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, pitas, and flat breads.

Pasta Buffet

Choose Two: Alfredo, pesto, vodka, marinara

OR REPLACE ONE OF YOUR CHOICES WITH ONE FROM THE LIST BELOW (UPCHARGE APPLIES)

Raw Bar-Market Price

Slider Station

$1.75 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 Hors d’oeuvre 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 Pierogies

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 Bank Street 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

Certified Angus Beef herb-roasted prime rib au jus

Entrees for Grant & Franklin

Grilled cumin dusted salmon filet with a mango cilantro salsa

Jumbo lump crab cakes with lemon caper aioli

Pan-Seared chicken breast topped with lump crab with a tomato buerre blanc

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.