Wedding Menu
Wedding Menu
Bene Italian Buffet
$19.35 Per Person // Dessert provided by client
Appetizer Selection
Tuscan / Antipasto Display
Prosciutto, genoa salami, herb-roasted red peppers, mozzarella pearls, aged parmesan, artichoke hearts, pepperoncini, marinated brussels sprouts, green and black olives, roasted golden beets, fresh and crisp carrots, celery, green pepper, baguettes, focaccia crackers
Dinner Buffet
Deconstructed Caesar
Grilled romaine heart, charred grape tomato, shaved parmesan black pepper dusted crouton, house caesar dressing
Traditional Mountain Buffet
$24.35 Per Person // Dessert provided by client
Stations
(30 Guest Minimum)
Make a meal out of fun appetizer stations. Chefs will prepare specialties to order while you watch! Or choose a theme that does not require a chef.
Pricing for stations vary. Choose one, two or choose them all.
Farm to Table
Elaborate display of seasonal and locally sourced fresh vegetables including but not limited to: Carrots, Celery, Watermelon Radish, Green and Red Bell Pepper, Sugar Snap Peas, Asparagus Spears…and Fruits, Local Cheeses, Honey, Jams displayed with Wheat Grass and served with homemade Crostini, Crackers, Flat Bread, focaccia, Fresh crisp Homestyle Pickles, Pickled Okra, pickled Green Beans, marinated Artichoke Hearts.
Gourmet Flatbread Pizza Station
Chef Attended
BBQ Chicken Flatbread Pizza: Our house-made BBQ sauce with grilled chicken, onion and mozzarella
Margarita Pizza: Sliced tomato, fresh basil pesto, mozzarella, sun-dried tomatoes and olive oil
The Italian: Red onion, spicy Italian sausage, marinara and mozzarella
Guacamole Station
Chef Attended
Fresh Avocados, Tomato, Red Onion, Cilantro, Lime, Queso Fresca, Mango, Serrano Chili's, Bacon, Crisp Corn, Black Beans, Cumin, Salt, Pepper served with our homemade Flour & Corn Tortilla Chips
Asian Station
Chopped chicken lettuce wraps, bao bun with kimchi & pulled pork, crispy spring rolls, steamed edamame, pork gyoza
Ceviche Station
Chef attended
Shrimp, scallops or white fish mixed to order with lime, jalapeno, cucumber, tomatoes, red onion, avocado, mango, cilantro, red & green peppers. Served with our homemade corn tortilla.
Taco Station
(2 tacos per person) – Chef attended station - Served with corn and flour tortillas.
The Bandito: Slow-roasted carnitas, barbacoa beef, smoked chicken, queso fresco, lime, black beans, pico de gallo, and diablo salsa
The Gringo: Seasoned ground beef or pulled chicken with tomato, sour cream, guacamole, lettuce, house-made salsa, and cheddar cheese
The Fisherman: Citrus grilled mahi-mahi, pineapple-avocado salsa, roasted poblano peppers, shredded cabbage, queso fresco, and fresh lime wedges.
Mac-N-Cheese Station
Elbow Macaroni with either Traditional Cheese Sauce, Gourmet Three Cheese Sauce (A mix of Parmesan, Aged Cheddar, and Blue Cheese) or Southwestern Pepper-jack Cheese Sauce. Top with : Lobster, Prosciutto Ground Beef, Bacon, Ham, Roasted Poblano Peppers, Garlic Sauteed Broccoli, Sauteed Button Mushrooms, Green Onion, Sweet Peas, Pearl Onion, Fresh Jalapeno
Carvery
Served with appropriate sauces, toppings, and rolls. This could be a main course option or as a free-standing station.
Options include: Garlic Shallot Grilled Beef Sirloin, Peppercorn Crusted Beef Tenderloin, Chimichurri Grilled Flank Steak, Applewood Smoked Pork Tenderloin, Mustard Crusted Pork Loin, Herb Roasted Turkey Breast, Pepper crusted Ahi Tuna Loin
Boards / Display
Boards and Displays can be added to any buffet, displayed as a station, or created for an individual board
Tuscan / Antipasto Display
Prosciutto, genoa salami, herb-roasted red peppers, mozzarella pearls, aged parmesan, artichoke hearts, pepperoncini, marinated brussels sprouts, green and black olives, roasted golden beets, fresh and crisp carrots, celery, green pepper, baguettes, focaccia crackers
Farm to Table
An elaborate display of seasonal and locally-sourced fresh vegetables including but not limited to: carrots, celery, watermelon radish, green and red bell pepper, sugar snap peas, asparagus spears... and fruits, local cheeses, honey, jams displayed with wheat grass and served with homemade crostini, crackers, flat bread, focaccia, fresh crisp home-style pickles, pickled okra, pickled green beans, and marinated artichoke hearts.
Domestic & Artisan Cheeses Board
Chef's choice of artisanal, domestic and/or imported small-batch cheeses, house fruit spread, dried figs & dates, baguettes, and flatbreads.
Breads & Spreads
I can't help it - I love bread! Bread of all shapes, bread of all sizes, and crackers too! This display is made up of baguettes, Italian Foccacia, specialty rolls and anything fresh I can get my hands on.
Spreads are: hot artichoke dip, camponata, aged olive oils & balsamic vinegar, honey, soft cheeses and accompanied by fresh crisp vegetables & fruit.
Appertizer
While traditionally served as a small dish before a meal appetizers can be eaten anytime, anywhere.
Mini Smoked Salmon Canape
Crème Fraiche, caviar-roasted beats with goat cheese topped with arugula on crostini
Ahi Poke Cone
Soy, sesame oil, rice vinegar, scallions, mini savory cone. Chesapeake crab cake claw meat, old bay, lemon aioli
After-tizers
Really for anytime of day, however, the After-Tizers are a great way to end your special day and soak up some of that champagne that you toasted through the night.