Mazzone Catering 2019 Wedding Combined

23 TIER II PLATED ENTRÉES • Grilled Filet Mignon - Whipped Garlic Potatoes, Charred Asparagus, Wild Mushroom Demi-Glace • Lemon-Pecorino Shrimp - Crumb Stuffed, Olive Oil Poached, Grape Tomato Butter, Pan Toasted Garlic and Spinach, Chili Lemon Oil • Veal Medallions - Pan Crisped Cutlet, Roasted Garlic Cream, Asparagus Risotto, Wilted Swiss Chard • Pork Tenderloin - Bacon Wrapped, Spiced Squash and Potato Purée, Waxed Beans, Sweet Pork Jus Reduction • 12 oz New York Strip Steak - Maytag Blue Cheese Crusted, Madeira Wine Sauce, Charred Asparagus, Sweet & White Potato Stack TIER III PLATED ENTRÉES • Filet Mignon - Lump Crab Butter, Caramelized Shallot, Sweet Potato Hash, French Green Beans, Cabernet Glaze • Domestic Rack of Lamb - Dijon & Herb Crusted, Gorgonzola Sweet Potato Gnocchi, Grilled Vegetable Mélange, Port Wine Gastrique • Pan-Seared Scallops - Smoked Bacon Wrapped, Yukon Potato and Charred Scallion, Creamed Corn, Lemon Brown Butter • Lobster Pot Pie - Butter Poached, Heirloom Potatoes, Vegetables, Green Onion, Lobster-Sherry Cream, Flaky Pastry Crust • Veal Rib Chop - Hardwood Grilled, Green Cognac Peppercorn Sauce, Grana Padano Scalloped Potatoes, Broccolini, Lemon Butter • Alaskan Halibut - Pan Seared, Saffron Aioli, Olive Oil and Basil Poached Beefsteak Tomato, Buttery Broad Bean Ragout, Flash Fried Parsnip Ribbons • Bone in Cowboy - Sea Salt and Rosemary Rubbed, Gorgonzola Bacon Butter, Grilled Potatoes, Roasted Onions, Asparagus • Chilean Sea Bass - Miso and Brown Sugar Rubbed, Farro-Shiitake Pilaf, Truffle English Pea Purée TIER I, II AND III ENTRÉE - VEGETARIAN • Cauliflower Française - Egg Battered, Caper Berries, Lemon-Parsley Vinaigrette, Roasted Beets, Truffle Goat Cheese Mousse • Ricotta Gnudi - Pan Crisped, Wilted Escarole, Parmesan Crumbs • Crispy Eggplant - Fresh Tomatoes, Garlic, Basil, Mozzarella, Ricotta, and Pecorino, Capellini Nest • Rigatoni - Butternut Squash, Soft Cinnamon Mascarpone, Sage-Butter Broth, Shaved Manchego • Wild Mushroom Ravioli - Fresh Peas, Lemon Basil Cream • Grilled Vegetable Napoleon - Zucchini, Eggplant, Red Pepper, and Yellow Squash, on a Scallion Potato Pancake TIER I AND II ENTRÉE PAIRINGS • Chicken Scallopini & Seafood Stuffed Sole - Egg Battered Breast, Crab and Shrimp Stuffed Sole, Charred Asparagus • Braised Short Ribs & Crusted Salmon - Short Ribs Slow Cooked in their Juice, Pan Crisped Potato Crusted Salmon, Cauliflower-Potato Puree, Glazed Carrot Sticks TIER III ENTRÉE PAIRINGS • Petite Filet and Sautéed Blue Crab - Shallot Demi, Roasted Garlic Mashed Potatoes, Haricots Vert, Sauvignon Blanc Cream • Grilled Veal Loin Chop and Lemon Shrimp - Yukon Smashed Potatoes, Roasted Peppers and Onions, Cabernet Demi-Glace, Lemon Saffron Butter • Porcini Encrusted Pork Tenderloin and Seared Scallops - Roasted Root Vegetable Hash, Dijon Cream, Sautéed Spinach, Triple Citrus Beurre Blanc CH OOS E YO U R M EN U / d i n n e r s e l ect i on s