Wedding Menu!!! Since others are doing it...
...id love to share our wedding menu, too!!!
we did this back in december bc i have very limited time what with living in south florida going to med school. so here's our semi-finalized wedding menu!!!
our ceremony is at st pats in bay shore, so nothing starts until the CH.
upon arrival, guests will receive our signature cocktail, 'santorini sunset' (since our HM is in greece!!). my sister is concocting a recipe since shes ridiculously talented regarding food and drink recipes.
for the CH we will have the following passed hors d'euvres:
- seared scallop with roasted red pepper and horseradish cream on pumpernickel
- goat cheese with roasted red pepper on focaccio
- smoked salmon rosette on pumpernickel with fresh dill
- miniature crab cakes
- brie and raspberry in croustade
- petite beef on crouton with mustard bearnaise
- chicken quesadilla
- skewered sesame chicken
the following stations will be present:
1. pasta station: penne with fresh tomato basil sauce; cheese tortellini primavera; made to order and served with assorted garnishes
2. tuscan table: grilled vegetables, imported cheeses, stuffed grape leaves, antipasto platter, sliced italian meats, roasted peppers, artichoke and olives, cold mediterranean salads including caponata, bruschetta, cariofi ala tuscana, sundried tomato tampenada, pasta salads, and olives
3. crudite presentation: cucumbers, tomatoes, celery sticks, peppers, cauliflower and broccoli buds, black/green olives, assorted dips
4. georgian chafing dishes: grilled salmon filet over saffron risotto in tomato-fennel broth; grilled marinated chicken breast with roasted garlic demi and straw potatoes
5. meat carving station: roast sirloin of beef; roast loin of pork
6. iced seafood bar: assortment of shrimp, crab claws, oysters and clams served with appropriate condiments
7. sushi and sashimi bar
8. peking duck station: peking-style duck breast and skin, cucumbers, scallions, plum sauce, hoisin sauce rolled in crepes
appetizer served to everyone:
lobster sampling plate: mini lobster roll, panna cotta with sliced lobster and caviar, fennel-citrus salad and a lobster tail
salad served to everyone:
field greens, apple cinnamon chutney, roasted shallot viniagrette
main entree choices:
1. marinated grilled swordfish steak served topped with mediterranean salsa
2. grilled filet mignon with mushroom cap and perigourdine sauce
**both served with au gratin potatoes in a potato nest; and stuffed zucchini boat vegetable ratatouille**
(no chicken or veggie dish but guests may order their own custom dish if they so choose)
the viennese display will include alllllllllllllllllll kinds of goodies and pastries, as well as international coffees and cordials.
we will also have a haagen dasz ice cream bar (very excited about this!!!)
to go along with the dinner we will have an open bar including french wines only, imported and domestic beer, tangueray gin, absolut, stolis, ketel one, grey goose, belvedere, chivas regal, johnny walker, bourbon, crown royale whiskey, bacardi
our champagne toast will be moet & chandon.
and last but not least!!!!!!
we will have a 5 tier cake. the bottom tier will be FH's favorite, marble cake with chocolate mousse filling, and the 4 upper tiers will be red velvet with the custom cream cheese filling. i have attached a photo of my cake.
hope it sounds tastyyyyyyy!!!! we are super excited.
we did this back in december bc i have very limited time what with living in south florida going to med school. so here's our semi-finalized wedding menu!!!
our ceremony is at st pats in bay shore, so nothing starts until the CH.
upon arrival, guests will receive our signature cocktail, 'santorini sunset' (since our HM is in greece!!). my sister is concocting a recipe since shes ridiculously talented regarding food and drink recipes.
for the CH we will have the following passed hors d'euvres:
- seared scallop with roasted red pepper and horseradish cream on pumpernickel
- goat cheese with roasted red pepper on focaccio
- smoked salmon rosette on pumpernickel with fresh dill
- miniature crab cakes
- brie and raspberry in croustade
- petite beef on crouton with mustard bearnaise
- chicken quesadilla
- skewered sesame chicken
the following stations will be present:
1. pasta station: penne with fresh tomato basil sauce; cheese tortellini primavera; made to order and served with assorted garnishes
2. tuscan table: grilled vegetables, imported cheeses, stuffed grape leaves, antipasto platter, sliced italian meats, roasted peppers, artichoke and olives, cold mediterranean salads including caponata, bruschetta, cariofi ala tuscana, sundried tomato tampenada, pasta salads, and olives
3. crudite presentation: cucumbers, tomatoes, celery sticks, peppers, cauliflower and broccoli buds, black/green olives, assorted dips
4. georgian chafing dishes: grilled salmon filet over saffron risotto in tomato-fennel broth; grilled marinated chicken breast with roasted garlic demi and straw potatoes
5. meat carving station: roast sirloin of beef; roast loin of pork
6. iced seafood bar: assortment of shrimp, crab claws, oysters and clams served with appropriate condiments
7. sushi and sashimi bar
8. peking duck station: peking-style duck breast and skin, cucumbers, scallions, plum sauce, hoisin sauce rolled in crepes
appetizer served to everyone:
lobster sampling plate: mini lobster roll, panna cotta with sliced lobster and caviar, fennel-citrus salad and a lobster tail
salad served to everyone:
field greens, apple cinnamon chutney, roasted shallot viniagrette
main entree choices:
1. marinated grilled swordfish steak served topped with mediterranean salsa
2. grilled filet mignon with mushroom cap and perigourdine sauce
**both served with au gratin potatoes in a potato nest; and stuffed zucchini boat vegetable ratatouille**
(no chicken or veggie dish but guests may order their own custom dish if they so choose)
the viennese display will include alllllllllllllllllll kinds of goodies and pastries, as well as international coffees and cordials.
we will also have a haagen dasz ice cream bar (very excited about this!!!)
to go along with the dinner we will have an open bar including french wines only, imported and domestic beer, tangueray gin, absolut, stolis, ketel one, grey goose, belvedere, chivas regal, johnny walker, bourbon, crown royale whiskey, bacardi
our champagne toast will be moet & chandon.
and last but not least!!!!!!
we will have a 5 tier cake. the bottom tier will be FH's favorite, marble cake with chocolate mousse filling, and the 4 upper tiers will be red velvet with the custom cream cheese filling. i have attached a photo of my cake.
hope it sounds tastyyyyyyy!!!! we are super excited.
