Menus To Inspire You
Wedding Menu Ideas
RECEPTION - PASSED HORS D’OEUVRES
CROSTINI WITH ROASTED PEARS & BRIE & BALSAMIC VINAIGRETTE
PROFITEROLES WITH CURRIED CHICKEN SALAD
EDAMAME DUMPLINGS WITH HONEY VINEGAR SAUCE ON SPOONS
3KG WHEEL OF FRENCH BRIE TOPPED WITH CRANBERRY CHUTNEY
DUCK LIVER MOUSSE
FRESH FRUIT CRACKERS, BREADS, AND TORTAS
PLATED DINNER
AUTUMN SALAD
BABY GREENS, BUTTERNUT SQUASH, ROASTED APPLES, DRIED CRANBERRIES, CT MADE GOAT CHEESE & CIDER VINAIGRETTE
ENTREE
FARRO RISOTTO WITH BRUSSEL SPROUTS, CHERRIES, CIPPOLLINI ONIONS, PARSNIP WHITE WINE, HERBS, A TOUCH OF CREAM PROTEINS: HERB ROASTED COD OR CONFIT DUCK LEG OR SLICED PERNIL
CATAPLANAS
MUSSELS, CLAMS, EGGPLANT, CIPPOLINI ONIONS, TOMATOES, IN A SMOKED PAPRIKA & RIOJA BROTH WITH OR WITHOUT CURED SPANISH CHORIZO
PAELLA
DSAFFRON RICE WITH A BROTH OF COD, MUSSELS, CLAMS, AND CHORIZO
CREME BRULEE BIKE
5 OZ OF CREME BRULEE SUGAR TORCHED TO ORDER
