City Kitchen

PHOENIX / SCOTTSDALE

ABOUT

EVENTS

WEDDINGS

CORPORATE

CAFE

From the first phone call to waving good-bye to your guests, City Kitchen will plan the details and create a menu that will make memories for a lifetime.

View Sample Wedding Reception Menu
> Seated Dinner
> Buffet Dinner

> View Sample Wedding Brunch Menu

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FRANCHISING | PRIVACY POLICY

WEDDING RECEPTION: BUFFET DINNER

Smoked Salmon Rolls: with Crème Fraîche and Watercress

Seared Foie Gras: served on Potato Galette

Baby Lamb Chops: marinated in Pomegranate, Mint and Garlic served with Harissa Dipping Sauce

Organic Mixed Greens: with Poached Pears, Maytag Blue Cheese and Balsamic Vinaigrette

Whole Roasted Beef Tenderloin: served Over Arugula with Confit Tomatoes and Shaved Ricotta Salata and Roasted Peppers

Baked Tuscan Chicken: with Kalamata Olive Tapenade, Roasted Tomatoes, Capers and Spinach

Orzo: with Aromatic Vegetables and Parsley

Roasted Chayote Squash : with Tomatoes and Oregano

WEDDING RECEPTION: SEATED DINNER

Saffron Infused Pulled Chicken: with Tarragon and Currants wrapped in Phyllo Dough

Asian Wild Mushroom Soup Shitake, Crimini and Portobello Mushrooms: with Fresh Garden Vegetables

Assorted Micro Greens, Beet Shoots, Pea Sprouts, Spicy Clover and Popcorn Sprouts: tossed with a Citrus Vinaigrette Garnished with Crispy Beets and Carrots

Grilled Beef Tenderloin: with Green Chili Peppercorn Demi Glace and Caramelized Asparagus topped with Crisp Pancetta on a bed of Oven Roasted Tomato Risotto

White Chocolate Soufflé: served with Milk Chocolate Macadamia Nut Cream and Fresh Raspberries

WEDDING BRUNCH MENU

Mushroom Cheese Frittata: Eggs baked with Italian Spices, Crimini, Oyster & Baby Bella Mushrooms and Mascarpone

Shredded Carrot, Sultana & Spinach Salad: Garden Carrots and Sultanas tossed with fresh Coriander, Lemon Zest, Sesame Seeds & Poppy Seed Vinaigrette served on a bed of Fresh Spinach

Roasted Sweet Potato Salad: Tossed with Cranberries, Pecans and Honey Chipotle Dressing

White Balsamic Marinated Vegetables: Grilled Zucchini, Yellow Squash, Asparagus and Eggplant

Lobster Canapé: Fresh Lobster Salad with Garlic Aioli served on Dill Brioche and topped with Lemon Caper Salsa

Belgian Waffle Station: served with assorted Fresh Berries, Vermont Maple Syrup, Kiwi & Mango Compote and Heavy Whipping Cream

Fresh Baked Pastries: Scones, Croissants, Cheddar Biscuits and Cinnamon Rolls

Strawberry Lemonade: served in a Sugar Rimmed Glass and garnished with Fresh Strawberries