Copyright 2006 Andrew Horan
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 sautéed 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
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The menu prepared for the wedding of Andrew Horan (www.myhoranwedding.com ) prepared by Vinko Marinkovic (www.dalmatinocatering.com )
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