Wedding Stations
Most stations have a 60 person minimum.

Stations
All stations can be customized!

Hors D'oeuvres Options

Tuscan bread table
Pizzietta, crostini, foccacia, baguette slices
& cheese sticks served with authentic Mediterranean toppings of Olivita, Canneli bean hummus,
Montrachet crusted with fresh oregano and thyme,
Cracked Olives, Marinated fresh mozzarella,
grape tomatoes, Caponata, grapes, figs
and thin sliced Provolone and Genoa salami

Harvest Table
A multi tiered table filled with
crudité vegetables, our own dips
fresh fruit, assorted bread and crackers,
domestic and imported cheeses,
raspberry baked Brie, veggie roll ups
and smoked salmon with accompaniments

French table
Saucison with Pommerey, creamy artichaut fondue
with French baguette, cornichons, mousse truffee,
paté de campagne, vegetarian terrine, Dijon,
Emmenthal, cured olives, Brie and berry Montrachet
with cheese sticks and flat breads

Raw Bar
Shrimp, clams and oysters with Cloud Nine's spicy
cocktail sauce, horse radish sauce and Hot sauce,
shucked to order. Upscale it with:
Clam chowder and Crab claws
Served in our dinghy

Mexican Table
A multi-tiered extravaganza of fresh vegetables,
marinated southwestern fresh pasta, guacamole,
fresh jicama salsa and white corn chips,
hot black bean and cheddar dip served with
assorted flat breads and crackers

Fajita Station
(hors d'oeuvres or dinner)
Moist Chicken & beef, sautéed onions, sautéed peppers
and shredded cheddar cheese with flour tortilla
Your guests top each with choices of chipolte sauce,
sour cream, salsa, guacamole, fresh limes
and chopped scallions

Dinner Options

Seafood Station
(New England Style)
New England clam chowder with our own croutons,
sautéed mini lobster rolls, Cod cakes with our
own tartar sauce and creamy cole slaw

Monte Carlo Seafood Station
Seafood (lobster, crab and scallop) risotto
with chopped asparagus, shredded parmesan,
toasted pine nuts, chopped basil and sun-dried tomato toppings, shrimp Scampi and rosemary foccacia

Pasta Bar
Your guests concoct their own combination of
linguini and gemmeli pasta, CLOUD NINE's own
Marinara, Alfredo sauce, sweet peas, broccoli,
sautéed mushrooms, sliced olives, artichoke hearts,
and roasted peppers. Served with fresh ground pepper
and grated Parmesan. French Bread basket

Carving Station
Island pork loin, filet mignon served with
horseradish sauce, seasoned turkey breast with
apple cranberry sauce, roasted rosemary new potatoes served room temperature, sliced French rolls

Salad Bazaar
Bowl of Caesar, bowl of mesclun greens,
cous cous salad, boccacini, basil and grape tomatoes, Tabouleh, Shredded carrots, dried cranberries,
croutons, Parmesan cheese, black olive slices,
tomatoes, red onion, and sliced cucumbers, crumbled Gorgonzola, balsamic vinaigrette, 1000 Island,
oil and vinegar, baguette & butter

Asian Station
Asian noodle bar & stir-fry with our own sauces:
garlic ginger teriyaki, spicy Thai peanut, and
curry with coconut milk. Chefs prepare your guests' concoctions of (choose 2):
soba noodles, rice noodles, basmati or white rice
and (choose 6):
snow peas, shrimp, julienne carrots, chopped basil,
baby corn, sliced mushrooms, red peppers and slivered onions, chopped cilantro or chopped peanuts

Mashed Potato Station
Guests top their martini glass filled with choice of
Mashed Red Bliss potatoes or Mashed sweet potatoes
with choices of (choose 6):
sauteed mushrooms, chive sour cream, gorgonzola, shredded cheddar, sweet peas, roasted garlic butter, caramelized onions, broccoli, roasted peppers,
artichoke hearts or chopped bacon

Cajun Station
Chicken and andouille sausage Jambalaya,
cheese grits, Louisiana shrimp Bar B Q
with spicy crawfish and Cajun bread sticks

Grill Station
Choose from: Beef tenderloin, NY Sirloin,
Flank Steak, Pork loin, chicken breasts, swordfish,
tuna, Mahi-Mahi, Rosemary- lamb sausage,
Mango-duck sausage, Portobello mushrooms,
asparagus, and assorted veggies
With marinades of: Lemon basil, Balsamic,
Honey Mustard, Teriyaki, Rosemary & roasted garlic, Sesame- orange, Island pineapple, Jamaican Jerk and Louisiana rub