Wedding Menu Template and Designs

E M B R A C E

EMERALD WEDDING

STATIONED HORS D’OEUVRES

•

International and Domestic Cheese Display with French Bread and Lavosh

• Grilled or Traditional Vegetable Display with Garlic-Spinach, Onion, and Hummus Dips

PASSED HORS D’OEUVRES

(Choice of Two)

• Baby Shrimp Canapes • Miniature Beef Wellingtons

• Grilled Prosciutto Wrapped Asparagus • Vegetarian Spring Rolls with Chili Peanut Sauce

•

Triple Cream Brie Filled Strawberries

•

Portabella Mushrooms in Phyllo

• Avocado-Crab California Rolls • Spinach Spanakopitas with Cucumber Dill Sauce

SALAD COURSE

(Choice of One)

• Mixed Green Salad - Mixed Greens, Grape Tomatoes, Cucumber, Carrots Julienne, Buffalo Cheese, and Red Wine Vinaigrette

• Baby Spinach and Endive Salad - Baby Spinach and Curly Endive with Hearts of Palm and Citrus Fruits

• Classic Caesar Salad - Romaine, Shredded Parmesan, Tomato, and Garlic Croutons with Caesar Dressing

ENTRÉE

• Asiago Chicken - Boneless Chicken Breast Seasoned with Basil and Served with Asiago Cream Sauce

• Herbed Chicken - Boneless Chicken Breast Herb Crusted and Served with a Light Pesto Cream Sauce

• Seared Atlantic Salmon - Seared Salmon Filet with Tomato-Lemon Jelly

• Roasted Halibut – Halibut Filet Roasted and Served with Lemon Cream Sauce

•

Grilled Sirloin of Beef – Marinated Petite Sirloin with Caramelized Onions and Boursin Cream Sauce

CONCLUSION

•

Champagne Toast For All Guests

• Hand Dipped Strawberries

• Starbucks Coffee and International Tea Service

COST PER GUEST.............................................................................................................................................................................................$45.00

COST PER GUEST, With 4 Hour Premium Brand Open Bar.......................................................................................................................$65.00

All prices subject to 22% Service Charge and 6% State Sales Tax

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