So I've been typing up our menu just to get everything in the correct format/font, but it got me thinking. We have a tasting in January, so we may change some things then. I want people's opinions, ie, if we have all the bases covered and enough variety for each dietary issue. This is not the format the menus are going to be in FYI!
Here are the food restrictions: No gluten free, about 20-30 vegetarians (do eat cheese, dairy, eggs), none of my family is strictly kosher (they eat shellfish) but I'm trying to avoid pork, FI's family doesn't eat beef.
Cocktail hour:
Mashed potato bar with different cheeses. caramelized onions, roasted garlic, and grilled vegetables to add
Sushi station- we get 5 choices and we're going to make 2 vegetarian, 1 cooked, and 2 raw
5 passed apps, but we haven't chosen yet. We're thinking 2 or 3 of them will be vegetarian. How many do you think should be vegetarian?
Dinner
Soup/Salad Station:
Boston Bibb Salad with apples, bleu cheese, pistachio nuts, and dijon vinaigrette
New England Clam Chowder
Pasta Station
Roasted Wild Mushroom Ravioli in a port wine demi-glace
Cavatappi sauteed with plum tomatoes, basil, and portabella mushrooms
Indian Station
Chole (chickpeas in a spicy tomato sauce with ginger and coriander leaves)
served with rice and naan
Grilling Station
grilled swordfish with mango papaya chutney
served with lemon scented wild rice and grilled vegetables
Carving Station
Leg of Lamb with minted aioli
served with tiny yukon gold potatoes and green beans with roasted cashews
Dessert
Wedding cake (banana and chocolate layer cake)
Cherries Jubilee with chocolate chunk ice cream
Flambé coffee drinks
Late night snack
mini lobster rolls served with a bag of cape cod potato chips
May 2013 February Siggy: Invitations
