Hi Everyone,
Since I have some down time to start thinking about wedding food, I'm stuck between the Grilled Black Angus Top Sirloin dish offered by the westin colonnade in Miami vs. their Filet Mignon dish. The difference between the two is only $4, and I know that theoretically, Filet is supposed to be a lot more tender, etc. but this has NOT been the case at other weddings I've attended. So, I'm wondering if anybody knows/has tasted these two options at the hotel and can tell me how the meats held up in the production line that catered food tends to be in hotels? Any advice on this topic is much appreciated. Thanks in advance!