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At ’ and the D Greenwich Harbor, our dedicated staff is trained in curating bespoke wedding experiences that surpass our client’s expectations. Our fl awless commitment to unparalleled service and exquisite dining, set against the backdrop of the beautiful Greenwich Harbor, have made our property a destination wedding location. The iconic ’
, or “port of call” for seasonal Mediterranean cuisine, is designed to transport the ambiance of Provence to the Gold Coast of Connecticut.
The hotel and restaurant’s intimate decor, along with its expansive waterfront terrace and exquisitely designed menu by award-winning Executive Chef Frederic Kieff er will deliver you and your guests right to the Côte d’Azur. Our experienced catering team will guide you through every detail of your special day, from the ceremony to the last dance. Let us show you why the D Greenwich Harbor and ’ is the ideal venue for you to exchange vows.
L‘ESCALE RESTAURANT BARChef Frederic Kieff er’s masterful
Mediterranean cuisine freshly sourced from local purveyors and elegantly paired with a
Wine Spectator Awarded wine list creates the perfect culinary experience for your
waterfront wedding.
THE DELAMAR GREENWICH HARBOR
We take great pride in being one of New England’s premiere luxury boutique
hotels. Our rooms and event spaces will provide the perfect environment for your wedding day. Our staff will help you craft
the warmest and most welcoming experience for you and your guests.
L’ESCALE WEDDING OPTIONS
O P I : F H O P B
O H T P H D’O A C & C D
T C G S O B DC T
V P
VEGETARIANAsparagus crostini, lemon-black pepper ricotta cheese
Hummus on phyllo cup, radish, tomato, cucumber za’atar pestoSpinach-feta spanakopita, tomato-red pepper sauce
English pea arancini (golden rice ball), red verjus glazeSummer roll, cucumber, squash, carrot, mint, basil, chili sauce
Brie & truffl e mini grilled cheeseCherry tomato & bocconcini skewer, basil, balsamic reduction
Golden artichoke & goat cheese fritters, chipotle-marinaraChickpea vegetable fritters, minted yogurt sauce
CHEESE DISPLAY Imported & domestic cheese selection
Mixed nuts, sundried fruits, toasts & crackers
CRUDITÉ DISPLAY Assorted seasonal vegetable crudités
Hummus & minted yogurt dipping sauce
SEAFOODClassical shrimp cocktail
Calamari & chorizo skewer, chimichurri sauceSpicy tuna tartar, wonton cup
Smoked fi sh Profi teroles, trout caviar, chiveSea scallops “a la plancha,” Romesco sauce
Pan seared mini crab cake, Creole remoulade Shrimp & vegetable tempura, ponzu dipping saucePotato-fi sh fritter, green peppercorn tartar sauce
Smoked salmon, buckwheat blinis, lemon-crème fraiche
MEATCrispy “oriental” chicken, sweet & sour sauce
Beef carpaccio crostini, tarragon mustard Prosciutto wrapped melons, basil, moscatel reductionCrispy duck breast “a la plancha,” pineapple chutney
Chicken meatballs, sesame seeds, scallion, orange dipping sauceMini Reuben, rye bread, beef pastrami, Swiss cheese, Dijon
Mini Mediterranean beef kebab, mint-yogurt sauce Baby lamb chops, harissa dipping sauce
Andouille pigs in a blanket, Dijon mustard
PASSED HORS D’OEUVRES SPRING / SUMMER
APPETIZER Lobster bisque, apple soff ritto, lemon cream
Gazpacho Andaluz, avocado, pepitas, croutonsSalad “Santé,” spinach, kale, quinoa, radish, cucumber, tomato, baby carrot, blueberries, toasted almonds, moscatel dressingTuscan “Panzanella,” romaine, tomato, cucumber, peppers, basil, olive, capers, parmesan croutons, red wine vinegar dressing
Endive salad, watercress, apple, blue cheese, bacon, walnut, sherry vinegar dressingCrab cake “a la plancha,” corn-avocado relish, cilantro oil Shrimp, avocado, ruby red grapefruit, fi sée, citrus dressing
House smoked salmon, petite cress, horseradish cream, buckwheat blinis, grilled lemon Beef carpaccio, arugula, parmesan, EVOO, lemon, sea salt
Asparagus & English pea risotto, truffl e oilProsciutto & burrata, pickled eggplant, arugula, sherry glaze
MIDDLE COURSE Penne, asparagus, alfredo sauce
Gnocchi “Arrabiata” tomato, eggplant, basil, parmesanRigatoni, English peas, carbonara
ENTRÉE Grilled Scottish salmon, lemon-caper beurre blanc
Grilled tuna, green peppercorn sauce Branzino “a la plancha,” orange brown butter sauce
Crab crusted halibut, lobster sauceOven roasted chicken breast, truffl e-madeira sauce
Grilled double lamb chops, rosemary-preserved lemon au jusGrilled Angus fi let mignon, truffl e-madeira sauce
Grilled Angus NY steak, Bordelaise sauce
PLATED DINNER SPRING / SUMMER
ACCOMPANIMENTS Potato & Grains
Blue cheese potato croquette
Whipped Yukon Gold potatoes
Garlic-rosemary roasted fi ngerling
7 grains croquette
Gratin Dauphinois
Greens & Vegetables
Provençal “Tian”
Yellow & green beans bundle
Green asparagus bundle
Tomato “Provençale”
Grilled broccolini
DESSERT Vanilla crème brulée, pecan butter crunch
Peach tart, vanilla ice cream
Cheesecake, blueberry compote
Warm chocolate cake, mint chocolate ice cream
Strawberry rhubarb cobbler, vanilla ice cream
PLATED DINNER SPRING / SUMMER
COUNTRY TABLE STATIONAssorted seasonal vegetables crudités
Hummus & minted yogurt dipping sauce
Prosciutto, assorted salamis & cured meats
Marinated olives, cornichons & pickles
Imported & domestic cheese selection
Sun-dried fruits, toasts & crackers
MEDITERRANEAN STATIONBabaganoush, hummus, tzatziki, grilled pita
Marinated olives, stuff ed grape leaves, pepperoncini
Bite size pissaladière, marinated bocconcini
SUSHI ROLL DISPLAYAssorted classic and Chef’s special rolls
Light soy sauce, wasabi, pickled ginger
CLASSIC RAW BAR Local oysters, jumbo gulf shrimp, little neck clams
Mignonette & brandied cocktail sauce
L’ESCALE RAW BAREast Coast oysters, jumbo gulf shrimp, Little Neck clams
Lobster ceviche, jumbo lump crab cocktail
Mignonette & brandied cocktail sauce
COCKTAIL HOUR ENHANCEMENTS
SALMON “THREE WAYS” Grilled, herb roasted and blackened Atlantic salmon
Served with aioli & tartar sauce
PASTA STATION Farfalle “a la Belvedere vodka”
Rigatoni Bolognese, grated parmesan
Orecchiette, spicy sausage, broccolini, parmesan
Ricotta ravioli, spicy marinara
Cheese tortellini, asparagus, English peas, Alfredo sauce
Penne “Arrabiata.” spicy eggplant-tomato sauce
Toppings: Grated Parmesan, Pepper Flakes, Rosemary Oil, Fried Capers
DESSERT TABLE Strawberry rhubarb cobbler
Tri-color chocolate mousse
Black Forest cake, whipped crème
Cheesecake, blueberry compote
Assorted freshly baked cookies & brownies
Tiramisu
Wendy’s carrot cake
Mini crème brûlée
Strawberry bombas
Mango mousse cake
Fresh fruit salad, mango sauce
COCKTAIL HOUR ENHANCEMENTS
WEDDING SERVICES
A personalized tour of the hotel, specifi c to each couple’s needsClassic Tiff any Chairs, Round Banquet Tables, White or Champagne Linen, China, Flatware and Glassware
A dedicated Catering Sales Manager to assist with the detailing of your menu fl oor plan, day-of timeline and onsite ceremonyComplimentary tailor made menu tasting experience with our Executive Chef Frederic Kieff er
Custom menu design and printPreferred vendor recommendations
Day-of Banquet Manager to assist with couple’s personal needs, execution of timeline and dinner service Discounted room blocks available for 10 or more rooms
Private event spaces available for both Rehearsal Dinner and Post Wedding Brunches Complimentary valet parking for your guests
SERVICESWe off er an extensive selection of pre-wedding Spa services to
glam up and wind down. Enjoy a bachelorette Spa party, weekend rejuvenation retreats, custom facials, nail services
and couples’ massages.
500 Steamboat RoadGreenwich, Connecticut 06830
203.661.1326
www.lescalerestaurant.com