- 6 years ago
- Wedding: May 2013
My venue sent me menu options to look over and I don’t know if my choices are good or not. My date is Sunday, May 26th and brunch will be served with either a glass of wine (red or white) or something from a champagne bar with their choice of mixings.
Macerated Berry Parfait with Vanilla Scented Yogurt, Crunchy Granola, and Acacia Honey.
I may switch this out for a “Poached Peach/Pear Salad with Grilled Raddichio, Frisee, Spiced Pecans, and Honey-Ginger Vinaigrette” or “Red Wine Poached Pear Salad with Arugula, Bleu Cheese, and Marcona Almonds.” This would add +$3 per person, which depending on my count, I don’t mind.
Crab ‘Benedict’ with Jumbo Lump Crabcakes, Sauteed Spinach, and Spicy Hollandaise (FI’s favorite so I won’t change)
Asparagus Frittata with Parmigiano Potatoes and Buerre Fondue
Grilled Flat Iron with Creamy Scrambled Eggs with Yukon Gold Potato Cake
If I don’t do the parfait, I would switch the frittata to “Thick Brioche French Toast with Berry Compote and Vanilla-Maple Syrup”. Honestly, I don’t like frittatas and I’m pretty sure my side of the family wouldn’t eat it but FI’s would. (I’m Chinese, Fiance is…white.)
Our wedding cake, which is layers of butter cake with strawberry preserves, strawberry mousse, and buttercream.
Other potential entrees:
Yellowfin Tuna (served rare) with Arugula, Citrus, Piquillo Pepper, and Marcona Almond
Smoked Salmon ‘Benedict’ with Potato Pancakes, Asparagus, and Dill Hollandaise
Fiance and I aren’t keen on these two, but we’ll probably be too busy to even eat.. As long as I get something sweet, I’ll be happy.