Just had my menu tasting/meeting this weekend and we finally got the menu squared away! It will be a cape cod wedding in May so here is what we were thinking. Side note (FI have very advanced palates we love things like tuna tartare, escargot, lamb, duck etc.)..this is obviously not the norm so we tried to plan the menu to appeal to the masses. Were having about 150 guests so I know we can't please everyone but I tried to get stuff we like as well as stuff hopefully everyone will like. Let me know what you think!
Passed apps:
-tomato, basil & mozzarella bruschetta with balsamic drizzle
- truffle and lobster risotto cakes
-beef teriyaki skewers
-pan seared pork dumplings with hoisin sauce
Cocktail Hour Stations:
-cheese & fruit platter with crackers
-vegetable crudité
-raw bar (oysters, little necks, shrimp cocktail and lobster tails)
First course:
mixed greens salad with dried cranberries, gorganzola, and candied pecans (on the side in case of nut allergies) with raspberry vinaigrette
Second course:
goat cheese ravioli with artichoke hearts and capers in a garlic wine sauce
Choice of entrée:
-petite filet mignon with a 1lb shelled butter poached lobster
- chicken breast with sautéed mushrooms and grain mustard sauce
-eggplant parmesan
-vegan/gluten free options available upon request
Sides:
-potatoes au gratin & roasted asparagus
Wedding cake flavors:
-lemon cake with raspberry mouse
-black forest (dark chocolate cake with cherry filling)
-pumpkin spice