WEDDING
MENU ONE

Specialty Cocktail

CLASSIC KIR ROYALE

champagne, crème de cassis + berry garnish

Passed Hors d’Oeuvres

GRILLED ZUCCHINI AND FETA PANINI

with minty lemon dressing

WARM TRUFFLE RISOTTO

served in silver spoons

VENISON NACHOS

with sweet potato puree, pico de gallo + queso fresco

TUNA TARTARE

with Meyer lemon confit served on Belgian endive

Station One

SIMPLE OPEN-FACED CROSTINI

+ AUTUMN VEGETABLE CAPONATA

with roasted garlic

+ POLENTA + WILD MUSHROOM

with balsamic glaze

+ HEIRLOOM TOMATO

with fresh basil

SHAVED FENNEL, ORANGE + ARUGULA SALAD

with shaved parmesan

THE FRENCH PICNIC

SELECTION OF ARTISANAL CHEESES

SLICED CURED MEATS

DRIED CHERRIES, SLICED GREEN APPLES + HAZELNUT BRITTLE

JALAPEÑO JELLY, HONEYCOMB, GRAINY MUSTARD + PESTO

CRISPY FLATBREAD + SLICED BAGUETTES

Station Two

TUSCAN SALAD OF GOAT CHEESE + PEARS

balsamic glazed greens with candied walnuts, caramelized beets + shallots

CHICKEN MILANESE

thinly sliced chicken breast with seasoned panko and sautéed … topped with tomato and arugula salad with a warm lemon vinaigrette dressing + shaved Parmesan Reggiano

COMPOSED VEGETABLE PLATTER

+ ROASTED BROCCOLINI

with sea salt + cracked black pepper

+ ASPARAGUS FRITTO MISTO

+ TRADITIONAL CREAMED SPINACH

Station Three

JUMBO LUMP CRAB MEAT + BOILED SHRIMP + GRILLED MAINE LOBSTER

served with fried green tomatoes, tomatillo horseradish sauce, mustard mayonnaise, mango salsa, creole remoulade + traditional cocktail sauce

GUAVA GLAZED PORK TENDERLOIN

grilled on-site and served with peach relish

BUTTERNUT SQUASH RAVIOLI

with sage butter sauce + toasted pine nuts

LEEK + VEGETABLE FRITTERS

with sundried tomato aioli

Desserts

BLACK + WHITE BARS

our signature dessert white chocolate brownies with a dark chocolate crust and chocolate drizzles on top

SOUTHERN PECAN PIE BARS

with a shortbread cookie crust

TRIPLE LEMON CUPCAKES

with lemon curd + lemon buttercream

PUMPKIN DONUTS

with maple glaze

Valet “To-Go-Treat”

COFFEE + COOKIE BAR

coffee served in to-go cups with a variety of cookies to choose + paper sacks in case you want to take some to-go!

+ ESC’S FAMOUS CHOCOLATE CHUNK COOKIES

+ ORANGE MARMALADE COOKIES

dipped in a citrus glaze

+ PEANUT BUTTER COOKIES

dipped in dark chocolate

+ SNICKERDOODLE COOKIES

with lots of cinnamon + sugar

+ CRANBERRY + GINGER BISCOTTI

+ WHITE CHOCOLATE MACADAMIA NUT COOKIES

WEDDING
MENU TWO

Specialty Cocktail

POMEGRANATE PROSECCO SPARKLER

Pama liqueur, prosecco + pomegranate seed for garnish

Passed Hors d’Oeuvres

CARAMELIZED PEAR AND BLEU CHEESE PURSES

EGGPLANT RAGOUT

with garden mint garnish served on a Yukon gold potato chip

SWIFT’S SIGNATURE JALAPENO QUAIL & PECAN-SMOKED BACON EN BROCHETTE

MINI FRIED CHICKEN + WAFFLES

drizzled with spiced maple syrup

Station One

PLATEAU DE FRUITS DE MER

presented with lemon wedges, crackers, tomatillo-horseradish sauce, mustard mayonnaise, mango salsa, creole remoulade + traditional cocktail sauce

+ CRAB CLAWS AND JUMBO LUMP CRAB MEAT

+ ROASTED SHRIMP COCKTAIL

+ OYSTERS ON THE HALF SHELL

shucked table side and served with mignonette sauce

+ CHILLED LOBSTER RAVIOLI SALAD

with chopped lobster, fresh shucked corn, basil + lemon vinaigrette

Station Two

SALAD OF PETITE ROMAINE HEARTS

with ruby red grapefruit, avocados, toasted marcona almonds + parmesan vinaigrette

TUSCAN STYLE GRILLED FILET

with arugula, cracked black pepper, grilled radicchio + balsamic cipollini onions sliced and serve warm to room temperature

COMPOSED VEGETABLE PLATTER

+ BUTTERNUT SQUASH GALLETTE

with melted gruyere

+ VEGETABLE FARRO SALAD

with sugar snap peas, sliced cherry tomatoes + roasted red onion

+ ROASTED RED + YELLOW BEETS

with charred green onions + hazelnuts

Station Three

L’ETAGERE DE PERSILLADE D’AGNEAU

rack of lamb persillade; frenched lamb chops roasted with lemon zest, fresh parsley, garlic+ bread crumbs

LE PLAT CALME DE LEGUME

composed vegetable platter

+ LA SALADE DE HARICOT VERTS

with French feta cheese, toasted almonds + champagne mustard vinaigrette

+ CROSTINI D’AIL

garlic crostini with melted leek + fennel confit

+ CIVES CARAMELISE

caramelized shallots roasted slowly in red wine + thyme reduction

Rolling Dessert Cart

CHOCOLATE MINT FREEZES

passed in Riedel “O” glasses with a straw

ZEPPOLE

Italian fried bite-sized doughnuts coated in cinnamon sugar also known as St. Joseph Day Cakes

TINY BAGS OF BACON CARAMEL POPCORN

Late Night Passed Breakfast

MINI CHICKEN ROLLED TOQUITOS

with salsa

CARAMELIZED BACON

Valet “To-Go-Treat”

ON-SITE GELATERIA + ESPRESSO BAR

filled with various unique flavors of gelato along with any espresso drink imaginable prepared onsite. Friendly wait staff will serve the gelato and the espresso bar will be served by the professional baristas.