Sit Down Dinner Format

Reception Table covered with Linen Table Cover for your gifts,
guest book and place cards

Cocktail Hour
Experienced, Certified & Fully Insured Bartenders

Bar Set Up Includes:
Orange Juice, Cranberry Juice and Grapefruit Juice
Coke, Diet Coke, Sprite, Club Soda, Tonic, Ginger Ale, Sour Mix,
Fruit Garnish, Glass Ware and Ice

• Pennsylvania Law prohibits any caterer (regardless of whether they hold a liquor license) from selling or transporting alcohol for off premise consumption. We will advise and assist you in your liquor selections and suggest liquor arrangements if desired.

 

Butlered Hors d’Oeuvres

Uniformed Staff {Black-Tie Tuxedo} will serve a delightful variety of delicious
Hors d’Oeuvres on silver trays throughout designated areas of the venue and outdoor areas weather permitting.

At Mark Foreman Catering we offer the freshest seasonal ingredients. Many of these ingredients are locally grown. Please select three of the following – our chefs will select nine additional choices to offer the best in seasonal and market conditions. You may select all twelve, but additional charges may apply Selections Include:

Jamaican Jerk Chicken with Honey Dijon Sauce Marinated Teriyaki Beef Skewers with Fresh Seasonal Vegetables Artichoke Hearts Stuffed with Sun Dried Tomato & Feta Cheese Sesame Chicken Skewers drizzled with Indonesian Peanut Sauce Sausage Rolls en Croute with Whole Grain Mustard & Fresh Mint Mushrooms Stuffed with Pungent Walnut Sage Pesto Jumbo Cheese Tortellini with Sun Dried and Basil Pesto Maryland Style Crab Cakes topped with Pineapple Salsa Country Pates with Fresh Ground Black Pepper served on Crostini North Atlantic Cod Cakes with Cilantro Lime Tartar Sauce Oriental Pot Stickers with Tangy Hoisin Sauce Spinach and Feta Cheese Phyllo Triangles with Roasted Garlic Aioli Miniature French Quiches with a dollop of Sesame Chantilly Jamaican Jerk Shrimp served with a Mango Chutney Oriental Vegetable Egg Roll with Sweet & Sour Sauce Baked Brie en Croute drizzled with Raspberry Coulis Cheddar Cheese Puffs with Mustard Honey Sauce Scallops wrapped in Crispy Bacon Jumbo Cocktail Shrimp with Cocktail Sauce Swedish Meatballs with Dilled Sour Cream Demi Franks en Croute with Whole Grain Mustard Tuscan Bruschette with Fresh Tomato Basil Relish Spicy Middle Eastern Wontons with Cilantro Chutney Bocconcini Skewers Marinated with Sun Dried Tomato Mini Beef Fillets with Horseradish Cream Tuscan White Been Brochette drizzled with Extra Virgin Olive Oil Sliced Gravlax on Black Bread with Dijon Mustard Sauce New Zealand Lamb Chops with an Almond Mint Pesto Pineapple Wrapped in Apple wood Smoked Bacon Seared Sesame Encrusted Tuna with Wasabi Aioli

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Light Appetizer Display	Vegetable Assortment:
	Baby Carrots, Celery Sticks, Zucchini, Yellow Squash, Broccoli Florets, Red Pepper and Grapes & Strawberries.
	Spreads & Dips:
	Cheddar Horseradish Spread, Spinach-Herb & Sun-Dried Tomato Dip
	Cheeses:
	Wedges of French Brie, Baby Swiss, & Danish Blue.
	Bread Assortment:
	Classic Toast Points, Seasoned Crostini, Pita Wedges, Bread Sticks and Assorted Crackers.

Sit Down Dinner Format

Assigned Seating at Fully Set Tables

Tables are set with floor length linens, stainless flatware, linen napkins, champagne flutes, water/wine glassware, assigned table numbers, votive candles, salt and pepper shakers.

Goblets of Iced Spring Water with Lemon Slice

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First Course: Choose One	Spring Mix Greens –Raspberry Vinaigrette Greek Salad – Lemon Poppy Seed Dressing Classic Caesar Salad –Sliced Red Onions & Oven Roasted Croutons Mixed Greens Salad with Sliced Strawberries, Red Onion, Cherry Tomatoes & Almond Brittle with Poppy Seed Vinaigrette
Petite Multi Grain Rolls with Butter Included
Entrée Options (Selection of Two)	Pan Seared Salmon Roulades with Champagne Dill Sauce Stuffed Breast of Chicken with Fontana Cheese & Prosciutto Sage Butter Sauce Roasted Boned Cornish Hen with Wild Rice Stuffing Frenched Loin of Pork Stuffed with Apricots & Plums and Brandied Dijon Sauce Grilled Portabella Mushroom Stuffed with Goat Cheese Prime Rib of Beef Au Jus with a Horseradish Cream Sauce Fresh Flounder Fillet Stuffed with Crab Meat and Lemon Butter Sauce Center Cut Filet of Beef with Caramelized Balsamic Mushrooms Grilled Filets of Tuna Finished with Plum Tomato, Capers & Fresh Basil

 

Vegetables, Potato and Rice

Tomato and Roasted Garlic Risotto, Lemon Risotto, Long Grain and Wild Rice with Sautéed Vegetables or Oven Roasted Potato with Pancetta & Sage Haricot Verts with Toasted Almond Butter, Maple Glazed Whole Baby Carrots

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Hot Beverage Station

Steaming Colombian and Decaffeinated Colombian Coffee Assorted Gourmet and Herbal Teas Half and Half Creamers, Lemon Wedges, Sugar, Sweet & Low

Traditional Classic Wedding Cake

Choose Pound, Marble Pound or Chocolate Chip Pound Cake
with Butter Cream Icing in a Smooth or Basket Weave, Piped Flowers
(or provide your own fresh flowers)

Additional flavors at additional cost: choose Chocolate Fudge Swirl, Raspberry Swirl, Lemon Butter Pound Cake, Toasted Hazelnut Butter,
Toasted Hazelnut Fudge Chocolate Chip

 

Or:

Sweet Station

Silver Trays of Chocolate Dipped Strawberries (not available during hot weather) Mini Chocolate and Vanilla Cannolis Sugar Dusted & Chocolate Glazed Cream Puffs Lemon Squares Chocolate Raspberry Sammies Carrot Cream Cheese Bars Assorted Bakery Fresh Cookies

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Package Includes:

Four Hours of Uniformed Staffing, Plus Set Up and Break Down

Reception Table for your Gifts, Guest Book and Place Cards

Party Captain Coordination with Band or Disc Jockey

Complete Trash Removal

Service Fees & Tax

8% Service Fees

6% Tax

Service Fees and Tax Applicable to All Charges

Includes: General & Liquor Liability Insurance, Transportation and Health Department Approved Refrigerated Food Delivery, Trash Removal, Equipment Delivery, Rental Coordination and Equipment Distribution, Equipment Breakage and Loss, Ice, Sternos, Propane, Props and Decorations

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Mark Foreman Catering, Inc. • Copyright 2003
228 York Road • Warminster, PA 18974 • 215.675.1004
foremancatering@aol.com

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