At Robert Fair Caterers, we believe your menu design plays an integral part to your event planning and overall success to your celebration.

We will assist you in building your own unique culinary cuisine. The selections on this page are suggestions from our experience in the industry, and by popular request from our clients.

610.269.1000     215.587.4000 

Robert Fair 

 

Caterers

www.faircatering.com

 Wedding Reception Menus

Specialty favorites may be ordered, please be sure to inquire of your desired preference.

 

Our Firm offers you a choice of three entrees from our menu, cooked fresh from raw state at your event site.

Our entrees are an average cooked weight of 8 ounces, except the prime rib of beef which averages 12-14 ounces cooked weight.

 



Robert Fair Caterers © 2011

 
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Our Filet Mignon is a true prime center cut, chain off, with a cooked weight of    eight ounces

"Where's the beef" will not be   a question asked by your guests.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

You may visit our baker to preview your wedding cake style and theme .

Please visit our vendor link which will take you directly to Bredenbeck's bakery.

Our family will never charge to cut your cake, even if you supply your own wedding cake.        

Our personnel are on location to be of service for your entire reception.

 

 

 

 

 



 

 

 

 

 


 
 

WEDDING RECEPTION MENUS

 

OPTIONAL SEAFOOD MARTINIS

PASSED OR STATIONED

    

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Menus listed are for Seated or Buffet Style Presentations

 

Stemware with Iced Water and Lemon Slice

Lay Plate Charger Setting for each Guest

Ladies at each table are served first.

 

Soups

(optional, $4.00 per person)

(prepared by our culinary staff)

 

Cream of Broccoli, Minestrone,

Wedding Soup, Cream of Mushroom,

Thai Pumpkin with Light Cream,

Chilled Strawberry, Chilled Gazpacho

 

Optional Appetizer with Dinner

(optional: $3.95 per person)

Selection of pasta as an appetizer with dinner,

or as a fourth entrée with a buffet.

 

Angel Hair Pasta with Herb Butter Sauce

Tri Colored Cheese Tortellini with Basil Cream Sauce

Penne Pasta with Tomato Cream Sauce

 

*Marinara Sauce can be substituted for any of the above sauces

During the Cocktail Hour

(optional, $4.00 per person)

A Pasta Choice with Two Separate Sauces

 

*Enhanced Appetizers (additional charge)

Four Cheese Formaggio Striped Agnolotti/Light Basil and Olive Oil

Twin Portabello Puffs with Tomato and Chevre

Striped Lobster Ravioli/Herbed Garlic Essence

Asian Chicken Dumplings/Sesame Oil and Soy with Fresh Chives

Spinach and Roasted Garlic Tortellini

with Hint of Light Cream

 

Salads (served tableside)

(Served as First Course with Buffet Menu)

 

Caesar Salad

Tossed Green Garden Mesculin Salad Served with Raspberry Vinaigrette

Field Greens with Chopped Walnuts, Red Onion, Grape Tomato, Julienne Red Pepper, Mandarin Oranges with Cumin Honey Vinaigrette

Bibb Lettuce with Mixed Field Greens, Mandarin Segments, Completed with Cucumber Thyme Vinaigrette

Baby Spinach and Spring Mix, with Pine Nuts, Grape Tomatoes, Chevre, Finished with Champagne and Roasted Shallot Vinaigrette

Plum Tomato, Fresh Mozzarella, Chiffonade of Purple Basil with Romaine Accent Marinated in Balsamic Vinaigrette

(add $2.25pp for the Plum Tomato Salad)

 

 Intermezzo Course (optional $4.75 per person)

Pumpkin Sorbet (Seasonal Sorbet) – Presented in Mini Pumpkin

Lemon Sorbet – Presented in Natural Lemon Shell

Mango Sorbet – Presented in Tropical Mango Shell

Peach Sorbet – Presented in Fresh Georgia Peach

 

Entrees

Select Three with "Served Dinners"

**A Double Entree is Available Upon Request**

Sample Double Entree:

"Grilled Chateaubriand and Lobster Tail with Drawn Butter"

Served Dinners Accented with

Edible Orchid and Fresh Herbs

Select Three Entrees with "Buffet Dinner"

 

 

Polo Fromaggio

Sautéed Chicken Finished with Fontina Cheese and Sundried Tomatoes Complemented with Champagne Confetti Sauce

 

Grilled Herbed Encrusted Chicken Breast

Finished with Red Pepper Champagne Sauce

 

Poulet En Crute

Chicken Breast Wrapped in Puff Pastry

Finished w/ Sauce Dijonnaise

 

Gaelic Chicken Ireland

Chicken Sauté of Marinated Sliced Onions, Plum Tomatoes, Artichoke Hearts, Mushrooms, Roasted Garlic and Shallots

Finished with Fresh Herbs, Chevre and Irish Mist Liqueur

(add $3.00 per entree)

 

Medallions of Stuffed Poulet Au Florentine Soufflé

Sliced Roulades of Chicken stuffed with

Seasoned Spinach, Ricotta and Feta Cheese

Herb Sauce Supreme – Finished with Fresh Thyme

(add $4.00 per entree)

 

Pan-Seared Roast Loin of Pork

Served with Rosemary-Orange Sauce and Roasted Pears

 

Roast Prime Rib of Beef, au jus

Creamy Horseradish Sauce, on side

 

Grilled Chateaubriand

Cabernet Sauce with Sautéed Mushrooms

Fresh Center Cut Filet Mignon,

 Seasoned with Spices, Herbs, and Garlic

(add $6.75 per entree)

 

Medallions of Veal Bordeaux

Escallops of Veal Topped with Brie Cheese, Mushrooms,

and Bordeaux Wine

 

Braised Lamb Chops

Infused with Rosemary and Garlic Essence

Topped with Mango and Pinenut Chutney

(add $6.50 per entree)

 

Petite Mignonettes of Grilled Ostrich

Madeira Demi-Glaze

(add $4.00 per entree)

 

Fresh Flounder Filet

Stuffed with Jumbo Lump Crab Imperial

Lemon Herb Butter

 

Brandied Seafood Newburg

Shrimp Poached in Court Bouillon, Sautéed Scallops

and Jumbo Lump Crab

Served with Saffron Rice & Pimentos

 

Baked (Center Cut) Filet of Norwegian Salmon

Fresh Dill and Verve of Lobster Brandy Cream Sauce

 

Shrimp Etouffe

Sautéed Shrimp Marinated with Mild-Hot Spices, Peppers, Onions,

and Garlic - Served over Rice Pilaf

(add $4.00 per entree)

 

Roulade of Norwegian Salmon

3 Salmon Pinwheels Stuffed with Chives, Dill, Parsley and Seasonings

Complimented with Roasted Asparagus, Red Pepper, Snap Pea,

Carrot, and Sliced New Potato

Finished with Tomato Beurre Blanc Sauce, Plum Tomato Concasse,  

Fresh Dill and Watercress

(add $5.00 per entree)

 

 

Coconut Crusted Tilapia with Mango and Papaya

Citrus Lime Salsa

 

Grilled Chilean Sea Bass – Fumet Marinade

Lemon Herb Beurre Blanc

(add $6.75 per entree)

 

Alaska King Crab Puttanesca in Twin Bouchees

Shredded King Crab Meat (removed from claw)

with Anchovy Essence, Garlic, Tomatoes, Capers, and

Fresh Parmesan - Presented in Twin Pastry Bouchees

(add $5.50 per entree)

 

Grilled Marinated Mahi Mahi

Finished with Mango Salsa

(add $5.50 per entree)

 

Vegetables, Potato, Rice

Please select one vegetable, and

either one potato or one rice

 

Sauté Fresh Vegetables of Baby Corn, Carrots, Green Beans

Red Peppers, Snap Peas and Water Chestnuts

Asparagus with Pimento Accent (in season)

Fresh Green Beans Almondine

Grilled Portobella Mushrooms

Long Stem Baby Broccoli Infused with Asparagus Accent (add $1.25pp)  

Grilled Marinated Vegetables

(add $1.75 per person)

 

Sauté of Fresh Baby Vegetables to include Patty-Pan Squash

Baby Zucchini and Baby Carrots with Greens

Simmered with Garlic and Chiffonade of Basil or Fines Herbes

(add $2.25 per person)

 

 

Quartered Red Bliss Potatoes (Simmered in Fennel Stock)

Sliced Potatoes Au Gratin

Soufflé of Sweet Potato Marsala in Pastry Shell

Red Bliss Garlic Smashed Potatoes

Mixed Wild Rice, Saffron Rice, or Rice Pilaf

Basmati Rice with Almonds and Orange Essence

Basmati Rice with Almonds and Orange Essence

Chef Carved Mushroom shaped Red Bliss Potatoes

(add $1.25 per person)

Chef Turned Roasted Potato/Simmered in

Seasoned Fennel-Rosemary Consommé (add $2.25 per person)

 

Vegetarian Entree

 

Stuffed Ravioli with Grilled Vegetables

Parmesan Cheese and Basil Pasta Complete this

Orchestra of Grilled Portobello Mushrooms, Red, Green

and Yellow Peppers with Tomato Accent and Light Marinade

 

 

Assorted Warmed Ciabatta Rolls including

Parmesan, Roasted Red Pepper,

and Tomato Basil

Along with Mini Muffins served in baskets

or

Self Cutting Mini Loaves of Warmed Bread,

Served on Wooden Paddle to each Guest Table

 

Butter Rose Florets

 

Wedding Cake (included)

You may supply your own Wedding Cake @ $1.50pp credit from the Menu Price

May be served as the Dessert Course, Presented with Sweet Table,

or Individually Wrapped.

 

 

 

 

No additional charge for serving your

Wedding Cake. 

 

Myriad of Fine Dessert Displays

(optional @ $7.50pp)

Pear Port Wine Torte, Peach Berry Torte, Eclairs,

Petit-Fours, Mini Fruited Cheese Cakes

Chocolate Mousse, Fresh Baked Cookies,

Carrot Cakes

Cannolis, Napoleons, Caraibe,

Maracuya, Capucine

Cream Puffs, Chocolate Macaroons,

Raspberry Pastry

Shortcakes Including Aux Fraises

and Au Citron a la Crème

Gateau Truffle Mousse

 

Coffee Station (included)

Silver Urns of Citavo Colombian Coffee, Herbal Teas, Presented amongst Whole Coffee Beans, Rock Candy Stirrers, Mints, Chocolate Straws, Dark and White Chocolate Squares, Colored Crystal Sugars, Honey, Assorted Coffee Flavors of Kona Caramel, Amaretto, Cinnamon, Hazelnut,   Dutch Chocolate, and French Vanilla

Glass Irish Coffee Mugs at Station

 

Served Desserts (optional @ $4.25pp)

 

CRÈME BRULEE

 

FRENCH CHOCOLATE MOUSSE/CHOCOLATE SHAVINGS

 

PEARS HELENE

Vanilla Ice Cream/Poached Pears Whipped Cream

Sliced Almonds

 

TWIN ROLLED APPLE CREPES

Cinnamon Raisin Sauce/Whipped Cream

 

SCROLLED WHITE CHOCOLATE MOUSSE

Raspberry Puree/Chocolate Shavings/Mint Leaf

 

KEY LIME FRIAZO

Key Lime Ice Cream Presented in Graham Cracker Shell

with Scrolled Raspberry Accent

 

LEMON LAYER CAKE/RASPBERRY COULIS

 

Served Desserts (optional @ $6.75pp)

 

CHILLED HAZELNUT TORTE

Layers of Chocolate Genoise Filled with Hazelnut Mousse

Bourbon Crème Anglaise

 

MARQUIS AU CHOCOLAT - RASPBERRY COULIS

Roulade with chocolate mousse layers

between Kirsh syrup

 

FRUIT CREPES/LIGHT PINEAPPLE-ORANGE GLAZE

Crepes filled with strawberry, kiwi,

mandarins, raspberries,

and melon crescents

 

VANILLA ALMOND CIRCU

Tahitian vanilla bean mousse flavored

with almond sponge