Silver Spoon Catering

Cocktails/Hors D’oeuvres

Roasted Vegetable and Artichoke Wontons

Soufflé Parmesan Cheese Diamonds

Fillet Mignon Canape with Frizzled Shallots

Tuna Au Poivre on Potato Gaufrette

Spinach Burrito Cups with Peach Salsa and Avocado

Norwegian Smoked Salmon Canapé on Pumpernickel

Farmers Market, Dips & Spreads with a Middle Eastern Flair

Elaborate tiered crudités beautifully garnished with flowering vegetables

Roasted Garlic Hummus, Ratatouille Dips

Toasted Pita and Flatbreads, Falafel Balls

Sodas, Sparkling Water, Wine, Ice Tea and Strawberry lemonade

Pre-set Salad

Mixed Green Salad of Red Leaf, Romaine, Crispy Iceberg and Endive

With Cranberries, Caramelized Pecans and a fig-Balsamic Dressing

Artisan Breads and Herb Infused Basil Oil

Buffet

Chicken Francaise with a White Wine Sauce with Roasted Shallot Sauce

And Champagne Grapes

Medallions of Grilled Salmon with a Lemongrass Ginger Marinade

Dilled European Cucumber sauce

Porcini Ravioli with Wild Mushrooms sauce and Sautéed Spinach

Jeweled Basmati and Wild Rice with Citrus and Mirin

Delicately sautéed Julienne Vegetables with Leeks

Artisan Rolls Bread, Olive Oil Ramekins

Tiered Wedding Cake

Sliced and served with Creme Anglaise Sauce and Berries

French Roast Decaf, Regular and Herbal Teas, ½ & ½  

Cocktails/Hors D’oeuvres

Foie Gras, Pate de Caramelized Plum Crostini

Baby Vegetables with Balsamic Glazed Onions

Caviar with Crème Fraiche on Crispy Potato

Pastrami Salmon Tea Sandwiches

Sweet and White Potato Pancake with Porto Cranberries

Soufflé Parmesan Cheese Puffs

Shiitake Mushroom Crustades

Pan Seared Duck on Baguette with Cranberry Orange Relish

Stationed Foods

Farmers Market//Warm Artichoke Dip

Hot Artichoke Leek Dip, Homemade Falafel Balls, Hummus, and Vegetable Dips,

 Montrachet Cheese Rolled in Herbs and Almonds, arranged on a wood cutting board Grapes, Dried Fruits, Crackers & French Baguette

Pre-set Salad

Mixed Baby Field Greens sprinkled with Dried Cranberries,

Avocado, Caramelized Walnuts served with an Aged Balsamic Dressing.

Buffet Dinner

Grilled Fillet Mignon with Dijon and Rosemary , Shallot au jus

Chicken Breast Barigouille (Summer Squash, Peppers, Leeks)

Fillet Snapper with Fines Herbs and Lemon

Wild Mushroom Strudel (Vegetarian option)

Lyonnaise Potatoes with Caramelized Shallots

French Haricot Vert with Caramelized Pearl Onins

Silver Spoon Fruit and Sweet Platter

Grapes, Strawberries, Brownies, Pecan Diamonds, Orange Lace and Meringue Cookies

Individual Wedding Cupcakes