Duel Entree Spring Wedding Menu

menu

 

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Appetizer Station Buffet

 

o   France: Baked Brie in puffed pastry with figs and apples.

o   Nor Cal: Grilled Chicken strips and fresh sprouts, wrapped in bacon with Avocado Ranch.

 

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PASSED Appetizers  

 

o   Pacific Nor-West: Salmon on Crostini with herbed cream cheese and capers.

o   Italy: Caprese bites- Tomatoes, Basil and Mozzarella cheese on skewers.

o   Austin: Pulled Pork sliders with pickled red onions and in-house BBQ sauce.

 

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entrée Selections

 

o   H12 Salad: spring mix, tomatoes, Parmesan cheese, spiced pecans and lemon herb vinaigrette.

o   Roasted New Potatoes: cooked to a golden brown and drizzled with garlic & rosemary butter.

o   Sautéed Veggie Bundles: Green beans, carrots, asparagus, Yellow Squash & Red Bell Peppers.

o   Pistachio Stuffed Chicken: roasted pistachios and goat cheese topped with a cherry sauce.

o   Argentinian Tri-Tip: Beef steak, grilled and sliced, topped with Chimichurri.

o   Vegetarian/Vegan Option: Portabella mushroom layered with polenta & roasted Eggplant, topped with Sundried Tomato puree.

o   Kid’s Meal: chicken strips with mac & cheese.

 

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NOTES : formal but fun! | plated seated dinner for 60-90 guests, each appetizer should represent a place the bride & groom have had a chance to fall in love with, Champagne ALL NIGHT LONG!  | plus a champagne toast….      |       2 signature cocktails:   1.)  Deep Eddy grapefruit vodka with club soda and a lime        2.) Sweet Tea Vodka with h12 in-house lemonade.       |      probably around 3 kids for kid’s meal.

Hamilton Twelve