POLICIES


Thank you for your interest in Danish French Catering. We assure you that our staff is highly experienced in table and buffet service and come prepared in traditional uniform dress of Black and White.

Our prices are Per Guest and include: All China, Flatware, Glassware, White Tablecloths and White Napkins. Our china is ivory with gold rim, and we also provide silver trays and silver plated chafing dishes. Tables and chairs are extra, also various sizes, styles and colors of tablecloths are available at various costs. The sample menus are of previous dinners we have catered. We can tailor any menu suitable to your specific requests, needs and budget.

We use the finest ingredients, meats, poultry, vegetables and seafood available in the preparation of your meals. We offer a full Espresso and Cappuccino Bar and Ice Carved center pieces (prices available upon request).

All prices for servers and bartenders are quoted by hours, which can vary due to different halls or homes and also duration of the event.


Please call me with any questions you may have, as well as to schedule a meeting assisting you further in planning your event. I am looking forward to being of service to you on your special day!
                                                                                                              - Klaus Wuehrer - Danish French Catering



SIT DOWN BUFFET


AS YOUR GUESTS ARRIVE WE PASS THE FOLLOWING HORS D'OEUVRES:
        Small Crepes with Wild Mushrooms
        Phyllo Triangles with Feta and Spinach
        Large Prawns with Remoulade Sauce
        Chicken Satay on Skewers
        Belgian Endive with Gorgonzola and Pine Nuts
        Tomato, Bacon and Avocado on Baguette Round

AS YOUR GUESTS ARE SEATED TO:
        Salad of Mixed Baby Greens Decorated with Fresh Orange Sections
        and Shredded Gruyere and Nasturtiums
        and our Basil/Lemon Vinaigrette
        Baskets of Small Rolls, Sliced Baguettes and Butter

BUFFET:
        Filet of Beef with Sauce Bearnaise, Sliced to Order
        Whole Poached Salmon with Cucumber and Dill

SAUCE:
        Tortelline with Ricotta Cheese Filling and Sun Dried Tomatoes
        Roased Red Potatoes with Fresh Rosemary
        Asparagus Spears with Julienne of Carrots
        Sauce Hollandaise
        Platter of Grilled and Marinated Zucchine

EGGPLANT AND YELLOW SQUASH

FRUIT AND CHEESE:
        Brie with Walnuts, St. Andre En Croute
        Strawberries, Papaya, Melon and Pineapple
        Lemon Chiffon and Chocolate Mousse for Dipping

Your Wedding Cake

French Roast Coffee, Tea, Decaffeinated Coffee and Orange Guava Punch



SIT DOWN DINNER


HORS D'OEUVRES:
        Gruyere Cheese and Green Onion Puffs
        Sushi/California Rolls
        Smoked Salmon with Lemon and Capers on Rye Bread
        Bay Shrimp with Cucumbers and Dill Mayonnaise
        Small Egg Rolls filled with Vegetables
        and Avocado Dip

GUESTS ARE SEATED TO:
        Salad of Lime Stone Lettuce, Tomato with Bay Shrimp,
        Avocado Mousse, Red and Yellow Cherry Tomatoes
        Vinaigrette Dressing
        Rolls, Baguettes and Butter

        Boneless Breast of Chicken Wrapped in Phyllo
        on Chanterelle Mushroom Sauce
OR:
        Filet of Beef Tournedow with Bearnaise
        and Black Truffle Sauce
OR:
        Grilled Chilean Sea Bass
        on Red Pepper and Roased Garlic Coulis

        Asparagus Spear Bundles with Carrot Tie
        Roasted "Anna" Potatoes with Caramelized Onions and Herb De Province

        Chocolate Dipped Strawberries and Lemon Sorbet

        Your Wedding Cake

        Coffee, Tea, Decaffeinated Coffee and Orange Guava Punch



BUFFET


HORS D'OEUVRES:
        Belgian Endive with Gorgonzola and Pine Nuts
        Button Mushrooms Filled with Sitake and Green Onions
        Thai Prawns on Skewers
        Phyllo Triangles with Feta and Spinach
        Louisiana Crab Cakes
        Beef Carpaccio with Fresh Chives and Capers on Toasted Parmesan Baguette Round

PLATED FIRST COURSE:
        Thinly sliced Prosciutto, Fan of Honeydew and Cantaloupe Melon
        Marinated Black and Green
        Escarole and Endive Greens
        Red and Yellow Small Pear Tomatoes
        Lemon Basil Vinaigrette, Baguettes, Breadsticks,
        Focaccia, Small Rolls, Butter

BUFFET:
        Filet of Beef Sliced to Order with Sauce Bearnaise
        Small Parker House Rolls
        Small Grilled Lamb Chops with Fresh Minted Balsmamic Dressing on the side
        Breast of Chicken Filled with Porcine Mushrooms
        Roassted "Anna" Potatoes with Fresh Oregano Leaves
        Small and Tender Green Beans with Roasted Red Peppers
        Tortelline with Fresh Basil and Sn Dried Tomatoes
        Grilled and Marinated Egg Plant
        Goose Neck Squash and Zucchine

Fresh Fruit Platter with Raw Sugar and Creme Fraiche

Cheese Tray with Seedless Grapes and Crackers

French Roast Coffee, Decaffeinated Coffee, Tea, Cream and Sugar



MIXED GRILL MENU


HORS D'OEUVRES:
        Gruyere Cheese and Green Onion Puffs
        California Rolls Sushi, Bruschetta with Eggplant
        Zucchine Flower sith romano Cheese
        Smoked Salmon with Lemon and Capers on Rye Bread
        Bay Shrimp with Cucumbers and Dill Mayonnaise
        Small Egg Rolls Filled with Vegetables and Avocado Dip

FRUIT AND CHEESE TABLE:
        Brie with Walnuts, St. Andre En Croute
        Strawberries, Papaya, Melon and Pineapple
        Lemon Chiffon and Chocolate Mousse for Dipping

GUESTS ARE SEATED TO:
        Salad of Lime stone Lettuce, Tomato with Bay Shrimp
        Avocado Mousse, Red and Yellow Cherry Tomatoes and Vinaigrette Dressing
        Rolls, Baguettes and Butter

MIXED GRILL:
        Grilled Fillet of Beef Tournedos with Bearnaise
        and Poached Salmon Fillet with Dill and Cucumber Hollandaise

        Haricot Vert Bundles with Carrot Tie Roased "Anna" Potatoes
        with Caramelized Onions and Herb De Province

Chocolate Dipped Strawberries and Lemon Sorbet

Your Wedding Cake

Coffee, Tea, Decaffeinated Coffee and Orange Guava Punch