Menus

At Chartwells Catering, we know that outstanding food is an important part of what makes a wedding memorable. Every special event is unique and yours in no exception.

Although we are offering a sample wedding menu with a variety of food selections, we want you to know that every event at Chestnut Hill College is completely customized to your distinctive style and taste.

Suggested Menu Options

Cocktail Hour

Hors d’oeuvres can be butlered or stationary.

Hot Hors d’oeuvres
Chicken or Beef Satay with Choice of Sauce
Seafood Quiche in a Savory Tart Shell
Mini Spring Rolls Stuffed with Mushrooms
Spanakopita
Sausage or Crab Stuffed Mushroom Caps
Scallops Wrapped in Bacon
Coconut Lobster Tail

Cold Hors d’oeuvres
Fresh Mozzarella Cheese, Tomato and Basil Bruschetta
Fruit in Season with Yogurt Sauce
Asparagus wrapped in Prosciutto with Lemon Mustard Sauce
International Cheese Board
Black Olive and Mushroom Crostata
Vegetable Crudités
Chilled Cocktail Shrimp
Sliced Tenderloin on Baguette Round

Appetizers

Chilled
Prawns on Bed of Baby Arugula
Sliced Fresh Melon & Prosciutto
Grilled Vegetable Terrine

Hot
Grilled Portabella Mushroom with Gorgonzola Cheese
Penne Pasta with Sun-dried Tomato and Tomato Salsa
Wild Mushrooms, Roasted Vegetables in Basil Sauce

Salad Selection

Spinach, Mandarin Oranges, Red Onions in a Honey Mustard Sauce
Belgian Endive Watercress, Blue Cheese, Apples and Walnuts in a Pear Vinaigrette
Caesar Salad Topped with Tossed Croutons

Intermezzo Selections

Wild Berry Sorbet…Lemon Sorbet…Pink Champagne
(If you choose an Intermezzo course, it will be served prior to your entrée)

Meat Entrées

Chicken Marsala – Sautéed Chicken with Mushrooms in a Marsala Wine Sauce
Chicken Française – Egg Battered & Sautéed Chicken Breast in a Lemon Wine Sauce
Chicken Saltimbocca – Sautéed Chicken Breast with Spinach, Prosciutto & Mozzarella Cheese
Teriyaki Chicken – Sautéed Chicken Breast with Oriental Vegetable Medley
Veal Francaise – Egg Dipped & Sautéed Veal Served in Lemon Butter Sauce
Veal Voldastano – Sautéed Veal in a Sun Dried Tomato & Shitake Demi-Glaze
Veal Oscar – Sautéed Veal Topped with Lump Crab Meat & Asparagus Hollandaise
Veal Saltimbocca – Fresh Veal Chop Stuffed with Spinach, Prosciutto & Fontina Cheese
Pork Loin – Pork Loin stuffed with a Shitake Duxelle & Topped with a Merlot Demi-Glaze
Pork Lo Au Poivre – Slow Roasted Pork Loin with a Dijon Peppercorn Crust
Prime Rib – Slow-Roasted King Cut of Prime Rib Carved to Order & Served with Au Jus
Filet Mignon – Cooked to Perfection & Served with a Cognac Sauce
New York Strip Steak – Charbroiled and Served with a Portabella Sherry & Sundried Tomato Sauce

Seafood Entrées

Baked Salmon – Fresh Salmon Fillet in a Dill Cream Sauce
Stuffed Flounder Fillet – Baked Fillet of Flounder filled with Spinach, Parmesan Cheese &Topped with a Mornay Sauce
Shrimp Scampi – Sautéed Shrimp Brushed with Garlic Oil & Butter
Lobster Ravioli – Freshly made Lobster Ravioli in a Seafood Sherry Sauce
Lobster Thermidor – Broiled Lobster Tail Accented with Shallots, Wine & Tarragon Mustard

Vegetarian Entrées

Vegetable Napoleon – Layers of Oven Roasted Vegetables & Mozzarella Cheese with Fresh Herbs
Lobster Ravioli – Freshly made Lobster Ravioli in a Seafood Sherry Sauce
Tortellini Alfredo – Homemade Cheese Tortellini served in a Parmesan Sauce
Marinated Grilled Portobello Steak – Served with Roasted Plum Tomates

Starch & Vegetable Selections

Oven Roasted Red Bliss Potatoes – Garlic Mashed Potatoes – Baked Potato
Rice Pilaf – Wild Rice – Couscous – Green Beans Almandine – Sautéed Squash
Asparagus Hollandaise – Broccoli – Cauliflower – Glazed Carrots
Oven Roasted Vegetables – In Season Vegetable Medley

Dessert Selections

Chocolate Raspberry Domes – Chocolate Lava Cake – Coconut Mousse Cake
Chocolate Marquis – Chocolate Pyramids
Apple Puff Tarts – Vanilla Bourbon Checkerboard – Red Velvet Cake – Berry Bumble Blossoms
Paradiso, our Tropical Cake Dessert – Triple Mousse Cake – Forest Berry Tart