Custom Wedding Menu

Bananas Foster

2017 Custom Wedding Menu

PRIOR TO THE CEREMONY

enjoy iced tea and lemonade
served on The Farmhouse’s beautiful garden terrace

FOLLOWING THE CEREMONY

premium open bar

farmhouse seasonal sangrias
selection of fine wines and liquors
domestic and imported beers
fresh fruit juices and assorted beverages

COCKTAIL RECEPTION

an excellent selection of hot and cold hors d’oeuvres to be passed
butler style, arranged 
on beautifully garnished silver platters with fresh flowers

 ~COLD PASSED HORS D’OEUVRES~

sesame seared tuna wakame salad, wasabi tobiko
ciliegine, tomato, basil
shrimp cocktail shooter, spicy cocktail sauce
tomato bruschetta, basil, brana padano, crostini
smoked salmon with dill creme fraiche on pumpernickel toast

~HOT PASSED HORS D’OEUVRES~

maryland crab cakes sriracha aioli
1685 reuben: house-cured corned beef, sauerkraut, swiss on rye
chicken and cheese empanadas, avocado cumin sauce
farmhouse franks in a blanket andouille, cheese, puff pastry
vegetable spring rolls, sambal plum sauce
sliced tenderloin of beef with balsamic onions, gorgonzola cream on brioche toast
sirloin sliders with caramelized onions, farmhouse ketchup on brioche
vegetable, pork wontons, pineapple, and kumquat marmalade

~FARMHOUSE TABLE~

ELABORATE DISPLAY OF ITALIAN CURED MEATS

soppressata, capicola, prosciutto di parma, mortadella
fennel fronds
tabbouleh salad
quinoa and roasted vegetable salad
house-made mozzarella, tomato, basil


GRILLED MARINATED VEGETABLES

asparagus, zucchini, eggplant, patty pan squash, fennel
radicchio, endive, portobello mushrooms
pickled cauliflower, carrots, cucumbers and peppers
bowls of pepperoncini, hot cherry peppers, marinated olives
smoked salmon roulade
country pâté, celeriac slaw, brioche toast
pumpernickel toast
sesame and salt breadsticks

CHEESE CAVE

seasonal artisanal domestic and imported cheeses
candied walnuts, quince, dates, figs, lavender honey and fruit preserves
artisanal breads

THE BACK FORTY VEGETABLES + DIPS

sweet bell peppers, celery stalks, baby carrots, haricot vert, endive spears, cucumber
broccoli florets, cauliflower florets, breakfast radishes
thai curry, gorgonzola, artichoke, spinach dips

SLICED SEASONAL FRUITS + BERRIES

sliced papaya, carambola, cantaloupe
honeydew, pineapple, watermelon
bowls of fresh strawberries, raspberries
blueberries, grapes

MEDITERRANEAN DISPLAY
MIDDLE EASTERN MEZZE PLATTERS
available as an enhancement

hummus, tabbouleh, baba ghannouj, dolmades
warm pita, marinated olives, dates, feta cheese

$3.00++ per person

~COCKTAIL HOUR STATIONS~

PLEASE SELECT TWO STATIONS

PASTA

please select two

rigatoni with san marzano tomatoes, eggplant, ricotta and basil
bucatini with house-made ricotta, chili flakes, black pepper and parsley
orecchiette with broccoli rabe, sweet italian sausage and roasted garlic
penne with prosciutto, peas, parmesan and tomato cream
pappardelle with braised rabbit, wild mushrooms
cavatelli with roasted cauliflower, pancetta, leeks, grana padano, fresh oregano
cheese tortellini with wild mushrooms, asparagus, spring peas and porcini cream
farfalle with sundried tomatoes, feta, pine nuts, roasted garlic and basil

RISOTTO

please select two

wild mushroom and leeks with idiazabal cheese, white truffle oil
braised oxtail and vegetable brunoise with cabernet reduction
asparagus and spring peas with parmigiano reggiano
shrimp, scallops and crabmeat with champagne cream
cave aged cheeses and caramelized apples with toasted walnuts
roasted pumpkin and pancetta with swiss chard and sage
locally sourced lamb sausage with melted leeks, fennel, baby spinach and mechago

MEAT CARVING

please select two

CATALONIAN SPICED SIRLOIN OF BEEF
grilled scallions and fennel, romesco sauce

MEDITERRANEAN SPICED LEG OF LAMB
cucumber, mint yogurt

SAGE ROASTED BREAST OF TURKEY
fresh ginger and cranberry compote

FARMHOUSE SMOKED CORNED BEEF
napa cabbage slaw, pickled red onions, guinness mustard

MAPLE GLAZED HAM
stone-ground mustard, pineapple salsa

BOURBON GLAZED PORK
apple raisin compote, calvados sauce

CHIPOTLE FLANK STEAK
avocado cream and salsa verde

~MEAT CARVING ENHANCEMENTS~

ROASTED SUCKLING PIG
chimichuri and romesco sauce

$3.95 ++ per person based on a minimum of 100 guests

GRILLED KEBAB STATION

please select three

argentinian beef with sweet chili sauce
thai chicken with ginger, soy, papaya gastrique
moroccan lamb with minted yogurt sauce
“back forty” vegetable with basil pesto

DIM SUM BAR

a variety of steamed dumplings served from bamboo steamers
shumai, chicken, vegetable, pork dumplings,
ponzu, soy, sweet chili and hot mustard sauces
sesame noodles

WOK STIR FRY

please select two

beef, chicken or vegetable stir fry
with a vegetable mix of bamboo shoots, bean sprouts,
baby corn, baby bok choy, shiitake and wood ear mushrooms,
napa cabbage, broccoli, peppers, snow peas, cilantro,
scallions, sesame, ginger and red chili hoisin sauces

SOUTH STREET PHILLY STATION

cheese steak sliders, ribeye steak, peppers, onions, cheese,
italian hot dog, all beef hot dog, potatoes,
peppers, onions, ciabatta, hot pretzels, honey mustard,
spicy mustards, tasting of craft beers

COMFORT FOOD

pot roast and garlic mashed potatoes
chicken pot pie
farmhouse mac and cheese
warm cheese cornbread, back forty butter
ale battered onion rings, chipotle ketchup

POTATO MARTINI BAR

yukon gold whipped and mashed sweet potatoes served in martini glasses
with a prime selection of toppings: to include
chicken bechamel, pulled bbq pork, creme fraiche,
american caviar, apple smoked bacon, fresh herbs,
caramelized onions, emmenthaler, cave aged cheddar,
smoked gouda, mini marshmallows, vermont maple syrup,
rosemary infused demi glace, crispy fried shallots

SOUTHERN ITALIAN VILLAGE

served from copper pans

fried calamari with spicy marinara sauce
cioppino, little neck lcams, mussels, shrimp, cod, tomato, white wine, basil, eggplant caponata, fontina, baked manicotti, ricotta, mozzarella, marinara sauce, rustic italian breads, infused olive oil
marinated sun dried tomatoes, basil and spiced olives
garlic bread

~ENHANCEMENTS~

elaborate displays to provide the ultimate dining experience
may be added at an additional cost

SEAFOOD AND RAW BAR ON ICE

shrimp cocktail
point blue oysters and little neck clams
served with spicy cocktail sauce, classic mignonette, horseradish, lemon wedges


seafood ceviche martinis
caribbean snapper, peruvian corvina, 
fire and ice honduran shrimp
curry and mustard sauces

$15.00 ++ per person

maine lobster
served with old bay, lemon aiolis

$8.00 ++ per person

ASIAN BAR

variety of sushi, sashimi and rolls
served with traditional garnishes and condiments

shrimp tempura, spicy tuna, phylly, eel avocado, cucumber, california,
yellowtail, tuna, salmon,
soysauce, pickled ginger, wasabi, shredded daikon, carrot,
miso soup, edamame, wakame salad,
shumai, gyoza dumplings, chicken teriyaki, sticky rice, scallions

$18.00++ per person

MEXICAN STATION

bottles of corona
made to order guacamole in an authentic molcajete
spice red & blue tortilla chips
pico de gallo & salsa verde
black bean salsa
seasonal tacos & empanadas

$10 ++ per person based on 150 guests
only available for cocktail hour

BALLROOM RECEPTION

FIRST COURSE

warm artisanal rolls as accompaniment

please select one

BLANE HOUSE SALAD

baby spinach, lola rosa, red oak lettuce
dried cranberries, pears, almonds, gorgonzola, sherry vinaigrette

1685 BEET SALAD

roasted red and gold beets, shaved fennel, endive, frisee
humboldt fog goat cheese, candied walnuts, citrus vinaigrette

BACON WRAPPED GOAT CHEESE FILLED DATES

baby arugula, apples, gold raisins, balsamic reduction

HOUSE-MADE MOZZERELLA

fire roasted peppers, heirloom tomatoes, basil
roasted garlic olive oil croustade

TRADITIONAL CAESAR SALAD

garlic croutons and shaved grana padano

THE BACK FORTY SALAD

baby kale, pickled red onions, olives, haricot vert, cucumbers
tomato, oregano lemon vinaigrette

MAIN COURSE

chef’s selection of seasonal vegetables and starches will be served with all entrees

please select three

~BEEF~

BRAISED SHORT RIBS
roasted root vegetables, garlic mashed potatoes, merlot demi glace

FILET MIGNON
wild mushrooms, caramelized shallots, cabernet demi glace

ROASTED SIRLOIN OF BEEF AU POIVRE
cracked black pepper, tawny port reduction

ROASTED LOIN OF PORK STUFFED WITH DRIED FRUIT + CHESTNUTS
granny smith apples, vidalia onions, savoy cabbage, calvados sauce

~POULTRY~

HERB CRUSTED FRENCHED BREAST OF CHICKEN
thyme scented jus

PARMESAN CRUSTED FRENCHED BREAST OF CHICKEN
marsala gravy

STUFFED FRENCHED BREAST OF CHICKEN
sharp provolone, fire roasted peppers, casteveltrano olives, capers,
sundried tomatoes

~FISH~

PAN SEARED ATLANTIC SALMON
white miso glaze

CHATHAM DAY BOAT COD
heirloom tomato basil chutney

CRABMEAT CRUSTED ATLANTIC TURBOT
meyer lemon dill beurre blanc

DESSERT

~PLATED DESSERTS~

please select one

PLATED SPECIAL OCCASION CAKE DESSERT
occasion cake, homemade chocolate covered strawberries

CREME BRULEE
mixed berries

APPLE CRISP
tahitian vanilla bean ice cream, caramel sauce

CHOCOLATE BOMB
raspberries, whipped cream, chocolate sauce

MIXED BERRY  TART
whipped cream, mango and kiwi coulis

~FARMHOUSE VIENNESE TABLE~

including

chocolate cream puffs, cannoli, éclairs, panna cotta
lemon tartelettes, brownies, chocolate & vanilla cupcakes
miniature cheesecakes, mini crème brûlée, chocolate dipped strawberries
fruit kebobs, miniature red velvet cupcakes, chocolate dipped dried fruits
s’mores, apple galettes, bread pudding, apple tart tatin
oatmeal and chocolate chip cookies, almond cookies
carrot cake, pistachio, raspberry, triple chocolate squares
chocolate cake pops, strawberries marinated in grand marnier, whipped cream

~CHEF STATIONS~
please select two

BANANAS FOSTER FLAMBE STATION
Chef Christine’s homemade ice cream topped with fresh bananas flambeed with fresh butter, ground cinnamon and banana liqueur

ICE CREAM STATION
hot fudge, caramel, berry coulis, sprinkles, m&m’s, oreo’s, reese’s pieces, maple walnuts, whipped cream & cherries with vanilla, chocolate + strawberry ice cream

CHOCOLATE FONDUE STATION
dark chocolate, strawberries, marshmallows, oreo’s, fuji apples, baby bananas, pineapple, pretzels, pound cake, biscotti & dried fruit

CHEF STATIONS
please select two

BANANAS FOSTER STATION

ice cream topped with fresh bananas flambeed
with fresh butter, ground cinnamon, and banana liqueur

ICE CREAM STATION

hot fudge, caramel, berry coulis, sprinkles, m&m’s, oreos, reese’s pieces, maple walnuts
whipped cream and cherries with vanilla, chocolate + strawberry ice cream

SEASONAL + EXOTIC FRUIT STATION
a wide variety of seasonal and exotic fruit and berry display
sliced and whole

CHOCOLATE FONDUE STATION

dark chocolate, strawberries, marshmallows, oreos, fuji apples, baby bananas
pineapples, pretzels, pound cake, biscotti, dried fruit

~INTERNATIONAL COFFEES + CORDIALS~

cappuccino, espresso, irish & jamaican coffees
regular and decaffeinated coffee & specialty teas
assorted cognac & liqueurs
$15++ per person

SEPARATE MENUS FOR BAR/BAT MITZVAHS, SWEET 16’S, QUINCEANERAS, CORPORATE AND OTHER SPECIAL OCCASIONS AVAILABLE UPON REQUEST

*KOSHER/GLATT KOSHER/HALAL CATERING AVAILABLE*