Bank Street Annex | Weddings

Wedding Menus

Cocktail Hour Displays

Domestic Cheese

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

Fresh Fruit display

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

Crudités

Farm fresh vegetables and dipping sauces to include, red & yellow bell peppers, broccoli & cauliflower crowns, celery & carrot sticks, radishes & other seasonal vegetables

Grilled Vegetable Display

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

Mediterranean Display

A variety of olives, with couscous salad, pasta salad, hummus, and feta cheese, accompanied by pita bread and flat breads.

Tapas Display

House made hummus, boursin cheese dip, and a black bean dip served with an assortment of crackers and flat breads.

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
Assorted mini quiches to include Quiche Lorraine, Ham & Cheddar, & Seafood
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
Piped Sun-dried tomato hummus in spinach tortilla cups
Piped Black bean dip in corn tortilla cups
Piped Boursin cheese dip in tomato tortilla cups

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
Saffron crab chowder
Jumbo lump crab cake with lemon caper aioli
Seared Ahi tuna with Wasabi cream sauce
Sea Scallop Rumake
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 Hamilton

Grilled beef shoulder tender medallions finished with a roasted shallot demi glace
Oven roasted flounder stuffed with artichokes and spinach finished with a chive butter sauce
Grilled breast of chicken with rosemary & wild mushrooms
(Choose two)

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
Smoked chicken and herb cream over angel hair pasta
Grilled Beef Shoulder Tender Medallions finished with a roasted shallot demi glace

Entrees for Grant

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)

Entrees for Franklin

Boursin stuffed filet of beef with oven roasted lobster tails
Sautéed veal tenderloin with jumbo lump crab & wilted spinach
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
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.