Thursday, January 03, 2013

"Stations" Wedding at PEM on New Year's Eve


I hope you enjoy getting a look at this lovely wedding which took place on New Year's Eve in the Atrium at PEM (Peabody Essex Museum).  This post includes the entire menu, which was quite elaborate and designed to keep folks engaged with food for the entire evening, in a very pleasant manner.








An Excellent Banquet Staff Ready to Serve Your Guests

Here is the menu from that evening.  It was quite the event, and we are certain no one left here hungry!

Reception

Stationed Hors d'oeuvres

Mediterranean Station
Hummus, Baba Ghanoush, Basil-Caper Tomatoes, and Olive Tapenade Served with Grilled Pita and Focaccia Breads

Antipasto Station
Salami, Prosciutto, Artichoke Hearts, Olives, Roasted Red Peppers and Fresh Mozzarella

Bruschetta Toasts with Herb-Infused Olive Oil, Plum Tomato with
Basil and Sauteed Zucchini with Sundried Tomatoes



Cheese Station
International Assorted Sliced Cheeses with French Baguettes, Crackers and Flat Breads, Garnished with Seasonal Fresh Fruits

Crudites
Garden Vegetable Crudites with Blue Cheese and Creamy Tomato Dip and Ranch Dip

Japanese Sushi
Maki Sushi Rolls, Salmon, Crab, and California 

Passed Hors d'Oeuvres
Crab-stuffed Mushroom Caps
Italian Style Grilled Chicken with Puttanesca Sauce
Eggplant, Mozzarella, Sundried Tomato and Pesto Toast
Smoked Duck, Orange Marmalade Mascarpone, Croute
Grilled Korean Style Beef with Sweet Soy Sesame Sauce
Large Shrimp Wrapped in Bacon 

Dinner

Salad Station
Mixed Greens with Raspberries, Pecans, Mandarin Oranges and Cherry Tomatoes

Baby Arugula, Sliced Red Onions, Pistachios, Goat Cheese and Dried Cherries
Balsamic Vinaigrette and Creamy Gorgonzola

Carving Stations

Truffle Oil Roasted Tenderloin, with Merlot Demi Glace

Apple-Smoked Bacon and Corn-Stuffed Pork Loin with Chipotle-Tomato Relish

Turkey Breast Roast with Butternut Squash and Pecan-sage Salsa and
Lemon-Caper-Basil Sauce

Seafood Station

Salmon en Croute - Fresh Salmon Filet with Tarragon in Puff Pastry with Lemon Hollandaise Sauce

Seared Scallops with a Chestnut Orange and Basil Sauce

Pasta Station

Wild Mushroom Risotto

Tri-Colored Cheese Tortellini with Sweet and Sour Vegetable Ragout, Sauteed Eggplant, Tomatoes, Raisins, Capers, Olives and Pine Nuts

Fusilli with North-End Style Classic Red Sauce with Mini-Meatballs, Romano Cheese

Freshly Baked Rolls with Butter on all Stations

Dessert Station

Assortment of Sliced Wedding Cake, Miniature French Pastries, Cakes, Tortes and Pies

 Freshly Brewed Coffee, Decaffeinated Coffee and Hebal Teas

Late Night Treats

Demitasse Tomato Soup with Grilled Cheese Triangles on top
Mini Philly Cheese Steaks
Taquitos

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If we can help you design your perfect wedding, please give us a call at 978-825-4358.  I hope to see you here.

Juli

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