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Wedding Food Stations: Action Wedding Stations Menu

Wedding stations are great for getting your guests up and mingling with each other. If you want your friends and family out of their chairs and making your reception truly a wedding party, then you'll just love Cuisiniers Action Wedding Stations Menu.

Wedding Menus Examples: Wedding Stations Selection

One of the great things about wedding stations is that each of your guests has more selection. If you have family members with dietary restrictions or who are just picky eaters, wedding stations offer them more choices than they might have with a plated dinner. Also, your big eaters will appreciate the opportunity for several trips to the stations.

* Please contact us for a customized proposal

Menu Flavors

Shrimp & Celery Root Remoulade Cornets

Artisanal Cheeses
Fresh & Dried Fruits and Toasted Marcona Almonds

Steamed Mussels
Fennel, Chorizo & Roasted Garlic Tomato Broth

Savory Roasted Beet “Brownie” Bites
Bleu Cheese, Sweet & Spicy Pecans & Vanilla Honey

Open Face Lobster “Clubs”
with Smoked Bacon, Caper Thyme Aioli on a Walnut Crostini

Roasted Tomatillo & Avocado “Guac”
with Tri-colored Tortilla Chips

Serrano & Manchego Roasted Asparagus
served with a Cioppolini Peach Jam

Deconstructed Bruschetta
Roma Tomato, Mozzarella, Sundried Tomato Pesto & Balsamic Syrup on a Crostini

Warm Stilton Bread Pudding “Popovers”
with Fig Syrup

Sweet Pea Flan
with Harissa Oil

“Pigs in a Blanket”
Belgium Endive stuffed with Bleu Cheese wrapped with Prosciutto, Broiled & drizzled with Balsamic Syrup

Sweet Corn & Smoked Chicken “Cupcakes”
with Jalapeno & Maple Cream Cheese “Icing”

Roasted Tenderloin of Beef
Roasted to a perfect medium rare & with Horseradish Sauce

Charcuterie Du Jour
Cheeses, Pate, Dried Sausages, Pickled Vegetables & Imported Olives

Mediterranean Tortellini
filled with Pear & Gorgonzola and finished with Golden Raisins, Toasted Almonds & Sweet Vermouth Cream

Shrimp “Macaroni & Cheese”
Mascarpone, Aged Cheddar & Penne

Pan Seared with Smoked Oysters, Peppadew Peppers & Red Chili Aioli

Pulled Pork & Jack Grilled Cheese
with Tomatillo Jam

Bittersweet Chocolate Crostini
sprinkled with Sea Salt

Jumbo Scallops
Saffron Seared & over a Orzo Pilaf of Currants, Oven Dried Tomatoes, Preserved Lemon & Feta

Herb Crusted Baby Lamb Chops
with Salsa Verde

Maryland Jumbo Lump Crab Cakes
with Smoked Corn Remoulade

Florida Rock Shrimp Crostini
with Hearts of Palm Chorizo & Romesco

“Chef Attended Mini Sauté Station Selections”

Tenderloin Crostini
with Roasted Garlic Bleu Cheese

Wild Mushroom Ravioli
with Tender Roasted Short Rib Meat

Seared Sea Scallop
Cauliflower-Leek Coulis, Caramelized Onions & Applewood Smoked Bacon

Seared Pork Tenderloin
with Green Apple Horseradish Salsa

Miso Seared Salmon Medallions
with a Soba Noodle Salad

Sautéed Soft-shell Crabs
served with Miso Julienne Vegetables

Hoisin BBQ Seared Hamachi
on a Chickpea spoon with Feta & Garlic

Honey Balsamic Roasted Duck Breast
with creamy Corn Grits

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