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Decadent Summer

A Summer Italian dinner with New England flair for 250 guests on Cape Cod

Passed
Crab and Corn Cakes with Saffron Mayo

Grilled Shrimp with Cilantro and Blood Orange Glaze

Braised Lamb Tenderloin Bruschetta with Fig Chutney

Chicken with Sweet Pea Puree on Parmesan Rounds

Smoked Duck on Red Beet Rissotto Cakes

Potato Nests with Pesto and Sour Cream

Artichoke and Goat Cheese Squares with Dill
Carrot Garnish

Raw Bar
Jumbo Shrimp

Fresh Oysters with Spicy Vinegar, Horseradish
and Lime Sauce

Crab Claws

Cocktail Sauce, Lemon and Limes

Guests offered warm scented towels before entering dinner tent.

Toasts and First Dance

First Course, Plated
Grilled Lobster Tails with Roasted Artichoke and Lemon Chervil Butter on Arugula and Micro Greens

Assorted Rolls, Grilled Flatbreads and Breadsticks

Sun-dried Tomato Pesto, Basil Olive Oil and
Balsamic Vinegar

Marinated Olives and Sliced Cheeses

Entreé, Plated
Herb Encrusted Lamb Loin with Rosemary
Reduction Sauce

Braised Seasonal Bundles of Carrots, Haricot Vert
and Asparagus

Alternative: Grilled Halibut with Roasted Yellow
Pepper Sauce

Side Dishes, Family Style
Polenta Triangles with Wild Mushroom Ragout

Fresh Asparagus with Lemon Vinaigrette and
Shaved Parmesan

Fresh Mozzarella, Heirloom Tomato and Basil Stack

Marinated Olives and Sliced Cheeses

Dancing

Dessert
Small Wedding Cakes for each table

Heart-shaped Florentines dipped in White Chocolate

Assorted Chocolate Petit Fours

Meringue Hearts with Fresh Berries and Sorbets

Coffee, Decaffeinated Coffee and Assorted Teas