Late Spring Wedding Menu

103 adults, 10 kids, 7 vendor   |    

20 Chicken   |   82 Beef   |   1vegan   |  10 kids & 7 vendors

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PASSED Appetizers  (apps @ 7pm)

o   Fried Green Tomatoes: with fresh goat cheese & pickled red onions.  

o   Shrimp Cocktail: with heirloom tomato cocktail sauce & mango Pico de gallo.  

o   Fruit Skewers: summer fruits with a Rosemary Honey glaze.  (Vegan)

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entrée Selections   (((dinner @ 8pm)))

o   H12 Salad: spring mix, tomatoes, feta cheese, spiced pecans and apple cider vinaigrette. (Vegan)

o   Basmati Rice: with shallots, garlic & fresh herbs. (Vegan)

o   Sautéed Veggies: Green beans, zucchini, Yellow Squash, Orange Peppers & garlic. (Vegan)

o   Brazilian Steak: grilled over a wood fire with fresh chimichurri sauce. 

o   Aromatic Chicken: pan seared chicken breast with a Star Anise spiced Citrus Sauce.

o   Vegan Option: Zucchini boats with eggplant & rustic tomato sauce served with Basmati Rice & veggies. (Vegan)

o   Kid’s Menu: Cheese Pizza with sides of broccoli (lemon). (9 kids)

Notes:  about 2 vegans, 9 Kid’s Menu,   signature drink (( (GIN) lavender (don’t make lavender syrup) blueberry lemonade))   |  2nd drink: (TITOS)  watermelon citrus cocktail ((watermelon puree with lime syrup and vodka))   |     have a separate pitcher of non-alcoholic lavender lemonade and h2o @ end of bar!  J      .  PLATED/ SEATED. : formal dining – edible flowers garnishes, dried lavender flowers for the bar décor if available!!!