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!

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SAMPLE COCKTAIL and HORS D'OEUVRE MENUS

COCKTAIL SAMPLE ONE

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

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
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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

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.

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

SAMPLE BUFFET DINNER MENUS

BUFFET DINNER SAMPLE ONE

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

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

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

SAMPLE PLATED DINNER MENUS

PLATED DINNER SAMPLE ONE

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

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

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

START PLANNING

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