The Fountainhead
The Fountainhead
Wedding Menus

Cocktail Reception

Passed Hors d'Oeurve Butler Style
Jumbo Fire Roasted Shrimp Chipotle Aioli
Peppered Chicken Breast, Mango Chutney
Zucchini Fritter, Tomato Marmalade and Rictta Salata
Bacon Cheese Black Angus Sliders, Chipotle Mayonnaise
Grand Marnier Sea Scallops, Crispy Daikon, Mandarin Zest
Korean Beek Barbeque on Lettuce Pockets
Braised Pork Belly on Hominy Cake
Seafood Ceviche, Citrus Herb Marinated
Grilled Figs with Taleggio and Candied Walnuts {seasonal}
Tamarind Glazed Chicken with Sugar Cane Skewer

Specialty Stations

Chilled Display
Marinated Pencil Asparagus
Global Cheeses and Assorted Crackers
Hand Selected Fruits and Berries
Frutti di Mare
Homemade Mozzarella with Pesto and Plum Tomato
Farmers Basket of Assorted Crudités
Roasted Mediterranean Vegetable Salad
Alla Minute Pasta Salads
Fire Roasted Beet Salad

The Carvery — Choose Three

Herb Roasted Turkey Breast Wrapped with Bacon
Steak au Poivre
Roast Marinated Leg of Lamb
Beef Negima
Slow Roasted Loin of Pork
Honey Glazed Corned Beef
Portobello Mushrooms

Mediterranean Bistro — Choose Three

Paella Mariscadas
Clams, Mussels, Chorizo, Shrimp, Peppers and Safron Rice
Clams and Mussels la Madre
The Authentic Version with Tomato, Wine and Herbs
Fried Calamari
Crisp Rings Offered with San Marzano Tomato Fra Diavlo Sauce
Shrimp Scampi
Shrimp Sautéed in Garlic, White Wine and Herbs

Pasta Bar
Pasta Dishes are Sautéed to Order — Choose Two

Penne alla Vodka
Orecchiette alla Porcini
Rigatoni Salsa Filetto di Pomodoro
Farfalle with Spinach, Basil, Pine Nuts and Sun Dried Tomatoes

Taste of the Kasbah
"Casablanca Tagines"

Beef or Lamb Tagine with Almonds and Onions
Chicken Tagine with Preserved Lemons, Olives and Kaffir Leaves
Couscous with Seasonal Vegetables
Savory Moroccan Carrot and Spinach Salad
Chickpea Flat Breads
Anise and Sesame Sweet Rolls (Krachel Recipe)

Raw Bar

Clams and Oysters on the Half Shell
Chilled Poached Shrimp
"Ice Sculpture"
Mignonette Sauce and Cocktail Sauce
Lemons, Oyster Crackers, Tabasco and Cholula Sauces


Hand Selected Greens
Lollo Rossa, Romaine, Radicchio and Frisée
Verjus Vinegar Pumpkin Seed Dressing

Sweet Potato Gnocchi
Brown Butter Sauce Garnished with Reggiano Parmesan
Butternut Squash Napoleon
Shallot Cream Reduction
Carmelized Sugar Cane and Candied Jamaican Ginger


Braised Angus Short Ribs
Over Homemade Spätzle
Mélange of Roasted Root Vegetable

Char-roasted Sliced Chateaubriand "Filet Mignon"
Truffle Demi-Glace
Ballotine of Free Range Chicken Breast
Tuscan Stuffing with Apple Cider Reduction
Supreme of Salmon with Citrus Mousseline
Lobster Risotto and Spinach Sauté

"Our on Premise Bakery's" Dessert Sampler
Chocolate Tulip with Fruit Sorbets, Hazelnut Semi-Fredo with Praline and Tropical Fruit Tart

Wedding Cake