Wedding Menu

The Centre Bridge Inn 2012 Wedding Menu

Four or Five Hour Packages Include: Open Bar

Proudly Serving Brand Name Liquors

Absolut, Pinnacle and Stoli Flavors, Skyy, Smirnoff, Tanqueray,

 Malibu, Bacardi, Captain Morgan, Jose Cuervo Gold, Bombey,

 Seagrams 7, Southern Comfort, Canadian Club, Jack Daniels,

Jim Beam, Jameson, Dewers.

Import and Domestic Beers May Include

Yuengling Lager, Heineken, Budweiser, Bud lite, Miller lite, Coors light, Sam Adams

Red and White Wines

Merlot, Pinot Noir, Pinot Grigio, Chardonnay, White Zinfandel, Cabernet

(Brands subject to change/availability)

Open Bar Includes All Mixers, Juices, and Carbonated beverages

Additions + Special Requests $+

Specialty Martini Passed Following Ceremony


 

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Wedding Menu

Stationary Hors D’oeuvre (1 hour)

Choose 1 of the following

Imported and Domestic Cheeseboard

  • Chef’s Selection of 5 Soft and Hard Cheeses, Accompanied by Fresh and Dried Fruits, Sliced Breads and Assorted Crackers.

Crudité of Fresh and Roasted Vegetables 

  • Fresh Array of Seasonal Vegetables, Served with Roasted Red Pepper Hummus and Pesto Aioli Dipping Sauces

Baked Wheel of Brie

  • Creamy Wheel of French Brie, Layered with Apples, Walnuts and Brown Sugar, Wrapped in Puff Pastry and Served Hot.  Berry Sauce and Wafers served on the side

 

 

 

 

 

Stationary Hors D’oeuvre Upgrades

Taste of Mediterranean

  • Stuffed Grape Leaves, Marinated Feta Cheese, Roasted Red Peppers, Grilled Artichoke Hearts, Hummus with Pita Crisps, Smokey Eggplant Dip, Assorted Imported Olives, White Beans with Rosemary, Breadsticks. $++

The Butcher’s Block Charcuterie

  • Assorted Sliced Italian Meats (3) and Artisanal Cheeses (3), Olive Tapenade, Roasted Garlic and Heirloom Tomatoes, Hummus, Cornichons, Grilled Pita Crisps and Flatbreads with Rosemary. $ ++

Chilled Jumbo Shrimp Cocktail

  •  Old Bay and White Wine Poached Shrimp, served with Classic Spicy Cocktail Sauce and Lemons.  (2 shrimp per person/can adjust per request) $++

Smoked Salmon Platter

  • Thinly Sliced Smoked Salmon, Chopped Red Onion, Capers, Hard Boiled Egg yolks and Whites, Cream Cheese and Black Bread Toasts. $++

Asian Flair

  • Salted Edamame, Pickled Vegetable Sushi Rolls, Julienned Lemon Sesame Chicken with Vegetables in Flour Tortillas (hand wrapped to order), and Shredded Hoisin Beef with Cucumbers in Lettuce Wraps (hand wrapped to order). $++

Philly Table

  • Mini Philly Cheesesteaks, Mini Italian Hoagies, Mini Grilled Vegetable Sandwiches with Pesto, Soft Pretzel Nuggets and Warm Cheese Sauce $++

Seafood Station

  •  Chilled Poached Shrimp with Cocktail Sauce, Seared Sushi Grade Tuna with Pickled Ginger and Wasabi Aioli, Citrus Poached Scallops with Mango-Cilantro Puree, Chilled Crab Claws with Old Bay Mayonnaise, Sautéed Calamari with Garlic, Olive and Red Wine Vinaigrette.  Wakame Seaweed Salad on the Side. $++
    •   Upgrade Seafood Station With:  Fresh Shucked Oysters, Lemon and Tabasco Sauce $++

Sliders

  • Assorted Sliders “Mini Burgers”  of CBI Meatloaf Burger wrapped in Bacon, CBI Canal Beef Burger with Onions and Blue Cheese, Sliced Turkey ‘Burger’ on Herbed Stuffing ‘Bun’ with Cranberry Mayo,  Vegetarian ‘Burger’ of Baby Portobello and Roasted Vegetables.  Sliced Plum Tomatoes, Lettuce and Red Onion served on Side, along with Ketchup and Mayonnaise. $++

 

 

Passed Hors D’oeuvres (1 hour)

Choose 5 for 20-80 guests – Choose 6 for 81-160 guests – Choose 7 for 161-200 guests

  • Mini Tomato Caprese Tart:  Oven Roasted Heirloom Tomatoes with Fresh Basil and Warmed Mozzarella on Puff Pastry Circle, with Reduced Balsamic Drizzle  (V)
  • Tomato Gazpacho Shooters in Cucumber Cups (V)
  • “Mushrooms CBI” : Sautéed Button Mushrooms with Sun Dried Tomatoes and Fresh Basil, cooked down in a Madeira Cream Sauce, served inside a French Gougere (V)
  • Sweet Melon Cubes with Feta and Black Kalamata Olive (V)
  • Globe Grape Filled with Whipped Triple Cream Brie and Marconi Almond (V)
  • Black Bean and Goat Cheese Quesadillas (V)

 

  • Fried Risotto Cake with Sweet Squash & Tomato, Asiago Cheese Shaving (V)
  • “Solebury Salad” : Fried Goat Cheese Disc, topped with Greens in Poppy seed Vinaigrette, Candied Nuts and Granny Smith Apple Garnish  (V)
  • Flatbread Pizza with Caramelized Pears and Melted Carabazola Blue Cheese (V)
  • “Eggplant Parmesan” : Panko Fried Eggplant Disc, Minted Tomato Fondue and Goat Cheese (V)
  • Mini Brie Bites in Puff Pastry with Fresh Raspberry  and Candied Nuts (V)
  • Savory French Profiteroles with Roasted Garlic-Goat Cheese Filling (V)
  • Fresh Tomato and Basil Bruschetta on Garlic Toasts  (V)
  • Spanakopita : Spinach & Feta wrapped in Flaky Phyllo Pastry (V)
  • Tequila Marinated Shrimp Ceviche Shooters with Lime Juice, Cilantro, Red Onions and Jalapeno
  • Thai Coconut Chicken Skewers with Red Curry Peanut Sauce
  •  All Beef Franks -N- Blankets with Spicy Mustard Dipping Sauce
  • Lemon-Herb Marinated Chicken Skewers with Romesco Sauce
  • Sesame and Panko Crusted Chicken Strips with Spicy Oriental Dipping Sauce
  • Chimichurri Marinated Beef Skewers in Fresh Herbs, Garlic and Olive Oil
  • Asian Marinated Flank Steak Rolls with Cucumber & Scallions, Sesame Seeds and Spicy Hoisin Sauce
  • Crispy Fried Polenta Cake with Slow Roasted Pork Shoulder, topped with Apricot-Lime-Garlic Salsa
  • CBI ‘Steak & Fries’ : Fried Potato Disc, topped with Cheesy Philly Shaved Steak, Caramelized Onions and Spicy Ketchup

 

 

 

 

 

Passed Hors D’oeuvre Upgrade Options

Add $++ Per Guest For each of the Following Substitutions…

  • Thin Sliced Tenderloin of Beef with Arugula, Shaved Locatelli and Lemon Aioli on Crostini
  • Sliced Tenderloin of Beef with Slow Cooked Peppers and Roasted Garlic Mayo on Croustade
  • CBI ‘Cheesesteak’ : Braised Beef Shortribs on Focaccia with Melted St. Andre Cheese and Chipotle Drizzle
  • ‘Antipasto on Pita’ : Grilled Pita Wedge, Prosciutto, Marinated Artichoke Heart, Roasted Red Pepper, Buffalo Mozzarella with Basil-Hummus
  • Pancetta Wrapped Shrimp Skewers with White Bean-Truffle Puree
  •  Seared Sushi Grade Ahi Tuna, marinated in Citrus and Ginger, topped with Pineapple-Mango Salsa
  • Seared Sushi Grade Ahi Tuna, topped with Pickled Ginger and Wasabi, on a Sticky Rice Cake
  • Fried Coconut Marinated Jumbo Shrimp with Mango-Pepper Dipping Sauce
  • Mini Lobster Rolls with Poached Lobster Salad, Horseradish, Smoked Bacon and Arugula
  • Cajun Scented Stuff Crab Claws with Shrimp and Crabmeat Mousse and Chipotle Drizzle
  • Large Sea Scallops wrapped with Jalapeno in Smoked Bacon
  • Mini Jumbo Lump Crab Cakes with Thai-Corn Salsa
  • Jumbo Shrimp Steamed in Old Bay, White Wine and Citrus, served with Classic Spicy Cocktail Sauce Crispy Fried Polenta Cake with Slow Roasted Pork Shoulder, topped with Apricot-Lime-Garlic Salsa
  • Mini Po’boy Skewer : Cornmeal Fried Select Oyster wrapped in Lettuce and Tomato with Cajun Mayonnaise
  • Lemon Scallop Ceviche on Crisp Blue Tortilla Chips with Tomato-Avocado Pico
  • Mini ‘CBI Lobster Mac n Cheese’ served in Asian Spoons with Buttered Panko Crust and Caviar Garnish
  • Baked Russian Potato Chips with Melted Onion Crème Fraiche and Caviar
  • Fried Lemon Risotto Galette, topped with Smoked Salmon, Crème Fraiche and Dill and Fried Capers
  • Seared Rosemary Scented Lamb Loin on Crostini with Fresh Mint Crème
  • Rosemary & Lemon Marinated Baby Lamb Chops with Smokey Eggplant-Fava Bean Puree
  • Seared Rosemary Scented Lamb Loin on Crostini with Fresh Mint Crème
  • Rosemary & Lemon Marinated Baby Lamb Chops with Smokey Eggplant-Fava Bean Puree
  • Sliced 5-Spice Peking Duck with Cucumbers and Hoisin on Crispy Fried Wontons
  • Shredded Duck Confit atop Yukon Gold Potato Latke with Sweet Cherry Relish

$++ Inquire For Substitution/Addition Pricing

 

 

 

Pasta Station during Cocktail Hour

 (Served with Penne or Farfalle)

Choose 2 of the following Sauces:

  • Alfredo
  • Putenesca
  • Tomato Basil
  • Vodka Cream
  • Provencal Sauce

Pasta Upgrade Selections

Add $ ++ per person

  • Sautéed Shrimp and Spinach Fettuccini Alfredo
  • Smoked Chicken, Wild Mushrooms and Sun Dried Tomatoes
  • Sauteed Chicken and Andoulle Sausage in a Vodka Cream Sauce
  • Roasted Peppers, Spinach, and Pine Nuts in an Olive Oil Garlic Sauce
  • Asparagus, Tomato and Bean Sprouts, Stir Fried Ginger, Sesame and Soy

  

 

Congratulatory Champagne Toast for All Guests

Sparkling Cider for Children

  

[two-third]Plated First Course

Choose 1 of the following:

  • Mixed Young Local Field Greens tossed with Granny Smith Apples, Candied Nuts and Lemon-Poppy Seed Vinaigrette
  • Caesar Style Hearts of Romaine with Roasted Heirloom Tomatoes, Shaved Parmesan and Roasted Garlic Croustade
  • Fresh Arugula Salad with Toasted Pine Nuts, Golden Raisins, Shaved Locatelli and Aged Balsamic Vinaigrette $+
  • Panzanella Bread Salad with Roasted Garlic, Local Heirloom Tomatoes, Oven Fired Peppers, Bitter Young Greens with Soft Herbs, Capers and Balsamic Drizzle $+[/two_third]

Plated Second Course

Choose Two Entrées for Duet and Three for Pre-Order

  • Pan Seared Breast of Organic Chicken, Wrapped in Prosciutto with Preserved Lemon and Rosemary Jus de Poulet
  • Pan Seared Breast of Organic Chicken Smothered in Centre Bridge Inn Mushrooms in Madeira Cream Sauce
  • Fresh Caught Fillet of Tilapia, Grilled & Topped with Cool Pineapple-Mango Salsa
  • Baked Roulade of Fresh Caught Tilapia with Tomato-Chipotle-Citrus Beurre Blanc
  • Grilled Chicago-Style Pork Tenderloin in Sweet Garlic Marinade, with Argentinian Chimi Churri Sauce
  • ’Napoleon Dynamite’ Vegetarian Option Available Upon Client Request; Priced Per Person.
  • Pasta Primavera – Sautéed Fresh Vegetables Tossed With A Vodka Cream Sauce And Served Over Penne Pasta
  • Napoleon Dynamite – Grilled Portabella Mushrooms, Onion, Tomato, Roasted Red Peppers, Spinach, And Fresh Mozzarella Layered And Drizzled With A Balsamic Reduction
  • Vegetarian Stir Fry – Stir Fried Pineapple And Fresh Vegetables Blended With A Teriyaki Sauce And Served Over Rice

Choose one of the following starches

  • Mashed Potatoes with Roasted Garlic and Chive
  • Organic Brown and Wild Rice with Citrus and Fresh Herbs
  • Orichette Pasta with Caramelized Vidalia Onion and Roasted Heirloom Tomatoes
  • Creamy Polenta with Shaved Asiago Cheese
  • Creamy Three Cheese Risotto with Baby Chervil

Seasonal Vegetable is Included (Chefs Choice)

 

Entrée Selection Upgrades

Add $++Per Person for the Following…

  • Boneless Braised Beef Shortribs with Roasted Shallot-Red Wine Reduction
  • Grilled NY Strip Steak topped with Jumbo Lump Crabmeat, with Red Wine-Roasted Garlic Butter
  • Herb and Pepper Roasted Filet Mignon of Beef with Red Wine-Shitake Sauce or Carabazola Blue Cheese Butter
  • Petite Filet Mignon, Roasted and Topped with Vanilla Butter Poached 4oz. Maine Lobster Tail
  • Seared Rosemary Scented Lamb Loin with Whipped  Mint Crème
  • Baby NZ Rack of Lamb, Grilled with Lavender-Demi Glace
  • Orange Seared Breast of Muscovy Duck with Caramelized Cherry Sauce
  • Sliced 5-Spice Peking Duck with Cucumbers and Hoisin on Crispy Fried Wontons
  • Shredded Duck Confit atop Yukon Gold Potato Latke with Sweet Cherry Relish
  • Seared Atlantic Salmon with Pomegranate-Balsamic Glaze and Sweet Chili-Strawberry Sauce
  • Grilled Lemon Marinated Swordfish Steak with Pineapple-Mango Salsa
  • Canadian Halibut, Baked with Herbed Panko Crust and Chipotle Cream Sauce
  • Jumbo Lump Crab Cake with Smoked Paprika Corn Sauce, Mango Salsa or Creole Tartar
  • Grilled Prosciutto Wrapped Jumbo Shrimp, Truffled White Bean Puree

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Children’s Entrée Options

Choose One:

  • Chicken Fingers and French Fries
  • Salisbury Steak with Gravy and Yukon Gold Mashed Potatoes
  • Beef Bolognese Red Sauce served over Pasta
  • Fried Baby Shrimp with Cocktail Sauce and Creamy Mac-n-Cheese
  • BBQ Chicken Drumsticks with Smashed Purple Potatoes
  • Double Grilled Cheese Sandwiches served with French Fries

 

 

Plated Third Course

  • Buttercream Wedding Cake with Choice of Flavors and Fillings
  • Chocolate Covered Strawberries (1 Platter per Table)  + $
  • Assorted Pettit Fours (1 Platter per Table) + $
  • Regular and Decaf Coffee and Tea Served