A Wedding Menu
Some of your wedding guests may be
traveling great
distances to get to your wedding. Some may even be
flying to get to your wedding. Should you serve them the
same type of meal that they got on the plane or should
you serve them something better?
I have included a menu
below which is presented as an alternative to the usual
wedding menu of baked chicken or broiled fish,
vegetable, and roll.
This menu was served at a great price. Our caterer is
exceptional. He has experience in some of the best
restaurants in Washington, DC. Because of this, he likes
to prepare more complicated meals than the usual wedding
menu.
He worked with my future wife to prepare this
menu. I am hoping that you will find some great ideas
from it.
For example, we are having cupcakes presented
on a tiered fashion that looks like a wedding cake
instead of the wedding cake. Why? Our wedding is
outdoors. We have many children in attendance.
Finally,
we wanted to end the meal in a less formal manner.
Enjoy the menu.
Hot and Cold Hors d Oeuvres
Croque Monsieur Black Forest Ham and Gruyere Cheese
Baked finger Sandwiches
Smoked Salmon in Pastry cup with Cream cheese and capers
Cilantro Shrimp on Skewers
Crab meat spoons-drizzled with marry rose and mango,
pear, peach, honey and sake salsa served in Chinese
spoons
Creamed Roquefort and toasted walnuts on crostini
Petite Quiche Prosciutto and Florentine
BUFFET DISPLAY
SALADS
Harvest Salad
Poached Pears atop red baby mixed green, Belgium endive
drizzled with honey mustard vinaigrette and sprinkled
with walnuts and dried cranberries
Salad Louisette Wedges of Iceberg Lettuce and Radicchio
topped with Gorgonzola Cheese Crumbles, crispy Bacon and
Julienne of Red Peppers in French dressing
Dalmatino Caesar Salad Topped with freshly grated
Parmesan and Garlic Croutons with home made dressing
COOKING CORNER
Display of Scottish smoked Salmon Served with the
traditional Condiments
Grilled Chicken Marinated with Garlic, Olive Oil and
fresh Thyme served with a Madeira Mushroom Sauce
Marinated Grilled Flank Steak Creamy horseradish sauce
and Dijon Mustard
Roasted Leg of Lamb With Rosemary Au Jus
Pasta Station
Penne Pasta With your choice of toppings Meatless
marinara, Bolognese or Basil Pesto made to order
VEGETABLES AND SIDES
Saffron flavored Rice Pilaf
Marinated Medley of Grilled Vegetables
Crisp Asparagus, Fresh baby Carrots, Yellow and green
Squash, Italian Eggplant, Grilled baby Artichokes,
Portabella Mushrooms and Roasted Red Bliss Potatoes
topped with a Roasted Pepper Confetti
String Beans Almandine French Green beans sautéed with
Shaved Almonds
Assorted Breads, Rolls and Butter
CAKE: Cup Cakes (chocolate cup cakes made with dark
chocolate white icing and slightly yellowish tinting
each decorated separately)
Assortment of Home made Brownies, Lemon Squares and
Chocolate chip cookies
Will be presented on separate table in a shape of
wedding cake with floral decoration.
BAR SET UP
Beer
Non-Alcoholic Lemonade and Iced Tea
Cabernet Sauvignon
Chardonnay
Champagne for toast
The menu prepared for the wedding of Andrew Horan
http://www.myhoranwedding.com/ prepared by Vinko
Marinkovic
http://www.dalmatinocatering.com/
