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Pierre Chapat Catering

Entrees: RSVP with your choice of one of the following 

1. Filet Mignon marinated in Chimchurri sauce and garlic

2. Chicken breast wing bone-in French Farm,
Whole herbs of : Thyme, Sage, Garlic, Rosemary, wine marinated seared then grilled with Lemon Caper Cream
(Best Chicken I’ve ever tasted! —- and I’m usually a beef person….~Ash~)

3. Vegetarian : Spinach and Ricotta Cannelloni

4. Child Meal: Chicken Strips and French Fried Potatoes

PierreCaprese

APPETIZERS: (to circulate after the ceremony, before the reception )
* Bruschetta on chimchurri toast with Parmesan, Basil, Tomato, Garlic, Olive Oil, Balsamic, Salt and Pepper
* Spoonfulls of Buretta and Fig with Extra Virgin Olive Oil
* Pulled pork with Plum-Onion BBQ sauce, on toasted, garlic, baguette
* Grilled Sandwiches: Gruyere and Jack Cheese with Fig Jam, Bacon, and Arugula Sandwich
(Per the tasting: one of the best things anyone in our group has tasted…EVER!)

AVAILABLE AT THE BUFFET OVERLOOKING THE BEACH:

VEGETABLE SIDES:

* Cauliflower and Broccoli with Swiss and Bread Crumbs Au Gratin Baked
* 
Green beans with Baked Garlic Cloves, & Artichokes

SALAD:

Baby wild Arugula tossed in an herbal (mint) dressing with baby Ovolini mozzarella balls, and mini cubed croutons, heirloom pear tomatoes, and roasted pine nuts.

Cake and “Candy Bar” to follow!

Love The Food?
Here’s more info on the genius chef Pierre Chapat:

Facebook — Pierre Catering
Facebook — Sushi Planet
Facebook — Moku

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Exotic Green Garden

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November 2017
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