The Wedding Page
Chef Maxwell has been catering weddings for more than 20 years. Let us help you plan this most important of events.
We can be helpfull in selecting the site for the service and/or the reception, choosing the music, deciding on flowers, selecting the cake, and, of course, providing the food.
On this page you will find some menus that we have provided for very satisfied couples over the years. We do not have a "one from column A, one from column B" kind of service. Your wedding is as special to us as it is to you and we will design an event that exceeds your expectations but meets your budget. Use the menus on this page as a guide in setting your budget and then contact us through the e-mail link at the bottom of the page. We will make an appointment to sit down with you and create something wonderfull that will be one of your most treasured memories.
Receptions in the $15.00 to $20.00 per person range.
Three stations of food
1. A cold hors d'ouerve table featuring pates, spreads, dips, fresh vegetables, assorted cheeses with fruit, smoked salmon torte, artichoke and asparagus cheesecake, roasted peppers with feta cheese, marinated mushrooms, caponata, crackers, croustades and breads.
2. Freshly griddled crab cakes with 2 sauces. Prepared for your guests by a chef and served with cole slaw and miniature rolls.
3. Hot hors d' ouerve table featuring skewered chicken sate with peanut sauce, warm spinach and peanut dip with crackers,
Plated and Served Dinners..
Consomme of Roasted Game with Julienne of Duck
Pan Seared Rockfish on Cider Braised Greens
Grilled Beef Loin with Rosemary Demi Glace
Herbed Israeli Cous Cous with Shitake Mushrooms
Fire Roasted Medley of Winter Vegetables
Smoked Rofumo and Apple Cheesecake on bitter greens with Applejack Vinaigrette
Roasted Crayfish Brodetto
Smoked Breast of Chicken en Croute
Caesar Style Salad
Duet of Griddled Crab Cake and Beef Tenderloin
With separate sauces
Red Potato Tart
Sauteed Spring Vegetables in Tarragon Butter
Fresh Berries in a Lemon Zabayon