The Ceremony

As Guests Arrive

• They will be greeted with Raspberry Lemonade

The Ceremony

Following the Ceremony

• The guests will be greeted with Sparkling Water with Lime, Champagne with Strawberries and Wine

Full Premium Open Bar

• Absolut, Tanqueray, V.O., Jack Daniels, Bacardi, Dewars, Cuervo Gold
• Red, White, White Zinfandel Wine
• Budweiser, Amstel Lite Heineken, Miller Lite
• Coke, Diet Coke, Sprite, Ginger Ale, Club Soda, Tonic Water
• Bloody Mary Mix, Sour Mix, Sweet & Dry Vermouth, Apple Sour Mix
• Orange Juice, Grapefruit Juice, Cranberry Juice, Pineapple Juice
• Iced Tea and Bottled Water

Butlered Hors D’oeuvres

Please Select Six
(Other selections available)

• Dijon and Thyme Crab Cakes with Citrus Mayonnaise
• Vegetarian Spring Rolls with Wasabi Sauce
• Mushroom Caps with Lobster Sautéed in Merlot with Vidalia Onions
• Southwestern Chicken Empanadas with Salsa Picante
• Bruschetta with Roasted Peppers and Mozzarella
• Cucumber Rounds topped with Grilled Salmon, Sour Cream, and Caviar
• Grilled Shrimp with Cajun Remoulade
• Belgian Endive with Saga Bleu and Walnuts
• Chicken Satays with Spicy Peanut Sauce
• Gingered Scallops Wrapped in Snow Pea Pods
• Jumbo Shrimp with Cocktail Sauce
• Beggar’s Purses of Long Island Duckling with Blueberries and Brandy
• Canapés with Brie, Pesto, and Sun Dried Tomato
• Grilled Chicken Quesadillas with Guacamole
• Beef Satays with Fiery Indonesian Punjai Sauce
• Spanikopita
• Roasted Sweet Potato and Tomatillo Quesadilla
• Grilled Swordfish on Ginger-Jalapeno Rice Cakes

Stationary Hors D’Oeuvres

Please Select Three of The Following

• A Beautiful Array of Fresh Fruits – Seasonal Fruits such as Strawberries, Blackberries, Pineapple, Honeydew, Cantaloupe, Red and Green Seedless Grapes, Kiwi, and Star Fruit served with Uptown’s Famous Amaretto Crème Dip
• Whipped Boursin Cheese – Served in a Hollowed Bread Bowl Offered with an Assortment of Gourmet Crackers
• Elegant Vegetable Display – Blanched and Raw Vegetables to include Asparagus, Broccoli, Baby Carrots, Sugar Snap Peas, Yellow Squash, and Red Bell Peppers Offered with Roasted Red Pepper Dip
• Spinach and Artichoke Dip – Served Warm Offered with Assorted Flat Breads
• Smoked Salmon Mousse – Presented in a Hollowed Out Bread Bowl Offered with Assorted Breads
• Baked Brie en Brioche with Raspberry Preserves and Apricot Glaze – Garnished with Toasted Almonds, served with Sliced French Bread
• Crab and Artichoke Cheesecake – Offered with Assorted Flatbreads
• Savory Greek Cheesecake Wrapped in Phyllo – Garnished with Nicoise Olives and Italian Plum Tomatoes With Sesame-Garlic Toast
• Antipasto Display – Antipasti including Spanish Olives, Sweet Peppers and Feta Cheese, Buffalo Mozzarella, Mushrooms, Artichoke Hearts, Hearts of Palms, Pepperoni Slices, Sliced Salami, and Prosciutto
• Mediterranean Spreads – Sicilian Caponata, Lebanese Humus and Baba Ghanoush Surrounded by Crispy Lavosh, Ficelles, Pita Crisp, Market Fresh Vegetables

First Course

Please Select One of the Following Salads
(Others can be Suggested)

• Mixed Field Greens with Sliced Fresh Pears, Crumbled Saga Bleu Cheese Topped with a Toasted Walnut Vinaigrette
• Salad of Mixed Baby Greens with Mandarin Oranges, Sliced Bermuda Red Onions, Caramelized Almonds and Drizzled with a Poppyseed Dressing
• Salad of Mixed Greens with Black Olives, Feta Cheese and Topped with a Balsamic Vinaigrette
• Mixed Field Greens with Candied Pecans, Bleu Cheese Topped with a Balsamic Vinaigrette
• Uptown’s Famous Bow-Tie Caesar Salad – Crisp Romaine Greens encircled in a Ring of Fresh Baked Herbed Italian Bread Drizzled with our Fabulous Caesar Dressing and Decorated with Julienned Red Peppers

Accompanied by

• Baskets of Petit Pains and Butter Rosettes

Main Event

A Dual Entree of

Group One
(Select one entrée from Group One)

• Peppercorn and Garlic Encrusted Filet Mignon – Lightly Grilled, then Slow Roasted for the Perfect Combination of Tenderness Served with Chef Ricardo’s Wild Mushroom Sauce
• Black and Blue – Roasted Tenderloin of Beef Blackened and Finished with Crumbled Blue Cheese Grilled Tenderloin of Beef Sliced and Fanned out then Drizzled with Cognac Wine Sauce
• Chesapeake Crab Cakes – Jumbo Lump Crab Meat broiled and Served with Tartar Sauce
• Lobster Gabrielle – Tails of Maine Lobster Stuffed with Succulent Crab Meat and Lobster
• Stuffed Jumbo Shrimp – Butterfly Jumbo Shrimp with Uptown’s Lump CrabImperial Sauce and Baked to Perfection

Group Two
(Select one entrée from Group Two)

• Chicken Devonshire – Boneless Breast of Chicken Stuffed with Spinach, Feta, and Red Pepper Served with a Tarragon Sauce
• Chicken Renoir – Boneless Breast of Chicken Stuffed with Prosciutto di Parma, Yellow Bell Peppers, Asparagus, and Served with a Delightful Pesto Sauce
• Chicken Normandy – Boneless Breast of Chicken Stuffed with Mushrooms, Onions, Pecans, Smoked Gouda and topped with a Madeira Wine Sauce
• Chicken Marsala – Boneless Breast of Chicken Lightly Breaded and Sautéed to Golden Brown Topped with Wild Mushrooms and Served with a Marsala Cream Sauce
• Grilled Filet of Salmon – Filet of Salmon lightly Grilled to Perfection Served with a Lemon Dill Sauce
• Grilled Salmon – Marinated in Brown Sugar and Molasses and Accompanied by a White Bean Salsa
• Grilled Salmon Marinated in Lime and Cilantro topped with a Tropical Pineapple and Mango Salsa

Accompanied By

• Red Skin Roasted Potatoes – Tossed with Garlic, Rosemary, and Olive Oil
• Bundles of Asparagus – Encircled in a Ring of Yellow Squash

Sweet Endings...

• Dark Chocolate Covered Strawberries with White Chocolate Décor Served on Garnished Platters
• International Coffee Station Colombian Coffee, Brewed Decaffeinated Coffee, a selection of Herbal Teas, Chantilly Whipped Cream, Chocolate Shavings, Lemon Zest, Orange Zest, and Cinnamon Sticks

Extended List of Butlered Hors D’Oeuvres

• Spicy Thai Shrimp with Asian Pepper Sauce
• Shrimp wrapped in Prosciutto di Parma
• Coconut Shrimp with Ginger Marmalade
• Macadamia-Crusted Shrimp with Passion fruit Honey
• Southwestern Grilled Shrimp with Chirmol Salsa
• Shrimp wrapped in Pea Pods
• Tropical Shrimp Kabobs with Pineapple and Pepper, Mango Chutney
• Canapés with Shrimp, Sliced Cucumbers and Dill Butter
• Tartlettes with Curried Shrimp
• Shrimp Tempura
• Cherry Tomatoes with Grilled Shrimp and Corn Salad
• Shrimp and Bean Sprout Steamed Dumplings
• Snow Pea Pods Piped with Shrimp Scampi Mousse
• Shrimp and Crab Louis Canapés
• Belgian Endive with Dilled Baby Shrimp Salad
• Skewers of Barbequed Shrimp
• Miniature Quattro Formaggi and Grilled Shrimp Pizzas
• Lobster Salad on Brioche Rounds
• Lobster and Mushroom Quesadillas
• Mini Brioche Filled with Lobster and Scallions
• Mini Corn Tortillas with Black Olive Tapenade and Maine Lobster
• Lobster in Golden-Fried Ravioli with Arrabiata Dip
• Scallops Wrapped in Bacon
• Seviche of Scallops in Toasted Corn Cups
• Scallop, Arugula, and Lemongrass Dumplings
• Quiche Squares with Lobster and Chorizo
• Miniature Crab Cakes with Citrus Mayonnaise
• Crab Salad Canapés
• Mushroom Caps with Crab Imperial
• Stack Canapés with Crab Salad, Mango, and Red Peppers
• Casseroles of Lump Crab Meat, Bechamel Cheese and Asparagus
• Spicy Crab Dumplings with Ginger Soy Sauce
• Mini Crab Reubens
• Cherry Tomatoes filled with Jumbo Lump Crab Meat
• Beggars Purses with Crab Meat and Wild Mushrooms
• Snow Peas Stuffed with Crab-Scallion Chevre Mousse
• Artichoke Bottoms filled with Crab Salad
• Smoked Salmon Canapés with Caviar
• Fennel Crusted Salmon with Citrus Dipping Sauce
• Lime Grilled Swordfish Brochettes
• Smoked Rainbow Trout Canapés
• Smoked Salmon, Cream Cheese, and Pimento Pinwheels
• Grilled Mahi Mahi in Canapé Cups with Fruit Salsa
• Assorted Sushi with Wasabi, Ginger, and Soy
• Salmon and Vegetable Terrine
• Cherry Tomatoes filled with Tuna Salad Niçoise
• Pecan Chicken Skewers with Honey Mustard
• Poppyseed tartlettes with Chicken Salad Veronique
• Sesame Orange tartlettes Shells with Curried Chicken Salad
• Lemon Chicken Skewers
• Polynesian Chicken Kabobs with Peppers, Pineapple, and Orange Marmalade
• Jerk Chicken "Sandwiches" between Plantain Crisps wrapped with a Leek Ribbon
• Shredded Chicken, Buffalo Mozzarella, and Tomato Canapés
• Apple-Walnut Chicken Canapés with Calvados Dressing
• Mini Pizza Triangles with Wild Mushrooms, Fontina, and Smoked Chicken
• Miniature Beef Wellingtons with Bearnaise Sauce
• Lemon Chicken Skewers
• Beef Bulgogi Wrapped in Lettuce Leaves with Soy-Ginger Dip
• Steak Au Poivre Crostini
• Grilled Beef Rolls with Scallions and Peppers, Scallion Soy Sauce
• Asian Meatballs wrapped in Snow Pea Pods
• Roast Beef Rolled with Watercress and Horseradish Cream
• Crostini with Paper-Thin Slices of Tenderloin and Sun-Dried Tomato Mousse
• Asparagus Tips Wrapped in Prosciutto
• Baby Lamb Chops with Mint Jelly
• Mushroom Caps with Sausage and Gruyére Cheese
• Crostini with Veal Marsala
• Lamb and Couscous Dolmades with Minted Yogurt Sauce
• Westphalian Ham Canapés with Celeriac Coleslaw
• Corn Beef Reuben Rolled in Puff Pastry
• Prosciutto Wrapped Melon Balls
• Artichokes in Bacon
• Miniature Peking Duck Rolls with Scallions
• Rumaki
• Prosciutto and Port-Fig Butter Tea Sandwiches
• Chorizo and Manchego Cheese Quesadilla
• Snow Pea Pods with Saffron Cream Cheese
• Roquefort Grapes
• Roasted Tomatoes and Shaved Asiago on Bruschetta
• Mild Jalapeño Peppers Stuffed with Cheddar Cheese
• Roasted Vegetable Terrine on Sliced French Bread
• Spanikopita
• Mushroom Caps filled with Spinach and Pine Nuts
• Miniature Quiche Florentine
• Asparagus and Shiitake Mushroom Terrine on Toast Point
• Goat Cheese and Wild Mushroom Pizzelles
• Skewered Tortellini Drizzled with Herbed Olive Oil
• Vegetable Napoleons
• Cherry Tomatoes Filled with Mixed Olive Salad
• Quesadillas filled with Saga Bleu and Chopped Walnuts
• Potato Latkes with Sour Cream and Apple Sauce
• Grilled Vegetable Skewers with Chirmol Salsa or Aioli Dip
• Vegetable Empanadas with White Bean Salsa
• Fontina Risotto Balls
• Lentil and Feta Cheese Canapés