For a variety of food choices for your wedding guests – look no further than our Station menus. Below examples are just one of the many ways Conroy Catering can customize your menu & dinner options on your special day. For a current & full menu package, please email our Catering Department at info@conroycatering.com
Station Sample Menus
5 1/2 hour Open Bar featuring Top Shelf Open Bar Selections, House Wine & Draft Beer
Choice of Two Bottled Beer Selections
House Sparkling Wine Toast
Hors d’oeuvre “Martini” Display
Seafood Martini with Jumbo Shrimp & Jumbo Lump Crabmeat, Spicy Cocktail Sauce
Sippers & Dippers Display
Summer Gazpacho, Avocado Cream, Tortilla Shard dipper
Cream of Asparagus, Herbed Goat Cheese Crostini dipper
Asian Sampler
Steamed Pork Dumplings, Crispy Pan Fried Vegetarian Spring Rolls, California Rolls, Black & White Sesame Crusted Seared Tuna
Soy Ginger Sauce, Wasabi, Rice Wine Vinegar and Hot Chili Oil
A Selection of Ten Butlered Hors d’oeuvres
Grill Station
Whole Tenderloin of Beef, Skillet Grilled Onions & Peppers, Horseradish Cream
Shrimp en Brochette, Tequila Lime BBQ Sauce
Marinated Breast of Chicken, Mango Red Pepper Salsa
Accompanied by:
Thick-Cut Sweet Potato Slices, with Lime and Sea Salt
Corn on the Cob with Cilantro Lime Butter
Assorted Rustic Rolls, Butter
Mediterranean Station
Risotto Milanese with Asparagus, Artichoke Hearts, and Baby Peas and Saffron
Branzino, Mediterranean Style
Cavatappi with Italian Sweet Sausage and Eggplant Marinara
Balsamic Grilled Antipasto Vegetables
Accompanied by:
Romaine & Arugula Caesar Salad with Shaved Parmesan and hand sautéed Herbed Croutons
Grilled Foccaccia, Roasted Tomato Tapenade
Crusty Hearth Baked Bread, Butter
Gourmet Sundae Bar
Plus
Deluxe Dessert Display
Assorted Miniatures such as Seasonal Tarts, Brownie Domes, Cannoli, Éclair,
Chocolate Mousse in Praline Cups, Pecan Diamonds, Mini Cheesecakes, Whole Tortes,
Artisan Chocolate Display with Handmade Candies, Truffles and Chocolate Dipped Fruits,
Sliced Fresh Fruit, Chocolate Sauce and Assorted Fancy Cookies
Five Hour Open Bar featuring Premium Silver Open Bar Selections, House Wine & Draft Beer
Choice of Two Bottled Beer Selections
House Sparkling Wine Toast
Silver Deluxe Antipasto Display
Assorted Imported Italian Meats & Cheeses
Balsamic Grilled Vegetables, Roasted Red Peppers
Imported Olives, Marinated Artichoke Hearts. House Pickled Vegetable Medley
Bocconcini with Marinated Tomato & Basil with Extra Virgin Olive Oil and Balsamic Drizzle
Roasted Tomato Tapenade, Grilled Tuscan Bread
Chef’s Selection of Accompaniments
Duck Two Ways
Hand carved and skewered Magret Duck Breast with Port Wine Reduction
Steamed Duck Wonton in Rich Duck Consommé served in demitasse cup, Chive Ribbon
A Selection of Eight Butlered Hors d’oeuvres
Carving Station
Roasted Fresh Breast of Turkey, Cranberry Orange Chutney, Pan Gravy
Roasted Prime Rib, Merlot Pan Gravy
Accompanied by:
Roasted New Potatoes with Herbs and Garlic
Baby French Green Beans
Assorted Rustic Rolls, butter
Mediterranean Station
Potato Gnocchi in a Light Tomato Sauce
Orrechiette with Chicken, Mushrooms, Artichoke Hearts, Capers and Prosciutto,
Lemon Butter Sauce
Branzino, Mediterranean Style
Accompanied by:
Romaine & Arugula Caesar Salad with Shaved Parmesan and hand sautéed Herbed Croutons
Grilled Foccaccia, Tomato Basil Tapenade
Crusty Hearth baked Bread, Butter
Donut Wall Featuring Factory Donuts
Five Hour Open Bar featuring Standard Bronze Liquor Selections, House Wine & Draft Beer
Bronze Cold Hors d’Oeuvres Display
Crudités Display: Assorted Colorful Fresh Garden Crudités our House Pickled Vegetable Medley displayed in glass vessels accompanied by Herbed Buttermilk Dip
Plus Create your own Bruschetta: Herbed Crostini, Roasted Tomato Tapenade, Olive Tapenade, Roasted Red Peppers, Lemony Artichoke Spread, Shaved Reggiano, Pita and
Hummus
Plus Cheese Board: A selection of three cheeses served with gourmet crackers,
grilled breads, Garnished with fresh grapes and berries, and our House-made Spiced Nuts
A Selection of Eight Butlered Hors d’oeuvres
Station I
Grilled Marinated Flank Steak, Wild Mushroom Demiglace, Horseradish Cream
Roasted Rosemary Citrus Breast of Turkey, Pan Gravy, Cranberry Orange Chutney
Served with:
Roasted Potatoes with Olive Oil, Sea Salt and Fresh Herbs
and Chef’s Selection of Fresh Sauteed Vegetables
Rolls, Butter
Station II
Medallions of Chicken, Wild Mushrooms, Lemon Marsala Sauce
Eggplant Rollantini stuffed with herbed Ricotta and Vegetables, Tomato Basil Sauce
Cavatappi with Spinach, Mushrooms, Garlic, Olive Oil and Pepperoncini
Served with:
Romaine & Arugula Caesar Salad with Shaved Parmesan and hand sautéed Herbed Croutons
Grilled Foccaccia with Roasted Tomato Tapenade
Crusty Hearth baked Bread, Butter
Whole Strawberries, Ice Cream and Rum Mocha & Raspberry Sauces
Coffee, Tea Station