- 3 years ago
- Wedding: December 2014
We finally made some decisions about what we want and will be trying them in the next couple of weeks. 😀 I just wanted to share and see what you all thought. Also, I would LOVE to hear about your menus. 😀
Cold hors d’oeuvres-
Hibiscus-crusted Ahi tuna, Indian fry bread, cilantro creme
CONSIDERING… foie gras bonbons
Hot hors d’oeuvres-
Thai lamb kabobs, dill yogurt
CONSIDERING (instead of foie gras)- truffled mac and cheese pops
And open bar, of course!
I REALLLLLLY think it would be awesome to have a cheese display (domestic and imported cheeses, almond and fig cake, quince paste, dried fruit, nuts, english crackers, baguette, walnut-raisin bread), buuuuuuuuut I’m also considering a crepe bar during the reception.
We are considering…
Lobster soup en “croute” – soup, obviously
Asparagus, roasted wild mushrooms, cured duck, truffle vinaigrette – cold appetizer
Squash, zucchini, goat cheese tart, baby arugula, balsamic reduction – hot appetizer
Again, we’ll be trying them, but what do you guys think?
Considering these three items as choices for guests…
Crispy skin duck breast with herb quinoa, roasted tomato, dried cherry jus
60-hour braised beef short ribs with baby vegetables, fried rosemary potato puree, cabernet sauce
Olive oil-roasted striped bass filet with crab and lemon risotto, asparagus, sauce vierge
We are considering a “Sweet crepes” bar which would be SUPER MEGA AWESOME
and the wedding cake will beeee
It’s vanilla pound cake with raspberry preserves between layers and frosted with lemon curd uhhhh… buttercream I guess? Anyway, it’s delish.
Share your thoughts and your menus! 😀