CUSTOMIZED WEDDING MENUS
Catering weddings is about bringing the personality of the bride and groom into the celebration through event details. For this reason, we love to customize our wedding menus to our clients specific taste, personality and budget. It is your special day and we want to make it reflect you well. Below are some sample menus to give you some starter ideas. Contact one of our event coordinators to start planning your Big Day!
SAMPLE COCKTAIL and HORS D'OEUVRE MENUS
PASSED HORS D'OEUVRES
SAMPLE MENU ITEMS
Kentucky Hot Brown Puff
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Smoked Chicken Croquette with Tomato Jam
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Sesame Chicken Bite on Blini with Korean Barbecue Sauce
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Mini Black Pepper Biscuit with Country Ham and Mascapone Pepper Jelly
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Medijool Date Stuffed with Gorgonzola Dolce and Marcona Almond Wrapped in Prosciutto
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Barbecue Shrimp and Local Wiesenberger Mill Grits Served On Porcelain Spoon
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Tequila Lime Rock Shrimp Shooter
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Maple and Brown Sugar Glazed Candied Bacon
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Manchego and Sausage Stuffed Mushrooms
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Multi Colored Tomato, Mozzarella and Basil Caprese Skewer with Balsamic Reduction
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Fried Green Tomatoes with Pimento Cheese
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Tuna Ponzu in a Cucumber Cup with Yuzu Cilantro Aioli and Crispy Shallots
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Duck Egg Rolls with Plum Mustard Sauce
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Jerk Fried Chicken Bites with Chili Honey
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Asparagus Straws
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Sundried Tomato Tapenade Stuffed Baby Potatoes
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Brie and Apple Canapes
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Phyllo Cups with Ratatouille and Goat Cheese
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Country Ham and Cream Cheese Wanton with Pepper Jelly
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Cheese and Walnut Pesto Crostini
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Lump Crab Cakes with Remoulade
House Smoked Salmon on Rye with Benedictine
Strudel with Whipped Feta and Honey Roasted Beets
Fresh Vegetable Shooters with Grilled Scallion Dip
COCKTAIL SAMPLE ONE
MENU
Smoked Beef Tenderloin on Yeast Rolls with Rosemary and Roasted Garlic Aioli
Chicken Saltimboca Skewers
Shrimp Ceviche with Sweet Potato and Plantain Chips
Tumeric Delived Eggs with Bourbon Bacon
Fire Roasted Vegetables with Pesto Dip and a Balsamic Drizzle
Chutney Nut Cheese Terrine with Fresh Fruit and Crackers
COCKTAIL SAMPLE TWO
MENU
KY Charcuterie with homemade goat ricotta with herb oil, housemade pickles and mustards served with Grilled and Fresh Breads
BBQ Beef Brisket on a Sweet Potato Biscuit with Red Cabbage Slaw
Pecan Fried Chicken Bites with Bourbon Honey Mustard
House Smoked Salmon on Rye with Benedictine
Strudel with Whipped Feta and Honey Roasted Beets
Fresh Vegetable Shooters with Grilled Scallion Dip
PASSED HORS D'OEUVRES
SAMPLE MENU ITEMS
Kentucky Hot Brown Puff
•••
Smoked Chicken Croquette with Tomato Jam
•••
Sesame Chicken Bite on Blini with Korean Barbecue Sauce
•••
Mini Black Pepper Biscuit with Country Ham and Mascapone Pepper Jelly
•••
Medijool Date Stuffed with Gorgonzola Dolce and Marcona Almond Wrapped in Prosciutto
•••
Barbecue Shrimp and Local Wiesenberger Mill Grits Served On Porcelain Spoon
•••
Tequila Lime Rock Shrimp Shooter
•••
Maple and Brown Sugar Glazed Candied Bacon
•••
Manchego and Sausage Stuffed Mushrooms
•••
Multi Colored Tomato, Mozzarella and Basil Caprese Skewer with Balsamic Reduction
•••
Fried Green Tomatoes with Pimento Cheese
•••
Tuna Ponzu in a Cucumber Cup with Yuzu Cilantro Aioli and Crispy Shallots
•••
Duck Egg Rolls with Plum Mustard Sauce
•••
Jerk Fried Chicken Bites with Chili Honey
•••
Asparagus Straws
•••
Sundried Tomato Tapenade Stuffed Baby Potatoes
•••
Brie and Apple Canapes
•••
Phyllo Cups with Ratatouille and Goat Cheese
•••
Country Ham and Cream Cheese Wanton with Pepper Jelly
•••
Cheese and Walnut Pesto Crostini
•••
Lump Crab Cakes with Remoulade
House Smoked Salmon on Rye with Benedictine
Strudel with Whipped Feta and Honey Roasted Beets
Fresh Vegetable Shooters with Grilled Scallion Dip
COCKTAIL SAMPLE ONE
MENU
Smoked Beef Tenderloin on Yeast Rolls with Rosemary and Roasted Garlic Aioli
Chicken Saltimboca Skewers
Shrimp Ceviche with Sweet Potato and Plantain Chips
Tumeric Delived Eggs with Bourbon Bacon
Fire Roasted Vegetables with Pesto Dip and a Balsamic Drizzle
Chutney Nut Cheese Terrine with Fresh Fruit and Crackers
SAMPLE STATIONS MENUS
Station are a fun and interactive menu option for any celebration. It is nice to choose from a variety of cuisines to offer your guests. When selecting to have stations for your big day, we recommend choosing three different stations. Please see below for a suggested 3 stations menu along with some additional station ideas.
DESSERT STATION SAMPLE
Station- Dessert “charcuterie”- chocolate and pistachio “terrine”, assorted nuts, fresh, dried and chocolate dipped fruits, mini meringues, espresso cookies, short breads, bourbon honey cream cheese dip, whipped chocolate ganache, fruit coulis
STATIONS FULL MENU SAMPLE
SPRING BOUNTY STATION
Butter lettuces, Mixed berries, Heirloom Carrot, Sliced Cucumber, Heirloom Cherry Tomato, Pickled Cauliflower, Grilled Green Vegetables, Dried Apricot, Marcona Almond, Feta Cheese, Blue Cheese, Marinated artichokes, Olives, Scallion and Dill Dip, Lemon Oil, Aged Balsamic, Spring Herbs, Classic and Beet Cured Deviled Eggs
HAUTE NACHO BAR
Baskets of fresh fried tortilla chips
Texas Style Brisket
Smoked Chicken
Stewed Black Beans
Chili con Queso
Chopped Onion, Diced Tomato, Sliced Jalapeno, Cilantro
Pico de Gallo, Red Salsa, Tomatillo Salsa, Guacamole, Sour Cream
Shrimp and Corn Quesadillas
Mushroom and Pepper Flautas
KENTUCKY SLIDER STATION
Fried Chicken Slider with House Pickles
On a Buttermilk Biscuit
Sorghum Glazed Pork Loin With Green Tomato Chowchow & Creamy Slaw
On Corn Muffin
KY Beef Slider With Benedictine & Oven Dried Tomato
On Local Stone Jack Yeast Roll
KY “Frito Misto”
Kentucky Style Fried Green Tomatoes, Okra, and Banana Peppers with Green Goddess Dip, House Pepper Jelly, Buttermilk/Thyme Dip
STATION SAMPLE TWO
SUMMER'S BOUNTY STATION
A variety of Heirloom Tomatoes, Fresh Sliced Mozzarella, Pesto, Fresh Basil and Other Herbs, Assorted Olives, Cucumbers, Feta Cheese, Burrata, Balsamic Vinegar, Extra Virgin Olive Oil, Fresh Summer Greens for making salads, A variety of Fresh, Grilled, and Pickled Vegetables, Deviled Eggs, Grilled Summer Peaches, Slices of Watermelon
STATION SAMPLE THREE
SEAFOOD STATION
Freshly Shucked Oysters on and Half Shell
served with Saltines Lemons, Tabasco, Horseradish and Mignonette
*
Oysters Rockefeller
*
Jumbo Shrimp Cocktail
with remoulade and cocktail sauce
*
Tuna Tartar
with Sesame Cucumber Relish and Wasabi Yuzu Aioli
Served with Wonton Crisps
Additional Seafood Station Options
Live Action Mussels and Clams Station
Sushi Plater Variety
Octopus Gremolata with Sundried Tomato Tapenade and White Bean Pure over a Tostada
sh, Grilled, and Pickled Vegetables, Deviled Eggs, Grilled Summer Peaches, Slices of Watermelon
STATION SAMPLE FOR
CARVING STATION
Chef Attended Carving Station
Sliced Prime Rib
Served with Au Jus and Horseradish Sauce
OR Substitute Sliced Beef Tenderloin for Prime Rib for an additional Charge
STATION SAMPLE FIVE
CAJUN FRIED TURKEY
Creole Honey Mustard
Served with Kentucky Corn Pudding and Brown Butter Crème Fraische Whipped Potatoes
STATION SAMPLE SIX
HAUTE NACHO BAR
Baskets of fresh fried tortilla chips
Texas Style Brisket
Smoked Chicken
Stewed Black Beans
Chili con Queso
Chopped Onion, Diced Tomato, Sliced Jalapeno, Cilantro
Pico de Gallo, Red Salsa, Tomatillo Salsa, Guacamole, Sour Cream
Shrimp and Corn Quesadillas
Mushroom and Pepper Flautas
DESSERT STATION SAMPLE
Station- Dessert “charcuterie”- chocolate and pistachio “terrine”, assorted nuts, fresh, dried and chocolate dipped fruits, mini meringues, espresso cookies, short breads, bourbon honey cream cheese dip, whipped chocolate ganache, fruit coulis
STATIONS FULL MENU SAMPLE
SPRING BOUNTY STATION
Butter lettuces, Mixed berries, Heirloom Carrot, Sliced Cucumber, Heirloom Cherry Tomato, Pickled Cauliflower, Grilled Green Vegetables, Dried Apricot, Marcona Almond, Feta Cheese, Blue Cheese, Marinated artichokes, Olives, Scallion and Dill Dip, Lemon Oil, Aged Balsamic, Spring Herbs, Classic and Beet Cured Deviled Eggs
HAUTE NACHO BAR
Baskets of fresh fried tortilla chips
Texas Style Brisket
Smoked Chicken
Stewed Black Beans
Chili con Queso
Chopped Onion, Diced Tomato, Sliced Jalapeno, Cilantro
Pico de Gallo, Red Salsa, Tomatillo Salsa, Guacamole, Sour Cream
Shrimp and Corn Quesadillas
Mushroom and Pepper Flautas
KENTUCKY SLIDER STATION
Fried Chicken Slider with House Pickles
On a Buttermilk Biscuit
Sorghum Glazed Pork Loin With Green Tomato Chowchow & Creamy Slaw
On Corn Muffin
KY Beef Slider With Benedictine & Oven Dried Tomato
On Local Stone Jack Yeast Roll
KY “Frito Misto”
Kentucky Style Fried Green Tomatoes, Okra, and Banana Peppers with Green Goddess Dip, House Pepper Jelly, Buttermilk/Thyme Dip
SAMPLE BUFFET DINNER MENUS
BUFFET DINNER SAMPLE THREE
Menu
Carved Flank Steak with Red Wine Jus and Oregano Pistou
Chicken Almondine
Rainbow Salad with Arugula, Red Watercress, Rainbow Carrots, Watermelon Radish, Green Peas and Creamy Lemon Vinaigrette
Wild Mushroom and Gruyere Bread Pudding
Roasted Root Vegetable Medley
Yeast Rolls
BUFFET DINNER SAMPLE ONE
Menu
Pulled Pork BBQ
Smoked Pulled Chicken with Alabama White Sauce
Served with Buns and BBQ Sauce
Chef Janey’s Mac and Cheese
Red Cabbage and Carrot Slaw with a Cider Vinaigrette
Country Style Green Beans
BUFFET DINNER SAMPLE TWO
Menu
Red Wine Braised Beef Brisket
Tripe Mustard Crusted Salmon
Farmer’s Market Garden Salad with Lemon Vinaigrette
Smashed Red Potatoes with Fine Herbs
Charred Green Vegetables
French Baguette
BUFFET DINNER SAMPLE THREE
Menu
Carved Flank Steak with Red Wine Jus and Oregano Pistou
Chicken Almondine
Rainbow Salad with Arugula, Red Watercress, Rainbow Carrots, Watermelon Radish, Green Peas and Creamy Lemon Vinaigrette
Wild Mushroom and Gruyere Bread Pudding
Roasted Root Vegetable Medley
Yeast Rolls
BUFFET DINNER SAMPLE ONE
Menu
Pulled Pork BBQ
Smoked Pulled Chicken with Alabama White Sauce
Served with Buns and BBQ Sauce
Chef Janey’s Mac and Cheese
Red Cabbage and Carrot Slaw with a Cider Vinaigrette
Country Style Green Beans
SAMPLE PLATED DINNER MENUS
PLATED DINNER SAMPLE THREE
Menu
Salad with Chicory, Radicchio, Butternut Squash, Beets, Chives, Shaved Coconut, Pomegranate and Pumpkin Seeds with Pomegranate Vinaigrette
Grilled Filet Mignon with Pan Jus
Halibut with Saffron Buerre Blanc
Smoked Gouda Grit Cake
Wilted Swiss Chard with Herb Roasted Carrots and Garlic
Whole Grain and Rosemary Olive Oil Bread with Whipped Herb Butter
PLATED DINNER SAMPLE ONE
Menu
Grilled Romaine Wedge with Diced Pears, Spiced Walnuts, Blue Cheese Crumbles and a Balsamic Reduction with Fresh Chives
Chicken De Provenance
Yukon Potato Puree
Haricot Verts
Yeast Rolls
PLATED DINNER SAMPLE TWO
Menu
Kale Salad with Shaved Parmesan, Currants, Pickled Red Onions, Housemade Cornbread Croutons and Lemon Herb Vinaigrette
Short Ribs Pomodurro
Pesto Salmon
Butternut Squash and Brown Butter Gnocchi
Lemon Dressed Arugula
Assorted Bread Basket with Olive Oil Dip
PLATED DINNER SAMPLE THREE
Menu
Salad with Chicory, Radicchio, Butternut Squash, Beets, Chives, Shaved Coconut, Pomegranate and Pumpkin Seeds with Pomegranate Vinaigrette
Grilled Filet Mignon with Pan Jus
Halibut with Saffron Buerre Blanc
Smoked Gouda Grit Cake
Wilted Swiss Chard with Herb Roasted Carrots and Garlic
Whole Grain and Rosemary Olive Oil Bread with Whipped Herb Butter
PLATED DINNER SAMPLE ONE
Menu
Grilled Romaine Wedge with Diced Pears, Spiced Walnuts, Blue Cheese Crumbles and a Balsamic Reduction with Fresh Chives
Chicken De Provenance
Yukon Potato Puree
Haricot Verts
Yeast Rolls
Client Review
Client Review 
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