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!!!