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A Love Written in Time

MENU INSPIRATION FROM REAL COUPLES

NO TWO LOVE STORIES ARE THE SAME, YOUR MENU SHOULDN’T BE EITHER.

Whether it’s your grandmother’s dumplings reimagined, a late-night grilled cheese bar, or cocktails inspired by how you met, our chefs work with you to co-create a menu that’s equal parts delicious and you.. From plated elegance to playful food stations, we’ll help you design your culinary experience.

The following menu pages are inspired by real couples and the dishes that made their day unforgettable. From family traditions to personal favorites, each offering reflects how we customize menus to tell unique love stories through food. These examples are a starting point—our team will work with you to create a menu that’s completely your own.

OUR SERVICES

WPC COLLABORATES WITH YOU, YOUR PLANNER, VENUE, AND VENDORS

We ensure every dish is on-time and on-theme. Whether you need advice on flow, help coordinating rentals, or a creative sounding board for that Instagrammable dessert station, we’re here to help make the entire journey feel supported and inspired.

Award winning chefs
Only the freshest, highest-quality ingredients
Environmentally friendly, sustainable and ethically produced foods
Seasonal menus with local ingredients
Accommodations for a wide range of dietary requests or restrictions
Well-versed in international cuisines
A la minute, restaurant-style preparation
Countless menu options
Engaging action stations

From Spago to ‘I Do’
Burrito, Bao & Donuts
From Texas to Maine
Paneer Meets Pasta
Made for the Movies
Noodles & Clams

V: Vegan

VG: Vegetarian

GF: Gluten-Free

PASSED HORS D'OEUVRES

Signature Spicy Tuna Tartare in a Sesame Miso Cone

Tempura Sweet Potato with Miso Sesame Aioli and Almonds V

White Bean and Quinoa Cake, Red Pepper Romesco V

Sweet Maryland Crab Cakes with Herb Remoulade

Miniature Cheeseburger on Brioche Bun

Arancini with Ricotta, Tomato and Basil

SWEETS BUFFET

Dark Chocolate, Sea Salt and Caramel Tarts

Sticky Toffee Pudding Cakes

Miniature Fig Crostata

Bartlett Pear Crumble

Dulce de Leche Pot de Crème with Pomegranate Jelly

RECEPTION STATION

Artisanal Charcuterie

Housemade Ricotta and Burrata Cheeses

Seasonal Jams and Jellies

Lavender Honey, Honeycomb

Imported Olives, Vinegars and Oils

Wood Fired Whole Roasted Mushrooms

Wood Fired Wolfgang Puck Pizzas Cooked A La Minute

SEATED DINNER

Seated Dinner

Escarole Caesar Salad with Rustic Croutons and Shaved Pecorino
Wolfgang Puck Breads and Lavosh, Sweet Cream Butter

FAMILY STYLE SECOND COURSE

Pumpkin Agnolotti with Brown Butter and Sage
Handmade Strozzapreti Pasta, Mini Meatballs, Tomato Basil Sauce

MAIN COURSE

Dover Sole Meuniere
Grilled Filet Mignon
Cauliflower Steak, Beluga Lentils, Romesco V

FAMILY STYLE SIDES

Dover Sole Meuniere
Grilled Filet Mignon
Cauliflower Steak, Beluga Lentils, Romesco V

PASSED HORS D'OEUVRES

Signature Spicy Tuna Tartare in a Sesame Miso Cone

Mini Chicken and Leek “Pot Pies”

Vegetable Sushi Rolls, Soy-Wasabi Drizzle

Mini Bao Buns, Roasted Duck, Hoisin Sauce

Roasted Eggplant Taro Root Tacos

SWEETS BUFFET

Housemade Donuts Glazed and Topped to Order by Chef Attendant

DONUT FLAVORS

Vanilla Cake, Mocha, Blueberry

TOPPINGS

Rainbow Sprinkles, Toasted Coconut, Miniature Chocolate Chips

LATE NIGHT BITES

Banh Mi Sliders, Pickled Diakon and
Carrots Handcut French Fries
Short Rib Grilled Cheese, Onion Jam, Horseradish

SEATED DINNER

ASIAN INSPIRED

Chinois Chicken Salad
Sea Salt Sprinkled Edamame
Hunan Eggplant
Hong Kong Style Atlantic Salmon with Ginger, Chilies
Szechuan New York Strip – Baby Bok Choy, Mushrooms

“South of the Border”

Guacamole, Chips, Salsa
Mexican Style Chopped Caesar Salad with Black Beans Mini
Flautas
Green Chile Cheese Enchiladas
Mini Chicken, Cheese and Black Bean Burritos
Fish Tacos with Crispy Tortillas, Cabbage Slaw, Limes

PASSED HORS D'OEUVRES

Ahi Tuna Taco, Avocado Mousse, Wonton Shell

Chipotle Pulled Pork Sopes

Prime New York Steak, Shiitake Mushrooms on Gluten Free Bread Deviled Quail Egg, Caviar, Mustard, Dill

Yukon Gold Potato, Crème Fraiche, Apricot Gelee, Sea Salt

LATE NIGHT BITES

“S’mores Cotton Candy”

Miniature “Ginger Beer Floats”

“Texas Style Totchos,” Roasted Jalapeno Cream & Queso Sauce

PASSED SMALL PLATES

Heirloom Harvest Baby Vegetables, Grilled Leeks, Fried Garlic

Seared Pacific White Bass, Pea Tendril Salad, Citrus Meuniere Sauce

Shanghai Lobster, Spicy Ginger Curry Sauce, Jasmine Rice, Fried Spinach

Organic Veal Meatballs, White Corn Grits, Sour Cream Sauce

DINNER STATIONS

TEXAS BBQ

16 Hour Pecan Smoked Texas Brisket
“Lone Star” Beer Can Smoked Chicken
House Made Hot Link and Andouille Sausage
Blue Corn Bread
Roasted Heirloom Wedge Salad with Buttermilk Dressing
Slow Hand BBQ Sauce Bar
Mason Jar Pickle Bar
Surf and Turf Carving Station
Double Thick Kurobuta Pork Chops
Colossal Pacific Lobster Tails
Jumbo Twice Baked Russet Potatoes

FAMILY STYLE SIDES

Hand Cut “Frites,” Parmesan, and Parsley
Caramelized Summer Harvest Corn, Quebec Cheddar, and Chives
Butter Lettuce, Candied Walnuts, Point Reyes Blue
Parker House Rolls

PASSED HORS D'OEUVRES

Truffle Dosa, Potato Hash, Truffle Oil, Curry Leaves GF

Tamarind Fried Calamari, Tamarind Chutney Dipping Sauce

Tikka Chicken Masala Flatbread

Tikka Paneer Masala Flatbread

Paneer Tikka Arancini Balls, Mint Raita

Samosas Stuffed with Beetroot, Ricotta and Garam Masala

Spinach Paneer Fried Ravioli

DINNER STATIONS

INDIAN CUISINE

Heirloom Tomato, Spinach, Cucumber, Cilantro Mint Vinaigrette Butter Chicken

Malai Kofta

Tawa Vegetables, Vinadloo Sauce, Tikka Sauce

Vegetable Biryani

Hot and Sweet Mango Pickles

Pappadum and fresh Naan

ITALIAN CUISINE

Caesar Salad with Housemade Caesar Dressing

Grilled Florentinian Steak

Eggplant Parmesan with Roasted Garlic

Penne a la Vodka

Tuscan Potatoes

Grilled Broccolini with Red Chili Flakes, Butter and Garlic Garlic Bread

DESSERT STATION

ICE CREAM SANDWICH BAR

Build your own

COOKIES

Nutella Cookie with
Brown Butter and Sea Salt
Chocolate Chip Cookie
Snickerdoodle Cookie
Sugar Cookie

ICE CREAMS

Vanilla
Chocolate
Cookies and Cream
Mint Chocolate Chip
Pistachio and Saffron
Rose

TOPPINGS

Rainbow Sprinkles, Chocolate Syrup, Magic Shell Syrup,
Chocolate Chips, Brownie Pieces, Cookie Dough Pieces, Reese’s Pieces

PASSED HORS D'OEUVRES

Signature Spicy Tuna Tartare, Sesame Miso Cone

Sweet Maryland Crab Cakes, Herb Remoulade

Bolognese Stuffed Arancini

Balsamic Fig Jam, Mascarpone Foam, Almond Dust, Toasted Bread

PRETZEL BAR

Housemade Pretzels Served Warm

DIPS & SAUCES

Warm Hot Fudge, Spicy Mustard, Caramel Sauce, Pimento Cheese

SMALL PLATES

Fuji Apple Salad, Crumbled Goat Cheese, Arugula, Shaved Red Onion, Apple Cider Vinaigrette

Beef Tenderloin, Pommes Aligot, Crispy Onions

Chinois Lamb, Cilantro Mint Vinaigrette

Blackened Salmon, Crispy Cornbread, Caramelized Onions, Oranges

Chicken Schnitzel with Butternut Squash and Sautéed Spinach

DINNER STATIONS

TUSCAN

Arugula Salad, Pear, Pecorino, Hazelnut Honey Vinaigrette
Grilled Asparagus
Grilled Cote de Boeuf, Celery, Sweet Onions, Bordelaise
Branzino Acqua Pazza
Olive Oil Fried Chicken Breast
Tuscan Potatoes

UPTOWN

Shaved Artichoke Salad, Shaved Parmesan, Lemon Oil Vinaigrette
Caramelized Brussels Sprouts, Garlic, Bacon
Whole Herb Roasted Chicken Breast, Mustard Demi Sauce
Roasted Halibut, Warm Tomato Fennel Vinaigrette
Chef’s Selection Seasonal Risotto

PASSED HORS D'OEUVRES

Sweet Maine Crab Cakes, Basil Aioli, Tomato Basil Relish

Miniature Cheeseburger on Brioche Bun

Tiny BBQ Chicken Tacos, Pico de Gallo, Poblano Crema

Crispy Parmesan Wafer, Roasted Pear, Prosciutto, Arugula

Panko Battered Scallops on a Miso Spoon

DESSERT STATION

Homemade Ricotta Chocolate Chip Cannoli

Cinnamon & Sugar Dusted Banana Spring Rolls, Caramel Drizzle

CHEF ATTENDED STATION

EASTERN SHELLFISH

Mini Lobster Rolls, Celery Remoulade
Roasted Peewee Potatoes, Rosemary, Olive Oil
Fresh Corn on the Cob, Lemon Butter, Sea Salt
New England Clam Chowder, Old Bay Croutons
Roasted Local Cod, Yellow Pepper Nage

NORTH END

Rustic Caprese Salad
Braised Short Rib Ragu with Shells
Fusilli, Sun-Dried Tomatoes, Parmesan
Chicken Parmesan
Wolfgang Puck Breads and Rolls, Sweet Cream Butter

CHINATOWN

Vegetable Lo Mein Served in “To-Go” Boxes with Chopsticks Pork Potstickers, Ponzu
Stir Fried Asian Vegetables
Lemongrass Steamed Jasmine Rice
General Gao’s Chicken with Sesame

A Love Written in Time

MENU INSPIRATION FROM REAL COUPLES

NO TWO LOVE STORIES ARE THE SAME, YOUR MENU SHOULDN’T BE EITHER.

OUR SERVICES

WPC COLLABORATES WITH YOU, YOUR PLANNER, VENUE, AND VENDORS

From Spago to ‘I Do’

Ben & Kathryn - A Love Served with Fries & Fire

PASSED HORS D'OEUVRES

SWEETS BUFFET

RECEPTION STATION

SEATED DINNER

Seated Dinner

FAMILY STYLE SECOND COURSE

MAIN COURSE

FAMILY STYLE SIDES

Burrito, Bao & Donuts

Jennifer & Chase - A Love Served with Fries & Fire

PASSED HORS D'OEUVRES

SWEETS BUFFET

DONUT FLAVORS

TOPPINGS

LATE NIGHT BITES

SEATED DINNER

ASIAN INSPIRED

“South of the Border”

From Texas to Maine

Alex & Kenny - Coastline Cuisines Meet

PASSED HORS D'OEUVRES

LATE NIGHT BITES

PASSED SMALL PLATES

DINNER STATIONS

TEXAS BBQ

FAMILY STYLE SIDES

Paneer Meets Pasta

Sagar & April - A Culinary Fusion of Cultures

PASSED HORS D'OEUVRES

DINNER STATIONS

INDIAN CUISINE

ITALIAN CUISINE

DESSERT STATION

ICE CREAM SANDWICH BAR

COOKIES

ICE CREAMS

TOPPINGS

Made for the Movies

Kris & Amy - One Pretzel, Infinite Possibilities

PASSED HORS D'OEUVRES

PRETZEL BAR

DIPS & SAUCES

SMALL PLATES

DINNER STATIONS

TUSCAN

UPTOWN

Noodles & Clams

Kimberly & Jason - East Coast Love Story

PASSED HORS D'OEUVRES

DESSERT STATION

CHEF ATTENDED STATION

EASTERN SHELLFISH

NORTH END

CHINATOWN