The Haley Mansion Wedding Reception Menu

Menu

The Haley Mansion Menu

Hors D’Ouevres

The Haley Mansion’s cuisine is beyond compare. Our menu features imaginative ideas coupled with spectacular food presentation. Our goal is to achieve a pleasing dining experience for you and your guests. The hors d’oeuvres selection at The Haley Mansion is truly exceptional. Hors D’ouevres are offered in a wide variety of choices. Beef, chicken, seafood, fruit, meats, sandwiches, vegetables, and cheeses are all on the hors d’oeuvres menu. Plus, hors d’oeuvres are served on flower garnished silver trays as your guests circulate throughout the wedding venue.

Salads

The salads at The Haley Mansion are truly delectable. Salads are beautifully structured to be eye catching and colorful. Our salads are a tempting peek to your entire culinary experience. Offer your guests a tantalizing choice of classic Waldorf Salad, Berries and hazelnut, and our delicious pasta vegetable salad. All salads are served on 12 inch chargers and decorated with edible orchids.

entrées

The sauces at The Haley Mansion are all made from scratch with genuine stocks. Additionally, fruits, vegetables, entrées and accompaniments  are fresh, never frozen. You will find that we feature menu items not available at other Chicagoland wedding venues. Many choices have been created and developed by the talented cuisine team at The Haley Mansion. Our fabulous Manhattan steak brings a New York strip to a whole new level. Also, the boneless breast of lobster ragout is a delicious entrées. It combines boneless chicken breast, lobster stuffing, and is topped with lobster sauce. Seafood choices at The Haley Mansion are unique in their presentation as well. The encrusted Tilapia is topped with our own delicious creation. Also, our stuffed Norwegian Salmon is a unique creation of culinary talent.

Desserts

Plus, the desserts featured at The Haley Mansion are unique and pleasing. We offer choices such as trio of chocolate mousse and cheesecake on a strawberry painted plate.

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