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Weddings

Gala Dinner – Option I

Menu $44.75
per person

It’s a Spoon, It’s a Fork: No it’s an Hors d’Oeuvre:

  • Fork – Smoked Chicken – Dried Fig and Arrugula
  • Fork – Sea Scallop – Sun Dried Tomato and Lemon
  • Fork – Tear Drop Tomato – Gorgonzola and Crouton

First Course:

  • Chilled pea soup
  • Rustic country bread with virgin olive dipping oil and Kalamata olives

Salad:

  • Baby arugula and shaved Manchego cheese with walnuts and an Essence of Dijon Lime dressing with Balsamic Vinaigrette

Entrée Choice:

  • Rack of lamb provencale with Merlot sauce served on a bed of green French lentils, tied bouquet of French beans
  • Grilled Chilean Sea Bass served with a Mediterranean vegetable medley of chunks of zucchini, tomatoes, red & green peppers, mushrooms & baby peas laced with saffron & stir fried with orzo pasta

Dessert:

  • Dessert Trio of Chocolate Marquis, Mango mousse cake, and Passion Fruit Mousse Cake with Artistic Chocolate Sauce and Mango and Passion fruit purees
  • Freshly Brewed Coffee

Gala Dinner – Option II

Menu $45.25
per person

It’s a Spoon, It’s a Fork:
No it’s an Hors d’Oeuvre:

  • Spoon – Crab Ceviche – Wasabi Aioli and Kowari Sprouts
  • Spoon – Salmon Tarter Cilantro and Toasted Nori
  • Spoon – Tomato Balsamic Tarter Cucumbers and Cajun Rock Shrimp

Hors d’Oeuvres:

  • Bruschetta with Prosciutto, Gorganzola, Teardrop Tomato, and Fresh Basil
  • Seared Tuna on a Crispy Wonton with Pickled Ginger, White Radish, and Wasabi
  • Filet Mignon tid-bits with Bernaise sauce

First Course:

Additional Wedding Menus

Big Fat Greek Wedding
Brides Delight
Butlered Dinner
Enchanting Occasion
Fun Food
Honeymoon Soirée
International Fun Food
Italian Romance
Royal Gala
  • Cinnamon Roasted Baby Pumpkin served with Butternut Squash Soup laced with Gran Marnier

Intermezzo:

  • Lemon Sorbet

Entrée Choice:

  • Broiled Pacific King Salmon served on a bed of Black Forbidden Rice served with Yellow Tomato Relish, Patty Pan Squash, Caramelized Pearl Onions and Sun Dried Tomato Lemon Sauce
  • Quail Alexandra: Boneless quail stuffed with orzo florentine served with Madeira wine sauce and a colorful medley of baby vegetables

Dessert:

  • Individual Black and White Marble Chocolate Mousse with Raspberry Coulis
  • Freshly Brewed Coffee

© 1984-2017 Helga’s Caterers: Catering for Northern Virginia, Washington D.C. and Maryland