gonzobride

WEDDING DATE:

Nov 14, 2009

gonzobride

Dinner Anyone?

Passed Hors D’oeuvres:

Mini Grilled Cheese with Ancho-chili Ketchup

Chicken Satay with Lemon Dill Sauce

Tempura Shrimp with Sweet Thai Dip

 

Appetizers:

Butternut Squash & Spy Apple Soup

Mixed Baby Greens with Cucumber Ribbons, Dried Cranberries with Maple-Shallot Vinaigrette

 

Assorted Artisan Baskets and Butter

 

Entree:

Chicken Breast with Maple Balsamic Reduction served alongside Sirloin Roast Beef au jus with Roasted Garlic potatoes and Fresh Julienne Vegetables

 

Dessert:

Mini Tiers as each table with a selection of miniature French desserts including Berry Brulée Pastries,

Chocolate Truffle Cake, Raspberry Mocha Cake, and Lemon Mousse Cake

 

Fresh Coffee and Tea

 

Late Night Buffet:

Chef’s Selection of Homemade Pizzas

Crudité Platter with Fresh Vegetables

Wedding Cupcakes

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