Wedding Reception: Let's see your food!

jeanish
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We had to DIY everything. My mom's bf and my uncle BBQed 7 brisket, we also had potato salad, rolls, beans and sweet tea
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We started with Mascarpone little puff pastries with fruit on top with champagne and bellinis during our pre ceremony champagne reception.


Then for cocktail hour we had: Smoked salmon Sfogliatina; Calamari Fritti; Artichoke & Mushroom Crostini; Bruschetta; Cucumber with Shrimp; Rollatini di Melanzane; Perle di Mozzarella; Sfogliatina with Prosciutto.


Then for dinner we had: Duet di Pasta -Ravioli Pomodoro e Basilico, Fusilli al Pesto, Spinaci e Gorgonzola -Spinach Pear Salad with Candied Walnuts and Goat Cheese, choice of Filetto di Branzino- European Striped Sea Bass with Broccoli Rapini and Eggplant or Costelette di Agnello Arrostite - New Zealand Lamb Chops, Roasted with Fresh Herbs and Served with Sweet Potatoes, Baby Carrots Caramelized Onions, Finished with Natural Reduction Barolo Sauce and Wedding Cake
Flourless Chocolate Cake with White Chocolate Mousse, Fresh Raspberries Wrapped in White French Chocolate.


When guests were leaving they served coffe espresso and biscottis.


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Here is our full menu:


Passed Hors d'oeuvres & Cocktails:
-Thai Salmon Cake with Peanut Sauce
-Italian Pinwheels
-Bruschetta with Caprese Topping
-Croustini Topped with Sundried Tomato Mousse
-A Chilled Prawn with a Cilantro Garnish

Dinner Menu
Station Number One:
Cooked to Order Pasta Bar Featuring the Following Items
Penne and Rotini Pastas
with Choice of Smoked Salmon, Oregon Bay Shrimp or Julienned Chicken Breast
Fresh Cut Vegetables, Sundried Tomatoes, Artichoke Hearts
Marinara Sauce, Alfredo Sauce, Pesto, Fresh Butter, Olive Oil and Balsamic Vinegar
Garnishes of Shredded Parmesan, Pecorino Romano & Red Pepper Flakes,

Station Number Two:
Salads, Fruits & Breads
-Fresh Tossed Spinach & Romaine Caesar Salad with House Made Garlic Herb Croutons
-Fresh Cut Seasonal Fruit Display
-Tuscan Pasta Salad
-Antipasti Tray with Fresh & Marinated Vegetables,
-Cheeses & Meats served with Croustini, Select Crackers and Sliced Baguette
-Garlic Bread Sticks & Herbed Focaccia Wedges Served with Butter or Olive Oil & Balsamic Vinegar


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Here's our menu and some pics from our tasting.


Passed Hors D'oeuvres


Peking Duck Mini Taco - crunchy wonton 'taco' shells filled with peking-style roast sonoma duck, shaved cabbage and wasabi aioli


Ahi Tuna Cones - miniature crisp cones filled with ahi tuna, dressed with sesame oil, rice wine vinegar, ginger and shallot, garnished with wasabi cream and wasabi tobiko caviar


Smoked Tomato Tartlet - savory tartlet shells filled with a smokey tomato custard and accented with a horseradish chantilly, baby basil and oven dried tomato chip


Truffled Mushroom Sandwich - sieved egg and parmesan crisp


Caviar Beggars Purses - California tobiko caviar joined with creme fraiche wrapped in miniature crepes and tied into 'purses' with a chive ribbon


First Course


Asparagus Ravioli - with parmesan broth and extra virgin olive oil


Main Course


Seared Beef Filet with Merlot Demi-Glace - scallion puree, charred asparagus, and candied shallots garnished with yellow and red pepper curls



 



Tuscan Dinner

Butler Passed Hors d’oeuvres


Tomato Bruschetta Tartlets


Grilled Jumbo Shrimp - “Scampi” style                                    


Petit Crabmeat Souffles in crisp phyllo cups


Roasted Vegetable Terrine


Herbed Goat Cheese, Seasoned Crostini


“Tuscan” Mac and Cheese with fontina, romano, provolettin cheeses                                             


Marinated Citrus Chicken - avocado mousse in toasted corn cups


Beef Carpaccio - rosemary and garlic crostini anchovy cream


~


Salad


Baby Arugula - Regianno parmiggiano, Bresaola, lemon oil vinaigrette


~


Pasta


Wild Mushroom Ravioli - Truffle Scented Sage Herb Browned Butter


~


Entrees


Pollo Saltimbocca - Panko Encrusted Breast with Fontina, Parma Proscuitto, and Porcini Tomato Sauce


Grilled Tenderloin of Beef - Sun Dried Tomatoes, Tuscan Beans, Roasted Garlic


-Accompaniments to above~


Stuffed Tomatoes, Brocoli Rabe, Mediterranean Orzo


~


Dessert


Custom Wedding Cake



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Ooh... food pictures!!!  Apologies in advance.. i'm a little picture-happy today!


Mixed baby lettuces (toasted almonds, point reyes blue cheese, jerez vinaigrette):



Pan-roasted chicken breast with wild mushroom and squash risotto, arugula, poultry jus:



Not pictured: seared ahi tuna (haricot vert, cherry tomatoes, hard-boiled egg, nicoise olive sauce) and fettuccine (fricassee of seasonal vegetables, porcini mushroom cream, parmesan reggiano)


Milk chocolate ganache, hazel crisp, chocolate mousse:


 


Passion fruit cream, italian meringue, cilantro drizzle:



and wedding cake!!! delicious butter cake with fresh blackberry and raspberry filling and buttercream frosting:



~~~~~


Food pictures! Some that we have gotten from friends. I'm waiting on the pro pics.


Hors D'Oeuvres


Sirloin and horseradish roulade


  


Truffle chicken salad on endive


Not pictured: Chicken Boursin Fricassee in phyllo, Lobster and crab flauta, parmesan breaded artichoke hearts, crispy salmon skin rolls


 


Butter lettuce with marinated artichokes, crimini mushroom/feta/roasted shallot crepe, white balsamic vinaigrette 


 


Chicken breast stuffed with artichoke, spinach, goat cheese, with an heirloom tomato vinaigrette, chive risotto cake, herb roasted colossal prawn, and mixed veggies.


 


Seared steak in sweet onion-basil balsamic sauce, mashed potatoes, herb roasted colossal prawn, and mixed veggies.



My FI is Swedish and I'm Chinese, but I was born in NC.  Our wedding is in NC, which is not really known for Chinese food. So we decided on Swedish hors d'oeuvres and then a buffet of Southern food.  Sweet tea, lemonade and John Dalys for drinks.  The usual wine and beer.  Raspberry sorbet and madeleines for dessert!  Yum, I honestly cannot wait.  I love biscuits and sweet tea.

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Last Updated: December 23, 2013 at 2:53 pm
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Other ideas in My Project Wedding Board by jeanish
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