111 Maine - Weddings & Events Catering

Stationary Hors d'Oeuvres

• Homemade dolmades (grape leaves stuffed with rice, pine nuts and currants), with olives, cornichons and figs
• Assorted domestic and imported cheeses
• Seasonal berries
• Farmer's market vegetables with lemon artichoke dip
• Caponata with grilled pita triangles
• Assorted artisan breads, crackers and breadsticks

Passed Hors d'Oeuvres

• Mini Maine lobster rolls
• Marinated shrimp wrapped with crispy snow pea
• Crostini with mozzarella, basil and local tomatoes drizzles with extra virgin olive oil, and cracked salt
• Cucumber cups with goat cheese and roasted peppers

Plated Dinner

1st Course

• Greek salad of meslcun and baby spinach with cucumbers, red peppers, olives, feta and red wine vinaigrette
• Maine cod over creamy polenta with side of summer greens, topped with pan sauce of tomatoes, capers and olive oil

Main Course

• Marinated and seared bistro filets with gorgonzola butter, roasted fingerling potatoes and blanched asparagus

Dessert Buffet

• Maine blueberry pie
• Vanilla bean cheese cake with local strawberries
• Flourless chocolate cake, with whipped cream and raspberries
• Wicked Joe Coffee, regular and decaf

Passed Hors d'Oeuvres

• 111 Maine crabcakes
• Crostini with whipped goat cheese, prosciutto and figs
• Filet and port-poached portabello, wrapped with chive
• Spanakopita tartlets
• Chocolate dipped strawberries

Dinner

1st course seated

• Roasted butternut squash bisque

Dinner

Buffet

• Marinated filet with wild mushrooms
• Pan-seared salmon with morrocan dry rub
• Ravioli with soffrito, tomatoes, pine nuts and parmesan
• Mashed root vegetables topped with panko
• Grilled asparagus

Dessert

• Brownie sundaes (fudgy brownies, chocolate ganache, homemade whipped cream, fresh strawberries)
• Wicked Joe Coffee, regular and decafe

Stationary Hors d'Oeuvres

• Baked brie with figs
• Warm parmesan artichoke dip with crostini
• Bubbly spinach dip
• Assorted squashes, cucumbers, carrots, asparagus, broccoli and cherry tomatoes with lemon artichoke dip
• Imported cheese board, with berry preserves and artisan breads

Buffet Dinner

• Braised short ribs, with leeks, shallots carrots and cabarnet
• Shrimp and scallops in tarragon cream
• Mashed potatoes
• Sauteed swiss chard and kale, with butter
• Roasted carrots drizzled with maple-brown sugar glaze
• Spinach salad with roasted beets, goat cheese and a champagne vinaigrette

Dessert

• Wedding Cake
  Carrot cake Top two tiers, chocolate with kahlua cream on bottom layer, covered in buttercream
• Wicked Joe Coffee, regular and decaf

Stationary Hors d'Oeuvres

• Assorted and domestic cheeses, turkish figs, marcona almonds and fresh, local berries, assorted artisan breads
• Dip station: hummus, baba ghanoush, caponata, with sliced cucumbers, carrots and assorted seeded crackers and flatbreads

Passed Hors d'Oeuvres

• Maine crabcakes with remoulade
• Mini lobster rolls
• Bacon wrapped scallops
• Spanakopita tarlets
• Gorgonzola with blueberry reduction
• Mini cheeseburgers
• Caprese crostini

Buffet Dinner

• Beef shish kabob
• Chicken shish kabob
• Vegetable shish kabob
• Israeli cous cous salad
• Mesclun with assorted veggies and balsamic vinaigrette
• Farmers market fruit salad with champagne
  

Dessert

• Wedding Cake
  Three tiered lemon berry (top two tiers) and chocolate-chocolate mousse (bottom tier), covered in buttercream
• Sweets platter: coconut macaroons, fudge brownies, blueberry crumb bars, lemon bars (130 bite-sized pieces)
• Wicked Joe Coffee, regular and decaf