Buffet

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