WEDDING MENU’s

Florentine Popper

wilted baby spinach and sweet caramelized onions folded with cream cheese in a rich phyllo pastry

Heirloom Tomato Bruschetta

toasted baguette topped with heirloom tomatoes tossed in aged olive oil, fresh basil, garlic and a balsamic drizzle

Top Sirloin Wrapped Asparagus

asparagus tips wrapped in thinly sliced, pepper crusted top sirloin and topped with a gorgonzola crema *served chilled

Beef Teriyaki Skewer

tender cuts of tenderloin, seasoned with a Chinese five spice blend and finished with a sweet teriyaki glaze

Teriyaki Chicken Skewer

tender cuts of chicken seasoned with a Chinese five spice blend and finished with a sweet teriyaki glaze

Caprese Skewer

heirloom tomatoes and fresh mozzarella tossed in a basil pesto

Traditional Shrimp Cocktail

jumbo shrimp served with spicy cocktail sauce

Chili Glazed Meatball

hand-crafted meatballs with ginger and a Chinese five spice blend, rolled in a sweet chili glaze

Waldorf Chicken Salad Popper

traditional chicken salad folded with grapes and Granny Smith apples in a filo cup and finished with a walnut crumble

Grilled Chicken Skewer

tender cuts of chicken marinated, grilled and served with a barbecue glaze

Vegetable Spring Roll

filled with cabbage, carrots, and mixed vegetables, drizzled with soy sauce

Field Greens Salad

seasonal vegetables tossed in spring mix greens with a homemade red wine vinaigrette

Classic Caesar

crisp romaine lettuce tossed with parmesan cheese and sourdough croutons with a creamy lemon Caesar dressing

Grilled Herb Chicken

spring mix, seasonal fresh berries, apples, candied pecans with citrus vinaigrette and chef's sweet treat

Parmesan
Crusted Chicken

baked chicken breast coated in a mixture of panko breadcrumbs, herbs, and parmesan; topped with a creamy parmesan sauce

Gremolata Cod

gremolata crusted cod with a white wine jus

Chicken Marsala

pan-seared chicken topped with shiitake mushrooms, shallots, fresh basil and a marsala demi-glace

Chicken Piccata

pan-seared chicken breast topped with a white wine, lemon caper sauce

Pork Tenderloin

cider-brined pork loin roasted to perfection

Sirloin

 herb crusted prime sirloin

Meat & Potatoes

swedish meatballs served on a bed of creamy garlic mashed potatoes topped with fresh herbs

Chicken
Chimichurri Skewer

tender cuts of chicken, marinated in chimichurri sauce, skewered and grilled

Chili Glazed Pork Skewer

pork tenderloin seasoned with Chinese five spice blend, grilled topped with a sweet chili glaze

Rosemary Prawn

prawns served with heirloom bruschetta tomatoes on toast points

Beef Chimichurri Skewer

tender cuts of tenderloin marinated in chimichurri sauce, skewered and grilled

Chicken and Waffle Bite

miniature Belgian waffles topped with a crispy chicken nugget and drizzled with a maple syrup glaze

Shrimp and
Grits Shooter

rock shrimp with crab creole sauce over creamy grits

Wild Mushroom
Risotto Arancini

blend of wild mushrooms folded with creamy risotto and crusted with breadcrumbs

Beef Bruschetta

thinly sliced, seared Teres major atop a bed of arugula and heirloom tomatoes drizzled with a balsamic glaze

Vegetable Summer Roll

seasonal vegetables rolled in rice paper, displayed in a Japanese soup spoon and topped with a peanut sauce

Crab-Stuffed Mushroom

cremini mushrooms stuffed with lump crab and baked in lemon, garlic, white wine and butter

Melon & Feta Salad

seasonal melons tossed in a citrus vinaigrette and skewered with lightly pepper-crusted feta

Charlottonian

iceberg and romaine lettuce with applewood smoked bacon and heirloom tomatoes. Served with roasted garlic ranch

Apple Walnut Salad

spring mix with cabbage and carrot blend tossed with walnuts, Granny Smith apples, dried cranberries, gorgonzola crumbles. Served with a poppy seed dressing

Chicken Romesco

pan-seared chicken breast stewed in a fire-roasted garlic tomato sauce and dusted with parmesan

Tuscan Chicken

grilled chicken topped with goat cheese, basil and sundried tomatoes drizzled in white wine cream sauce

Hawaiian Pork

chargrilled and topped with a combination of sweet & sour sauce, pineapples, and a sweet pepper blend

Pesto Chicken

roasted pesto chicken topped with toasted parmesan

Grilled Teres Major

grilled Teres Major filet with port wine mushrooms (Also available with a béarnaise drizzle or blackened

Grilled Salmon

grilled salmon with a lemon garlic butter sauce

Shrimp Carbonara

cavatappi pasta and grilled shrimp tossed in a rich white wine cream sauce with pancetta bacon and peas

Wild Mushroom and Burrata Bruschetta

an assortment of wild mushrooms sautéed with aromatics, red wine and burrata cheese

*Beef Tenderloin Slider

herb-crusted tenderloin served on a soft roll with sweet onion aioli and baby arugula

Chicken En Croûte

tender-cut chicken and mixed vegetables, folded in volute cream and stuffed in a puff pastry

Asparagus and Lax

asparagus wrapped with house cured salmon gravlax and avocado crema

Baked Brie en Croûte

creamy brie cheese in a rich puff pastry topped with apricot preserve

Miniature Beef Wellington

tenderloin wrapped in a puff pastry with red wine demi glaze

Chicken Roulade

chicken rolled with goat cheese and spinach, topped with an apricot glaze and pistachio crust

Sesame Tuna Wonton Crisp

sesame seared ahi tuna with hoisin glaze on a wonton crisp

Sweet Potato Tart

rich phyllo filled with a creamy sweet potato, finished with candied pecan and pear chutney

Bacon Wrapped Tenderloin

miniature beef tenderloin wrapped in apple-smoked bacon with a gorgonzola crust

Mini Maryland Crab Cake

lump crab folded with lemon parsley and Old Bay with a citrus remoulade

Smoked Salmon Nacho

house smoked chili glazed salmon shredded over crispy tortilla chips topped with avocado pico and a light drizzle of lime crema

Strawberry Spinach Salad

spinach greens and fresh strawberries topped with candied pecans, feta and a balsamic vinaigrette

$5.00

Mediterranean Quinoa Salad

chickpeas, kalamata olives, cherry tomatoes, roasted peppers, crumbled feta, tossed with quinoa and arugula with a light vinaigrette

Cordrè's Flat Iron Chicken

statler chicken breast stuffed with baby spinach, extra sharp cheddar and cream cheese finished on a cast iron skillet with roasted garlic and brown butter

Statler Chicken

marinated airline chicken breast grilled and served with Cipollini pan ju

Filet Medallions

pan-seared medallions with a Chiate demi-glace

Seared Grouper

pan-seared grouper finished with lemon beurre blanc (substitute for Sea Bass for an up-charge)

Herb Crusted Prime Rib

slow roasted and served with au jus or a creamy horseradish sauce (served as a carving station for buffet dining)

Salmon Wellington

whole loin of salmon smeared with Matrade Butter, wrapped in a puff pastry