| Wedding and Special Events Menu | |||
| Special Event a= nd Wedding Menu Costs | |||
| (Food Costs Onl= y) | |||
| Buffet | |||
| Classic Buffet<= /td> | |||
| Decorative Fres= h Fruit, Cheese and Crudities Display | |||
| One Entrees (Chicken, Fish Filet or Beef) | |||
| Two Accompanime= nts | |||
| Fresh Bread Assortment with Honey Butter | |||
| $17.95up per Pe= rson | |||
| Elegant Buffet = I | |||
| Decorative Fres= h Fruit, Cheese and Crudities Display | |||
| 2 Entrees (Chic= ken, Salmon, Beef) | |||
| Three Accompani= ments | |||
| Fresh Bread Ass= ortment | |||
| $21.95up | |||
| Sit-Down Servic= e | |||
| Passed Appetize= rs | |||
| Plated Deluxe S= alad | |||
| Dual or Single = Entree | |||
| 2 Accompaniment= s | |||
| Fresh Rolls and= Butter | |||
| 26.95 per Person | |||
| Cocktail Recept= ion | |||
| Featuring Fruit= and Cheese Display | |||
| Fresh Vegetable= Crudities and Dressing | |||
| Plus: 2 Cold Ho= rs D'Oeuvres and 3 Hot Hors Oeuvres | |||
| $19.95up per Pe= rson | |||
| Wedding Brunch = Menus | |||
| Call for Custom= ized Menu | |||
| $22.95up | |||
| ***************= **************************************************************** | |||
| Passed Appetize= rs - $3.50 pp up | |||
| Depending on Se= lections | |||
| Client Selected= Petite Appetizers Served By Waiters | |||
| Add Desserts - $2.00-$4.25 per Persons | |||
| Call For Your F= ree Consultation with On-the-Spot Custom Proposal | |||
| Serving ware, L= abor, Wait Service, and Linen will be Included in Customized Proposal | |||
| Service Fee Ran= ging from 15-21% Will Apply to Onsite Catering at Your Event. | |||
| The= service fee will be added depending on your site's requirements, onsite labor, equipm= ent and services required. | |||
| Free Tastings S= cheduled After Client Consultations | |||
| We Will Work With Your Vision and Budg= et- | |||
| call 1-877-34fo= ods or email classicfoodsla@aol.com | |||
| Menu Suggestions | |||
| Above Pricing B= ased on 75+ persons. Less Slightly More<= /td> | |||
| Represents a Sa= mpling of Our Offering - Other options Available. | |||
| Entree Suggesti= ons | |||
| Chicken Breast = Marinated in Tangy Orange sauce | |||
| Spiced Rubbed C= hicken Breast with a lemon and roasted shallot sauce | |||
| Grilled Breast = of Chicken (Marinated first in your choice of sauce) | |||
| Rosemary Rubbed= Sirloin - slowly roasted and served with a roasted garlic demi-glace* | |||
| Pepper Crusted = Sirloin - topped with a cognac reduction | |||
| Roasted Pork Lo= in | |||
| Grilled Salmon-= with Mango Salsa | |||
| Baked Salmon wi= th Dill Sauce | |||
| Grilled Chicken= Picatta - with lemon, butter, capers in a white wine sauce | |||
| Chicken Marsala= - onions, mushrooms sauté with Marsala wine and thyme | |||
| Chicken Scallop= ini - mushrooms, artichokes, capers and prosciutto in a lemon butter sauce | |||
| Chicken Parmigi= anna - breaded breast, baked and layered with marinara and mozzarella | |||
| Ste= ak De Burgo - roasted sirloin topped with fresh Italian herbs and finished in a wine sauce | |||
| Rosemary Pork L= oin - slow roasted and topped with a roasted pepper relish* | |||
| Red Snapper - w= ith black olives, capers and tomatoes in a pinot grigio lemon sauce* | |||
| Maryland Crab C= ake* | |||
| Tilapia Fish - = Seasoned with Blend of Special Spices | |||
| Southwest Chick= en - topped with roasted corn, black beans and a creamy jalapeno sauce | |||
| Grilled Chipotl= e Chicken - breast of chicken topped with a chipotle sauce | |||
| Crisp Oven Frie= d Chicken | |||
| Roasted Sirloin= - with roasted and served in a rich dark gravy | |||
| Carved Breast of Turkey with Dressing- Oven Roast= ed with Gravy | |||
| Chicken Breast = Stuffed with Apple Cornbread Stuffing | |||
| Prime Rib* | |||
| Carved Honey Ha= m with Pineapple Glaze | |||
| Roasted Top Rou= nd Beef with Au Jus | |||
| * These Entrees= May Be Slightly More Depending on Market Price | |||
| Accompaniments | |||
| Petite Parsley = Potatoes in a Lemon Butter Sauce | |||
| Golden Rice Pil= af | |||
| Red Beans and R= ice | |||
| Old Fashioned M= ashed Potatoes with Brown Gravy | |||
| Grilled Medley = of Fresh Seasonal Vegetables | |||
| Garlic Mashed P= otatoes | |||
| Oven Roasted Re= d Potatoes | |||
| Twin Potatoes (= Cubed Sweet and White Potatoes) | |||
| Sweet Potato So= ufflé | |||
| Macaroni and Ch= eese Casserole | |||
| Wild Rice | |||
| Herb Rice Pilaf= | |||
| Green Beans Ama= ndine | |||
| Baked Old Fashi= oned Corn Pudding | |||
| Stir Fry Veggies (Broccoli, Cauliflower, Snow Peas, & More) | |||
| Southern Mixed = Greens | |||
| Sugar Glazed Ba= by Carrots | |||
| Asparagus with = Carmelized Onions* | |||
| Parmesan Mashed= Potatoes | |||
| Balsamic Rice | |||
| Saffron Rice | |||
| Spinach with a = Cream Sauce | |||
| Deluxe Garnishe= d Dinner Salad with Dressing Choice | |||
| Vegetarian Lasa= gne | |||
| Bride's Choice = Award- 2009 | |||
| call 1-877-34fo= oods for no pressure information | |||