Your wedding day is special.

A celebration of love and family, a reflection of two unique beings, an extraordinary day–we want your wedding day to be stress-free and filled with joy. Weddings are are as individual as snowflakes. August Moon Catering treats your day as a symphonic piece, entwining design and decor, the season, timing, logistics and of course exquisite food and impeccable service.

We listen to your ideas, share your vision, and together transform them into a wedding whose memory will always bring a smile.

Contact Fayelle to start composing your engagement party, wedding reception, and rehearsal dinner.

For florists, rentals, and other vendors we work with, visit What We Do.

 

A MAINE COAST MENU


STATIONARY APPETIZERS

 

RAW OYSTER BAR

with mignonette, lemon slices, horseradish, and cocktail sauce

 

CHEESE STATION

local and New England cheeses with baguette rounds, crackers, and fruit

 

 

PASSED APPETIZERS

 

CRAB FILLED GRUYERE GOUGERES

 

GRILLED ARTICHOKE HEARTS

wrapped in prosciutto

 

GRILLED SHRIMP IN ENDIVE 

citrus salsa, toasted hazelnuts

 

EGGPLANT CRISPS

with local goat cheese, fresh basil, and Peppadew peppers

 

 

FIRST COURSE

 

LOBSTER BISQUE

with butter biscuit

 

 

PLATED DINNER

 

BLACKENED SWORDFISH

with New England style remoulade

 

PETITE FILET

with Cabernet reduction

 

SWEET POTATO AND CRABMEAT HASH

with BBQ beurre blanc

 

ASPARAGUS

with lemon drizzle and crispy leeks

 

CLASSIC ELEGANCE


STATIONARY APPETIZERS

 

BUTTERNUT SQUASH AND PEAR SOUP SHOOTERS

 

MOZZARELLA TERRINE

layers of mozzarella, oven roasted tomato, basil, spinach pasta, prosciuto

with crackers and baguette rounds

 

MEDITERRANEAN ANTIPASTO PLATTER

marinated mushrooms, grilled marinated artichoke hearts, olive selection, bocconcini (marinated mozzarella balls), caper berries, balsamic onions, and sliced soppressata

 

 

PASSED APPETIZERS

 

MINI LOBSTER ROLLS

 

PORK TENDERLOIN

on zucchini rounds with onion chutney and micro greens

 

SEARED SCALLOPS

on rice cracker with wakame and pickled ginger

 

 

FIRST COURSE

 

MIXED LOCAL GREENS

with sliced golden beets, local chèvre, spicy pecans, julienne radishes, 

multi-colored cherry tomatoes, and Champagne vinaigrette

 

 

BUFFET

 

FILET

with pomegranate wine reduction

 

GRILLED HALIBUT

with chimichurri sauce

 

FINGERLING POTATOES

oven roasted with herbs

 

MARINATED GRILLED MIXED VEGETABLES

zucchini, colored peppers, onions, summer squash, eggplant, and Portobello mushrooms