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Supreme Stations Concept
Buffet style

FRESH VEGETABLE CRUDITES AND DIPS
Broccoli and Cauliflower Florets
Red and Yellow Bell Peppers
Cucumber and Carrots
Cherry Tomatoes
*
ASSORTED CUT CHEESES WITH CRACKERS
Aged Cheddar
Imported Swiss
Havarti with Dill
Smoked Mozzarella Cheese
Sliced Pepperoni
*
ASSORTED FRESH FRUIT DISPLAY
Seasonal Variety of Sweet Juicy Fruit
Honeydews and Cantaloupes
Sweet Pineapples
Strawberries and Blueberries
Grapes and Kiwi
Selection May Vary With The Season.


BUTLERED HORS D’OEUVRES DURING THE FIRST HOUR
Suggested menu.
(Many more selections on our website)
Choice of Four (4)


COCONUT JUMBO SHRIMP
Served with Orange Duck Sauce
*
MINI CHICKEN CORDON BLEU
Served with Honey Dijon Sauce
*
WARM BRUSCHETTA …Good non meat Selection!
Fresh Basil Tomatoes with Olive Oil and Garlic
On our Homemade Toasted Sliced Baguettes
*
SESAME CHICKEN
With oriental dipping sauce
*
GREENERY’S RENOWNED PETITE CRAB BALLS
Served with a zesty cocktail sauce
*
JUMBO STUFFED SHRIMP…Cold
With Seasoned Cream Cheese and Chives
*
CHICKEN QUESADILLAS
Chicken, peppers, onions, cheese and chili
*
VEGETARIAN BROCCOLI & CHEDDAR BITES…Deep Fried.
Delicious Combination of Broccoli and Cheddar cheese with Cream Cheese
*
FILET OF BEEF DIJONNAISE
Sliced Baguettes Topped with Filet of Beef, Brie Cheese & Dijon sauce.
*
CRAB IMPERIAL DIJONAISE
Lump crabmeat Imperial on a Puff Pastry with Dijon Hollandaise
*
MINI BEEF FAJITAS
Seasoned steak, onions, cheese and chili
*
FILET OF BEEF WELLINGTON’S
Our tender Filet of beef with Mushrooms in a light pastry shell


COCONUT CHICKEN FINGERS
Served with sweet and sour sauce
*
SCALLOPS WRAPPED WITH BACON
Served with a Raspberry Sauce


DINNER SERVICE
Choice of Three Stations from the Following
*
THEME BUFFET STATIONS BEAUTIFUULY GARNISHED
WITH CRAIG TROSTLE CARVED FRUITS AND VEGETABLES
*
STATION #1….CARVERS STATION WITH FRENCH BREAD ROLLS
*
FILET OF BEEF MADAGASCAR CARVED BY CHEF
Our Madagascar Sauce is a Green Peppercorn from France
and
TURKEY SUPREME ….Slow Roasted
Served with a Creamy Turkey Supreme Sauce
*
Our Carver’s Station Complemented by;
*
STATION #2 OUR STIR FRY STATION Served with:
Grilled Chicken Strips
Julienne of Tender Beef
Baby Shrimp
Fresh Stir Fry Vegetables with Assorted Sauce
Broccoli and Cauliflower
Baby Carrots and Strips of Celery
Water Chestnuts and Bamboo Shouts
Miniature Mushrooms
Red and Yellow Bell Peppers
Red and White onions
Plus assorted seasonal vegetables
Served with our Fried Rice with your choice of
Seasoning, Sauces and Meats.
*
STATION #3 OUR SEAFOOD BAR
Jumbo Shrimp Scampi in our light Garlic Sauce
Served with our Wild Rice Pilaf
*
STATION #4 PASTA BAR WITH ASSORTED TOPPINGS.
Colorful Presentation with Italian Theme Decorations
*
VEGETARIAN PENNE PASTA WITH MEDLEY OF VEGETABLES
Served with your choice of our Monte Carlo or Full Bodied Marinara
*
CHICKEN PRIMAVERA WITH SUGAR SNAP PEAS
Our Spicy Cream Sauce with Fresh Grated Romano Cheese
SEASONAL VARIETY OF TOPPINGS INCLUDE THE FOLLOWING
*
OUR TOPPINGS BAR WITH;
Pepperoni, Assorted Cheeses,
Black Olives and topping of your choice.
*
BUFFET # 5 CAESAR SALAD BAR
Freshly prepared Caesar Salad with our Homemade Dressing
Complemented with our Chopped Eggs, Tomatoes
Assorted Grated Cheeses and Croutons
and
GRILLED SUMMER VEGETABLES IN ITALIAN MARINADE
Grilled Portabella Mushrooms
Grilled Red and Yellow Bell Peppers
Roasted Summer Tomatoes
Seasonal Grilled Asparagus
Plus, Seasonal Vegetables, Onions and Squashes
*
#6 BURGER BAR WITH TOPPINGS
Mini burgers assorted condiments and toppings such as;
Mushrooms, Onions, Relish, Cheese, Ketchup and Mustard.
Also,
Served with our Homemade Macaroni and Cheese.
WEDDING CAKE FROM “SWEETS TO YOU BY GINGER”
AND
COFFEE AND HOT TEA SERVICE
*
OPTIONAL
Mini Dessert concept

Dessert Medley with a Wide Variety of Cakes, Brownies,
and Cookies such as; Homemade in our Pastry Kitchen
or some Fresh Baked Desserts such as;
Carrot Cake and Mini Cheesecakes
Chocolate Mousse Cakes
Strawberry Shortcake
Cream Puff Swans and Éclairs
Lemon and Raspberry Tarts
Just to Name a Few!

BAR AND BEVERAGES SERVICE All mixers, Ice, sodas, waters, juices and bar supplies: By The Greenery caterers
All beer, wine & Liquor: Supplied by Bridal Party

COSTS BASED ON 100 GUESTS: $63.95 Person
If the Guests count drops below 100 the package costs increase by $2.50 per 10 people less. i.e. 90-99 is $66.45 a person.
Includes:
Vegetables, Cheeses and Fruits Display
Four Hot Hors d’oeuvres Per Person Butler Style
Choice of three Buffet Stations (Seafood station is $5 extra)
Wedding cake From “Sweets to You by Ginger” (Budget amount is $3 Person)
Coffee and Hot Tea Service Included
Bar Set ups and Supplies Included

Additional expenses:
Staff of Nine to service Guests Buffet Style
Based on 100 Guests.
Staff and Service: $1,890
Final staff needs based on Style of service and Final guests count.
Servers: 7
Staff to Bartend: 2

RENTAL ESTIMATE for China, Flatware, Glassware and Linens: $8-9 person
Chair covers and Sash for $3.50 or New Chavari Chairs for $4: per chair
Ceremony chairs with set up &breakdown: $3 a chair
Dancefloor if desired: $350
Total rentals: Based on final Guests count
There are ways to reduce these costs based on your final guests count and number of extra tables.

Assorted cookies from The Greenery for after dinner: $1.99 Person
*.
Timing and Flow Details
Ceremony:
Pictures with Bridal Party:
Reception Time: 5 Hours
Cocktail and Hors d’oeuvres:
Guests ask to be seated for Dinner Service:
Bridal party announced in to Reception:
First Dance, Toast and Grace:
Bar Closed for Dinner Service:
Salad service:
Dinner buffets start at:
After dinner Dessert:
Dancing after Dinner:
Cutting the cake:
Dancing and (DJ):
Bar Service:
Bar Last call at
Reception Ends:

COSTS BASED ON 100 @ $63.95 per GUEST.
Includes:
Butlered Hors d’oeuvres for Cocktail Hour: Included (4 Per Person)
Buffet Assorted Vegetables, Cheeses and Fruit: Included
Three Stations of your choice: Included (Seafood station adds $5 per person)
Coffee and Hot Tea Service: Included
Wedding cake: Included
Bar Set ups and Supplies: Included (Includes ALL BAR SET UPS AND SUPPLIES INCLUDING SOFT DRINKS, BOTTLED WATER)
*
Other expenses:
Vendor Meals @ $15 each need to discuss.

Service needs
Buffet Style
With the Same menu as above Total staff needed is 9 Based on 100 Guests
Buffet Style $1,890.00
*
Rentals Breakdown:
Basic rental needs for china, glassware, china & flatware= $8-9 Approximate
Dancefloor=$350
Chair covers and Sash: $3.50 or Chavari Chair $4 per chair
Ceremony chairs with set up and breakdown: $3 per chair
*
Total estimated costs for this reception: Based on guests count and menu
Payment terms: Cash or Check 1/3 Down due upon Receipt of this contract,
Second payment due 2 months prior to reception date and balance due 14 days prior to reception date with final Guests count due 18 days prior.