Mazzone Catering 2019 Wedding Combined

24 CH OOS E YO U R M EN U / Fam i ly - St y l e S e l ect i on s FAMILY-STYLE DINNER SELECTIONS TIER I AND II ENTRÉES • Pan Crisped Brick Chicken Breast, Rosemary-Lemon Jus • Airline Breast of Chicken, Orange Blossom Honey, and Whole Mustard Glaze • Pit Roasted Yellow Bell Farms Chicken, Summer Succotash • Pan Seared Salmon, Melted Fennel-Herb Crema • Honey Dijon Glazed Salmon • Pork Loin, Apple Cipollini Onion Glaze • Berkshire Pork Rib Chop, Balsamic Peppers, Garlic Pan Jus • Rosemary and Garlic Lacquered Sirloin, Mushroom Demi • Braised Boneless Short Rib, Pan Jus • Rigatoni, Butternut Squash, Soft Cinnamon Mascarpone Sage-Butter Broth, Shaved Manchego • Sweet Pea and Fresh Mozzarella Ravioli, Roasted Tomato Broth Chanterelle, Pea Tendrils and Shaved Pepato Cheese • Char-Grilled Portabellas with Creamy Rosemary Pecorino Polenta and Green Tomato Chutney • Eggplant Rollatini, Ricotta, Mozzarella, Tomato Basil Sauce • Cavatelli, Roasted Eggplant, Black Olives, Garlic Basil Broth TIER III ENTRÉES Priced a la carte, ask your planner for pricing • Wellington Farm Organic Chicken, Wilted Spinach, Heirloom Cherry Tomatoes, Slivered Bermuda Onions, Bacon Rillons • Chilean Sea Bass, Lobster-Creamed Leeks, Pinot Noir Reduction • Pan Roasted Halibut Steak, Apple Fennel, Cucumber Slaw Tarragon, Salmon Caviar Butter Sauce • Cedar Plank Roasted Salmon, Sweet Pickled Cucumbers Horseradish Aioli • Grilled Cold Water Lobsters Tails, Chardonnay Butter Sauce • Tomahawk Ribeye Steak, Chimichurri, Steak Sauce and Whole Roasted Garlic • Sliced Herb Encrusted Tenderloin of Beef with Cabernet Demi • Grilled Spring Lamb Chop, Mint Pesto TIER I AND II SIDES • Char-Grilled Farm Fresh Vegetables • Roasted Asparagus • Roasted Squash Medley with Brown Sugar, Cinnamon, Nutmeg • Garlicky Broccoli Rabe • Honey Thyme Glazed Carrots • Pancetta Pan Crisped Brussel Sprouts • Roasted Autumn Vegetable Hash with Sage Brown Butter • Potato Rosti • Mashed Sweet Potatoes with Pecans and Maple Butter • Roasted Butternut Squash with Caramelized Shallots • Roasted Fingerling Potatoes • White Cheddar and Roasted Garlic Mashed Potatoes • House Baked Mac & Cheese • Farro-Shiitake Pilaf • White and Wild Rice Pilaf TIER III SIDES Priced a la carte, ask your planner for pricing • Farm Fresh Red Plums and Roasted Fennel with Local Honey and Ginger Lime Dressing • Salt Crusted Beet Carpaccio with Cave Aged Chevre, Frisée • Lobster Mac & Cheese with Cracker Crumb Topping • Grilled Peaches, Prosciutto, Arugula, Toasted Marcona Almonds, Rosemary Vincotto • Roasted Corn Salad with New Potatoes, Tarragon and Charred Red Pepper • Skillet Fried Rustic Potatoes with Caramelized Leeks, Thyme and Sweet Garlic • Farro Succotash, Sweet Corn, Lima Beans, Bell Peppers Tomatoes and Local Honey • Local Heirloom Tomatoes, Mozzarella, Ricotta, Roasted Red Peppers, Olive Tapenade, Basil, Olive Oil, and Aged Balsamic • Grilled Zucchini “Ribbons”, Fried Capers, Parsley, and Parmesan FAMI LY- STYLE