Wedding Menu

Wedding Menu

February 6th, 2007 @ 5:17 pm by Mrs. Plum
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Thanks for all of your input towards my wedding day menu - it really helped! Here’s the menu we decided on (to be confirmed at the tasting in several weeks):

Passed Hors D’oeuvres

Miniature crab cakes with sundried tomato roulade

Brie & Portobello Mushroom Quesadillas with Mango Guacamole

Fire Cracker Shrimp Spring Roll with an Asian Chili Sauce

Passed wine and Signature Cocktails in the Garden

Salad

Grilled Marinated Shrimp

Served on a Bed of Spinach

Topped with Mandarin Oranges, Slice Almonds and Vanilla Mint Vinaigrette

Intermezzo

Black Berry Sorbet served in a Sugar Rimmed Martini Glass

Garnished with Fresh Fruit and Mango Puree

Dual Entrƒ�e Selection

Grilled Tenderloin of Beef

Served with a Smoked Cherry Brown Sauce

paired with

Asparagus Crusted Seabass

Served with a Champagne Lemongrass Sauce

Chive Potato Cake

Julianne Vegetables

Dessert

Vanillia Bean Crƒ�me Brƒ�lƒ�e in a Chocolate Shell with Fresh Berries and Trio of Sauces

Freshly Brewed Starbucks Coffee

Regular and Decaffeinated Blends

Wedding Cake

Mojito Silver Pound Cake

Chocolate Kahlua Cake

Chocolate Smores Cake with Marshmallow Fluff

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10 Responses to “Wedding Menu”

Guest

joy

i just had two lunches, but you made me hungry all over again!

2/6/07 @ 5:23 pm (reply)

Guest

Natakie16

Beautiful! I hope you get to enjoy it and not be running around talking to people!

2/6/07 @ 5:39 pm (reply)

Guest

Miss Kiwi

Sounds good, but how do they crust fish with a vegetable? I always ask this, as a vegetarian (sorry!!!), but do you have a veggie option? Or even a need for veggie options?

2/6/07 @ 5:49 pm (reply)

Guest

Miss Plum

lol - i was wondering that about that crust thing myself…

and no - we will not be having any vegetarian options - none of our guests are vegetarians

2/6/07 @ 5:51 pm (reply)

Guest

kandaceandjason

Wow, that’s a ton of food! Hopefully your guests will still have room for cake (which you forgot to put on your dessert list). If I had half that menu (and its corresponding budget) I’d be delighted! I’m drooling now - must be time to go make my own culinary cuisine

2/6/07 @ 7:19 pm (reply)

Guest

Miss Plum

oh yeahhh - I forgot the cake.

Cake:
Mojito Silver Pound Cake
Chocolate Smores Cake with Marshmallow Fluff
Chocolate Kahlua Cake with Chocolate Ganache.

2/6/07 @ 7:29 pm (reply)

Guest

Name withheld

http://www.net.org/marine/csb/

You might want to re-think the Sea Bass:

“Chilean Sea Bass is a long-lived, slow growing fish that doesn’t reproduce until it has evaded longline fishing hooks for 10 years. Species with this life cycle are slow to recover from the effects of overfishing. In fact, none of the fishing areas that have been closed because there weren’t enough fish left have been reopened, and most of these areas have been closed for over 5 years.

Chilean Sea Bass is one of the hardest seafood products to get past U.S. Customs. This certainly is great progress, but even if the U.S. could guarantee that every pound of Chilean Sea Bass imported was legally-caught, pirates continue to steal this fish from Antarctic waters and threaten this fish with commercial extinction.”

2/6/07 @ 11:20 pm (reply)

Guest

wowwwww, that’s a lot of desserts! =D

2/7/07 @ 3:50 am (reply)

Guest

Annie

*drool*

2/7/07 @ 7:56 am (reply)

10.

Guest

Crissy

Mmmm! Sounds great!!