Weddings, 2009
La Cuisine has been completing wedding receptions, showers, rehearsal dinners, brunches and more for brides throughout New England for 30 years. We are committed to working with you, as a partner, to assure a stress free celebration you will cherish.
We will make your day as personal as you wish – let your imagination run free! No idea is too wild, no question will be left unanswered. The only surprise should be the size of the smile on your face at the end of the evening.
At your venue or one of ours, our approach is the same:
Take a moment to review the menus below and see additional examples of our work above. Simply fill out our Contact form for additional information or call our office at 203-488-7100. Our commitment to service starts with the initial contact and flows through the follow-up after the event.
We look forward to hearing from you soon.
Tapas
On the Bar:
Bourbon Spiced Pecans
Butlered Hors d’oeuvre:
Tomato Gazpacho Shooters • BBQ Pork Stuffed Crispy Squash Blossoms •
• Thai Style Shrimp Spring Rolls •
With a honey and lime dipping sauce
• Smoked Duck Skewers •
With Sour Cherry Mojo
Small Plates:
• Cumin Fried Chicken with Watercress & Orange Aioli •
• Lamb Meatballs in Almond Sauce •
• Grilled Beef Potato Rafts •
Marinated grilled beef on potato rafts with avocado and pickled onions
• Mussels Escabeche •
Wine steamed mussels served in the shell with a flavorful salsa of pickled carrot & onion,
piquillo peppers, jalapeño chile & fried garlic
• Roasted Artichokes with Romesco Sauce •
• Beet Salad with Anise Seed Vinaigrette •
• Grilled Hearth Baked Breads •
With organic olive oil
Dessert:
Marjolaine Cake with Chocolate Ganache • Genoise Cake with Peaches and Raspberries •
Summer Fruit Skewers • Coffee Ice Cream Floats
Cocktails & Seated Dinner
Passed Hors d’oeuvre:
Artichoke & Goat Cheese Tartlets
Asparagus Shiitake Spring Rolls
Asparagus & shiitake spring rolls with soy-scallion dipping sauce
Beef Negimaki
Asian beef rolls with scallions in a sake, mirin & soy marinade
Smoked Salmon Rosettes on Black Bread
With dill butter
Chicken B’s Steeyas
Figs in a Blanket
Fresh figs wrapped with Parma prosciutto
Dinner:
Appetizer
Roast Pears with Endive, Hazelnuts & Roquefort
Entrée
Pan Seared Atlantic Halibut with Warm Tomato Broth & Crispy Green Beans
Dessert:
Warm Apple Tarts with Bourbon Caramel Glaze
Chocolate Miniatures
Coffee Service
Freshly Roasted and Ground Willoughby’s Coffee
Rwandan and Water Processed Decaffeinated
English and Herbal Tea
Raw Bar
A Gleaming copper display featuring the season’s bounty.
Staff will shuck Clams and Oysters and prepare
Seafood Cocktails served in Martini Glasses as well.
Poached Gulf Shrimp, Briny Oysters, Countneck Clams
Zesty Cocktail Sauce, Garlicky Aioli,
Red Pepper Rouille
Boutique Crudité Baskets
Small baskets of iced Crudité will be scattered around
On the Bars
Our Famous Bourbon Pecans
and Wasabi Almonds
Butlered Hors d’oeuvre
Summer Spring Rolls with Papaya,
served with Nuoc Cham
Smoked Trout Mousse on Baby Endive Spears
Bacalao (Salt cod) Fritters with Romesco Dip
Red Chile and Black Bean Empanadas
Cilantro and Lime Glazed Chicken Pics
Wild Mushroom Sauté on Corn and Wild Rice Pancakes
Plated Dinner
Appetizer
Heirloom Tomato Napoleon
with Gorgonzola Vinaigrette
Served with Grilled Sourdough and Roasted Garlic Butter
Intermezzo
Italian ice and sparkling wine
Entrée
Seared Sea Bass Roasted
with Sweet Corn and Chanterelles
served over a crispy potato cake
Dessert
Dark Chocolate Soufflé
Coffee Service
Freshly Roasted and Ground Willoughby’s Coffee
Rwandan and Water Processed Decaffeinated
English and Herbal Tea
Wedding Cake
White Trillium Cake with
Raspberry Mousse
Plated with Grilled Honey Glazed Fruit Skewers
Starters:
New England Clam Chowder
Clams on the Half Shell
Ice Cold or Roasted on the Grill with
Spicy Cocktail Sauce, Hot Pepper Sauces, Lemon Wedges
Summer Steamers
Steamed in White Wine, Shallot and Red Pepper
Served with Drawn Butter, Natural Broth
From the Pot:
Steamed 1 1/4 Pound Lobsters
with drawn butter and lemon wedges
Fireside:
Citrus Marinated Chicken
Roasted Corn in the Husk
Grilled Portobellas, Vidalia Onions, Peppers and Zucchini
Fresh Mozzarella, Tomato, and Basil Salad
Drizzled with seasoned olive oil
Old Fashioned Red Bliss Potato Salad
Garden Salad with House Dressings (2)
Desserts and Coffee Service:
Grilled Summer Fruit Skewers
Blueberry Cobbler
Freshly Roasted and Ground Willoughby’s Coffee
Rwandan and Water Processed Decaffeinated
English and Herbal Tea
Hors d’oeuvre:
Miniature Crab Cakes with Lemon Remoulade
Sundried Tomato Quiche
Roasted Vegetables with Dilled Yogurt Dip
Ripe Brie layered with Raspberries
Dinner Buffet:
Grilled Marinated Flank Steak with Roasted Garlic Crème
Herb Roasted Breast of Chicken
Grilled Potato Spears
Couscous Salad with Currants and Apricots
Red Ripe Tomatoes stuffed with Lemon Green Beans
Selection of Breads and Rolls
Dessert:
Freshly Baked Brownies with Ashley’s Ice Cream
and our own dark Fudge Sauce
Freshly Roasted and Ground Willoughby’s Coffee
Rwandan and Water Processed Decaffeinated
English and Herbal Tea
Texas Beef Chili with Jalapeño Cheese Cornbread
BBQ Beef Brisket with our own BBQ Sauce
Finger Lickin’s BBQ Chicken
Grilled Vegetables to include:
Sweet Red Bell Peppers, Portobello Mushrooms, Vidalia Onions, Summer Squash, Eggplant, Asparagus
Jicama-Belgian Endive Salad with Tequila-Orange Vinaigrette
Traditional Potato Salad
Watermelon Slices
Peach Cobbler
Festive Fruit Display, featuring the ripest Melons, Juicy berries,
Golden pineapple, Papaya, Mango, Grapes, and more
Fresh Squeezed Orange Juice
Omelet Bar, featuring:
Farm fresh eggs and Eggbeaters
Diced Pancetta, Apple Smoked Bacon, Country Cured Ham
Ripe Brie, Extra Sharp Cheddar, Smoked Provolone,
Sautéed Shiitake Mushrooms with Chives,
Grilled Maui Onions and Sweet Peppers,
Broccoli Rabe and Oven Roasted Tomatoes,
Roasted Asparagus with Dill
Pastry Basket, including:
Selection of Bagels with Whipped Cream Cheese,
Mixed Berry Cream Cheese, Whipped Chevre with Chives,
Fresh Baked Muffins and Coffee Cake
Dessert Selection – a Variety of Miniatures, including:
Blood Orange Cheesecakes, Espresso Brownies,
Carrot Cupcakes, Fruit Tartlettes
Freshly Roasted and Ground Willoughby’s Coffee
Rwandan and Water Processed Decaffeinated
English and Herbal Tea
Stationary Hors d’oeuvre
Caramelized Baked Brie Surrounded by Crisps and Crackers
Grilled Asparagus wrapped with Proscuitto
Bruchettas, including:
Gorgonzola and Pear, Tomato and Basil, Olives and Thyme
Buffet
Seasonal Fruit Salad with Mint
Brioche Toasts
Soft Scrambled Eggs with Fresh Tarragon and Chives
Crab and Potato Hash, Maple Cured Bacon
Apple Stuffed French Toast with Vermont Maple Syrup
Snow Peas with White and Black Sesame Seeds
Coconut Cake with Pomegranate Coulis
Almond Shortbread Cookies
Fresh Squeezed Orange Juice
Freshly Roasted and Ground Willoughby’s Coffee
Rwandan and Water Processed Decaffeinated
English and Herbal Tea
Fresh Fruit Salad
Eggs Benedict
Eggs Florentine
Cappuccino French Toast
Mini Hot Cakes with Maple Syrup and Whipped Cream
3 Cheese Egg Strata
Smoked Salmon Salad Crisps
House Cured Bacon
Berkshire Ham with Whole Grain Mustard
All Natural Maple Brined Turkey with Cranberry Mayo
Crispy Potatoes
3 Cheese Pasta Gratin
Bagels, Mini Muffins, Scones, Sticky Buns, Fruit Focaccia
Flavored Butters and Cream Cheeses
House Salad with a Choice of Dressing
Assorted House Baked Miniatures for Dessert
Freshly Roasted and Ground Willoughby’s Coffee
Rwandan and Water Processed Decaffeinated
English and Herbal Tea