Sample Menus

La Cuisine is known for the custom menus we create for weddings.  Each menu is designed based on your vision for the day, coupled with our knowledge of seasonality, budget, and what can be executed in your venue.

We have included a few of our favorite wedding menus to give you an idea of what we have done for previous clients.

Contact an Event Designer today to begin creating your own unique menu at 203.488.7100.

Seated Stations for 100 Guests

Pre – Ceremony Beverages
Freshly Brewed Peach Iced Tea and
Watermelon Lemonade
Spring and Sparkling Water

Wedding in the Vineyard

Stationary Hors d’oeuvre
Artisanal Cheese Board
Featuring New England Cheeses
Served with Fig Chutney, Fresh Fruits, Crackers and Flatbreads
A Selection of Handcrafted Breads Surrounded by Seasonal Chutneys and Jams
Olive and Feta
Tomato Basil Chutney
Balsamic Fig Jam
Sweet Onion and Bacon Jam

Passed Hors d’oeuvre

Petite Hot Lobster Roll with Drawn Butter
Crispy BBQ Pork Stuffed Squash Blossoms
Spicy Tuna Rolls with Soy and Wasabi
Wild Rice Pancakes with 5 Spice Duck Confit
Beef Negimaki
Asian Beef Rolls with Scallions in a
Sake, Mirin and Soy Marinade
Summer Melon Shooter

Plated First Course

Field Green Salad
Sliced Avocado, Summer Tomatoes, Artichokes with an Avocado Vinaigrette

New England Grill Station

Grilled Hanger Steak with Horseradish Parsley Mojo
Twice Baked Potatoes with Cheddar, Sour Cream and Chives
Locally Grown Corn on the Cob
Grilled Vegetables
Colorful, Market Fresh Vegetables, including Grilled Portabellas, Onions, Peppers, and Zucchini

Japanese Station

Grilled Asian Chicken Skewers
All Natural Chicken and Leeks marinated in Tamari Grilled on Skewers
Soba Noodle Salad
Seaweed Salad
Steamed Rice

Thai Station

Seared Striped Bass topped with Herb Salad of Cilantro, Lemon Grass, Lime Zest,
Thai Chili and Chiffonade of Carrot in Coconut Broth
Thai Chicken and String Beans with Carrots, Broccoli and Green Curry
Green Papaya Salad

Dessert Buffet

The Ultimate Ice Cream Sundae Bar
Local Ice Cream Hand Crafted together with Valrhona Hot Fudge Sauce, Dark Caramel Sauce, and a Variety of Toppings including Fresh
Strawberries and Blueberries, Almonds, Reese’s Peanut Butter Candies, Oreos, Freshly Whipped Cream and Cherries
Chocolate Dipped Strawberries
Wedding Cake
Deep dark Chocolate Cake, Chocolate Mousse, Praline Crunch, White Chocolate Buttercreamß

Hors d’oeuvre for 240

Passed Hors d’oeuvre 

Iced Jumbo Shrimp Cocktail
Bloody Mary Sauce
Beef Tenderloin on a Crispy Fingerling Potato
Red Onion Marmalade, Micro Arugula
Mini Savory Cones – Ahi Tartare, Wasabi Mayo, Micro Cilantro, Black Sesame Seeds
Pan Seared Diver Scallop with Bacon Jam
Sherry Vinaigrette
Truffled Chicken Pot Pie
Mini biscuit, farm fresh vegetables
Smoked Salmon Pizzette
Chevre, Roasted Red Onion, Dill, Lemon Zest
Grilled Duck and Wild Mushroom Quesadillas
Ancho Aioli
Petite Croque Monseur
Smoked Heritage Ham, Sharp Cheddar, Quail Egg
Miniature Truffled Mushroom Quiche
Truffle Oil, Portabellos, Gruyere
Parmagiano and Rosemary Shortbread
Roasted Cherry Tomatoes, Feta
Edamame Mousse on Rice Crisp
Wasabi, Tobiko
Grilled Duck and Wild Mushroom Quesadillas
Ancho Aioli

Passed Miniature Desserts

Sculpted Wedding Cupcakes
Mocha Milkshake Martinis with Shaved Chocolate Rim
Espresso Mouse in Dark Chocolate Cups with
Candy Coated Espresso Bean
Warm Spiced Apple Spring Rolls dusted with
Cinnamon and Sugar
Key Lime Meringue Beehives
Chocolate Peanut Butter Paninis
Chocolate Dipped Fruit

Seated Dinner for 160

Passed Hors d’oeuvre

Lobster BLT
Avocado, Arugula, Hickory Smoked Bacon, Brioche
Beef Tenderloin
Rolled with Arugula, Onion Marmalade
Smoked Salmon Napoleon
Smoked Salmon, Nori, Wasabi Cream, Black Bread
Moroccan Lamb with Figs and Honey
Phyllo Purse
Edamame Mousse on Rice Crisp
Wasabi, Tobiko
Leek and Chevre Tartlette

Plated Dinner


Pumpkin and Apple “Cappuccino”
Duck Confit, Armagnac Crème Fraiche


Porcini Dusted Wild Striped Bass
Smashed Fingerlings Potatoes, Roasted Asparagus
Amarone Reduction


Roasted Pears, Aged Montasio Cheese, Baby Arugula
Pignoli, White Balsamic Vinaigrette


Butterscotch Budino (Pudding) with Dark Caramel swirled with Valrhona Fudge,  Gray Sea Salt

Wedding Cake

Five Tiers of Cider Glazed Genoise filled with
Sautéed Apples and Bavarian Crème, finished with
Calvados Buttercream and Caramel Brittle
Bolivian Coffees
English and Herbal Teas