Thursday, January 31, 2008

Menu Tasting

Usually, we go out for a big dinner on Valentine’s. Since we are so close to the wedding, we opted for a low-key Valentine’s this year. Instead, we'll be doing our reception dinner menu tasting!

We have really worked with the Catering Manager, Kerry, to customize the menu to reflect our tastes. While I wouldn't go so far as to call us "foodies", we do appreciate good food. It's a little disheartening when you go to a reception and the food is totally generic and doesn't reflect the couple.

After hours of planning, scouring the web, and asking friends, we've come up with our menu.

Butler Passed Hors D’oeuvres
Scottish Salmon Roulade with Dill Cream Cheese Lollipop
Tomato Basil Soup served in Espresso Cups
Mushroom Caps Stuffed with Wild Mushrooms and Brie
Idaho Potato Chip with Crème Fraiche and Caviar
Chicken and Manchego Cheese Empanadas
Portobello Mushroom and Taleggio Cheese Tart

Pasta Course
Risotto with Parmesan and Wild Mushroom

Farfalle with Sun-dried Tomatoes and Arugula

First Course
Field Greens with Teardrop Tomatoes, Poached Pears, Maytag Bleu Cheese, Roasted Pecans, Hazelnut Vinaigrette

Mesclun Greens with Cucumber and Fresh Berries, Toasted Walnuts and Raspberry Vinaigrette

Entrée Course

Petite Filet Mignon with Crab Cake, Cabernet Sauce

Napoleon of Portobello Mushrooms, Eggplant and Spinach

Grilled eggplant, heirloom tomato, fresh basil, buffalo mozzarella & a tomato garlic relish.
Served with Pomodero sauce & shaved parmesan on the side.

White Asparagus with Hollandaise Sauce

Did you customize your meal? What did you do to make the meal less standard? Please, let us know!!


elizabeth @ elizabeth anne designs said...

sounds delish!

BellaBride said...

Great hors d'oeuvres, salad pasta. Don't like filet and crab cakes together.

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