* CHEF FRANCESCA’S WEDDING MENUS *
Dreaming of a Beach Ceremony and Garden Reception at your Oceanfront Villa?
We provide Chefs, Helpers, Food and Culinary Expertise.
We can also provide the Bar, Wedding Cake, Rentals, Rehearsal Dinner and Brunch with Mimosas
These Menus represent some of our more successful Wedding Receptions!
Let us tailor a Food Menu perfect for your Special Occasion.
Prices are subject to change without notice. A deposit holds the current price.
We add 20% gratuity and IVA to all billing
WEDDING MENUS
PLATED SERVICE
A plated, sit-down dinner is the hallmark of any elegant Reception. Each course is served individually to your guests. A few menus offer choices. Complimentary waiters provided with 40 or more guests. For smaller groups we charge $12.50 per waiter per hour.
PLATED #1 – FIESTA ITALIANA
PASSED APPETIZERS
Cherry Tomato and Mozzarella Brochette with Pesto
Homemade Focaccia Bread with Prosciutto Ham, Provolone Cheese
Bruschetta with Olives & Capers
FIRST COURSE
Grilled Scallops, Arugula, Radicchio, Mushrooms and Raspberry Vinaigrette
SECOND COURSE
Choice of: (accurate count requested)
Asparagus Risotto
or
Ravioli filled with Chaya & Ricotta Cheese with glazed Tomatoes
THIRD COURSE
Choice of: (accurate count requested)
Beef Osso Buco with Red Wine & Mushrooms, with Pureed Potatoes
or
Fresh Caribbean Fish baked with White Wine, Olives & Capers,
served with Potato Flan
all served with a variety of Italian Breads
Complementary Mexican Wedding Cookies,
‘Paletas de Frutas’ Traditional Fruit Popsicles, Coffee and Tea
***
PLATED #2 NAPA VALLEY STYLE
PASSED APPETIZERS
Salmon Canapé with Asparagus
Bruschetta with fresh Mozzarella and Basil
Cajun Shrimp and Corn Bread with Mango Chutney
Delicious Cheese and Tropical Fruit Brochette
FIRST COURSE
Wild Mushrooms Soup
SECOND COURSE
Mixed Lettuce, Arugula, Goat Cheese, Pears, Raspberry Vinaigrette
PLATED THIRD COURSE
Filet of Salmon poached in Champagne
Wild Rice
Green Seasonal Vegetables
A variety of Fresh Breads
Complementary Mexican Wedding Cookies,
‘Paletas de Frutas’ Traditional Fruit Popsicles, Coffee and Tea
***
PLATED #3 - CARRIBBEAN SURF AND TURF
PASSED APPETIZERS
Fresh Mixed Ceviche
Shrimp Cocktail
Curried Chicken Empanadas
FIRST COURSE
Pumpkin and Ginger Soup
(Pumpkin season September thru December)
SECOND COURSE
3 Lettuce Salad with Roasted Pineapple, Jicama, Cilantro Vinaigrette
THIRD COURSE
Herb-crusted Filet Mignon and Tamarindo Jumbo Shrimp*
* Lobster substitute for additional $5 pp; accurate count requested
(in season August thru April)
Roasted Potatoes and Vegetables
A variety of Fresh Breads
Complementary Mexican Wedding Cookies,
‘Paletas de Frutas’ Traditional Fruit Popsicles, Coffee and Tea
***
PLATED #4 - ORIENTAL TOUCH
PASSED APPETIZERS
Vegetarian Sushi Rolls, Chicken Satay, and Coconut Shrimp with Mango Chutney
FIRST COURSE
Ginger and Carrot Soup
SECOND COURSE
3 Lettuce Salad, Roasted Pineapple, Sesame Oil, Rice Vinaigrette
THIRD COURSE
Choice of: (accurate count requested)
Oven-Roasted Pork Filet with Sweet and Sour Sauce
or
Fresh Fish cooked with Ginger, Garlic, Lime, Cilantro and Soy Sauce
all served with Stir-Fry Vegetables & Jasmine Rice
Complementary Mexican Wedding Cookies, Fruit Sherbet, Coffee and Tea
***
PLATED #5 - MEXICAN FORMAL DINNER
APPETIZERS
Empanaditas with Chaya, Goat Cheese and Pecans
Cajun Shrimp and Corn Bread with Mango Chutney
Manchego cheese and “ate” fruit paste brochettes
FIRST COURSE
Please select one of the following for all your guests:
Fish Tostada with Jicama and Mango
or
Chicken mini-Tamales ‘Yucatan style’
SECOND COURSE
Please select one of the following for all your guests:
Mexican Cheese Fondue with mild Poblano Chiles & Crispy Tortillas
or
Cream of Cilantro Soup with Crispy Tortillas
THIRD COURSE
Choice of: (accurate count requested)
‘Pescado Tikin Xic’ Fish marinated in Achiote Seed, baked in Banana Leaves and served with Vanilla Sweet Potatoes and Rice
or
Herb crusted Filet Mignon with Mushroom and Chipotle Sauce, served with Rice
or
‘Chile en Nogada’
Mild Poblano Peppers stuffed with Pork, Beef, Apples, Cumin, Raisins, Peaches, regional Spices with Fresh Walnuts & Pomegranate (Pomegranate season November thru December)
all served with a variety of Hot Tortillas
Complementary Mexican Wedding Cookies,
‘Paletas de Frutas’ Traditional Fruit Popsicles, Coffee and Tea
***
BUFFET SERVICE
Buffets are a nice informal approach to the Meal. Your guests have a wider a variety of choices. This service style also promotes mingling and interacting among your guests. Waiters can be provided for an additional charge of $12.50 per waiter per hour.
CASUAL MENU PACKAGE
The Chefs offer these economical packages combining some of our favorite local menus. They are complete with Appetizers, Entre, Dessert and Tornaboda late night Snack
Waiters can be provided for an additional charge of $12.50 per waiter per hour.
WEDDING CAKES
A sophisticated and sweet finish to the meal and always made to order
(served from the Cake Table; additional slices are plated in the Kitchen
TORNABODA
In Mexican Culture, late-night snacks served after the Wedding Reception.
A nice informal get-together to wind down,
or provide sustenance for the hours of partying ahead.
* served only in conjunction with our Wedding Menus *
WEDDING BAR
Beverages - cost plus 20%
Bartenders and Staff - $13 / hour plus 20% tip
Rental glassware at cost plus 20%
We coordinate the shopping and setup of the bar. We serve your guests and clean up afterwards. You get to keep the remaining beverages for another day!
BAR SUGGESTIONS
Let’s put together a Bar list made up of some of the following
LIQUOR BAR
tequila, rum, vodka, gin, and whiskey
limes, mixers, margarita salt, and ice
***
WINE and BEER
champagne or sparkling wine, red and white wines
***
SOFT BAR
soft drinks, fruit juices, water, and sparking waters
***