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A Wedding Menu

By: Andrew Horan
Submitted: 2007-01-17 16:17:56
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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 saut?ed 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 (www.myhoranwedding.com ) prepared by Executive Chef Vinko Marinkovic (www.dalmatinocatering.com )

Article source: Expert Articles

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