|
|
Passed Hor d oeuvres |
|
- coconut chicken skewer with a red curry sauce |
|
| - Tallulah's crab cakes with mango chutney | |
| - sauteed spinach in filo cup with a blue cheese glasage | |
| - sweet potato pancake with smoked salmon and chive creme fraiche | |
| - shrimp and proscutto spear with melon | |
| - herbed salted portabella with a Korean plum puree | |
| - curry chicken with cashew on crustini | |
| - wild mushroom and goat cheese strudel | |
| - asparagus and asiago pouch | |
| - california rolls with wasabi and pickled ginger | |
| - sliced filet of beef with horse radish cream | |
Salad |
|
- bibb and romaine with sliced bosc pear, maytag blue cheese, candied pecans finished with Tallulah's pesto vinaigrette |
|
- field greens with grape tomato, European cucumber, caramelized wild mushrooms finished with a sherry fig dressing |
|
Buffet Entrees |
|
| - chicken breast with calamata olives fresh thyme finished with lemon veloute | |
| - roasted chicken roulade with arugula pesto and finished with an oven roasted tomato cream sauce | |
| - sauteed breast of chicken with mushroom and sage demi glace | |
| - talapia stuffed with spinach and zucchini served with a tarragon cream sauce | |
| - seared salmon filet with tomato and chipotle coulis | |
| - roasted salmon filet with red wine reduction and served on a bed of spinach | |
| - marinated roasted filet of beef with roasted garlic and grilled portabella | |
- grilled medallion of beef with an herbed crust goat cheese and finished with madeira sauce |
|
| - roasted pork tenderloin with a honey whole grain mustard sauce | |
| - grilled lamb chop with shitaki mushroom rosemary lemon crust and finished with lamb jus | |
Starches and Vegetables |
|
| - roasted fingerling potato with garlic preserves | |
| - risotto with butternut squash and sage | |
| - whipped potato with basil and roasted garlic | |
| - dauphionoise potato | |
| - anna potato with cheddar cheese and scallion | |
| - green bean with black olives and tomato chutney | |
| - roasted asparagus with sauteed tri colored peppers | |
| - assortment of grilled vegetables which include yellow squash, zucchini, portabella mushroom, vadilia onion, and baby eggplant | |
Dessert |
|
- traditional wedding cake |
|
