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100 Rock Street
· Fall River, MA 02720
Reservations: (508) 679-9108 |
Stationary Items
Display Mirrors
Served on Display Mirrors
– Each Mirror Serves Approximately 20 guests
International Cheese, Baked Brie and Fruit Display
Tomato and Mozzarella with Extra Virgin Olive Oil
Vegetable Crudité with Herb
Dip
Smoked Salmon
Display with
Capers,
Onion
and Sour Cream
Grilled Vegetable
Platter
Assorted
Pâté Display
Wild
Mushroom Cheese Cake with Infused Basil Oil
Chilled Seafood
Station
Chilled Lobster Tails, Smoked Mussels,
Littlenecks
On the
Half Shell, & Jumbo Shrimp served with
Chilled Lobster Tails, Smoked
Mussels, Littlenecks on the Half Shell, & Jumbo Shrimp served with
Horseradish Cocktail Sauce, Tabasco & Fresh Cut Lemons Horseradish Cocktail
Sauce, Tabasco (Market
Price)
Also available, Ice Sculpture
for station embellishment
Sushi
Station
California Rolls, Tekka Maki
(Vegetarian)
& Fresh Tuna Rolls $2.25 per piece
(Suggested 3
pieces per guest)
Also available, live sushi rolling
for
station embellishment
Antipasto
Station
Serving Marinated Mushrooms, Mediterranean
Olives, Sliced Cuts of Italian Meats & Cheeses,
Grilled Vegetables,
Marinated Artichoke Hearts,
Sliced Beef Steak Tomatoes, Fresh Mozzarella
Cheese & Basil Drizzled with
Extra Virgin Olive Oil
Customized Vegetarian Antipasto Station also
available
Assorted Flatbread Pizza
Station
Create your own or try one of ours, such as Grilled Vegetable
with Fresh Mozzarella Cheese or Caramelized Onions with Cracked Garlic,
Oregano, Feta & Mozzarella Cheeses
Call Pilar Jensen for pricing!
508-675-9305
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Assorted Passed
Hors
D’Oeuvres
Choose up to 6 hors d'oeuvres
Cold Hors D’Oeuvres
Roasted Red Pepper
Hummus
in Pita Cups
Mellon Balls wrapped in Proscuitto
California Rolls
Traditional Shrimp Cocktail with Cocktail Sauce*
Grape Leaves stuffed with Lamb
& Rice
Smoked Salmon Rosette with Herb Olive Oil Drizzle
Grilled
Seasonal Vegetable Skewers
Hot Hors
D’Oeuvres
Beef Teriyaki Kebabs
Lobster Fritters with Aioli
Coconut Crusted Shrimp with Soy Dipping Sauce*
Pastry
Cups filled with Sauteed Eggplant & Garlic
Fried Boursin Cheese Ball
Grilled Swordfish Cubes with Red Pepper Pesto Sauce
Scallops
wrapped in Bacon
Baby
Lamb Chops, Mint Pesto Dipping Sauce*
Spinach & Feta Cheese Triangles
Puree of
Lobster, Crab & Shrimp in Phyllo Cup
Mushroom Caps stuffed with Seafood
Stuffing
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Family Traditions and Heritages tie in with
Culinary Secrets
– By Kathy
(Karousos) Gillet
 Your engagement is a
time of great opportunity. It is during this time that you get to live out some
of your childhood dreams – whether it's picking a dress that makes you
feel like a princess or writing the vows that you and your prince charming will
recite. It is a time when you and your family come together to make every
detail of your impending celebration perfect. Your parents are an indispensable
part of your wedding. Their personal tastes and beliefs will have an effect on
your planning stages. This is the period of time when a bride and groom
cultivate a new bond between the family, their family traditions and their
heritages.
Wedding cuisine has become very sophisticated in recent
years. The wedding meal has evolved into creatively prepared culinary delights
with unusual ingredients and an eye toward presentation. When preparing the
menu for the wedding, it becomes a time when families come together and
incorporate their family traditions and heritages. For instance a hearty kale
soup (preferably grandmother's recipe) to an aunt's recipe for traditional
pastries and cookies or in my case- dad's famous recipe for baklava would be
served with coffee or tea.
 In wedding day conversation, the meat ranks with how
lovely the bride and groom looked, to the arrangements used to accent the
tables and how memorable the reception was. Whether guests congregate around
the cheese and fruit display and marvel at the ice sculptures, or comparing
their baked stuffed swordfish entrée to their guests grilled filet
mignon with béarnaise or gaze in amazement at the vast dessert
selections at the dessert buffet, the cuisine will indeed be a hot topic of the
evening.
From a formal sit down dinner in the fanciest ballrooms and
stateliest mansions to an open air affair in your backyard garden adding the
warm personal touch to the celebration will depend on what is called "setting
the scene." The food you choose will also set the tone for your party. Whether
you choose to have a buffet or sit-down service depends in part on the type of
party you're planning. A sit down dinner is definitely more formal. When people
get all dressed up to attend a formal wedding, they want to be waited on. A sit
down dinner is also generally best for a couple with a lot of older guests',
who usually prefer not to wait in buffet lines, although buffet lines help
create a more sociable atmosphere. Another way to create a more social
atmosphere would be to have several food stations situated throughout one or
several designated food areas opened for a certain time period. This
allows guests to get their food when they want to. A lot of people think a
buffet is less expensive than a sit down meal - this is simply false. Since
guests can help themselves to as much food as they want, caterers must prepare
more food to avoid the possibility of running out of something. A sit down meal
requires more wait staff, but the overall price of a sit down event is usually
equal or less than a buffet.
Overall, when planning your wedding there
are many factors that come into play. The personal tastes of the bride and
groom, their parents and families are the obvious major factors. Honestly
though, planning a wedding can be fun, exciting, stressful and somewhat
entertaining at times; but, the reason behind the party and all the plans is to
celebrate the unity of the marriage and the commitment made in front of the
couples closest family members and friends.
I wish you both the best of
luck and Congratulations! – Kathy
– Originally
Published in the SouthCoast Insider, April 2001 |
Beverage
Service
Liquor Service on
either a hosted or cash bar basis.
Hosted bars are
charged to the host based on the price per person per hour.
Cash bars are
charged to the
guests at the time
of the sale.
All Bars
will call last call
½ hour prior to ending time
of the function.
**Upgrade your bar**
Please Inquire with your event coordinator
Open Bar By The
Hour
First Hour
Second Hour
Third Hour
Each Additional Hour
Consult with
coordinator on pricing
*Open Bar Can Not Exceed 5 Hours
All
Bars Include
Wine Bar Selections:
Dunnewood Chardonnay,
Dunnewood Merlot,
Dunnewood Cabernet,
Beringer White
Zinfandel
Soda &
Juice Selections:
Coke, Diet Coke, Sprite, Ginger Ale,
Club
Soda, Tonic Water, Sparkling Water
Cranberry juice, Grapefruit juice,
Orange
juice, Pineapple juice
Beer
Selections:
Non-Alcoholic Beer, Amstel Light,
Heineken, Samuel Adams,
Samuel Adams Light, Corona, Bass,
Budweiser, Budweiser Light
Drinks By
The Gallon:
Non-Alcoholic Tropical fruit Punch,
Ice Tea, Lemonade
Champagne
Fruit Punch
Apple Cider (hot or
cold)
Soda Bar - All Evening
Toasts:
Imported
Champagne
White Zinfandel Toast
Chardonnay Toast
Non-Alcoholic
Toast
We require one bartender per 100 guests. Selection are adjusted
seasonally and subject to availability.
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