Fall/Winter Buffet
Stationary Hors D’ Oeuvres
Large Charcuterie Display
Large wooden boards table stacked on wine crates
Loaded with Artisanal cheeses including:
Manchego, Sharp Provolone, Mozzarella & Sharp Cheddar
Dried meats: Prosciutto, Salami, Capicola
Garnished with Grapes, Olives & Fresh Rosemary
Served with sliced crusty ciabatta, baguettes, bread sticks
Soup Station
Cream of Crab Soup
Toppings: Old Bay Croutons, Oyster crackers, Sherry
Cocktail Hour
Butler Passed Hors d'oeuvres
(Select 3, 1 may be seafood)
Bacon Wrapped Scallops (GF)
Sweet Sea Scallops wrapped in bacon, baked w/ maple glaze
Buttermilk Fried Chicken & Waffles Skewer
Maple Drizzle
Tuscan Balsamic Bruschetta
Plum tomatoes w/ Parmesan served on toasted baguettes
w/ whipped feta
Seared Ahi Tuna Wontons
Wonton crisps topped with sliced rare Ahi Tuna
Topped with wasabi sauce drizzle
Pear & Brie w/ Almonds
In a Filo Beggars Purse
Blackened Fish Bites (GF)
Bite sized chunks of fresh fish on a stick w/ lemon dill tartar
Spanakopita
Filo triangle w/ goat cheese & spinach filling baked golden brown
Kentucky Shrimp & Grits Tart
Cheese Grits w/ Ham in flaky Tart Shell Topped w/ Cajun Shrimp
Mini Beef Wellingtons
Petite tenderloin steak wrapped in puff pastry baked golden
Zucchini Quinoa Fritter (GF)
w/ Aioli dipping sauce
Four Cheese Arancini
Served warm on a toothpick
Shrimp Casino
Shrimp wrapped in Applewood smoked bacon
served on a skewer
Guests asked to take their seats
Introductions, Toasts, Blessing TBD
Buffet Dinner
(Select 2 Proteins, 2 Sides, 1 Salad)
Garlic Herb Crusted - New York Strip of Beef
Mushroom wine or Peppercorn demi sauce
Parmesan Encrusted Chicken Breasts
Served w/ Bechamel sauce
Caprese Chicken Breasts (GF)
Chicken Breasts pounded & sautéed with baby tomatoes in a balsamic reduction
Topped with Fresh Mozzarella tomato and fresh basil garnish
Maple Glazed Salmon Filets (GF)
Golden browned, brown sugar, maple & fresh thyme (GF)
Red Skinned Mashed Potatoes (GF)
Butter, garlic & cream (GF)
Roasted Rosemary Potatoes (GF)
W/ Olive Oil, Garlic & Rosemary (GF)
Quinoa & Butternut Squash (GF)
Roasted butternut squash, dried fruit & nuts, Balsamic vinaigrette
Warm Roasted Seasonal Vegetables
Zucchini, Yellow Squash, Carrot & Red Pepper, herb butter (GF)
Balsamic Glazed Green Beans
Caramelized Shallots balsamic glaze (GF)
Balsamic Glazed Green Beans
Caramelized Shallots balsamic glaze (GF)
Fall BMG Wedding Salad
Mixed greens w/ Sliced Green Apples & Craisins
Spiced Walnuts, Crumbled Feta, Champagne Vinaigrette
Seasonal Baby Kale Salad
Baby kale, Mescalin, Dried Cherries, Feta cheese, Candied Walnuts
White balsamic vinaigrette
Assorted Artisan Dinner Rolls
Served with butter
Desserts
One Tier Wedding Cake
Chocolate/chocolate buttercream, Vanilla/vanilla buttercream, Lemon/lemon buttercream, Carrot/cream
cheese, Red Velvet/cream cheese, Fresh Strawberry/strawberry buttercream, Chocolate/peanut
buttercream, Spice/cream cheese
Assorted Dessert Table
Mini Cupcakes, Cookies, Mini Tarts
Mini Cupcakes & Cookies
Including Choc Mousse & Key Lime Tarts
DETAILS TO CONSIDER:
BE MY GUEST CATERING can provide wedding cake and dessert options.
BE MY GUEST can provide coffee service featuring fresh brewed regular and decaffeinated coffees, a
selection of teas, sugar, Splenda and cream
BE MY GUEST can provide a soft beverage bar with assorted sodas, juices, bar fruit, ice & bar setups.
BE MY GUEST can provide bar packages upon request.
BE MY GUEST provides highly skilled service staff & bartenders for your event.
BE MY GUEST will coordinate all rentals.
BE MY GUEST will ensure the event goes seamlessly. One lead staff will monitor timeline and run your
event. Service will begin 2-3 hours before your event and extend through clean up.
BE MY GUEST offers Day of Event planning services