Pesto made from Fresh Basil, Garlic, Parmesan, Pine Nuts and Extra Virgin Olive Oil Creamy Parmesan and Lemon Sauce
• Toppings: Grilled Chicken Breast, Sweet Italian Sausage and Meatballs Sautéed Bay Scallops and Salt Water Shrimp Grilled Portobello Mushrooms, Roasted Peppers and Broccoli Rabe Grated Parmesan, Asiago or Pecorino Fresh Herbs, Roasted Pine Nuts, Hot Pepper Flakes and Roasted Garlic

Menu Salads:

• Florida Hydroponic Baby Lettuces with Red Beets, Caramelized Apples And Goat Cheese Panna Cotta with Apple-Cider Dressing
• Terrine Of Roma Tomatoes with Buffalo Mozzarella And Basil
• Arugula Salad With Toasted Pine Nuts, Pecorino And Raisins Balsamic Reduction

Entrees:

• Horseradish Crusted Beef Tenderloin and Medallion Of Salmon In Pinot Noir Butter With Seasonal Vegetable Bouquet And Potatoes
• Baked Salmon And Swordfish Clamshell Mushrooms, Swiss Chard, Pancetta Tomato And Coco Bean Broth
• Vanilla And Peppercorn Flavored Chicken Breast Filled With Gulf Shrimp and a Vegetable Medley Chicken Reduction With Marsala And Oregano

Desserts:

• Chocolate Macaroons With Vanilla Custard with Spiced Poached Pear And Coffee Sabayon
• Raspberry And Mascarpone Mousse with Strawberry Consommé And Honey Tuille
• White Chocolate And Berry Bombe With Pink Velvet with Almond Biscuit And Macerated Berries

Reception Choice of three Canapés and three Hors d’Oeuvres

Canapés:

• Portobello Mushroom and Navy Beans on Bruschetta
• Cherry Tomato and Baby Bocconcini Skewer with Basil Aioli
• Mediterranean Vegetable and Feta Cheese Spoon
• Yellow Tomato Gazpacho Cantaloupe Melon and Serrano Ham Skewer

Hors d’Oeuvres:

• Calamari “Fritti” with Zesty Marinara Sauce
• Stuffed Mushroom Cap with Leek Gratin Brie Filo With Pear and Almonds
• Quiche “Lorraine”
• Conch Fritters Key West Style with Jalapeno and Mango Aioli

Cheese Presentations:

• Domestic and International Cheese Presentation Soft, Blue, Goat, Marinated, Domestic And International With Honeycomb, Grapes, Pears And Home-Baked Walnut-Raisin Bread And Epi Baguette Marinated Cheeses, Pecorino and Chorizo in Olive Oil Dill Havarti And Fennel in Chili Oil Colby with Sundried Tomatoes With Honeycomb, Grapes, Pears And Home Baked Walnut-Raisin Bread And Epi Baguette Soft And Blue Cheeses, French Brie Roquefort Domestic Goat Cheese With Honeycomb, Grapes, Pears And Home Baked Walnut-Raisin Bread And Epi Baguette

Salads:

• Assorted Baby Lettuces Raisin-Walnut Flatbread, Taylor Pear and Crumbled Blue Cheese Red Onion Dressing with Sherry Vinegar
• Baby Romaine Lettuce and Hearts Tossed in Classic Caesar Dressing Fresh Anchovies, Crispy Thin Sourdough Croutons and Parmesan Bavarian
• Composition Of Avocado And Mango Sweet Water Shrimp, Basil Mint Salad with Raspberry Vinaigrette

Entrees:

• Supreme Of Chicken Marinated with Lemon and Rosemary Roasted Mushrooms, Seasonal Vegetables and Potatoes Pan Jus with “Gremolata”
• Glazed Chicken Breast Filled with Brie and Asparagus Seasonal Vegetables, Pinot Noir Reduction
• Filet Of Grilled Salmon on Celery-Infused Whipped Potatoes Truffle Sauce

Desserts:

• Lemon Chibouste Strawberry – Orange Compote Pistachio Chantilly and Tropical Fruit Essence
• Chocolate and Praline Rice Crisp “Royal”
• Trio of Exotic Fruit Cups Rum and Pineapple Tart Tatin with Pina Colada Sorbet