Weddings to Remember
Kay and Mick Create a Memorable Garden Wedding Night
Appetizers
Crab cakes with chipotle aioli
Beef empañadas with olives, eggs, and currants
Fish tostadas with black bean and roasted corn relish
Quesadillas with jack cheese, roasted poblanos and mushrooms
Coconut bread open faced sandwiches with smoked chicken and habañero mango
chutney
**baskets of interesting homemade breads and muffins to be served at each table
**bowls of mixed nuts, olives set on tables
Salad
Crisp greens, pink grapefruit, avocado, red onion, goat cheese, and citrus vinaigrette
Dinner
**presented on 2 mirror-image buffets
Chile-rubbed beef tenderloin, grilled, cut in medallions, presented with grilled medley of chiles and small peppers aside
Grilled Scottish Salmon with lime, presented with roasted corn and red pepper relish
Medley of beautiful grilled vegetables
**All the above grilled on site
Brothy penne pasta with poblanos, cilantro, roasted red peppers, and roasted garlic
Medley of roasted potato varieties, including yams and purple potatoes, simply but
beautifully put together
Dessert
Wonderful individual small desserts, including homemade cookies, bar sweets,
Tartlets, dipped Fruit, Tiramisu, etc.
Download Blue House Catering's full Winning Menus list in pdf format.
(10 pages - 0.1 MB)
