Reception Menu

We have opted to do a cocktail hour with passed hors d'oeuvres followed by a seated four course meal with two dinner choices. 

Hors d'oeuvres:
               Crab puffs
               Seared ahi tuna on wonton chip
               Filet mignon with mustard cream
               Assorted bruschetta
               International cheese board
Soup Course:
                Lobster Bisque
Salad Course:
                Romaine with avocado, Roquefort, bacon, tomatoes,                 cucumbers and a lemon herb dressing

Main Course:
               Both entrées are served with the chef’s selected                               vegetable.
Choice of
               Char-Grilled Delmonico Steak served with shallot and                chive compound butter and roasted new potatoes
               or
               Herb-Crusted Sea Bass served with a roasted tomato                ragout and saffron rice pilaf
Dessert Course:
               Vanilla crème brûlée

Cake flavors

To save money on our cake, we are opting to do a small two tier cake with a sheet cake to fill out the rest.  That gives us three options for cake flavors.  We have gone with the following:  6 inch:  carrot with a cream cheese filling, 8 inch:  chocolate with a dulce de leche mousse filling and for the half sheet: vanilla with a vanilla mousse and grand marnier filling with fresh strawberries.  Can I get a yum yum?

We are hoping to incorporate our swirl onto the cake itself.  We'd like to have black swirls with some fresh red and orange gerbera daisies, our signature flower.

Inspirations

Rehearsal Dinner Menu

We are using the gourmet express option from Masterpiece Cuisine and having it delivered directly to the hotel room where we are hosting the rehearsal dinner.  Working with them has been a breeze, and I highly recommend them to anyone considering in-room catering.  I hope to avoid any entanglements with hotel management, and I hope for a tasty dinner experience.  For beverages, we have bought red, white, and sparkling wine as well as beer and soda that we will transport to the hotel.  (I am SO glad my parents are driving...they might need a U-Haul though...)  We are just picking up the supplies every time they go on sale.

Dessert is a red velvet armadillo cake.  I am so excited to see my fiance's face when that little guy shows up!

Mini Lobster Pot Pie
Blended with a creamy bisque in mini buttery pastry shells.

Gourmet Mini Sliders
Exceptionally seasoned slow-roasted Angus tri-tip beef sliced and served with fresh baked rolls and creamy horseradish aioli on the side.

Malibu Rum Coconut Prawns
Large tail-on prawns marinated in Malibu rum and fried up crispy with mustard mango sauce on the side.

Antipasto Tray
Giardiniera, Olives, Cured Meats and Cheeses displayed with herb crackers.

Fire Grilled Teriyaki Chicken
Hand trimmed chicken breast tenderloin is slow marinated in our blend of teriyaki and soy. Fire grilled on a bamboo skewer and lightly dusted with sesame seeds.

Artichoke and goat cheese tart
No description but it sounds SO good!

RD Dessert:  The Armadillo Cake

Fantastic.  Need I say more?

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VENDORS:
Reception dinner and cake:  Golden Nugget
Rehearsal dinner:  Masterpiece Cuisine
Grooms cake:  Albertsons