May Wedding 2016

05.07.2016   |  118 guests   |  ???  kids (yes/no kid’s menu)

 

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Appetizer Station Buffet

 

o   Smoked Chicken Quesadillas: fresh pepperjack cheese and Anaheim peppers.

o   Farmer’s Market Crudité: roasted, grilled & pickled veggies; hand selected by Chef Darci.

 

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PASSED Appetizers  

 

o   Phyllo Cups:   brie & forest mushrooms accented with sage; baked to golden brown.

o   Caprese bites:   Texas–grown tomatoes, Basil and fresh Mozzarella cheese on skewers.

 

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entrée Selections

 

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

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

o   Sautéed Veggies: Green beans, carrots & Red Bell Peppers.

o   Pan Seared Chicken: stuffed with fresh herbs & goat cheese, then finished in the oven. Served with a Lemon Burré Blanc sauce.

o   Smoked Pork Tenderloin:  brined in apple cider vinegar and fresh apple juice then smoked over a wood fire, covered with a Ginger Cherry glaze.

o   Vegetarian 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 : passed & buffet appetizers!  ????? a champagne toast….      |      signature cocktail:   1.) ???????    |      probably around ????  kids for kid’s meal.   |  2 GF allergies / 1 Crustacean allergy  |   ?????????   vegetarians for this wedding

Hamilton Twelve