Bank Street Annex | Weddings

Wedding Menus

Cocktail Hour Displays

Artisan Cheese

A fine assortment including baked brie, Vermont cheddar, Boursin, Herbed havarti, baby Swiss, & smoked Gouda served with crackers and flat breads.

Fresh Fruit

A refreshing display to include honeydew melons, cantaloupe, sugar sweet pineapple, red seedless grapes, kiwi medallions, and seasonal fruits.

Grilled Vegetable

An assortment of grilled vegetables including eggplant, red pepper, onion, zucchini, squash and asparagus, Crimini mushrooms drizzled with olive oil and a balsamic vinegar reduction.

Mediterranean

A variety of olives, with pasta salad, hummus, feta cheese, roasted red peppers, sopressta, salami, stuffed grape leaves, accompanied by pita bread and caramelized onion, portabella mushroom and Asiago flatbread.

Dips & Spreads

House made hummus, boursin cheese dip, black bean dip, crab dip, and artichoke, spinach and Parmesan dip, served with an assortment of crackers and flat breads.

Pasta Station

Served buffet style
Choose Two: Alfredo, pesto, vodka, marinara

Raw Bar-Market Price

Slider Station

$1 upcharge per person
Choose Two: Beef, Turkey, Salmon or Chicken
Served with rolls and toppings

Oysters Rockefeller

$4 upcharge per person

Shrimp Cocktail Station

$2 upcharge per person

Carving Station

$3 upcharge per person
Choose One: Seared & Roasted Beef Tenderloin, Cajun Dry Rubbed Roasted Pork Loin, Herb Rubbed Roasted Turkey Breast

Butlered Hor d’ourve Selections

Mini Quesadillas with a cilantro sour cream dip
Tomato Basil bruschetta with garlic crouton crisps
Chicken satay with Thai peanut sauce
Spinach & feta cheese in phyllo dough
Asian Spring rolls with a sweet & sour dipping sauce
Traditional Shrimp Cocktail
Seared Ahi Tuna canopies with a Wasabi cream sauce
Brie & raspberry in phyllo
Filet of beef canopies with a mild horseradish cream sauce
Mini Maryland style crab cakes with a lemon caper aioli
Bacon Wrapped Sea scallops
Herbed mushrooms stuffed with lump crab
Beef Satay with a teriyaki glaze
Smoked Salmon canopies with red onion, sour cream and capers
Fried Ranch Seasoned Perogies
Chipotle Beef Empanada
Fig & Fontina with Lavender in Phyllo
Kalamata Olive & Goat Cheese Tart
Pear & Roquefort Phyllo Star
Portobello & Parmesan Puff
Peking Duck Roll

Appetizer Selections

Wild mushroom cream soup with baby asparagus
Fresh mozzarella with roasted peppers, fresh basil & balsamic reduction
Three cheese ravioli with pink vodka sauce
Tomato Bisque with croutons and cheddar
Mini Beef Wellingtons with Blue Cheese sauce
Jumbo lump crab cake with lemon caper aioli
Shrimp tart with Swiss cheese and Thyme
Grilled Portobello stuffed with spinach, crab and mozzarella

Salads

Baby field greens with waffled carrots, sliced cucumbers, cherry tomatoes, and balsamic vinaigrette
Baby spinach with gorgonzola, grape tomatoes & sweet potato crisps
Traditional Caesar salad with Asiago croutons

Intermezzo

Choice of lemon, raspberry or mango
All sorbet is house-made at The Purple Cow Creamery

Entrees for Jackson

Grilled breast of chicken with rosemary & wild mushrooms
Loin of pork stuffed with apples, walnuts & sausage finished with a brandy cream sauce
Oven roasted flounder stuffed with artichoke & spinach finished with a chive butter sauce
Grilled Beef Shoulder Tender Medallions finished with a roasted shallot demi glace

Entrees for Grant & Franklin

Grilled cumin dusted salmon filet with a mango cilantro salsa
Jumbo lump crab cakes with lemon caper aioli
Certified Angus Beef herb-roasted prime rib au jus
Chicken stuffed with sun dried tomatoes, feta cheese, & spinach
wrapped in puff pastry
Pepper encrusted filet mignon with a red wine demi glace
Crab stuffed filet of flounder with a lemon buerre blanc
Free range chicken, Coq au Vin style (bone in)
Grilled rack of lamb with herb crust and natural demi glace
Pan Seared Chilean Sea Bass with a Balsamic & Strawberry Glaze
Pan Seared Duck Breasts with blackberry compote

Surf & Turf

$12 more per person with any package
Boursin topped filet of beef with oven roasted lobster tails
Sautéed veal tenderloin with jumbo lump crab & wilted spinach
USDA Choice NY Strip steak topped with a roasted shallot demi glace served with a Maryland style crab cake with a lemon caper aioli.
Certified Angus Beef Blackened Rib eye with a bourbon demi glace served with seasoned jumbo shrimp.

All entrees are prepared with the chef’s choice of vegetable & starch. We offer for your vegetarian guests a vegetable scampi over angel hair pasta topped with parmesan cheese The Bank St Annex reserves the right to substitute ingredients due to availability and seasonality.