I figured that for our first post back, a great topic would be wedding food. Food is obviously really important to us, so in picking a wedding venue the food was a priority. My dress didn’t have pockets, so I didn’t have my phone most of the time and missed a lot of photos. Therefore if anyone has any pictures they would like to share, I would appreciate it.
Cold Passed Appetizers:
– Lobster Salad Profiteroles,
– Beef Tenderloin on Crostini with Brie,
– Marinated Mushroom Caps with Blue Cheese and Red Onion Marmalade.
Hot Passed Appetizers:
– Maine Scallops Wrapped in Hickory Smoked Bacon,
– Crab Cakes with Spicy Remoulade,
– Miniature Beef Wellington with Black Truffle Ailoi,
– Brie and Raspberry in Phyllo Cup
Stationary Appetizers:
– Seasonal Market Vegetable Crudités with Herb Dip
– Artisan Cheese Display of Imported and Domestic Cheese Selection with Assorted Crackers
First Course:
Vine Ripened Tomato and Mozzarella Tower with Basil Oil and Balsamic Reduction
Entrees:
– Pan Roasted Atlantic Salmon with Papaya, Roasted Corn Salsa, and Citrus Butter Sauce
– Pepper Crusted Black Angus NY Sirloin with Grilled Balsamic Onions and Rosemary Demi-Glace
– Wild Mushroom Ravioli with White Asparagus, Braised Greens and Truffle Cream (Vegetarian)
We tried all of the entrees at a tasting last year and knew we liked them. When it came time to choose which two we would eat at the wedding, it was a tough choice. So thankfully we were able to share all three!
Dessert:
White Wedding Cake with Raspberry Swiss Preserve and Chocolate Truffle Fillings, and Topped with Vanilla Buttercream
Red Velvet Wedding Cake with Strawberry Swiss Preserve and Chocolate Truffle Fillings, and Topped with Vanilla Buttercream
Cocktails:
We had three signature drinks as well as a standard open bar of classic favorites.
It was a great day, filled with great food! Finally a photo of the whole room from our amazing photographer Aphrodite Wedding Photography.
