- 6 years ago
- Wedding: April 2016
Our wedding is fairly small compaired to most (85-100 guests) and there aren’t any dietary needs from anyone invited i.e gulten free, vegetarian, etc., so we have a set menu. My main concern is that we do not have any hors d’oeuvres for guests waiting for the evening to start however we will have some cookies and small treats at the recieving line. Considering the menu, would you be happy with the food?
Antipasto Bar (Buffet Style): Seafood salad, Beer battered cod fish with garlic dip, Oven roasted Italian sausage with bell peppers & onions, Freshly sliced prosciutto, Carved parmigiano padano wheel, Pickled eggplant, Marinated roasted red peppers, Grilled and fried zucchini, Bruschetta, Hot banana peppers, Sundried tomatoes, Marinated mushrooms, Giardiniera, Fior di latte a la caprese, Seasoned kalamata & green olives with pepperoncini, Beetroot salad, Potato pizza & roasted tomato with reduced balsamic pizza, Mixed bean salad, Greek village salad, Far east salad with sweet and soya vinaigrette.
Specialty Bread Basket (One Per Table): An assortment of lalagides & focaccia served with olive oil imported from Greece.
Pasta (Sit Down Style): Cicatelli in a light fresh tomato & basil sauce, Tortellini stuffed with cheese in a cream sauce.
Main Entree: 8 o.z Rib eye steak in an au jus sauce, 2 Grilled jumbo black tiger shrimps, Market seasonal vegetables, Roasted potatoes.
Specialty Salad (One Bowl Per Table): Mixed field greens in a well-aged balsamic vinaigrette.
Dessert Trilogy: Mini vanilla creme brulee, Glazed grilled pineapple, Mini chocolate mousse.
Coffee, Espresso and Tea Station
Wedding cake served with a fresh fruit arrangement
Midnight Funnel Cake Station: Fresh funnel cake served warm with vanilla ice cream, whipped cream, strawberry sauce, chocolate sauce and an assortment of fresh berries.