For Pictures of Weddings at Mister C’s, please click here.
SILVER WEDDING PACKAGE AVAILABLE JANUARY THROUGH APRIL, AFTER LABOR DAY & BEFORE THANKSGIVING
4 Hours of Premium Open Bar
The Cocktail Reception
Butler passed Champagne as your Guests enter the Cocktail Hour
Hors d’Oeuvres
Selection of Six Butler Passed Hors d’Oeuvres
Cold Canapé Sections:
- Brie with Midori Crème Fraiche
- Smoked Salmon Crepes with Dill Lime Cream Cheese
- Hummus on Grilled Pita with Fresh Basil and Roasted Peppers
- Charred Beef Tenderloin with Horseradish Mayonnaise
- Mozzarella and Tomato Crostini
- Pineapple and Prosciutto
- Roasted Peppers with Capers and Chevre
- Goat Cheese and Sun dried Tomato on Parmesan Crouton
- Cucumber Salmon Mousse
- Goat Cheese and Roasted Pepper Tarts
- Mini Potato Latkes with Pickled Fennel, Smoked Salmon and Crème Fraiche
- BLT Stuffed Tomatoes
- Antipasto Kabobs
- Salami-Herb Cheese Roll
Hot Hors d’oeuvres
- Cinnamon Scented Brioche, Brie Cheese, Almonds, Raspberry Drizzle
- Hibachi Beef Skewers
- Assorted Petit Quiches
- Crispy Asparagus with Asiago
- Skewered Cajun or Sesame Chicken
- Mini Franks in Phyllo
- Spinach and Feta Phyllo Dough
- Wild Mushrooms in Phyllo Cups
- Stuffed Mushrooms with Crabmeat
- Vegetable Spring Rolls
- Smoked Chicken and Cheese Quesadillas
- Broccoli and Cheddar Puff
- Clams Oreganata or Clams Casino
- Mac & Cheese Balls
- Fried Rice Balls
- Artichoke Fritters Lemon Parmesan Dip
- Chicken Piccata Bites
- Mini Fish Tacos
- Flatbreads
- Sausage and Gorgonzola Stuffed Mushrooms
- Turkey Pot Stickers
- Steak with Horseradish Crème Fraiche
- Cheese Steak Spring Roll
Nibbles(Additional $6. Per Person select two)
- Edamame Hummus on Pita Chips
- Mushroom Risotto
- Tempura Fish with Wasabi Slaw
- Potato Slivers with Dipping Sauce
- Lobster Mac ‘n Cheese
- Sausage, Peppers & Onions
- Seared Salmon & Vegetables
- Boneless Chicken Breast and White Beans
- Penne Pasta Primavera
- Rigatoni Bolognese
- Shrimp Francaise and Angel Hair Pasta
- Tuna with Wasabi Slaw
- Shrimp Fra Diavolo
Select Four Butler Passed Hors d’oeuvres and Two Nibbles – Additional $4. Per Person
Hors d’oeuvres Upgrade – Additional $3.50 Per Piece
- Mini Lamb Chops with Mint and Chimichurri Sauce
- Colossal Shrimp Cocktail with Horseradish Cocktail Sauce and Wasabi Aioli
- Sliced Filet Mignon Crostini
- Mini Crab Cakes
- Tuna Tar Tar
Raw Bar Station
Additional Charge (MP)
- Shrimp
- Clams
- Oysters
- Jonah Crab Claws
Silver Chafing Dishes
One Hour – Select Two
- Shrimp and Scallop Scampi
- Swedish Meatballs
- Fried Calamari
- Eggplant Rollatini
- Seafood and Chorizo Paella
- Italian Sausage and Peppers
- Chicken Marsala, Francaise, or Piccata
- Cavatelli and Broccoli Sautéed in Garlic & EVOO
- Mussels in Marinara
- Veal and Peppers
- Salmon Teriyaki
- Mussels Fra Diavolo
Signature Display Table
Select Two:
- Garden Vegetable Crudités
An Assortment of Fresh Raw Vegetables Served with Dill and Ranch Dips
- Mirrored Antipasto Display
Assorted Italian Meats, Cheeses, and Marinated Vegetables Served with Italian and Olive Breads
- International Cheese and Fruit Display
A Delicate Assortment of Imported and Domestic Gourmet Cheeses Complimented with Crisp Crackers and Seasonal Fresh Fruit
- Grilled Vegetable Display
Selection of Seasonal Vegetables Served With Balsamic Vinaigrette and Toasted Baguettes
- Bruschetta and Pita Display
Traditional Tomato, Mushroom and Sundried Tomato, Spinach and Goat Cheese, Warm Artichoke and Olive Pesto Served with Crostini, Tabbouleh, Baba Ghanoush, Flavored Hummus, Served with Toasted Pita Triangles
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The Dinner Reception
Champagne Toast
Salad – Select One:
- Caesar Salad
Romaine Lettuce prepared with The Classic Dressing
- Tri-Color Salad
Arugula, Belgian endive and radicchio tossed in
Balsamic vinaigrette with a walnut apple garnish
- Primavera Salad
Garden greens and garnitures served with champagne vinaigrette
Entrées – Select Two:
- Grilled Salmon With Lemon Beurre Blanc
- Sole Piccata Fillet of Sole Baked, Served in a White Wine, Lemon and Butter Sauce, Garnished with Capers
- Flounder – Amandine, Mashed Potatoes, Seasonal Vegetables, Beurre Blanc Sauce
- Sun dried Tomato Crusted Tilapia – Sautéed Escarole White Beans in a Light Tomato Broth
- Bronzino – Sautéed Spinach, Lemon Fondue
- Cod – With Broccoli Rabe, Shrimp and Sundried Tomatoes
- Penne Vodka – With Shrimp and Scallops
- Pork Loin Medallions – Served with Mashed Potatoes
- Veal Rollatini – Served with a Mushroom Brandy Sauce
- Short Ribs of Beef – Served with Cauliflower Risotto
- Chicken Bianca – Boneless Breast of Chicken Sautéed topped with Prosciutto, Roasted Pepper, Fontina Cheese over Sautéed Spinach with Marsala Demi-Glace
- Chicken Isabella – Artichokes and Roasted Peppers in a Madeira Wine Sauce
- Roast Chicken – Garlic Herb Roasted, Served with Vegetable Risotto au jus
- Chicken Dijon – Sautéed Boneless Breast of Chicken Served in a Cream Sauce Flavored with Dijon Mustard and Roasted Shallots
If not in the Explanation of the Preparation, Entrée will be Served with Chef’s Selection of Potato and Vegetables
Fresh Dinner Rolls and Butter
Dessert
Chef’s Selection
Regular & Decaffeinated Coffee or Tea
Cappuccino & Espresso $2.00 per person
$105.00 per person
Plus 7% Sales Tax and 20% Service Charge
Prices subject to change prior to contract.
