Premium Menu Upgrades

The Premium Menus are offered as an optional upgrade from the Standard menus. Full Moon uses only the freshest (seasonally available) locally grown and/or organic vegetables in premium menu selections

Premium Hors D’Oeuvres Service

The Premium Hors D'Oeuvres Service is priced at $6.00 per person above the Wedding Package Price and includes a choice of two served (passed) hors d'oeuvres and one self serve table.

Served Hors D’Oeuvres

Buckwheat Blinis - Stuffed with choice of homemade Wild King Salmon Gravlax or Sevruga caviar with choice of Dill cream cheese or caper crème fraiche toppings

Crostini of Chevre - Thin slices of toasted French Baguette with crumbled goat cheese, red onion confit and fresh thyme.

Truffled Asparagus en Croute – Tender spears of asparagus scented with White Truffle Oil and wrapped in a flakey puff pastry.

Petit Quiches – Tiny quiche tarts filled with cheese, ham, spinach, chive and roasted red peppers

Shaved Kobe Carpaccio – Pan seared tenderloin of Kobe beef sliced thin and served on toast points with a roasted shallot aioli, baby greens and parmesan tuilles

Chicken Satay – Skewered tenders of Free Range Organic Chicken brushed with a Thai Peanut Sauce and dusted with crushed peanuts

Tuna Sashimi – Pepper seared ahi tuna loin served on beds of sushi rice and drizzled with ponzu sauce and fresh ginger sprouts.

Tempura Shrimp Roll – Batter dipped tiger prawn shrimps rolled in sushi rice with slices of avocado, red pepper and pickled ginger with a spicy aioli

Self Service Tables

Premium Cheese Display – An artful arrangement of both local and imported cheeses such as Grafton White Cheddar, local Chevre rolled in herbs, Manchego , Boursin , Gorganzola and Swiss Lace. To accompany these fine cheeses will be apple wedges, grapes, Dijon mustard, hot pepper jelly and an assortment of biscuits and water crackers.

Catskill Provincial - A beautiful offering of the best produce and meats within a day’s trip. Fresh baked baguette, smoked trout, chevre’, heirloom tomato salad, corn relish, local preserves, mustards and jams, grilled and truffled pears and apples, seasonal grapes (such as Concord), roasted baby beets in maple and farm-raised ostrich roulade.

Hors D’oeuvres A ‘Point – A classic arrangement of French style. Small brioche French toasts with warm duck confit and port wine reduction, pickled baby carrots, truffled haricot vert, terrine of salmon, asparagus, chevre and watercress with Dijon, Brie in puff pastry with Concord compote and hard-boiled eggs with minced tarragon.

Heirloom Tomato Platter – Fresh marinated mozzarella knots and slices layered with juicy slices of locally grown heirloom tomatoes, fresh basil chiffonade, presented with a heaping basket of crispy, baked bruschetta, a duo of roasted garlic and olive tapenades, infused olive oil and sea salt.

Premium Dinner Menu

Full Moon's Premium Dinner Menu is priced at $12.00 per person above the Wedding Package and offers an exceptional choice of two entrees, two sides, one bread, one salad and one self service dessert.
Note: Premium dinners are available with Plated Service only.

Entrees

Almond Crusted Red Snapper – Chilean Red Snapper dusted with sliced almonds and topped with a yellow tomato chutney and fresh herbs

Pacific Halibut – Pan seared filets of Pacific Halibut topped with grilled pineapple mango relish and black bean puree

Boursin Crusted Lamb Racks – Colorado Lamb Racks crusted with boursin cheese and finished with a tawny port demi glace and Crispy Leeks

Bacon Wrapped Pork Tenderloin – Pork Tenderloin wrapped in apple wood bacon, finished with a seasonal relish and a pear essence sauce

Veal Tournedos – Tender medallions of Grass fed Veal sautéed with fresh herbs, white wine, lemon and garlic on a bed of roasted fennel on top of toast rounds.

Stuffed Quail – North American Quail stuffed with prosciutto, granny smith apples, chestnuts and finished with a Calvados Pan glaze.

Broiled Lobster Tails – Fresh Rock Lobster Tails broiled with ginger-lime butter

Roasted Muscovi Duck - Free Range Duck breasts and confit slow roasted with loganberries, cherries and cranberries and finished with a brandy pan jus.

Pepper Encrusted Filet Mignon - Black Angus Filet Mignon dusted with a melange of peppers and finished with a Caribbean rum sauce

Vegetarian Entrees

Eggplant Roulades – Thin slices of Japanese Eggplant breaded and stuffed with tofu, slow roasted tomatoes, roasted garlic and fresh herbs. Finished with a basil and saffron aioli.

Fresh Corn Tamales- Stone Ground Masa thickened with black beans and poblano peppers in Banana leaves with a Tomatillo Salsa and Avocado Puree

Spinach and Roasted Pepper Timbale– A beautiful molded timbale with layers of organic tofu, crimson lentils, roasted yellow peppers , cous cous and spinach.

Mushroom Tartlets – A quiche with Wild Mushrooms , asparagus tips, caramelized Vidalia onions and cooked in tart shells with fresh herbs and goat cheese

Autumn Tian– A savory combination o f butternut squash, bartlett pears, dried cranberries and cherries tossed in pure maple syrup and finished in a casserole dish with chopped pecans

Sides

Snap Peas and Carrot Medley- with Caramelized Cioppolini Onions

Truffled Fingerling Potatoes – Carved Fingerling Potatoes tossed with Truffle Oil and Fresh Herbs

Apple Scented Potato Pancakes – Pan-fried shaved yukon gold potatoes scented with Fuji apple

Sundried Tomato Orzo Pilaf – Varieties of sundried yellow and red tomatoes tossed with fresh orzo, diced zucchini and Greek oregano

Spring Vegetable Ragout – Heirloom Beans, Zucchini, Patty Pan squash, Local Sweet Corn braised with plum tomatoes and fresh herbs

Au Gratin Potatoes - Traditional scalloped potatoes finished with choice of Chevre or Grafton Cheddar Cheese

Grilled Duo of Asparagus – Seasonally available duo of white and classic asparagus drizzles with mountain pepperberry oil and fresh herbs

Seasonal Baby Vegetable Medleys – Ask your Chef for seasonal choices

Salads

Salads include locally grown organic lettuces and vegetables

Heirloom Tomato Salad - Zebra, Plum, and Yellow Tomatoes drizzles with garlic infused Olive Oil and Aged Balsamic Vinegar Reduction

Frisee Salad – Frisee tossed with candied almond slices, poached pears, farmhouse cheddar and finished with a port vinaigrette

Seasonal Greens – A fresh mixed salad of organic meslun, mizuna, radicchio, and arugula, topped with pomegranate vinaigrette

Belgium Endive Salad – Fresh Belgium endive, apple crisp, toasted walnut , herbed chevre and finished with a sherry vinaigrette

Breads

Honey Brioche – Classical brioche bread with a crispy brown crust and soft interior shaped into long loafs with a light honey taste.

Foccacia – Large hand shaped Italian Flat bread drizzled with your choice of Olive Oil, Rosemary, Roasted Tomatoes, Caramelized Onions and Sliced Olives.

Hand Formed Grissini – Beautiful twelve to eighteen inch breadsticks, crunchy exterior with soft chewy interior. Rolled in herbs, sesame and dried spices.

Multi Grain Rolls – Organic whole grain rolls with a crunchy exterior with a soft center

Premium Self Service Desserts

Self Service dessert is included in the price above and presented at the Coffee/Tea Buffet following Dinner

Fresh Fruit Platter – Beautifully displayed seasonal fruits such as Grapes, Starfruit, Strawberries, Blueberries and Blackberries accompanied by chef’s own caramel dip and centerpiece. Served with Chef’s Choice home made cookie of the day

Fondue of Chocolates - A Savory combination of White and Semi Sweet Chocolate Fondue with cubes of Angel Food cake, Strawberries and Pineapple wedges

Assortment of Individual Cheesecakes - A bountiful display of mini cheesecakes with the following toppings: strawberry, pineapple-coconut, chocolate-kahlua, raspberry-keylime

Upgraded Premium Served Dessert Menu

Premium and Standard desserts may be substituted with the Upgraded Premium Served and Buffet Desserts for an additional $5.00 per person. These desserts offer a splendid upgrade from either menu and also provide an amazing alternative to traditional wedding cakes.

Served

Strawberry Shortcake – Layers of strawberry pound cake, marinated strawberries and whipped cream accent a perfect summer night.

Passion Fruit Tartlet – A duo of Passion fruit custards swirled in tart shells and finished with slices of fresh mango, kiwi and tangerines

Chocolate Covered Strawberries – Abundant strawberries hand dipped in Organic Dutch chocolate.

Pineapple Upside Down Cakes– A miniature variation of the classic rum glazed cake