SMY: Reception Dinner Menu!!

What's on your menu????

This is our WIP menu...

Food is the most important thing for FI!  Here is what we have decided on!!  Photos are actually by our photogs too!

PASSED HORS D'OEUVRES- to be passed during cocktail hour

• Apple Chicken Salad Profiteroles
• Mini Gourmet Grilled Cheese (3 cheese)
• Artichoke & Parmesan Pyllo Sticks
• Duck & Cranberry Empanada

DINNER BUFFET

• Spicy Jalapeno & Apricot Cheese Torte
  • Housemade crackers and lavosh

• Baby Spiniach Salad with Strawberries, Toasted Pecans, and Gorgonzola Cheese
  • Champagne Vinaigrette

• Roasted Green Beans, Red Peppers, and Baby Carrots Platter (photo shows asparagus instead of green beans

• Roasted Fingerling Potatoes (served warm)
  • Sauteed in Shallots & Sherr 
• Italian Pasta & Herb Roasted Chicken
  • Tossed with Grilled Summer Vegetable & Basil Pesto

• Peppercorn Slow Roasted Brisket of Beef Platter
  • Rustic Breads & Horseradish Aioli

DESSERT BUFFET

• Frosted Shortbread Cut-Outs with Pink and White Frosting
• Raspberry French Macaron

• Sour Cream Mini Cheesecake Bars with a Strawberry Glaze
• Vanilla Mini Cupcake with Strawberry Buttercream
• Candy & Chocolates in the jars

Jenzie- Love risotto!!!

I'm hungry now!

@KC: OMG! That all looks sooo good!  I wish we could have pics of what our food is suppose to look like, but due to a snafu with the original catering company we won't even be able to taste our food beforehand.  So I'm just crossing my fingers and hoping for the best. 

Oh and for our cocktail hour we are serving the following passed appetizers:

• Tuna sashimi with balsamic reduction on marinated jicama

• Hearts of palm and cilantro salad on plantain chips

• Brie cheese and mango canapes

• Macadamia crusted chicken and mango salsa

• Mini tropical shrimp brochettes with pineapple and papaya

This was our menu (it's DIY so this is the computer image of it).

@Jenzie:  I don't think you have anything to worry it all sounds amazing!

We will have our tasting soon!  FI can't wait! 

@Lalubell- that filet mignon sounds devine!  Anything wrapped in bacon can't be bad!  haha!

COCKTAIL HOUR

BUTLER STYLE HOT HORS D'OEUVRES

White Gloved Service

Chicken Brochette
Skewers of marinated chicken with roasted bell peppers and onions

Coney Island Cocktail Franks
100% Beef Cocktail Franks with sauerkraut and mustard wrapped in a pastry puff

Quesadilla
Tortilla rolled into a cone shape and filled with cheese, chicken and spices

Mushroom Caps with Crab Meat
Mushroom caps stuffed with jumbo lump crabmeat

Assorted Kinishes
An assortment of pastry puffs filled with potato and cheddar cheese.

Beef Sate
Beef Sirloin on a skewer

Mini Quiche
Fresh Spinach with eggs and cheese in a pastry shell

Risotto Croquette
Whole grains of white rice, centered with cheese, rolled, breaded and fried

Crab Croquette
Hand made Mini Crab cakes

Fried Shrimp
Butterflied, fried shrimp

Mini Monte Cristo
French Toasted Turkey, Ham and Swiss Cheese

STATION STYLE COLD HORS D'OEUVRES

Fine Imported and Domestic Cheeses along with Garden Fresh Vegetables Crudite with dips and Fresh Fruit

Caviar station with Sevruga and Salmon Roe Caviar

Fresh Bruschetta on toasted Italian bread

Fresh Bufalino Mozzarella Cheese with plum tomatoes and fresh basil over Italian bread

Various Canapés and chilled Spinach in Croute, carved bread bowl presentation

Seafood Bar
Presented on a Sculptured Ice Shelf with Cocktail Sauce and Lemon Wedges

STATION STYLE HOT HORS D'OEUVRES  (ATTENDED BY A CHEF)

Pasta Station with choice of Sauce
Penne pasta with your choice of a Vodka, Pomodoro, Bolognese, Florentine or Alfredo sauce.

Paella Station
Spanish Rice with tomatoes, shellfish, chicken and chorizo sausage

Martini Mashed Potato Bar with Red Bliss, Sweet Potatos & Yukon Gold Potatos with all the fixings

****************************************************************************

DINNER SERVICE

APPETIZERS

Melon with Prosciutto

SALAD

Waldorf Salad
A spin-off to the world famous original created in New York at the Waldorf Astoria Hotel in 1896. Romaine Greens and Walnuts, tossed with Oil and Vinegar and a splash of lemon.

ENTREE SELECTIONS (tentative until tasting)

Stuffed Capon with Raspberry Sauce
Boneless breast of Capon filled with a vegetable and herb stuffing and placed on a painted plate of raspberry sauce

Filet Mignon and Stuffed Jumbo Shrimp
Broiled Filet Mignon paired with Jumbo Shrimp stuffed with Jumbo Lump Crab Meat

Chilean Sea Bass
Broiled deep-water bass filet enhanced with a champagne caper sauce

***All entrees are served with Fresh Garden Vegetable such as;
string beans tossed with oil and garlic, baby Belgian glazed carrots, sautéed spinach or bundled asparagus.

***Entrees also include a Potato Selection:
roasted red bliss with rosemary, garlic mashed potatoes, or half stuff baked potatoes.

*** Freshly baked breads, rolls and butter rosettes.

 DESSERT

3 Wedding Cakes

 Venetian Hour with Espresso and Cappuccino Station

•  
  Bananas Foster station 
• Assorted Cheesecakes
• Black Forest Cake
• Italian Cream Cake
• Strawberry Shortcake
• Italian Pastries
• French Pastries
• European Miniatures
• Ice Cream Sundae Station
• Chocolate Mousse Cups
• Pudding Parfaits
• Crepe Suzette Station
• Chocolate Fondue Fountain creamy milk chocolate fountain with succulent strawberries, ripened bananas, puffy marshmallows, pretzel rods, potato chips, twizzlers and of course, moist vanilla pound cake!
• Croquenbouche
• Fruit Tarts
• Tartlets
• Dessert Spoons
• Chocolate Covered Strawberries
• Dessert Croissaints
• Cookies
• Petite Fours
• Biscotti
• Cream Puffs
• Eclairs 
• and so much more!

We ended up not using printed menus at the tables, but you get the idea :)