Wedding Menus | Corcoran Caterers

Plated Dinner

Clara & John brought a world of flavor to their elegant seated dinner. From Vietnamese summer rolls and grilled octopus during cocktail hour to a plated main course featuring halibut romesco and za'atar-spiced chicken with pearled couscous, every dish told a story. Late-night baked potatoes and espresso martini shooters kept the celebration going well past the last dance.

Passed Hors d'Oeuvres

Shrimp & Red Pepper Summer Rolls

Rice paper wrappers filled with vermicelli, shrimp, and roasted red pepper; served with nuoc cham

Grilled Octopus Salad Spoon

Grilled baby octopus with Yukon Gold potato, olive oil, lemon juice, oregano, and parsley served in a spoon

Bánh Mì Bites

Toasted French baguette with pâté, sriracha aioli, topped with ham, pickled carrot and cucumber, cilantro, and red chili

Filet of Beef on a Garlic Crouton

French bread crouton seasoned with garlic, spread with roasted onion & tarragon caper sauce, topped with a thin slice of medium rare filet of beef

Plated First Course

Little Gem Spring Salad

Little gem lettuce and baby spinach tossed with cucumber, sliced strawberries, torn basil, and toasted pine nuts with a lemon pepper vinaigrette

Savory Bread Basket

Assorted breads & rolls, biscuits, heart-shaped savory scones, and corn muffins with whipped butter

Plated Main Course — Guest's Choice

Pan Seared Halibut with Potato Batonnet

Sautéed baby spinach layered with a batonnet of Idaho potatoes, topped with fresh pan seared halibut and finished with a bright tomato & red pepper almond romesco sauce

Semi-Boned Chicken with Pearled Couscous

Brined and roasted semi-boned chicken breast served with pearled couscous, golden raisins, pine nuts, za'atar spiced grilled baby carrots, labneh, and Aleppo pepper

King Oyster “Scallops” with Cauliflower Purée

King oyster mushrooms cut into “scallop” cylinders, pan fried in butter, served atop cauliflower purée with garlicky broccolini and pickled mustard seeds

Signature Cocktails

Wisco Old Fashioned

Sugar and orange muddled with bitters in a rocks glass, filled with ice and brandy, topped with 7-Up

Gin Basil Smash

Muddled basil, lemon, simple syrup, and gin topped with club soda, garnished with a lemon wheel

Sweet Endings

Wedding Cake

Three-tiered wedding cake with white cake, iced in Italian buttercream, cut and served by our staff

Iced Coffee Shots

Coffee sweetened with condensed milk and served over ice

Late Night Snack

Pee Wee Baked Potatoes

Pee wee potatoes lightly steamed, seasoned, and wrapped with bacon, skewered, oven roasted, and served with chive sour cream

Espresso Martini Shooters

Cold brew, Kahlúa, vodka, and simple syrup shaken over ice and strained into shooter glasses

Vegetarian, vegan, and gluten-free options available for every course. Ask your coordinator about allergies, seasonal specialties, and substitutions.

Buffet Dinner

Aubrey & Austin envisioned a vibrant summer celebration bursting with tropical flair. Passionfruit margaritas and tuna ceviche tostadas set the tone before guests feasted on braised short ribs, pan seared cod, and summer corn risotto from a beautifully abundant buffet. A miniature dessert buffet — from vanilla crème brûlée to key lime cheesecake bites — provided the sweetest possible ending.

Passed Hors d'Oeuvres

Tuna Ceviche Tostadas

Fresh ahi tuna diced and blended with a chipotle-soy-lime mayo, placed atop a crispy corn tortilla round, garnished with radish and micro greens

Mini Steak Frites Bite

Air fried fingerling potato cups with a slice of medium rare NY strip and a delightful sauce béarnaise, garnished with tarragon

Mini Country Fried Chicken & Waffles

Boneless chicken tenders in house-made country-style flour, fried golden brown; served atop a miniature buttermilk waffle, drizzled with maple syrup

Brie & Fig Crostini

Grilled sourdough crostini topped with warmed brie cheese, caramelized onions, and fresh fig jam

Scallops with Orange Sesame Sauce

Pan seared scallops with an orange sesame soy dipping sauce

On the Buffet

Pan Seared Cod with Lemon White Wine Sauce

Seasoned cod filet pan seared in butter and napped with white wine sauce, lemon chiffonade, and fried parsley

Braised Short Ribs with Red Currant Sauce

Slow braised beef short ribs with a red currant infused au jus, served on a bed of whipped potatoes

Black Bean Cakes

Black beans combined with chives and hot peppers, sautéed in olive oil; offered with a smoky tomato-oregano relish

Romaine & Grilled Corn Salad

Chopped romaine tossed with fresh grilled corn, sliced cherry tomatoes, and shaved parmesan; offered with a cilantro lime vinaigrette

Grilled Summer Vegetables

Zucchini, eggplant, yellow squash, broccolini, and sweet onions tossed with fresh herbs and grilled over hot coals

Summer Corn & Tomato Risotto

Arborio rice blended with fresh corn, tomatoes, pecorino, parmesan, and fresh herbs

Savory Bread Basket

Assorted sourdough breads & rolls, heart-shaped savory scones, and corn muffins with whipped butter

Signature Cocktails

Passionfruit Margaritas

Passion fruit, lemon juice, lime juice, and simple syrup mixed with triple sec and tequila

Tropical Sangria

White wine, white rum, guava juice, pineapple juice, and passion fruit puree combined with a variety of cut tropical fruits

Aperol Spritz

Aperol and prosecco poured over ice, topped with a splash of club soda, garnished with an orange wheel

Fauxjito (Non-Alcoholic)

A refreshing mocktail made with muddled mint and lime, topped with club soda, garnished with sugarcane

Miniature Dessert Buffet

Mini Vanilla Crème Brûlée

Rich vanilla bean custard topped with a crust of caramelized sugar, presented in a mini ceramic skillet

Chocolate Pot de Crème

A small demitasse cup filled with a dense, rich chocolate cream finished with a swirl of sweetened whipped cream

Mini Pecan Tartlets

Pecans mixed with butter and bourbon, baked into a mini chocolate tart shell

Flourless Chocolate Torte Bites

Dense flourless chocolate cake cut into bite-size squares, finished with croquant

Key Lime Cheesecake Bites

Creamy bite-size cheesecake made with fresh key lime juice, baked on a graham cracker crust

All menus are fully customizable. Vegetarian, vegan, and gluten-free options available for every course. Ask your coordinator about seasonal specialties and ingredient substitutions.

Family Style

Ariana & Michael wanted their reception to feel like one big family dinner — with an unexpected twist. Asian-inspired hors d'oeuvres like Peking duck cornets and pork dumplings gave way to tables overflowing with pesto gnocchi, rigatoni Bella Tuscany, and parmesan crusted chicken. A cannoli station and gelato cart brought the evening full circle with Italian flair.

Passed Hors d'Oeuvres

Shrimp, Scallop & Crab Fried Purses

Diced shrimp, scallops, and crab meat with Chinese seasonings in a wonton wrapper, encrusted with sesame seeds and deep fried; offered with a sweet sour spicy sauce

Tuna Carpaccio Cones

Thinly sliced tuna accented with cold press olive oil, salt & pepper, rolled in a savory cone with shaved parmesan and arugula

Pork Dumplings

Pan fried pork & chive dumplings presented in carryout containers, offered with dumpling sauce

Peking Duck & Scallion Cornets

A thin slice of Peking duck with julienne carrots and spring onions, rolled in a delicate crepe cornet with a touch of hoisin sauce

First Course — Plated

Petite Rustic Meat & Cheese Board

Thinly sliced prosciutto, serrano ham, genoa salami, and bresaola with cheddar, havarti, and provolone cheeses; presented with olives, fig jam, grainy mustard, and grilled bread rusks

Grilled Caesar Salad Wedge

Grilled romaine wedge served atop a large toasted focaccia crouton, drizzled with Caesar dressing, sprinkled with grated parmesan, and presented with a stripe of herbed aioli

Savory Bread Basket with Trio of Condiments

Chef's selection of artisan breads, savory scones, and brioche rolls offered with whipped butter, EVOO with balsamic, and olive tapenade

Signature Cocktails

Lychee Martini

Vodka, vermouth, lychee syrup, and lime juice stirred and strained into a martini glass, garnished with lychee

Smoke & Mirrors

Mezcal, Aperol, lemon & lime juices muddled with mint and simple syrup, shaken and poured into a highball glass, topped with club soda

Spaghetts

Miller High Lifes mixed with Aperol and a squeeze of lemon juice, swirled in the bottle

Family Style Dinner — To Each Table

Gnocchi with Basil Pesto Cream Sauce

Potato gnocchi tossed in a basil pesto cream sauce, finished with freshly cracked black pepper, shaved parmesan, and basil

Bella Tuscany

Rigatoni tossed with zucchini and sun-dried tomato in a light blush sauce, topped with fresh chopped tomato, herbs, and toasted pine nuts

Parmesan Crusted Chicken

Boneless chicken breast dipped in egg, coated with a parmesan and panko crust, pan seared, and served with a marinara sauce

Sautéed Broccolini

Broccolini sautéed in lemon herb butter, showered with chopped roasted shallots

Sweet Endings

Cannoli Station

Mini cannoli shells offered with classic or chocolate filling and guest's choice of dippers: mini chocolate chips, crushed pistachios, and candied orange

Gelato Cart

Mint stracciatella, pistachio verde, chocolate hazelnut, and lemon gelato

Espresso Martini Shooters

Cold brew, Kahlúa, vodka, and simple syrup shaken over ice and strained into shooter glasses

Coffee & Tea Station

Freshly brewed coffee, decaffeinated coffee, and hot water served with an assortment of teas and fresh cream

All menus are fully customizable. Vegetarian, vegan, and gluten-free options available for every course. Ask your coordinator about seasonal specialties and ingredient substitutions.

Stations

Skylar & Joseph wanted their guests to eat their way through an unforgettable evening. A grand grazing table and raw bar kicked things off before guests explored an Autumn in Italy station with carved-to-order beef and sweet potato gnocchi alongside a full Asian station featuring sushi, summer rolls, and dumplings. Miniature desserts and late-night crunch wraps sealed the deal.

Grazing Table

Artisan Charcuterie & Cheese Display

Prosciutto, serrano ham, Tuscan fennel salami, truffled salami, Spanish chorizo, and nduja alongside cheddar, havarti, brie, burrata, smoked gouda, and provolone; with edamame hummus, tzatziki, baba ganoush, and truffled goat cheese spread; olives, fig jam, grainy mustard, and grilled bread rusks

Passed Hors d'Oeuvres

Miniature Maryland Crab Cakes

Tiny hand-formed blue crab cakes flavored with Old Bay, lightly sautéed, served with a caper remoulade sauce

Maple Pork Belly Bites

Cubes of pork belly baked with maple syrup and black pepper, threaded on a bamboo skewer

Mini Steakhouse

Roasted fingerling potato cups filled with creamed spinach and topped with a slice of medium rare NY strip, sprinkled with kosher salt

Mini Nashville Hot Chicken Bites

Buttermilk fried chicken bites brushed with Nashville-style hot spice oil, served on a toasted bread round, skewered, topped with ranch dressing and a pickle

Brie Brûlée

Garlic crostini with a touch of fig jam, layered with a slice of sugared brie, torched until browned, finished with chopped rosemary & thyme nut mixture

Raw Bar Station

Classic Raw Bar

Oysters on the half shell — Bluepoint, Choptank Sweet, Fortune, and Steamboat — offered with freshly grated horseradish, mignonette sauce, and lemons

Roasted Garlic Herb Shrimp

Large tiger shrimp tossed with garlic and herbs, roasted

Blue Crab Claws

Maryland blue crab claws

Autumn in Italy Station

Sweet Potato Gnocchi with Sage Brown Butter

Sweet potato gnocchi, sage brown butter, miso roasted butternut squash, shaved parmesan, pepitas, and chives, served in individual bowls

Ultimate Carving Station

Whole strip loin of beef and roasted turkey breast carved to order; offered with horseradish cream sauce, caramelized onion aioli, seasonal chutney, grainy mustard, chimichurri, and cocktail-size brioche and pumpernickel rolls

Grilled Vegetable Display

Red and yellow peppers, onions, zucchini, asparagus, yellow squash, mushrooms, carrots, French beans, and eggplant tossed with balsamic vinaigrette

Harvest Salad

Baby spinach and arugula tossed with pomegranate arils, marinated jicama, tamari toasted pepitas, and fresh basil; offered with an apple cider vinaigrette

Savory Bread Basket

Crusty Italian white bread, heart-shaped savory scones, and focaccia with whipped butter

Asian Station

Sushi Platter

California rolls, tuna rolls, spicy salmon rolls, eel with cucumber rolls, yellowtail nigiri, and fresh shrimp nigiri alongside seaweed salad and steamed edamame

Avocado & Cucumber Summer Rolls

Rice paper wrappers filled with vermicelli, shredded carrot, scallion, cilantro, avocado & cucumber; served with chive citrus sauce

Pork Dumplings

Pan-fried pork & napa cabbage dumplings presented in bamboo steamers, offered with dumpling sauce

Japanese Cucumber Salad

Thinly sliced cucumbers tossed in a miso and rice wine vinaigrette, sprinkled with toasted pine nuts and sesame seeds

Signature Cocktails

White Sangria

Peach brandy, white wine, a splash of lemon and lime juices mixed with diced oranges and apples

Dirty Martini

Tito's, vermouth, and olive brine shaken over ice, strained into a martini glass, garnished with an olive

Miniature Desserts

Gluten Free Apple Shooters

Layers of sautéed lightly sweetened apples, cinnamon oatmeal crumble, whipped cream, and white chocolate curls

Macarons

Chef's selection of traditional French almond cookies in assorted flavors and colors

Pumpkin Canelé de Bordeaux

Rum, pumpkin, and vanilla pastry with a soft center and a caramelized crust

Mini Chocolate Ganache Crunch Tartlets

Mini chocolate tart shells filled with chocolate ganache and crunchy croquant

Coffee & Tea Station

Freshly brewed coffee served with an assortment of teas and fresh cream

Late Night Snacks

Crunch Wraps

Tortilla wrap filled with ground beef, nacho cheese sauce, and salsa fresca, pan fried until crunchy, topped with chopped romaine and sour cream, served in an individual pizza box

All menus are fully customizable. Vegetarian, vegan, and gluten-free options available for every course. Ask your coordinator about seasonal specialties and ingredient substitutions.

Inspiration Starts Here

Plated Dinner

Buffet Dinner

Family Style

Stations

Every Detail, Customized

Browse Our Gallery