My favorite part of planning was food! I’ll give the description straight from the caterer, because it just sounds so much better:
Bruschetta Table – An attractive array of fresh melons, golden pineapples, California strawberries, and table grapes with a crudite including asparagus, squash, baby carrots, snap peas and more displayed on tiers of china alongside wheels of smoked Gouda and Brie cheeses. Accompanied by NY flatbread crackers and a creamy Ranch and yogurt dipping sauce. Toasted garlic bread rubbed in olive oil surrounded by a variety of toppings including Roasted red pepper hummus, Romano cheese, artichoke spread, olive tapenade, roasted red peppers, and grilled portabella mushrooms.
Pork Wontons – Our pulled pork mixed with plum sauce and Asian slaw, wrapped in a wonton and fried to a golden brown. Served with our zesty orange sauce.
Mixed field green salad with grape tomatoes, cucumbers, red onions, shredded carrots, and croutons. Balsamic vinaigrette and Pepper parmesan on the tables
Entrée-Plated Dinner (Choice of the following)
Eye Round of Roast Beef with horseradish sauce on plate
Chicken breast stuffed with a mixture of spinach, bacon, onions, and feta cheese
Penne pasta tossed with sautéed spinach and finished with a sun dried tomato cream sauce served with a piece of garlic toast
Roasted red potatoes and Green beans (no bacon or onions)
Rolls and butter
With glorious local beer and wine, water, tea, and sodas. I can’t wait!!!