There is a lot of planning to make your wedding day the Perfect Day. Planning the food and making sure none of your bridesmaids get “hangry” is just one of a million details. Let us take on that detail for you, and cater a beautiful meal that will please all of your guests.

The menu below is a sample from one of our catered spring 2017 wedding events. Featuring a Cocktail Reception and a three-course meal, this particular menu was planned for a party of 30 with full table service.

Contact us to arrange your own perfect menu – and let us help you with your day.

Cocktail Reception

• Seared Scallops on Sourdough Crostini with Caramelized Onions & Aged Cheddar
• Croûte aux champignons on a Crisp Topped with Emmental Cheese
• Champagne Poached Lobster on Tasting Spoons with Avocado & Cilantro
• Sundried Tomato, Black Olive & Feta Wraps
• Double Smoked Pork Belly with Roasted Shallots & Bing Cherries
• Jumbo Shrimp Cocktail with Trio of Dipping Sauces

Father of the Bride: Welcome Toast just before Dinner

Menu1st Course

• Classic Lobster Bisque infused with a Sherry Reduction & Cream

Vegetarian Option:

• Tomato Basil Bisque with Folded Whipped Cream

2nd Course

• Crepe Wrapped Spinach, pear Salad with Creamy Tarragon Dressing and Candied Pistachio Praline

3rd Course

• Slow Roasted Herb Rubbed AAA Prime Rib with Classic Beef Jus, Yorkshire Pudding and Whipped Horse Radish
• Baby Roasted Medley of Root Vegetable with Fresh Sage & Virgin Olive Oil
• Salt & Pepper Crusted Fingerling Potatoes
• Butter Braised Asparagus
• Vegetarian Option:
• Phyllo Pillow Stuffed with Sweet Julienne Carrots, Red peppers, Sautéed Leeks & Goat’s Cheese

A special menu was provided for one particular guest:

• Tomato Bisque – No Dairy
• Phyllo Pillow Stuffed with Sweet Julienne Carrots, Red peppers, Sautéed Leeks with Lobster & Artichoke Hearts
• Fresh Berries for Dessert

Sweet Table

• Wedding Cake, cut by Bride & Groom after the meal.

• House Made Valley Raised Beef Burgers
• Selection of Artisan Sausage (locally sourced)
• Jumbo Ball Park Hot Dogs
• Marinated & Grilled Portobello Mushrooms
• Grilled Sweet Peppers
• Creamy Mac & 3 Cheese (Mozzarella, Cheddar & Provolone)
• Roasted Baby Potato Salad with Roasted Garlic & Dijon Mustard Vinaigrette
• Cocoa Pesto Classic Caesar Salad with House Made Sourdough Croutons & Shaved
• Parmesan
• Peppered Creamy Coleslaw
• Strawberry Watermelon Couscous with Citrus Vinaigrette
• Grilled Bermuda Onion & Zucchini Salad with Balsamic & Feta
• Selection of Fresh Baked Rolls, Buns & Wraps

Condiments:

• Crisp Fresh Lettuce
• Vine Ripened Tomatoes
• Thin Sliced Red Onion
• Kosher Dill Pickles
• Sliced Cheddar, Provolone & Havarti
• Dijon, Grainy & Yellow Mustard
• House Made BBQ Sauce, Basil Mayo, Sundried Tomato Relish, Plain Mayo
• Hot Peppers, Sliced Black Olives
• Tzatziki Sauce, Hot Sauce

This is a sample from one of our catered spring 2017 weddings. If you’re wondering what options you could have for your own wedding rehearsal dinner in Nova Scotia, this is a perfect starting point for your own wedding planning.

• Classic Chablis & Mirepoix Poached Salmon with Celery Citrus Remoulade Sauce
• Lemon Roasted Herb Stuffed Whole Chickens with whipped Roasted Red Pepper & Mascarpone Dipping Sauce
• Creamy Macaroni & 4 Cheese . . . Cheddar, Asiago, Parmesan & Mozzarella
• Medley of Grilled Vegetables. . .Asparagus, Red Peppers, Mushrooms, Zucchini with Balsamic Glaze
• Sage Roasted Beet & Whipped Feta Salad
• Medley of Mixed Greens with House Made Blueberry Vinaigrette
• Artichoke Hearts, Cherry tomatoes & Red Quinoa with Sundried Tomato Vinaigrette & Fresh Tarragon
• Bakery Fresh Rolls & Butter

Dessert

• Triple Lemon Cake with Lemon Curd & Lemon Butter cream

Wedding Brunch (or Evening Breakfast)

• Belgian Style Waffles with Fresh Fruit, Whipped Cream & Maple Syrup
• Savory Breakfast Sausages
• Honey Baked Ham – Sliced Table Side
• Selection of Biscuits & Croissants with Preserves & Butter
• French Toast with Blueberry Syrup
• Parmesan and Chive Scrambled Eggs
• Classic Baked Beans
• Home fries with Sweet Red Onions & Fresh Thyme
• Slow Roasted Chicken Cacciatore with Pesto & Garden Fresh Tomatoes
• Grilled Vegetable Medley with Asparagus, Zucchini, Mushrooms and Red Peppers with a Balsamic Glaze
• Mixed Greens with Blueberry Vinaigrette

• Prosciutto Wrapped Grilled Shrimp with Cherry Tomatoes, Leeks & Lemon Butter
• Sage Roasted Beets with Whipped Feta & Candied Walnuts
• Brandy Infused Lobster Bisque with Chive Tossed Whipped Cream
• Sweet Potato Medallions with Double Smoked Pork Belly, Caramelized Shallots & Bing Cherries
• Beef Strip loin Medallions with Yukon Gold Potatoes Smashed with Goat Cheese & Brandy Peppercorn Sauce
• Crispy Mac & 4 Cheese Spring Rolls on a bed of Asiago Cream

• Honey Baked Ham & Swiss Crispy Wraps
• Seared Scallops with Caramelized Onions & Aged Cheddar Cheese on a Sourdough Crostini
• Caesar Salad Rolls with Crispy Bacon, Shaved Parmesan & House Made Caesar Dip
• Selection of Sliders:
• Classic Pulled Pork
• Beef & Cheddar with Sweet Onions
• Greek Mediterranean with Tzatziki Sauce & Sweet Tomato
• Lamb Lollipops with Pomegranate Molasses
• Sweet Potato & Butternut Squash Soup Shots
• Tasting Spoons of Red Quinoa, Artichoke Hearts, Fresh Chives & Sundried Tomato Vinaigrette
• Vietnamese Salad Rolls with Rice Noodles, Mint, Coriander, Bean Sprouts, Julienne Carrots & Hoisin Dip
• Sage Roasted Beets & Roasted Garlic with Whipped White Bean Served on Tasting Spoons

Your classic southern BBQ with a Cocoa Pesto flair. This menu would be suitable for a wide range of events and parties.

• Smoked Barbequed Chicken with Signature Dipping Sauce
• Annapolis Valley Applewood Smoked, Dry Rub Pork Ribs with Signature Barbeque Sauce
• Annapolis Valley Applewood Smoked, Sweet Rub Ribs with Signature Barbeque Sauce

• Roasted Baby Potatoes with Sea Salt & Olive Oil
• Molasses Baked Beans
• Classic Creamy Macaroni and Three Cheeses
• Cocoa Pesto Classic Caesar Salad with Sourdough Croutons & Shaved Parmesan Cheese
• Grilled Vegetable Medley with Asparagus, Roasted Red Peppers, Mushrooms & Sweet Onions with a Balsamic Glaze
• Creamy Peppered Coleslaw
• Bakery Fresh Rolls & Creamy Butter

• Porcini Mushroom Crisp with Fresh Mozzarella
• Sundried Tomato Black Olive & Feta Wraps
• Lamb Lollipops with Pomegranate Molasses
• Lobster & Avocado Spoons with Fresh Lime & Coriander

• Jumbo Scallops on Sourdough Crostini with Caramelized Onions & 5 Year old Cheddar
• Sage Roasted Beets with Whipped Feta
• Crispy Wrapped Brie with Dried Cranberries
• Caramelized Shallots, Chopped Dates infused with Sherry and Topped with Stilton
• Bocconcini Cherry Tomato with Pesto
• Warm Sweet Potato & Mascarpone Mousse topped with Hazelnut Praline
• Sweet Leek Vichyssoise Scented with Truffle – Served in a shot glass
• Fruit Skewers with a Whipped Citrus Cream Cheese