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With the constant changing trends, seasons, and venues, we have found it impractical to design a menu to fit all tastes and needs. Therefore, we approach every event with a clean plate and use our culinary experience to create a menu that is customized for your occasion. From Caramelized Butternut Squash Soup in the fall to a Maple Brined Turkey Tenderloin in winter, or Fresh Balsamic Grilled Asparagus in the spring to Mesquite Rubbed Brisket and Michigan Sweet Corn Relish in summer, regardless of the season…the options are endless. From the end of April to Michigan's first frost, we purchase all produce available from local farmers. Most of our herbs are organically grown on site in our Culinary Herb Garden. Once your needs, likes, and dislikes are established, the menu design begins. A short phone call or email conversation can produce a comprehensive quote within 24 hours. Client input can be as little or as much as desired. Chef Patrick Wright infuses his passion for fresh flavors and seasonal ingredients into each menu item he has personally prepared for you. The combination creates a culinary experience you'll not soon forget.

Weddings

Wedding Hors D'Oeuvres

Our Packages are not meant to limit you. Feel free to view our list of 'ala carte' options.
Our Chef is happy to work directly with you to create a personalized menu.

** All items are subject to freshness, availability and market cost.**

GF: Gluten Free, VEG: Vegetarian, V: Vegan
GF* Crackers Available Upon Request

Option #1

$7.50 per Person
- Assorted Cheese Display
with Gouda, Smoked Cheddar, Sharp Cheddar, Fresh Mozzarella and Monterey Jack served with French Bread and  Assorted Crackers GF*/VEG
- Garden Fresh Vegetable Display
with Broccoli, Cauliflower, Red Pepper, Carrot, Celery, Cherry Tomatoes, Cucumber GF/V with Parmesan Ranch Dip GF/VEG
- Fresh Seasonal Fruit and Berry Display
with Pineapple, Melons, Strawberries, Assorted Seasonal Berries- GF/V

Option #3

$11.00 per Person
- Fresh Baked Brie
with Assorted Berries and French Bread GF*/VEG
- Hand Passed Tomato Basil Soup "Shots" (Can be made GF)
- PrimOvations Signature BBQ Sauce Meatballs
- Wild Mushroom and Phyllo Triangles VEG
- Mesquite Grilled Chicken Satays GF

Option #2

$9.00 per Person
- Tomato Bruschetta Platter
with Fresh Mozzarella and French Bread Croustades GF*/VEG
- Grilled Vegetable Display
with Squash, Zucchini, Carrots, Asparagus, Roasted Red Pepper and Hummus GF/V
- Hot Artichoke and Spinach Dip with French Bread GF*/VEG
- Fresh Herb Chicken Salad served in Phyllo Cups

Ala Carte Wedding Dinners

** All items are subject to freshness, availability and market cost.**

GF: Gluten Free, VEG: Vegetarian, V: Vegan

Poultry Options

- Caramelized Apple and Walnut Stuffed Chicken Breast
with Fresh Thyme Velouté Sauce

- PrimOvations Signature Citrus Crusted Chicken Breast
with Key Lime Velouté Sauce

- Garlic Spinach Stuffed Chicken Breast
with Basil Cream Sauce

- Mesquite Grilled Chicken Breast
with Fire Roasted Tomato and Onion Relish GF

- Balsamic Marinated Chicken Breast
with Grilled Artichoke and Tomato Compote GF

- Orange Rosemary Grilled Chicken Breast
with Garlic Sauce (Can be made GF)

- Chicken Breast with Preserved Lemons and Capers
in a White Wine Reduction

Fish Options

- Fresh Lemon and Herb Marinated Chargrilled Salmon GF

- Seared Maple Soy Salmon
with Sautéed Appled and Cabbage GF

- Lemon Pepper Tilapia GF

- Smoked Paprika & Orange Glazed Salmon
with Sautéed Spinach GF

- Mesquite Rubbed BBQ Salmon GF

- Seasonal Fish Options Available -

Pasta Options

- Baked Rainbow Tortellini
with Homemade Tomato Basil Sauce and Mozzarella VEG

- Blackened Chicken Fettuccini Primavera

- Butternut Squash Ravioli
with Sage Brown Butter Sauce VEG

- Grilled Vegetable Penne Pasta
Roasted Red Pepper, Spinach, Broccoli, and Feta. Tossed in Garlic White Wine Sauce, or Pesto Sauce VEG

Starch Sides

- Mashed Golden Yukon, Redskin or Sweet Potatoes GF/VEG
(Can be made Vegan)

- Trio Roasted Potatoes
with Fresh Rosemary GF/V

- Roasted Yukon Gold Potatoes
with Vidalia Onions GF/V

- Wild and Brown Rice Pilaf GF/V

- Steamed White Rice
with Brunoise Vegetables GF/V

- Quinoa
with Fresh Herbs and Brunoise Vegetables GF/V

- Housemade Creamy Mac and Cheese VEG

- Jasmine Rice GF/V

Beef Options

- Beef Tenderloin Tips
with Roasted Wild Mushroom Demi-Glace (Can be made GF)

- Braised Beef Short Ribs GF

- Cumin and Coriander Whole Roasted Tenderloin
with Whole Grain Mustard Demi-Glace (Can be made GF)

- Double Mustard Encrusted Beef Eye Rounds
with Rosemary Cabernet Reduction (Can be made GF)

- Grilled Tenderloin Medallions
with Roasted Wild Mushroom Ragout (Can be made GF)

- Roasted Pepper and Garlic Spinach Stuffed Flank Steak GF

- Smoked Beef Brisket
with BBQ Caramelized Sweet Onions GF

- Smoked Flank Steak
with Fire Roasted Tomatoes and Grilled Onions GF

- Spinach and Roasted Red Pepper Stuffed Beef Tenderloin GF

Vegetarian Options

- Citrus Crusted Tofu
with Key Lime Veloute Sauce VEG

- Herb Crusted Tofu GF/V

- Grilled Parmesan Polenta
with Roasted Garlic Tomato Sauce GF/VEG

- Grilled Chickpea Polenta
with Roasted Vegetable Ragu GF/VEG (Can be made Vegan)

- Soft Polenta
with Curry Roasted Vegetable or Roasted Vegetable Ragu GF/VEG
(Can be made Vegan)

- Eggplant Parmesan
with Tomato Basil Sauce and Mozzarella VEG

- Three Cheese Ravioli
with Tomato Basil Sauce VEG

Vegetable Sides

- Balsamic and Rosemary Roasted Asparagus GF/V

- Roasted Vegetable Medley
with Fresh Herbs GF/V

- Garlic Butter French Green Beans GF/V

- Julienne Carrots and Sugar Peas GF/V

- Balsamic Roasted Brussels Sprouts GF/V

- Steamed Broccoli GF/V

- Sautéed Fresh Summer Squash, Zucchini and Carrots GF/V

- Curry Roasted Vegetables
with Squash, Carrots, Cauliflower, Peppers, Potatoes, and Garbanzo Beans GF/V

Salads

- Michigan Salad
Field Greens, Blue Cheese, Dried Cherries, Walnuts and Raspberry Vinaigrette GF/VEG

- PrimOvations Signature Salad
Field Greens, Blueberries, Shaved Red Onion, Toasted Almonds, Gorgonzola and Shallot Vinaigrette GF/VEG

- Hand Tossed Caesar Salad
Vine Ripe Tomato, Sliced Red Onion, Fresh Parmesan Cheese and Ciabatta Croutons VEG

- Traditional Garden Salad
Blended Greens, Julienne Carrots, Cucumber, Wedge Tomatoes, Croutons, and Assorted House Dressings GF/VEG

- Spinach Salad
Spinach, Sliced Strawberries, Blueberries, Toasted Almonds, Feta, and Poppyseed Dressing. GF/VEG

- Southwest Style Salad
Field Greens, Shredded Cheddar, Cucumber, Tomato, Corn Salsa, and Housemade Southwest Ranch GF/VEG

Served Dinners

Our Packages are not meant to limit you. Feel free to create your own 'package'.

** All items are subject to freshness, availability and market cost.**

GF: Gluten Free, VEG: Vegetarian, V: Vegan

Option #1

$19.00 per Person
- Garden Fresh Lettuce Blend
with Julienne Cucumbers, Carrots, Shaved Red Onions and Grape Tomatoes drizzled in Balsamic Vinaigrette
- Caramelized Apple and Walnut Stuffed Chicken Breast
with Butter Sage Beurre Blanc
- Noodled Rice Pilaf
with Brunoise Vegetables GF/V
- Balsamic Asparagus
with Roasted Red Peppers GF/V
- Assorted Fresh Baked Bread Basket with Whipped Butter

Option #3

$23.00 per Person
- Traditional Hand Tossed Caesar Salad
with Vine Ripe Tomatoes, Red Onions and Ciabatta Croutons  VEG
- Mixed Grill
Jumbo Mesquite Grilled Shrimp GF and Fresh Herb and Garlic Chicken Breast GF
with Lemon Velouté Sauce (Can be made GF)
- Mashed Redskin Potatoes GF/VEG (Can be made Vegan)
- Assorted Seasonal Grilled Vegetable Medley GF/V
- Assorted Fresh Baked Bread Basket with Whipped Butter

Option #2

$21.00 per Person
- Fresh Spinach Salad
with Sliced Strawberries, Blueberries, Toasted Almonds, Feta, and Poppyseed Dressing GF/VEG
- Chargrilled Salmon
with Fresh Tomato Caper Relish GF
- Roasted Redskin Potatoes GF/V
- Garlic Butter French Green Beans GF/V
- Assorted Fresh Baked Bread Basket with Whipped Butter

Wedding Buffets

Our Packages are not meant to limit you. Feel free to create your own 'package'.

** All items are subject to freshness, availability and market cost.**

GF: Gluten Free, VEG: Vegetarian, V: Vegan

Option #1

$20.00 per Person
- Fresh Spinach Salad
with Sliced Strawberries, Blueberries, Toasted Almonds, Feta and Poppyseed Dressing GF
- Braised Beef Tenderloin Tips
with Roasted Wild Mushroom Demi-Glace (Can be made GF)
- Citrus Crusted Chicken
with Key Lime Velouté Sauce
- Asiago Mashed Yukon Gold Potatoes GF/VEG (Can be made Vegan)
- Garlic Butter French Green Beans GF/V
- Assorted Fresh Baked Bread Basket with Whipped Butter

Option #3

$25.00 per Person
- Traditional Hand Tossed Caesar Salad
with Vine Ripe Tomatoes, Shaved Red Onions, Shredded Parmesan and Ciabatta Croutons VEG
- Hickory Roasted Striploin
served with Smoked Vidalia Onions and Tomato Relish GF
- Seared Maple Soy Salmon
served with Sautéed Apples and Cabbage GF
- Garlic Rosemary Trio Roasted Potatoes GF/V
- Roasted Balsamic and Rosemary Asparagus GF/V
- Assorted Fresh Baked Bread Basket with Whipped Butter

Option #2

$22.00 per Person
- Blended Field Green Salad
with Dried Cherries, Toasted Walnuts & Blue Cheese Tossed in Raspberry Vinaigrette GF/VEG
- Spinach, Sundried Tomato and Boursin Cheese Stuffed Chicken Breast
- Fresh Herb Grilled Salmon
with Lemon Caper Beurre Blanc (Can be made GF)
- Blended Rice Pilaf
with Quinoa and Brunoise Vegetables GF/V
- Assorted Seasonal Grilled Vegetable Medley GF/V
- Assorted Fresh Baked Bread Basket with Whipped Butter

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.