Post # 17
Can you keep a secret? (Our guests don’t know the menu.) FH and I were doing the LD thing for a while so when we got to see each other, we’d have breakfast dates the morning he or I flew in since breakfast is both of our favorite meal of the day.
In honor of that, our buffet menu for our evening wedding is: Fresh fruit mosaic, hickory smoked bacon, Virginia baked ham steaks, turkey sausage, cheese grits, oven roasted redskin potatoes, and a gourmet bread basket (danishes, bagels, muffins, biscuits, croissants). We’re having 2 made to order stations, one for pancakes and the other for omelettes. 🙂
Our passed hors d’oeuvres are lump crab fondue, apple chicken and brie strudel, and pork tenderloin crostini.
Post # 18
We had (sorry for the formating, I copied this from my wedding files):
Chicken Breast Al a Ramona with White Wine Lemon Caper Sauce
Quartered Reds with Basil Seasoning
Yum yum yum.
Post # 19
We’re having heavy hors d’oeuvres in a buffet-style setting instead of a full meal. We’ll have a couple of veggie trays, a pita and hummus station (we have some vegetarian and vegan guests), as well as some sort of hot app (meatballs or boneless wings or something), shrimp, and cocktail sandwiches.
Post # 20
- Local cheese table
- Mediterranean mezze table (pita chips, hummus, grape leaves, etc.)
- Bacon-wrapped scallops (caught that morning)
- Mushroom-filled phyllo triangles
- Crostini with Asian pear, fig jam, romano cheese
- Pasta: beggar’s purse style pasta filled with wild mushrooms and parmesan
- Rosemary-crusted beef tenderloin
- Grilled tilapia fish with tomato-lime-cilantro sauce
- Wedding cake (chocolate)
- Strawberry rhubarb pie
- Blueberry lattice tart
I’m vegetarian and have a fair number of veg friends (though my fiance and family are omnivores 🙂 so it was very important to me to have GOOD, interesting vegetarian options, not just a portobello mushroom on a plate, or something.