Offbeat
Savory Crepe Station with choices of Wild Mushroom, Creamy Chicken and Seafood Supreme
Salad Station
Carving Station (with attendant) offering Roasted Chicken and beef with Pineapple Mango Chutney, Horseradish, or Wild Mushroom Sauce
Pasta Station (with Attendant) with selection of Bowtie, Penne, and Tri-Color Rotini with choice of Creamy Pesto Sauce, Light Tomato Sauce or Primavera Sauce
Dessert: Fruit Skewers, Berries with Fresh Whipped Cream, Riesling and Cabernet Sorbet, Cheese Cake Spoons
Princess
Display Appetizers with Assorted Crudite with Dill Dip, Cheese Platter with Crackers and Sliced Bread
Passed Appetizers: Stuffed Mushrooms, Lox Bites with Herb Cream Cheese, and Oysters on the half shell
Preset Salad: Romaine and Micro Greens with Dried Apricots, Cranberries, Blueberries and Pine Nuts with Citrus Balsamic Vinaigrette
Served Entree with choice of Duck a l’Orange or Beef Wellington with Goat Cheese and Celery Root Mashed Potatoes, Asparagus and Bell Peppers
Trendy
Display Hors d’oeuvres
Bread Bites Station to include French Bread Slices with a variety of optional toppings such as Bruschetta, Walnut Pesto, Roasted Mushrooms or Tapenade
Passed Hors d’oeuvres: Pommes Frites with a selection of dipping sauces, Bacon-Wrapped Dates, Thai Spring Rolls with Peanut Sauce, Sushi, Vegetable and Beef Empanadas
Salad: Arugula and Mixed Greens with Grapes, Fennel, Gorgonzola and Pecans
Entrees: Pan-Seared Winter Ale Marinated Hangar Steak or Cinnamon Spice Slow roasted Pork with Caramelized Onions, Wild Mushroom Ravioli with Shaved Parmigiano-Reggiano, Grilled Vegetable Platter with Ciabatta Goat Cheese Spears
Simple
Nicoise Salad
Pulled Pork with Corn on the Cob, Hush Puppies, Gourmet Potato Salad
Dessert: Peach Cobbler a la Mode
Elegant
“Old Hollywood” style
Display Hors d’oeuvres: Crab Cakes, Antipasto Mozzarella Kebab, Bacon-Wrapped Dates, Shrimp Martini Shooters
Mixed Winter Greens with Roasted Beets, Goat Cheese, and Toasted Walnuts with Light Vinaigrette
Entres: Duo of Pistachio Encrusted Lamb Chops and Petite Shoulder Tender with Wild Mushroom-Cabernet Sauce, Savory Risotto Cake, Herb-Roasted Carrots and Haricot Verts Bundles, Assorted Rolls and Butter
Bellyfire Catering and Jeff Blumer can be reached online at www.bellyfirecatering.com or by phone at (937) 479-8879, and by email at Jeff@BellyfireCatering.com.
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For suggestions on a Champagne or sparkling wine to serve at each of our wedding themes, we turned to Dennis Batty, wine buyer at Arrow Wine & Spirits’ Far Hills Avenue store in Kettering. Here are Batty’s suggestions, along with the bottle price:
Offbeat: Gruet Brut Blanc de Noir, grown and produced in New Mexico, $18.
Princess: Moet & Chandon Imperial Champagne, $50
Trendy: Alice (pronounced “uh-LEECH-ay”) Prosecco from Italy, $20
Simple: Domaine Ste. Michelle Brut, Washington State, $13
Elegant: Roederer Estate sparkling wine, California, $25
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