Post # 1
So here’s the four course menu from our venue:
- One choice of hors d’oeuvres (We chose Creole Seafood Gumbo.)
- Dinner salad
- Choice of TWO entrees
- One dessert (We’re thinkin’ Pecan Pie or Bread Pudding.)
Fiance says we must have the duck choice for one of the entrees. And I have to say that I love it and totally agree. Here’s the menu description for it…
Seared Duck Breast A l’Orange — served with confit dirty rice, sweet potato puree and candied pecans.
So now we’ve got to choose ONE more. Here are the rest of the choices:
- Chicken Oscar — Boneless skinless chicken breast served atop new potato mash and steamed asparagus. Topped with lump crabmeat and tasso hollandaise.
- Corn Fried Des Allemands Catfish — Served with jumbo lump crabmeat nappa slaw and green onion, cayenne tartare sauce.
- Shrimp & Grits — Louisiana shrimp and Andouille sausage poached in a Creole Meuniere reduction. Served over southern grits.
- Char-Broiled Tenderloin of Beef — The whole tenderloin is lightly charred and cooked to perfection and sliced. Served with marchand de vin and bearnaise sauces and accompanied with new potato mash and haricots verts.
I’m gonna ask some of our VIPs for their input later. But what do y’all think?
Post # 3
for me, it’s a tossup between the chicken oscar and the charbroiled beef tenderloin. They both looks so good, I can see why it’s a tough choice!
Post # 4
#2 or 3. Chicken always seems to come out dry to me. I think steak is pretty easy to make and hard to screwup, so I rather eat something that I cant make.
Post # 4
I concur, loovee duck.
Now, the Chicken Oscar sounds deelish, but I don’t think you should have 2 poultries. So either the catfish or the tendrloin, but I think I’m leaning toward the catfish.
Post # 5
@sourlemon: That’s my toss up too. And Fiance says he just can’t choose between them all. LOL!
Post # 6
I’d say no chicken, just because you’re already doing poultry with the first choice. The shrimp and grits sounds awesome to me, but I’m sure the tenderloin would also be a popular choice. I’m so hungry now!
Post # 7
I’d be all over the shrimp and grits. Since you are having gumbo as a starter, this seems the obvious choice if you want to continue on that vein. My next choice would be the Tenderloin of Beef. I wouldn’t go with the chicken, since you are having Duck as your first choice and that is already in the poultry family.
Post # 8
@pinkshoes: I thought about that with the chicken. It’s hard to get it perfect everytime.
@MASPA: I was thinking the same about the two poultries… but it sounds soooo good! If only it was another type of fish topped with the crabmeat. *sigh*
@Miss OBG: I’m pretty hungry too now. LOL!
Post # 9
@SandyThePoet: Yep. And I’ve never really been a fan of catfish. It’s just a dirty fish. LOL! Now give me some red snapper and I’ll tear it up!
Post # 10
I’d say either the shrimp (my vote) or the catfish. And OMG, I want that duck RIGHT NOW! Great choice!
Post # 11
I will always pick steak, hands down 🙂 Your menu sounds fantastic, by the way!
Post # 12
I say steak because I’m allergic to shellfish and couldn’t eat anything else.
Post # 13
I picked the beef. Personally, I’d prefer the shrimp and grits, but you would be surprised how many people either have a shellfish allergy or just plain don’t like seafood. Your other choice is duck, which many people don’t like, so I think the second choice should be something that would appeal to the widest range of people.
Chicken is also usually a safe bet, but the crabmeat (which I LOVE) made me eliminate it for the same reason as the shrimp.
Post # 14
I’d probably go with the tenderloin (although the shrimp and the catfish would also appeal to me), because if you have guests who aren’t adventerous eaters, it’s a safe choice. And by safe, I just mean it would appeal to most people. The duck sounds super tasty! 🙂
Post # 15
I agree that the duck is an outstanding choice. I would not do chicken if you’re going with duck. Although the fried catfish sounds delish (omg topped with crab) I don’t think fried foods will hold up well if the kitchen has to get 100+ portions out at the same time. Soggy fried foods make me sad.
So if you’re going for more of a southern theme, go with the shrimp and grits. However, it may be a little on the more unrefined side for a wedding. Beef tenderloin is always a solid choice so I vote for that. It will be a safe option for people who are afraid of duck (can’t understand why but I suspect there are people like that out there).
Can you do 2 appetizers? Perhaps you can do smaller versions of the shrimp and grits as an appetizer if you like it better than the gumbo. Or perhaps switching the mashed potatoes for creamy grits on the beef entree.
I don’t know how flexible your caterer is but I just thought I’d toss some ideas out. I love talking about food.