Waterfront Weddings At Their Best
From a sunny waterfront brunch, to an elegant candlelit dinner, we can help build the perfect wedding menu to suit your taste and personal style. Browse a sample of just some of our hundreds of award-winning options.
Learn more about Catering by Uptown’s catering options here.
Hors D’Oeuvres
Passed
Dijon and Thyme Crab Cakes with Citrus Mayonnaise
Vegetarian Spring Rolls with Wasabi Sauce Mushroom Caps with Lobster Sautéed in Merlot with Vidalia Onions
Grilled Shrimp with Cajun Remoulade Chicken Satays with Spicy Peanut Sauce
Jumbo Shrimp with Cocktail Sauce
Beggar’s Purses of Long Island Duckling with Blueberries and Brandy
Canapés with Brie, Pesto, and Sun Dried Tomato
Spanikopita
Grilled Swordfish on Ginger-Jalapeño Rice Cakes
Spicy Thai Shrimp with Asian Pepper Sauce
Coconut Shrimp with Ginger Marmalade
Macadamia-Crusted Shrimp with Passion Fruit Honey
Tropical Shrimp Kabobs with Pineapple and Pepper, Mango Chutney
Lobster in Golden-Fried Ravioli with Arrabiata Dip
Scallops Wrapped in Bacon
Ceviche of Scallops in Toasted Corn Cups
Scallop, Arugula, and Lemongrass Dumplings
Stack Canapés with Crab Salad, Mango, and Red Peppers
Mini Crab “Reubens”
Beggars Purses with Crab Meat and Wild Mushrooms
Artichoke Bottoms filled with Crab Salad
Smoked Salmon Canapés with Caviar
Fennel Crusted Salmon with Citrus Dipping Sauce
Lime Grilled Swordfish Brochettes
Smoked Rainbow Trout Canapés
Smoked Salmon, Cream Cheese, and Pimento Pinwheels
Grilled Mahi Mahi in Canapé Cups with Fruit Salsa
Assorted Sushi with Wasabi, Ginger, and Soy
Cherry Tomatoes filled with Tuna Salad Niçoise
Pecan Chicken Skewers with Honey Mustard
Poppyseed Tartlets with Chicken Salad Veronique
Sesame Orange Tartlet Shells with Curried Chicken Salad
Polynesian Chicken Kabobs with Peppers, Pineapple, and Orange Marmalade
Jerk Chicken “Sandwiches” between Plantain Crisps wrapped with a Leek Ribbon
Shredded Chicken, Buffalo Mozzarella, and Tomato Canapés
Apple-Walnut Chicken Canapés with Calvados Dressing
Mini Pizza Triangles with Wild Mushrooms, Fontina, and Smoked Chicken
Miniature Beef Wellingtons with Bearnaise Sauce
Beef Bulgogi Wrapped in Lettuce Leaves with Soy-Ginger Dip
Steak Au Poivre Crostini
Crostini with Paper-Thin Slices of Tenderloin and Sun-Dried Tomato Mousse
Asparagus Tips Wrapped in Prosciutto
Mushroom Caps with Sausage and Gruyére Cheese
Crostini with Veal Marsala
Lamb and Couscous Dolmades with Minted Yogurt Sauce
Westphalian Ham Canapés with Celeriac Coleslaw
Corn Beef Reuben Rolled in Puff Pastry
Prosciutto Wrapped Melon Balls
Miniature Peking Duck Rolls with Scallions
Prosciutto and Port-Fig Butter Tea Sandwiches
Chorizo and Manchego Cheese Quesadilla
Snow Pea Pods with Saffron Cream Cheese
Roasted Tomatoes and Shaved Asiago on Bruschetta
Mild Jalapeño Peppers Stuffed with Cheddar Cheese
Roasted Vegetable Terrine on Sliced French Bread
Mushroom Caps filled with Spinach and Pine Nuts
Asparagus and Shiitake Mushroom Terrine on Toast Point
Goat Cheese and Wild Mushroom Pizzelles
Skewered Tortellini Drizzled with Herbed Olive Oil
Cherry Tomatoes Filled with Mixed Olive Salad
Quesadillas filled with Saga Bleu and Chopped Walnuts
Potato Latkes with Sour Cream and Apple Sauce
Grilled Vegetable Skewers with Chirmol Salsa or Aioli Dip
Vegetable Empanadas with White Bean Salsa
Fontina Risotto Balls
Stationary
Baked Brie en Brioche with Raspberry Preserves and Apricot Glaze Garnished with Toasted Almonds, served with Sliced French Bread
Crab and Artichoke Cheesecake Served Warm Offered with Assorted Flatbreads
Savory Greek Cheesecake Wrapped in Phyllo Garnished with Nicoise Olives and Italian Plum Tomatoes With Sesame-Garlic Toast
Antipasto Display – Olives, Sweet Peppers, Feta Cheese, Mozzarella, Mushrooms, Artichoke, Hearts of Palms, Salami, and Prosciutto
Mediterranean Spreads Surrounded by Crispy Lavosh, Ficelles, Pita Crisp, and Market Fresh Vegetables
Soup & Salad
Salads
Mixed Field Greens with sliced fresh Pears, Crumbled Saga Bleu Cheese with a Toasted Walnut Vinaigrette
Mixed Baby Greens with Mandarin Oranges, Red Onions, Carmelized Almonds and Lemon Poppyseed Dressing
Uptown’s Famous Bow-Tie Caesar Salad
Tender Organic Greens and Endive with Macadamia Nuts, Sliced Apple and Pear Topped with a Balsamic Vinaigrette
Mesclun Greens tossed with Pears, Walnuts, Chevre, and drizzled Raspberry Vinaigrette
Greek Salad with Mixed Greens, Black Olives, Feta Cheese, Red Onions, and Lemon Vinaigrette Dressing
Mixed Greens with Roma Tomatoes, Slivers of Bermuda Onion and a Balsamic Vinaigrette Dressing
Soups
Lobster Bisque Martinis
Butternut Squash Soup in Mini Pumpkins
Maryland Crab Soup
Wild Mushroom Soup with Shaved Asiago Cheese
Chilled Gazpacho with Cilantro and Tortilla Straws
Cream of Asparagus
New England Clam Chowder
Main Course
Chicken Devonshire—Boneless Breast of Chicken with Roasted Red Peppers, Spinach, Feta, and Provolone Cheese, Tarragon Sauce
Chicken Renoir—Boneless Breast of Chicken Stuffed with Asparagus and Prosciutto with a Creamy Pesto Sauce
Baked Fresh Flounder with Ginger
Chicken Marsala—Boneless Breast of Chicken Topped with Wild Mushrooms and Served with a Marsala Cream Sauce
Bourbon-Barbecue Glazed Grilled Chicken Breasts Served Over a Bed of Sweet Grilled Onions
Chesapeake Crab Cake Served with a Perfect Citrus Remoulade
Rosemary and Lime Roasted Tilapia with Mediterranean Salsa
Chicken Normandy—Chicken Stuffed with Mushrooms, Onions, Pecans, Smoked Gouda and topped with a Madeira Wine Sauce
Salmon and Rockfish Braid with Sorrell and Red Pepper Sauces
Chicken Moroccan—Chicken Breast Lightly seasoned and Sautéed with Green Olives and Artichoke Hearts with a Lemon Crème Sauce
Rockfish gently poached in White Wine, covered with a Plum Tomato & Fresh Basil Tapenade Pan Seared
Mahi Mahi with Bell Peppers, Fresh Basil and Diced Roma Tomatoes
Black and Blue Roasted Tenderloin of Beef Blackened and Finished with Crumbled Blue Cheese
Grilled Salmon Marinated in Lime and Cilantro topped with a Tropical Pineapple and Mango Salsa
Peppercorn and Garlic Encrusted Filet Mignon with Wild Mushroom Sauce
Macadamia Nut Encrusted Sea Bass with a Saffron Beurre Blanc Sauce
Chicken Au Poivre—Tender Filet of Chicken Breast sautéed with Peppercorns and served with a Vermouth Sauce Honey Orange Glazed
Cornish Game Hen with a Honey Orange Glaze Stuffed with Wild and White Rice
Chicken Oscar—Chicken stuffed with Sherried Crab, Lobster and Asparagus with Old Bay Beurre Blanc Sauce Garlic and Rosemary
Sweet Endings
Chocolate Fountain—Offered with Marshmallows, Macaroons, Ginger Snaps, Strawberries, Dried Apricots, Pretzels, and Biscotti
Chocolate Covered Strawberries Garnished with Mint Sprigs
Belgian Chocolate Mousse with Dark Chocolate Shavings, Garnished with Berries and Cigar Cookies
Mango Sorbet Garnished with Paper-Thin Slices of Lime
Miniature French Pastries—Such as Swans, Cream Puffs, Eclairs, Bombes, Three Nut Tarts, Cannolis, Lemon Meringue Swirls, Pecan Diamonds, Cheesecake Diamonds, Raspberry Cakes, Opera, Walnut Cake, Tiramisu
Petit Fours—Such as Semi Petit Fours, Mocha Petit Fours and White Petit Fours
Fruit Tarts—Such as Assorted Fruit, Strawberry, Kiwi, Raspberry, Mandarin and Blueberry
Icing On The Cake
At Celebrations at the Bay, a beautiful wedding cake is included with every catering package.
Yellowcake with choice of chocolate, lemon, raspberry or vanilla filling.
