We are serving this at our reception site- (St. James room) but it might be possible to serve them at the ceremony location.
Here are the options i was given:
(From the Boardwalk Resort Menu)
- Seafood Display $30.50/guest (jumbo shrimp, crab claws, smoked scallops, key lime cocktail sauce, tomato relish, lemons and limes)
-Sushi and Sashimi Display $27.50/guest (shrimp, salmon, tuna, california and vegetable rolls, served with Wasabi, pickled ginger, and soy sauce.
- Antipasti Display $14.25/guest (Assorted Cheese, prosciutto, olives, marinated artichoke hearts, balsamic marinated mushrooms, roasted peppers, and grilled marinated vegetables)
-Premium Cheese Display $9.50/guest (Imported and Domestic Cheeses with crackers, assorted breads, fruit spread and dried fruits)
-Vegetable Crudites Display $9.00/guest (Fresh vegetables displayed with a creamy herb dip and hummus)
-Fruit Display- $8.00/guest (Seasonal sliced fruit display, fresh berries, and a yogurt dipping sauce)
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There is also an A La Carte Pre-Dinner Cocktail Hour (based up to one hour of service)
Merryweather (5 hors d'oeuvres) $40.50/per guest
Fauna (4 hors d'oeuvres) $36.50/per guest
Flora (3 hors d'oeuvres) $28.50/per guest
Hot Hors d'oeuvres
Wild Mushroom Tarts, Pigs in a Blanket with mustard, spanakapitas with tapenade, vegetable spring roll with chile, seafood fritter with dill, house-made crab cakes, tandoori spiced lamb in roti jala, Mini lamb lolli-chop with mint pesto and watermelon slaw, wild mushroom arancini fritter, seared mini lentil cake with sweet and spicy tomato chutney, gingered chicken skewer, fried chicken dumplings, bacon crusted beef and blue cheese, chicken and cheese quesadilla, vegetable samosa with yogurt, italian sausage and mushroom, lamb kefta with mint cilantro chutney, falafel with yogurt sauce, gruyere cheese puffs.
Cold Hors d'oeuvres
Petit-roasted potato and caviar cream, five spiced chicken and sesame seeds, asparagus-stuffed lamb loin, red pepper-goat cheese crostini, smoked salmon rose and capers, whitefish gravlax and cucumber, petite patty pan stuffed with coconut curry duck, parsnip hummus on dried salami chip, eggplant caviar and roasted red peppers in phyllo cups, shrimp balchao in cucumber cups with apricot chutney, tofu and edamame spoon, vinaigrette-tossed beef tartlet, smoked duck with spicy slaw, vegetable red pepper hummus in phyllo, chicken mango plantain in wonton cup, brunoise of vegetables in red endive, curry chicken golden raisins and shaved almonds slivers, vegetables flower artfully displayed in glass container with trio of dips, shrimp louie on endive spears
