The Reception ~ Menu
 

Starters
(displayed)
Seasonal fresh fruit
Vegetable crudite with two types of dressings
Domestic and imported cheeses
Crackers and sliced baguettes
(passed trays)
Seafood with lobster sauce in a filo purse
Grilled portobello mushroom and vegetables in filo cups

Salads
Field green and romaine lettuce with two dressings
Marinated artichoke salad
Black, white, and red bean salad with pickled onions and chilies

Pasta Bar
Two fresh pastas with
Lime cream pesto sauce
Spicy marinara sauce
Freshly baked garlic bread

Entree Selections

Roasted breast of chicken with sun-dried tomatoes, artichoke hearts, and mushrooms in a white wine butter sauce

Baked vegetable lasagne with eggplant, zucchini, tomatoes, onions, and garlic in a spicy marinara sauce, baked with mozzarella and ricotta cheeses

Accompaniments
Scalloped potatoes
Fresh seasonal vegetables
Freshly baked dinner rolls and sweet butter
Freshly brewed coffee and assorted teas

Capital Club
Inside of the Corinthian Room at the Capital Club.

Food: All done in-house at the Capital Club, and the food was absolutely divine! We had both passed and displayed appetizers during the cocktail hour, and the luncheon was presented buffet-style in the Corinthian Room.

 

Drinks: All done in-house at the Capital Club. They even accommodated Trystan's mom's request to have only Martini and Rossi Asti Spumante served for the toasts. Available throughout the event were red and white wine, domestic and imported draft beers, assorted sodas, and mineral waters.

  
 

 

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