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Roasted
Chicken Breast Stuffed with Prosciutto, Spinach and Mushrooms, served with a Mushroom and White Wine Cream Sauce, Garlic Mashed Potatoes, Grilled Baby Squash & Tomato Provencal |
$27.95 Per person |
| Pan
Seared King Salmon Roasted with Ginger, Shallots and Lemon Grass then Covered with a sweet Butter, White Wine and Ginger Glaze, served with Couscous and Roasted Roma Tomato with Parmesan Herb Crust, Green and Gold Squash with Red Pepper Strips. |
$30.95 Per person |
| Filet
Mignon With Caramelized Onion Marmalade, and a Red and Port Wine Beef Demi-glaze, served with creamy Gruyère Potato Gratin, Roasted Red and Yellow Baby Squash and Grilled Asparagus. |
$35.95 Per person |
| New
York Steak char-grilled 10 oz cut with bordelaise sauce and roasted onions, Demi-glaze, served with Garlic Mashed Potatoes and Roasted Tomato Provencaland Grilled Asparagus |
$32.95 Per person |
| BEEF
WELLINGTON Wrapped in Puff Pastry and Served with a Morel Sauce, Grilled Zuccini, Roasted Baby Carrots, Red and Yellow Pepper Triangles & Tomato Provencal |
$30.95 Per person |
| Duck
Confit Two Duck Legs with a roasted Garlic & Duck Demi-glaze, served with Garlic Mashed Potatoes and sautéed Baby Carrots, Grilled Asparagus & Tomato Provencal |
$29.95 Per person |
| Roast
Prime Rib of Beef Slow Roasted, 12 oz Black Angus prime rib, with horseradish sauce, Demi-glaze, served with Roasted Yukon gold potatoes Anna and thyme scented medley of baby vegetables and Tomato Provencal |
$32.95 Per person |
| Chicken
Breast Stuffed with Herbs and Bread Crumbs
Pan seared and roasted, served with a Red Wine and sweet Cranberry Reduction Sauce, accompanied by a mountain of Buttermilk Mashed Potatoes and fresh Grilled Veggie & Tomato Provencal |
$29.95 Per person |
| Sea
Bass Dusted with flour and seasoning, pan seared and served with a Chardonnay, Stone Ground Mustard Beurre Blanc Sauce, Wild, Brown, and Long Grain Rice Pilaf with Wheat Berries, Roasted Roma Tomato with Parmesan Herb Crust, Roasted Baby Carrots and Summer Squash & Tomato Provencal |
$32.95 Per person |
| Main
Lobster Tail Fresh boiled Main Lobster Tail and Claw, served in a White Wine and Tarragon Cream Sauce, with boiled Yukon Gold Potatoes and seasonal Vegetables & Tomato Provencal |
$39.95 Per person |
| Veal
Chop
Marinated and Roasted Veal Chop, with Forest Mushroom Demi-Glace, served with Lyonnaise Potatoes andMedley of Baby Vegetables and Roasted Roma Tomato with Parmesan Herb Crust. |
$39.95 Per Person |
Entrées are accompanied by:
Signature Bread Basket
San Francisco Sourdough baguettes, dinner rolls, flat bread and sweet
butter bolls
Gourmet Coffee
Freshly Brewed French Coffee, and Decaffeinated Coffee, English
Herbal Tea
Sugar, Equal, Sweet & Low, Half & Half
DESSERTS
(Choice of )
French Pastry , Tiramisú, Creamy Ice Cream, Sherbet
Enhanced DESSERTS & HORS D’OEUVRES
For
European Desserts and Gourmet Appetizers, Please Contact our Catering
Office.
All Prices Subject to 20% services charge & local sales tax
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Prices to
include:
White Linen, Choice of (20) Color Napkins, Table Skirting,
7" White China Cocktail Plates, 10"
Salad Plates, 12" Dinner, 5" BB, 10" Cake Plates, Stainless
Flatware, Coffee Cups, Water Glasses, Experienced
Manager, Chefs on Site, Professional Staff in Black & White (1
server per 20 guests) & Bussers, (8) Hours of Full Service,
*Port to Port. All Necessary Catering Equipment. |
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Your Liquor Our Service: We will service your liquor,
wine, champagne and soda's at no corkage fee. Bartender $25.00 /
Hour (liquor Liability Insurance Required) Your Liquor Our Setup: (4) Hours of Service. Loft will provide linen & drape for bar tables, ice-chilling containers, Ice buckets, wine buckets, wine & champagne glasses, disposable beverage glassware, Bar Ice, passing trays, beverage napkins, bar tools & essentials, Bartenders Price at $4.95 per person. Based on 100 guest minimum. |
CHOCOLATE FOUNTAIN
FONDUE STATION
A Fountain of Tasty Bittersweet Warm Dark
Chocolate
With Fresh Pineapple, Strawberries, Bananas
Dried Fruits, Marshmallows, etc…
with attendant at
$10.00 per person
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Dessert
Station |
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