Wedding Menus
Cheese and Fruit Display
Local and international cheeses accompanied by an assortment of fruits, champagne grapes and figs, strawberries, dried apricots,
toasted nuts, quince paste and one exquisite honey.
Sliced baguette and an assortment of unusual crackers.
Cheese selections include award winners from Cowgirl Creamery and Spring Hill Farms in California,
Goat Cheese from Cato Corners Farm in Colchester CT, Aged Cheddar from Shelburne Farms,
Vermont, Morbier and Epoises de Bourgogne from France, Taleggio and Fontina from Italy.
The Raw Bar
A stunning presentation of Shellfish and Sauces:
Large White Gulf Shrimp
Oysters: a selection from Maine, Wellfleet, PEI and Fishers Island
(subject to availability)
Cherrystones
Traditional Cocktail Sauce
Almond Cilantro Sauce
Horseradish Sauce
Sauce Mignonette
Tabasco
Malt Vinegar
Fresh Lemons
Passed Hors d'Oeuvres
Warm Onion Tarts with fresh Thyme
Tuna Tartar on Cucumber Rounds
Marinated and grilled Day Boat Scallops wrapped in Applewood Smoked Bacon
Crispy Calamari served in paper cones and drizzed with Lemon Aioli and accompanied by a zesty Marinara
Miniature Hot Dogs wrapped in Puff Pastry with two Mustards - Spicy and Not
Smoked Salmon on Black Bread spread with Dilled Butter and garnished with Lemon Zest and Red Onion
Risotto Fritters with Parma Ham and English Peas
Grilled Lamb Bruschetta with Tapenade and Micro Argugula
Filet of Beef Rollups with Blue Cheese Cream and Watercress
The First Course
Pear Salad
Mesclun Greens, Great Hill Blue Cheese, toasted Walnuts, Champagne Vinaigrette
Baskets of Artisan Breads and Sweet Butter replenished throughout the meal
Second Course
Maine Lobster Baked Mac and Cheese
The Main Meal
Beef Filet Mignon and Red Wine Braised Boneless Short Rib
served with Cipollini Onion and Cremini Mushrooms Risotto and a seasonal Green Vegetable
Pan Seared Sea Scallops
with Lemon Butter Caper Sauce, Risotto and a seasonal Green Vegetable
Dessert Bar
The star of the table--a three tier wedding cake with layers of moist Lemon Cake, Raspberry Curd, Rasberry Mousse and White Chocolate Fondant
Assorted Cake Pops including Red Velvet and All American Chocolate
A tiered display of assorted Macrons and bite-sized cookies including: Chocolate Chip, Oatmeal Raisin, and Sugar
Glass Candy Jars filled with Jelly Beans, M&M's, and White Chocolate Truffles
Brewed Colombian Coffee and a selection of Tazo Teas
A Wedding on the Water in Madison
Menu for a Late Summer Wedding at the Vineyard
As your guests arrive, our staff will pass champagne, white wine and sparkling water.
Passed Hors d’Oeuvres (one bite )
Warm Onion Tarts with Fresh Thyme
Tuna Tartar on Cucumber Rounds
Marinated and Grilled Day Boat Scallops wrapped in Applewood Smoked Bacon
Dungeness Crab Cakes with Chipotle Aioli
Crispy Calamari served in paper cones drizzled with Lemon Aioli and
accompanied by a Zesty Marinara Sauce
Asian Meatballs on Snow Pea Picks
Hot Dogs wrapped in Puff Pastry with a two Mustards-Spicy and Not
Smoked Salmon on Black Bread spread with Dilled Butter garnished
with Lemon Zest and Red Onion
Risotto Fritters with Parma Ham, English Peas
Grilled Lamb Bruschetta with Tapenade and Micro Arugula
Filet of Beef Roll ups with Blue Cheese Cream and Watercress
The Salad Course
Beet and Crispy Goat Cheese Salad
Sliced Organic Red and Golden Beets, Panko-Crusted Goat Cheese Rounds,
Baby Organic Arugula, Red Onions, Toasted Walnuts, Orange Vinaigrette
Baskets of Tom Cat Breads and Plates with Plugra Butter
The Main Course
A Duo of Miniature Pot Pies wtih a Flaky Buttery Crust
Chicken made with Giannone Organic and Free Range Chicken, Carrots, English Peas, Shallots, and Root Vegetables, in a Tarragon Chardonnay Sauce
Lobster with lots of Fresh Maine Lobster, Mushrooms , Roasted Cipollini Onions, Fresh Herbs in Sherry Cream Sauce with a Puff Pastry Crust
Served Family Style
Pencil Thin Asparagus with a Shallot Vinaigrette
Haricots Verts with Ginger and Garlic
The Dessert
Wedding Cake and Coffee Station for your guests to enjoy at their leisure
Miniature Dessert Presentation wtih Assorted Tarts and Cookies
Menu for an Wedding at the Branford House
As your guests arrive, our staff will pass champagne, white wine and sparkling water.
Passed Hors d’Oeuvres
Sweet Potato Dim Sum wtih Pecan Brown Butter served on white porcelain spoons
Real Miniature Crab Cakes with Sherry Aioli
Macademia Chicken Bites with Mango Chili Dipping Sauce
Barely seared Sushi quality Tuna on Wonton Crisps with a hint of Wasabi Aioli
Spring Rolls-we make them with Cellophane Noodles, Carrots, Shrimp, Celery, and Cilantro wrapped in Rice Paper with Ginger Soy Dipping Sauce
Lightly fried Calamari in Paper Cones with Lemon Aioli
The Salad Course
Beet and Crispy Goat Cheese Salad
with Red and Golden Beets, Panko-cruste Goat Cheese, Organic Baby Argula, Red Onions, toasted Walnuts, and Orange Vinaigrette
Artisinal Rolls and Sweet Butter
The Main Course
Stuffed Long Island Duck Breast with Apple and Chestnut Stuffing wrapped in Bacon
and served wtih Celery Root Puree and an Apple Cider and Calvados Sauce
or
Braised Lamb Shank wih Baby Carrots, Cippolini Onions, and Tuscany White Beans
or
Grilled Swordfish with braised Lentils, wilted Arugula, and Tapenade Sauce
Dessert
Wedding Cake
A tray of Choclate Truffles for each table
Freshly brewed Colombian Coffee and assorted Tazo Teas
885 Boston Post Road, Madison, CT
Tel: 203.245.0250
Email: elizabeth@perfectparties.com