Poll: Tell me your courses for dinner

Hi.

I just want to get an idea what everyone's dinner will be like. I am pretty confident that we will have more than enough food, just want to make sure:

Here goes:

1. Fruit Appetizer
2. Salad
3. Pasta
4. Choice of 3 entrees plus vegetarian platter upon request
5. Dessert
6. Wedding Cake
7. Mini Viennese Platter
8. Cart of Cordials

We haven;t picked our menu yet but......

Appetizer Combo (greens and choice of other things) We will probably have tomaote and mozz. on greens

Hot Appetizer (probably crepe or manicotti)

Dinner: Choice of Chicken (probably Francese or Marsala) AND Filet Mignon
or
Fish (probably Salmon)

Wedding cake
Mini Vienese and fruit
Ice cream dessert
Cordials

K - I have to look when I get home - I forgot, but I want to say
'What, are you still worrying about the food? I told you that CH has PLENTY of food !!!!!!!!!!!! Stop stressing, you sound like ME, LOL '

This is what we had:

Salad/Appetizer combo
choice of 3 entrees:
Napoleon of Chicken & Portobella Mushrooms
Chateau Briand
Red Snapper

Plated Dessert
Fruit platters on each table
wedding ccake.

Salad
Appetizer
Entree
Dessert

FIRST COURSE:
Macedonia di Frutta: A medley of the finest selection of market fruits available.
SECOND COURSE:
A beggar’s purse filled with sausage, broccoli rabe, Portobello mushrooms, mozzarella and Parmigiana cheeses, served with a smoked tomato puree.
THIRD COURSE:
Classic Caesar Salad
FOURTH COURSE:
SIX (6) entreés
Veal Valentino: Scaloppine of veal, artichokes, radicchio, mushrooms, and roasted peppers in a cognac sauce.
Sea Bass Mediterranean: Boneless filet of Sea Bass braised with shiitake mushrooms, leeks, carrots, and spinach.
Chicken Boscaiola: Grilled breast of chicken with asparagus, mushrooms, and sundried tomatoes, in a Madiera wine sauce served on a bed of herbed potato puree.
Eggplant Parmigiana: Lightly battered, thinly sliced eggplant, topped with tomato basil sauce, baked with Parmigiana and fresh mozzarella cheese.
Filet Mignon: Served with a creamy cognac sauce.
Muscovy Duck Chambord: Roasted Muscovy Valley Duck semi boned, served with a chambord sauce.
Includes: Roasted Italian garlic potatoes & chef’s choice of seasonal vegetables and hot fresh baked semolina rolls.
FIFTH COURSE:
Viennese platters of assorted Italian miniature pastries served with your guest’s choice of coffee, tea, decafe, espresso, cappuccino, or International coffees.
SIXTH COURSE:
Decoratively customized tiered or stacked wedding cake
Elaborate mirrored candlelit display of top shelf cordials.

LOL
I'll give you my list tonight when I get home

The Wine Country Reception Menu


Your White Glove Dinner Reception Begins in Our Grand Ballroom


~ Chilled Champagne Toast ~
Appetizer

Montage of Fresh Fruits and Berries
Vine Ripened Fresh Seasonal Fruits, Fanned Presentation

Fresh Mozzarella & Tomato Napoleon
Layered Mozzarella Cheese, Vine Ripened Tomato,
Roasted Red Peppers, Napoleon Style

Grilled Portabello Mushroom
Marinated and Open Flame Grilled Portabello Mushroom Cap,
Drizzled with Balsamic Vinegar

Salad

Field Greens, Italian Herb Vinaigrette Dressing

~ Guest's Choice of Three Entrees ~

Chateau Briand of Filet Mignon, Mushroom Bordelaise
Twin Medallions of Chateau Briand served with a Petite Mushroom Gravy


Grilled Breast of Chicken, Salsa Tri-Color
Marinated and Open Flame Grilled Chicken Breast,
Finished with a Three Fruit Salsa


Macademia Nut Crushed Mahi-Mahi, Kiwi Beurre Blanc
Crushed Filet of Mahi, Served with a Kiwi Fruit Cream Sauce


Accompanied by Oven Roasted Bliss Potatoes
and
A Fresh Medely of Garden Vegetables


~ Silver Tray Service of Second Tastings ~

Dessert

Our Pastry Chef's Tiered Wedding Cake
Served with Ice Cream


Our Pastry Chef's Signature, Grape Arbor, Wedding Cake Served with Ice cream
(Custom Reproductions Available)

Fresh Ground Coffee, Tea Selections and Brewed Decaffeinated Service

After Dinner Cordials, Brandy and Name Brand Liqueurs at Bars

Mini Vieniese

Cocktail Hour Hot: Baked Manicotti, Meat Patties, Fish Cakes, Rice & Pigeon Peas, Baby Back Ribs, Seafood Scampi, Fried Calamari, Chicken Oriental

Cocktail Hour Cold: pasta salad, antipasto salads, crudite, imported cheese display, fruits, breads

___________

Appetizer: medley of Honeydew & cantaloupe

Salad; rolls & butter

3 Entrees: Prime Rib; Baked Salmon; Stuffed boneless breast of chicken w/whole cranberries & sage stuffing
mixed veggies
duchess potato

Dessert: - Ice cream parfait
chocolate covered strawberries on each table
Wedding cake

K.. you are definitely living up to your screen name!!!!

hahahaaaaaaaaaaaaaaaaaaaaaaaaaaaa