Everyone appreciates a good meal at a wedding. But when you’ve already determined a venue and an overall look for the occasion, how do you ensure that your spread is both delicious and theme-appropriate? Engaged asked three local caterers — Blackstone Caterers, Cozy Caterers and Russell Morin Catering and Events — for a selection of venue -inspired menus. Here’s a taste.
By Kaitlyn Murray
Psst… if you’re looking for guidance in your venue search, check out our handy planning tools!
Blackstone Caterers
224 John Clarke Rd., Middletown, 848-2030
1. Urban Industrial.
Winter is the time of year when people crave warmth and tradition. The spicy, earthy flavors of pumpkin, cinnamon, mushrooms and cranberries throughout this menu awaken the senses and capture the essence of the season. They pair beautifully with rich lamb chop, enhancing the bold flavor of the meat, while sweet scallops let the unique crab sweet potato hash shine.
HORS D’OEUVRES: Panko seared sea scallops topped with ginger tomato compote; pumpkin johnny cakes with pumpkin creme fraiche and cinnamon dust; foie gras and duck terrine on brioche with cranberry chutney.
FIRST COURSE: Salad of baby greens, dried cranberries, toasted pecans and Great Hill blue cheese doused in aged balsamic vinaigrette.
ENTREE: Seared native sea scallops; crab sweet potato hash with sweet red pepper puree; rosemary and lemon-marinated baby lamb chop with wild mushroom risotto; sauteed brussels sprouts with pomegranate seeds.
2. Farmhouse Rustic.
This menu is rustic but with a Southern flair. We tie in the essence of New England with lobster crepes while letting the hors d’oeuvres and first course set the stage for that down-home country feel.
HORS D’OEUVRES: Petite chicken and waffles with maple syrup; pulled pork belly sliders; fried pickles with sriracha aioli; sweet potato biscuits with maple butter.
FIRST COURSE: Mixed farmer’s greens with grilled peaches, goat cheese, toasted pecans and balsamic vinaigrette.
ENTREE: Bacon-wrapped, rosemary-crusted filet mignon; fried green tomatoes; grilled asparagus and spring onion demi herb grilled mahi-mahi; lobster crepes; roasted corn tomato
salsa; lobster nage.
3. Vintage Glam.
Summertime in the Ocean State wouldn’t be complete without a lobster pairing. We’ve complemented the light hors d’oeuvres and fruit-filled first course with a heartier entree to keep the party going long into the sun-filled evening.
HORS D’OEUVRES: Garden cone (whipped, herbed ricotta and chevre cheese, cherry tomato and broccoli sprouts in a savory cone); feta and watermelon salad skewer with basil oil; foie gras mousse; sweet onion jam in a savory cone; smoked salmon in a cucumber cup with Boursin and caper.
FIRST COURSE: Salad of strawberries, raspberries, shaved red onion, crumbled chevre and toasted almonds over spinach and arugula with a vanilla honey vinaigrette, paired with a demitasse cup of lobster bisque over roasted shallot panna cotta.
ENTREE: Grilled petite filet; butter poached lobster tail; corn souffle; snap beans; citrus beurre blanc.
4. Retro Homespun.
This menu provides a seamless transition from summer into fall. Starting off with a refreshing
and familiar Del’s cocktail while the temperatures are high, we move through sophisticated sliders and oysters before introducing a carrot-ginger creme brulee, preparing your taste buds for the savory salad. The light entree makes for a well-rounded finish.
HORS D’OEUVRES: Aquidneck Farm beef slider with locally sourced arugula and truffle aioli; Boursin-filled Schartner Farms cherry tomatoes topped with crushed pistachios; cantaloupe cubes topped with fresh mint and drizzled with locally sourced honey; locally sourced carrot creme brulee topped with caramelized ginger in a porcelain spoon; Matunuck oyster topped with wasabi melon mignonette.
FIRST COURSE: Warm salad of roasted red and yellow beets with citrus vinaigrette topped with Narragansett Creamery goat cheese and locally sourced greens.
ENTREE: Seared Atlantic halibut with fresh tomato coulis; roasted Maplewood Farm potatoes sprinkled with Mount Hope Farm fresh herbs and grilled zucchini.
Cozy Caterers
400 Warwick Ave., Warwick, 226-0349
1. Urban Industrial.
We see this menu being served in an old mill with a modern twist. The style and coloring is really brought out in the entree with espresso-crusted filet mignon and dark chocolate demi glace.
HORS D’OEUVRES: Herb-crusted fried ravioli stuffed with black garlic mascarpone filling and topped with
Topeka caviar.
FIRST COURSE: Fresh arugula salad with limoncello vinaigrette, topped with fresh seasonal vegetable spirals (squash, zucchini, carrot) and spicy caramel pecans.
ENTREE: Espresso-crusted filet
mignon with dark chocolate demi glace.
Served with cauliflower mousse and herb roasted carrot spears.
2. Farmhouse Rustic.
We chose this menu because it reminds us of our childhoods. We wanted the couple to have the experience of walking through the woods of New England: Simple, earthy and with a touch of class.
HORS D’OEUVRES: Port-soaked fig stuffed with whipped goat cheese and wrapped in grilled prosciutto with a balsamic glaze reduction.
FIRST COURSE: Fresh arugula salad with a robust honey mead vinaigrette, topped with oven-roasted, shaved
almond slices, sliced red pepper and fried rice noodles.
ENTREE: Seared bone-in veal chop filled with spinach, mushrooms and caramelized onion stuffing, served with truffle mashed potato and grilled asparagus.
3. Vintage Glam.
We based this romantic menu on The Great Gatsby. We wanted a menu that would bring you back to the 1920s and make you feel as though you were eating an elegant, savory meal, that they might have served at an extravagant party back in the day.
HORS D’OEUVRES: Thinly sliced seared rare tuna crusted with a spicy mix of black and white sesame seeds, topped with pickled ginger and tomato chutney on a rice cracker.
FIRST COURSE: Seasonal mixed green salad with blood orange vinaigrette topped with fresh blood orange wheels, roasted beets and an herb-
crusted goat cheese ball.
ENTREE: Pan seared lamb rack with fresh mint chutney, served with roasted vegetable quinoa and roasted cauliflower.
4. Retro Homespun.
We wanted this menu to have a lot of color and robust flavors. Each dish adds its own charm to the menu and helps create a pretty, vibrant palette.
HORS D’OEUVRES: Jumbo, spicy sweetheart shrimp with caramelized onion and goat cheese spread topped with chive spears.
FIRST COURSE: Baby green salad with sherry reduction vinaigrette topped with pickled red onions and roasted tomatoes wrapped in a thinly sliced cucumber strip and spicy sugar tulle.
ENTREE: Herb-crusted, pan-seared, whole-roasted branzino with fresh bruschetta chutney and roasted vegetable couscous.
Russell Morin Catering and Events
95 Frank Mossberg Dr., Massachusetts, 888-552-7822
1. Urban Industrial.
This menu is taken from a wedding where the bride wanted to have a modern presentation of the food, including interesting shapes and textures. We incorporated the industrial feeling of mixed media by layering flavors and textures.
HORS D’OEUVRES: Asparagus and green bean fritto misto with roasted garlic aioli; chicken-fried rabbit with cranberry red pepper jelly; grilled lollipop lamb chop with cilantro-mint chermoula; smoked duck diablo with dried fig, jalapeno and applewood smoked bacon; butternut squash soup shots with a sherry reduction and fried parsnips; uncommon stuffed mushrooms.
FIRST COURSE: Salad with romaine lettuce, frisee and shaved fennel with red and green apple slices and sherry mustard vinaigrette.
ENTREE: Choice of truffle dusted Black Angus filet mignon finished with Armagnac truffle demi glace, grilled Atlantic salmon finished with a maple whole grain mustard glaze or pumpkin ravioli with caramelized butternut squash, Swiss chard and sage cream. Each dish is served with roasted fingerling potatoes with lemon parsley and an asparagus baby carrot bundle.
2. Farmhouse Rustic.
This menu creates the farmhouse rustic and comfortable ambience any bride and groom would like to have on their wedding day. The ingredients of each element on the menu are fresh, homemade and offer tons of variety to the seasons of spring and summer. This seasonal menu has balanced flavors and keeps the unique ingredients fresh and exciting from beginning to end.
HORS D’OEUVRES: Applewood bacon wrapped medjool dates with toasted pecan stuffing; tomato mozzarella skewers of marinated bocconcini mozzarella, cherry tomatos, fresh basil, sea salt, cracked black pepper and extra virgin olive oil; buttermilk fried chicken and waffles served with maple Dijon cayenne syrup; curry dusted sweet potato fries covered in sea salt with tamarind dip; down-home pulled pork served with a sweet potato biscuit and jack cheese.
FIRST COURSE: Farmers market salad made up of fresh green and yellow beans, mesclun, basil, cherries, grapes, teardrop tomatoes, black olives and crumbled goat cheese with a thyme vinaigrette.
ENTREE: Black Angus Delmonico steak with chimichurri sauce and frizzled leeks; caramelized true cod with vegetable Piccadilly; or grilled summer vegetables and farro salad. Each dish served with truffled parmesan frites and grilled fruit skewers.
3. Vintage Glam.
This menu is based on a summer wedding that recently took place at the esteemed Worcester Art Museum in Massachusetts. It was a very glamorous wedding with fancy chairs and linens, so we created a menu that could live up to the high-class decor.
HORS D’OEUVRES: Open-faced Kobe cheeseburgers on toasted brioche with truffle cheese and quince; Greek steak and cheese skewers made with grilled halloumi cheese, olive oil and lemon; buttermilk fried chicken marinated in honey tobacco and creamy white cheddar grits on a white spoon; New England clam chowder and clam cakes; baked ricotta and roasted red pepper bruschetta served with sun-dried tomato pesto.
FIRST COURSE: An heirloom tomato salad comprised of thickly sliced heirloom tomatoes saturated in a grilled corn and arugula relish and garnished with shaved Reggiano, fresh lemon juice and cold pressed olive oil.
ENTREE: Lobster scampi-topped Black Angus filet mignon with Armagnac truffle demi glace and served with goat cheese potato gratin and a baby vegetable sauté; roasted crab crusted Atlantic salmon and lobster beurre blanc served with lemon parsley potato delfina and grilled asparagus with olive oil and sea salt; or Statler chicken breast marinated with fresh herbs, fennel, lemon and lavender, served with roasted fingerling potatoes and grilled asparagus; or eggplant rollatini filled with quinoa, fire roasted peppers, mushroom and pine nuts, served with roasted tomato sauce.
4. Retro Homespun.
This menu is based on a backyard wedding that took place over the summer in Narragansett. The client wanted a menu that would allow her guests to socialize by passing food around the table, making two extended families one. We decided to include everyone’s favorite comfort foods but to offer them in a unique presentation with a salad centerpiece and family-style menu.
HORS D’OEUVRES: Crab and coconut fritters with lime ginger marmalade; grilled cheese sandwich triangles with tomato basil bisque; beer battered cod, shoestring fries and tartar sauce wrapped in newspaper cones; pulled pork and cornbread biscuits with apricot salsa; mission fig pizza made with Berkshire Farms chevre, ripened figs, fresh fig and peach chutney and prosciutto on grilled pizza rounds.
FIRST COURSE: A salad centerpiece set in the middle of each table. Salad options include sliced tomato and mozzarella Caprese; quinoa plum kale salad; asparagus salad with shaved parmesan, toasted pine nuts and black pepper vinaigrette; grilled peach salad; and tortellini grilled vegetable salad.
ENTREE: Chimichurri marinated shrimp skewers and braised short ribs served with green bean salad with whole grain mustard vinaigrette and fingerling potatoes with cracked pepper and sea salt.