Cordrè’s Signature Weddings
Whether you want an epic gathering with a few close friends or an intimate affair for hundreds of guests, we are here to help you create the wedding of your dreams! Our goal is to provide a memorable experience for you and your guests! Cordre takes pride in driving culinary trends fueled by our guiding principle of providing exceptional culinary experiences for you and your guests. Cordre wants you to enjoy our industry's highest level of catering services, tailor-made to suit your creative, unique, and budgetary requirements. Our approach is client driven, with a passionate team of experienced professionals dedicated to elevating food to center stage at your event. So let Cordrè help make your wedding the one you have always dreamed of and will never forget!
The Cordrè Tasting Experience
Schedule a tasting and join us for lunch with up to four guests. Please be mindful that tastings are only scheduled after the final menu has been solidified. Tastings start at $250, depending on your desired menu. Your investment will be deducted from your final invoice once Cordrè has been selected to cater your special day.
WEDDING MENU’s
Menu 1
Banquet, Two Entrée: $55/Person
Plated, One Entrée: $60/Person
Plated, Two Entrées: $65/Person
Plated, Three Entrées: $70/Person
Hors D’oeuvres (Choice of Two)
Florentine Popper
wilted baby spinach and sweet caramelized onions folded with cream cheese in a rich phyllo pastry
Caprese Skewer
heirloom tomatoes and fresh mozzarella tossed in a basil pesto
Vegetable Spring Roll
filled with cabbage, carrots, and mixed vegetables, drizzled with soy sauce
Heirloom Tomato Bruschetta
toasted baguette topped with heirloom tomatoes tossed in aged olive oil, fresh basil, garlic and a balsamic drizzle
Traditional Shrimp Cocktail
jumbo shrimp served with spicy cocktail sauce
*Top Sirloin Wrapped Asparagus
asparagus tips wrapped in thinly sliced, pepper crusted top sirloin and topped with a gorgonzola crema *served chilled
Chili Glazed Meatball
hand-crafted meatballs with ginger and a Chinese five spice blend, rolled in a sweet chili glaze
Chili Glazed Meatball
hand-crafted meatballs with ginger and a Chinese five spice blend, rolled in a sweet chili glaze
Beef Teriyaki Skewer
tender cuts of tenderloin, seasoned with a Chinese five spice blend and finished with a sweet teriyaki glaze
Waldorf Chicken Salad Popper
traditional chicken salad folded with grapes and Granny Smith apples in a filo cup and finished with a walnut crumble
Teriyaki Chicken Skewer
tender cuts of chicken seasoned with a Chinese five spice blend and finished with a sweet teriyaki glaze
Grilled Chicken Skewer
tender cuts of chicken marinated, grilled and served with a barbecue glaze
Salads (Choice of one)
Field Greens Salad
seasonal vegetables tossed in spring mix greens with a homemade red wine vinaigrette
Classic Caesar
crisp romaine lettuce tossed with parmesan cheese and sourdough croutons with a creamy lemon Caesar dressing
Side Items (Choice of two)
Whipped Mashed Potatoes
Seasonal Mixed Vegetables
Salt & Pepper Green Beans
Rice Pilaf
Pesto Cavatappi
Cavatappi Alfredo
Zesty Marinara
Wild Mushroom Risotto (V)
Stuffed Avocados with Quinoa Pilaf - (VE) (GF)
Roasted Egg Plant & Stewed Tomatoes Over Basmati - (VE)
ENTREES
Grilled Herb Chicken
choice of preparation: herb-crusted, lemon pepper or blackened
Pork Tenderloin
cider-brined pork loin roasted to perfection
Parmesan Crusted Chicken
baked chicken breast coated in a mixture of panko breadcrumbs, herbs, and parmesan; topped with a creamy parmesan sauce
Gremolata Cod
gremolata crusted cod with a white wine jus
Chicken Marsala
pan-seared chicken topped with shiitake mushrooms, shallots, fresh basil and a marsala demi-glace
Chicken Piccata
pan-seared chicken breast topped with a white wine, lemon caper sauce
Sirloin
A herb crusted prime sirloin
MENU 2
Banquet, Two Entrée: $60/Person
Plated, One Entrée: $65/Person
Plated, Two Entrées: $70/Person
Plated, Three Entrées: $75/Person
Hors D’oeuvres (Choice of Two)
Meat & Potatoes
swedish meatballs served on a bed of creamy garlic mashed potatoes topped with fresh herbs
*Beef Chimichurri Skewer
tender cuts of tenderloin marinated in chimichurri sauce, skewered and grilled
*Beef Bruschetta
thinly sliced, seared Teres major atop a bed of arugula and heirloom tomatoes drizzled with a balsamic glaze
Chicken Chimichurri Skewer
tender cuts of chicken, marinated in chimichurri sauce, skewered and grilled
Chicken and Waffle Bite
miniature Belgian waffles topped with a crispy chicken nugget and drizzled with a maple syrup glaze
Vegetable Summer Roll
seasonal vegetables rolled in rice paper, displayed in a Japanese soup spoon and topped with a peanut sauce
Chili Glazed Pork Skewer
pork tenderloin seasoned with Chinese five spice blend, grilled topped with a sweet chili glaze
Shrimp and Grits Shooter
rock shrimp with crab creole sauce over creamy grits
Crab-Stuffed Mushroom
cremini mushrooms stuffed with lump crab and baked in lemon, garlic, white wine and butter
Rosemary Prawn
prawns served with heirloom bruschetta tomatoes on toast points
Wild Mushroom Risotto Arancini
blend of wild mushrooms folded with creamy risotto and crusted with breadcrumbs
Melon & Feta Salad
seasonal melons tossed in a citrus vinaigrette and skewered with lightly pepper-crusted feta
Salads (Choice of one)
Charlottonian
iceberg and romaine lettuce with applewood smoked bacon and heirloom tomatoes. Served with roasted garlic ranch
Apple Walnut Salad
spring mix with cabbage and carrot blend tossed with walnuts, Granny Smith apples, dried cranberries, gorgonzola crumbles. Served with a poppy seed dressing
Side Items (Choice of two)
Roasted Garlic Mashed Potatoes
Smashed Sweet Potatoes
Stewed Tomatoes
Green Beans
Five Cheese Cavatappi (Multi-colored)
Roasted Seasoned Brussel Sprouts
Garlic Steamed Broccoli
Roasted Heirloom Glazed Carrots
Pasta Primavera tossed in a white wine sauce
Wild Mushroom Risotto (V)
Stuffed Avocados with Quinoa Pilaf - (VE) (GF)
Roasted Egg Plant & Stewed Tomatoes Over Basmati - (VE)
ENTREES
Chicken Romesco
pan-seared chicken breast stewed in a fire-roasted garlic tomato sauce and dusted with parmesan
Pesto Chicken
roasted pesto chicken topped with toasted parmesan
Tuscan Chicken
grilled chicken topped with goat cheese, basil and sundried tomatoes drizzled in white wine cream sauce
Grilled Teres Major
grilled Teres Major filet with port wine mushrooms (Also available with a béarnaise drizzle or blackened
Hawaiian Pork
chargrilled and topped with a combination of sweet & sour sauce, pineapples, and a sweet pepper blend
Grilled Salmon
grilled salmon with a lemon garlic butter sauce
Chili Glazed Salmon
grilled salmon seasoned with Chinese five spice and finished with a sweet chili glaze
Shrimp Carbonara
cavatappi pasta and grilled shrimp tossed in a rich white wine cream sauce with pancetta bacon and peas
Menu 3
Banquet, Two Entrée: $70/Person
Plated, One Entrée: $75/Person
Plated, Two Entrées: $80/Person
Plated, Three Entrées: $85/Person
Hors D’oeuvres (Choice of Two)
Wild Mushroom and Burrata Bruschetta
an assortment of wild mushrooms sautéed with aromatics, red wine and burrata cheese
Baked Brie en Croûte
creamy brie cheese in a rich puff pastry topped with apricot preserve
Sweet Potato Tart
rich phyllo filled with a creamy sweet potato, finished with candied pecan and pear chutney
*Beef Tenderloin Slider
herb-crusted tenderloin served on a soft roll with sweet onion aioli and baby arugula
*Miniature Beef Wellington
tenderloin wrapped in a puff pastry with red wine demi glaze
Bacon Wrapped Tenderloin
miniature beef tenderloin wrapped in apple-smoked bacon with a gorgonzola crust
Chicken En Croûte
tender-cut chicken and mixed vegetables, folded in volute cream and stuffed in a puff pastry
Chicken Roulade
chicken rolled with goat cheese and spinach, topped with an apricot glaze and pistachio crust
Mini Maryland Crab Cake
lump crab folded with lemon parsley and Old Bay with a citrus remoulade
Asparagus and Lax
asparagus wrapped with house cured salmon gravlax and avocado crema
Sesame Tuna Wonton Crisp
sesame seared ahi tuna with hoisin glaze on a wonton crisp
Smoked Salmon Nacho
house smoked chili glazed salmon shredded over crispy tortilla chips topped with avocado pico and a light drizzle of lime crema
Salads (Choice of one)
Strawberry Spinach Salad
spinach greens and fresh strawberries topped with candied pecans, feta and a balsamic vinaigrette
Mediterranean Quinoa Salad
chickpeas, kalamata olives, cherry tomatoes, roasted peppers, crumbled feta, tossed with quinoa and arugula with a light vinaigrette
Side Items (Choice of two)
Sweet Potato Hash
Salt and Pepper Asparagus
Neapolitan Potato Gratin
Yukon gold sweet potato,
Laura potatoes
sliced thin with gruyere cheese baked with a hint of thyme and cream
Green Bean Almondine
Brown Sugar Roasted Bacon Brussel Sprouts
Au Gratin Potatoes
Spiced Pecan Green Beans
lightly spiced candied pecans tossed with green beans
Wild Mushroom Risotto (V)
Stuffed Avocados with Quinoa Pilaf - (VE) (GF)
Roasted Egg Plant & Stewed Tomatoes Over Basmati - (VE)
ENTREES
Statler Chicken
marinated airline chicken breast grilled and served with Cipollini pan jus
Cordrè's Flat Iron Chicken
statler chicken breast stuffed with baby spinach, extra sharp cheddar and cream cheese finished on a cast iron skillet with roasted garlic and brown butter
*Filet Medallions
pan-seared medallions with a Chiate demi-glace
*Herb Crusted Prime Rib
slow roasted and served with au jus or a creamy horseradish sauce (served as a carving station for buffet dining)
Seared Grouper:
pan-seared grouper finished with lemon beurre blanc (substitute for Sea Bass for an up-charge)
Salmon Wellington
whole loin of salmon smeared with Matrade Butter, wrapped in a puff pastry
Please inquire about other menu options, small bites and carving stations
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Steak will be cooked to medium temperature unless requested otherwise.