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Thank you for your interest in our catering services. This page describes
some of our most popular wedding packages. All packages include:
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Our packages are priced for Saturday evening receptions inthe prime months
of May, June, Sept, Oct and Dec w/ discounts available for off months and
Friday and Sunday bookings of 100 or more guests. Our emphasis is on personal
service, attention to detail, and of course, your total satisfaction. We
can also provide all of our services at your location.
Please feel free to contact us w/ any questions you may have. (215)
343-4186. |
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Weddings with
Catering By Jessica Lee
Our all-inclusive wedding packages feature time tested menus
that can be customized to your specific needs and tastes. Our professional
staff will see to it that your guests continue to talk about your reception
for years to come. Which is one of the many reasons we were voted Best
Caterer in Bucks-Mont 2001 and 2003 AND 2007 by daily Intelligencer Readers.
Upon arrival, your guests will find an hors d' Oeuvre table
consisting of:
Domestic & Imported cheese display, seasonal crudités with
assorted crackers, breads & dips, fresh fruit display w/ melon carvings, roasted
vegetable assortment accompanied by fresh mozzarella marinated in garlic & herb
infused olive oil, sliced roma tomatoes
with fresh mozzarella & basil with warm Italian baguettes.
~Dinner Buffet~
Choice of Salad
served with warm rolls & croissants
Garden Salad with a light tomato vinaigrette ~ Traditional
Caesar ~
Baby Salad Greens with chevre cheese, toasted walnuts, pears,
cranberry &
mandarin oranges
with a toasted sesame orange dressing
Carving Station
Slow Roasted Top Round of Black Angus Beef
Honey Glazed Spiral Cut Ham
Oven Roasted Turkey Breast with a Cranberry
Coulis
Please choose a chicken, seafood and pasta to accompany your carving station
Chicken Marsala, Chicken Divan, Chicken Louisa
Flounder Almondine, Broiled Salmon Filet w/ lemon dill sauce,
Shrimp & Scallop Newburg
Lasagna, Vegetable Lasagna, Pasta Primavera, Fettuccini w/
pesto, alfredo & marinara
Prime Rib of Beef or Whole Grilled Tenderloin *
available at an additional cost
Oven Roasted Redskin Potatoes w/ fresh rosemary,
parmesan cheese & a touch of fresh garlic
Fresh Seasonal Vegetable
Dessert Buffet
Gourmet Layer Cakes & Assorted Petite Sweets
Continuous Coffee Service
$ 47.50 per guest plus 18% hall/labor fee &
6% tax
~Sit Down Dinner~
Fresh Fruit Cup
Choice of Salad
Garden ~ Caesar ~ Baby Salad Greens with chevre cheese, toasted walnuts,
pears, cranberry &
mandarin oranges
with a toasted sesame orange dressing
served with warm rolls & croissants
Choice of Three Entrees
Prime Rib of Beef
Chicken Marsala, Chicken Divan, Chicken Cordon Bleu, Chicken
Francaise,
Boneless Stuffed Capon with a saffron champagne cream sauce
Flounder Almondine, Flounder Florentine, Flounder Francaise,
Broiled Salmon Filet with a lemon dill sauce, Herb Crusted Salmon
*Grilled & Sliced Tenderloin of Beef at an additional
cost
Oven Roasted Redskin Potatoes w/ fresh rosemary,
parmesan cheese & a touch of fresh garlic
Fresh Seasonal Vegetable
Dessert Buffet
Gourmet Layer Cakes & Assorted Petite Sweets
Continuous Coffee Service
$ 47.50 per guest plus 18% hall/labor fee &
6% tax
~~ Butlered Hot Hors d' Oeuvres~~
Client should select at least 4-5 different hors d' oeuvres
for pre-dinner appetizers
Prices begin at $ 1.50 per selection per guest
Chicken Brochette - marinated with garlic & fresh
herbs then skewered with pineapple
Chicken Satay - same as our brochettes less the pineapple
and finished w/ a spicy Thai peanut sauce
Beef Satay - marinated Asian style and finished w/ spicy
Thai peanut sauce
Baked Bruscetta - plum tomato in balsamic vinegar &
basil on bread rounds w/ mozzarella
Assorted Mini Quiche - lorraine, spinach & mushroom
Spanikopita - spinach & feta cheese in phyllo dough
Mushrooms stuffed with roasted vegetables & fontina cheese
Mini egg rolls with dipping sauces
Franks in puff pastry with Dijon mustard dipping sauce
Asparagus wrapped in Prusciutto with a white wine cream sauce
Baked Brie with a raspberry chipotole sauce
***The following hors d' oeuvres are priced per market***
Smoked salmon canapes on black bread with a cucumber creme fraiche
Baby portabella mushrooms with sweet sausage stuffing
Crab stuffed mushrooms with a champagne cream sauce
Mini crab cakes w/ a mild wasabi remoulade
Fresh sea scallops wrapped in Apple Wood Smoked Bacon
Filet on toast tips with a Madeira demi glace
Coconut Shrimp with pineapple/orange salsa
Grilled rosemary crusted lollipop Lamb Chops
Sushi, Sashimi or assorted Asian Rolls
Caviar served on blini with a crème fraiche
