We did back to back weddings at the beautiful Strong Mansion on Sugarloaf Mountain one weekend in July. Saturday and Sunday were outdoor events with gorgeous weather for both wedding couples.
The Saturday wedding began at 6:00 p.m. We always enjoy when we can witness the actual ceremony after working so closely with the bride and groom for so many months beforehand. The menu the newly married couple and their guests enjoyed began with a cocktail hour where we served the following:
Crudite Basket
Cherry Tomatoes, Cucumber Spears, Strips of Carrots,
Broccoli Buds, Cauliflowerettes Bell Peppers and Radish Roses
served with Lemon Dill Dip
Hot Crab Imperial Dip
with Back fin Lump Crab meat
served in a Hollowed Bakery Fresh Pumpernickel
Chef’s Selection of Classic Cheeses and Fruit Array
A Fine Selection of Cubed Cheeses accompanied with Fresh Cantaloupe,
Honey Dew Melon, Pineapple Pieces and Fancy Assorted Crackers
Passed Appetizers
Coconut Shrimp
with Tropical Fruit Salsa
Shiitake Mushroom Tartlets
After the appetizer hour the guests were seated and served:
Traditional Caesar Salad
with Artichoke Hearts, Julienne Provolone,
Herb Croutons, and Caesar Dressing
Once salads were finished the tables were invited up to the buffet by our Coordinator to enjoy:
Carved Top Sirloin au jus
Offered with Horseradish Sauce and Dijon Mustard
Chicken Bruschetta
Herbed Italian Chicken Breast Sautéed until Golden Brown then Layered with a Bruschetta Mix
Topped with Mozzarella Cheese and a Pesto Sauce
Herbed Rice Pilaf
Roasted Red Potatoes
Tender Baby Red Potatoes Spiked with Fresh Garlic and Rosemary
Grilled Vegetable Medley
A Variety of Colorful Squashes, Broccoli, Asparagus, Carrots
Along with the Wedding Cake the Bride and Groom offered their guests an additional dessert of Assorted Mango, Raspberry, and Lime Sorbets which were presented in individual martini glasses at their tables.
The following day we returned for the second wedding at Strong Mansion. Interestingly enough both couples chose to serve sorbet as an additional dessert to their guests without us even suggesting it first! Here is the menu their wedding guests enjoyed:
Stationary Appetizers
Crudite Basket
Cherry Tomatoes, Cucumber Spears,
Strips of Carrots, Broccoli Buds, Cauliflowerettes
Bell Peppers and Radish Roses served
Roasted Red Pepper Dip
Chef’s Selection of Classic Cheeses and Fruit Array
A Fine Selection of Cubed Cheeses accompanied
with Fresh Cantaloupe, Honey Dew Melon,
Pineapple Pieces and Fancy Assorted Crackers
Baked Brie
with Black Raspberry Melba Sauce and Toasted Pecans
with Assorted Fancy Crackers & Baguette Rounds
Passed
Miniature Maryland Crab Cakes
Offered with Cocktail Sauce
Caramelized Onion Squares
With Bleu Cheese on Puff Pastry
Coconut Shrimp
Offered with a Mango Salsa
Salad
Spinach Salad
with Sliced Strawberries, Mandarin Oranges, Cucumbers, Sweet Onions and Roasted Almonds
Crumbled Bleu Cheese on the side
Topped with a Tangy Raspberry Vinaigrette
Main Course Selections
Sherried Chicken with Artichokes
Sautéed Chicken Breasts with Artichoke Hearts and Gruyere Cheese
In a Sherried Béchamel Sauce
Char grilled Steak Merlot
Grilled Sirloin sliced and topped with a Merlot Reduction with Mushrooms
Grilled Vegetable Medley
with a Variety of Colorful Squashes, Broccoli, Asparagus,
Carrots, and Red Onions
Roasted Red Potatoes
Tender Baby Red Potatoes Spiked with Fresh Garlic and Rosemary
with a Dash of Olive Oil
Dessert
Assorted Sorbets
Mango, Raspberry and Lime
Presented in a Martini Glass
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