Madelyn + Derek - Classic City Catering

“Classic City Catering was the only choice for us when it came to food for our wedding guests. They were dependable, had an excellent menu for us to choose from, and were accommodating in scheduling our food tasting. David is always kind and calm in moments of stress and the entire staff was prompt and attentive to our needs. The food was delicious and well presented. The team worked well with Chloe so that we had the appropriate table linens, chairs, etc. We especially wanted a variety of foods that reflected our personal tastes and the specialties of the region. Our guests were mostly out of towners who loved it all! Thank you for all that you did to make this event special.” – Anne

~Wedding Professionals~

~Menu~

~Pre Ceremony Beverages~

CCC to Pass Water with Cucumber and Lemon

~Cocktail Hour, Front Lawn~

CCC To Pass Wine and Water

~ Passed Hors D’oeurves, Front Lawn of Barkley House~

Roasted Jalapeno and Corn Johnny Cake with Cilantro Crème Fraîche

Blue Crabcakes with Marinated Garlic Remoulade

~Fried Green Tomatoes Two Ways~

West Indies Salad Topped with Fresh Avocado

Tomato Ginger Jam

~Fruit and Cheese Display~

Shaved Imported and Domestic Wheels of Cheese

House Tortas, Brie en Croute and Cheese Rings

Strawberries, Grapes, Dried Fruits and Apple Wedges

Crackers, Flatbreads, Crostini, Bagel Chips and French Rounds

Hummus with Feta, Carrots, Cucumbers and Olives with Pita

~To Be Preset~

Client to Rent Colored Water Glasses, Napkins and Gold Flatware

CCC to Provide Water with Citrus in Rental Colored Glasses

~Stations~

~Salad Station~

Moser Salad of Wild Greens with Red Onions, Sliced Strawberries,

Toasted Walnuts, Blue Cheese and Crostini with a Raspberry Vinaigrette

Classic Caesar Salad with Warm Pumpernickel Croutons and Shaved Parmesan

~Cajun Station~

Chicken and Sausage Gumbo

White

Hot Sauces, Corn Muffins and French Bread

~Dinner Buffet~

Creole Crusted Pork Tenderloin

Mango Currant Chutney and Tomato Mint Salsa

Snapper Bienville with Lemon Dill Beurre Blanc

Seared Shrimp and Scallop Skewer

Butternut Squash Ravioli with Sage Brown Butter

Wild Mushroom and Parmesan Risotto

Wood Grilled Baby Vegetables Splashed with Balsamic Vinaigrette

Curry and Romesco

Tiny Yeast Rolls with Flavored Butters

~Dessert Bar~

Client to Provide Small Cake From Bluejays

~CCC Petite Pick-up Sweets~

Key Lime Tarts with Citrus Scented Whipped Cream

Mini Red Velvet Cupcakes

Dark Chocolate Caramel Tart Sprinkled with Sea Salt