Ryan and Katie’s favorite part of wedding planning was probably tasting and choosing the food and cupcakes. We hope you enjoy it as much as we did!
Cocktail Hour
Baked Brie Display
French double creme baked brie garnished with caramelized walnuts, assorted crackers and sliced bread
Passed Hors d’Oeuvres
- Shrimp casino in phyllo
- Crispy truffle mac and cheese risotto cake (veg)
- Thai chicken spring roll with chili sauce
- Spinach and feta spanakopita (veg)
- Hibachi beef skewer with chimichurri (gluten-free)
- Bourbon marinated scallops wrapped in bacon (gluten-free)
Plated Dinner
Salad
Baby arugula salad, shaved red onion, crumbled Maytag blue cheese, spicy walnuts, balsamic vinaigrette
Entrées
- Organic ponzu glazed salmon, scallion ginger jasmine rice, sugar snap peas, yuzu marmalade (cannot be gluten-free)
- Sea salt rosemary encrusted filet mignon, truffle roasted fingerling potatoes and grilled asparagus (can be prepared gluten-free; please specify on your response card if you have an allergy)
- Vegetable Napoleon: Jasmine rice topped with a garlic and spinach sauté, grilled summer vegetables and portabella mushroom drizzled with a balsamic glaze and basil oil (vegan, gluten-free, dairy-free, nut-free)
Kids’ Menu
Kids who are attending will automatically be served a meal of chicken fingers and french fries. Please let us know if you have questions or concerns!
Dessert
Cupcake display with your choice from 5 different cupcake flavors!
- Traditional Boston Cream (white sponge cake with vanilla custard filling and chocolate ganache)
- Spiced cake with a cream cheese frosting
- Vanilla cake with raspberry filling and Swiss buttercream frosting
- Chocolate cupcakes with German chocolate frosting (made of coconut, caramel and pecans)
- Chocolate cupcakes with peanut butter frosting
Note: Please let us know in advance if you would like a particular type of cupcake if you have a gluten allergy. Katie plans to order a couple gluten-free cupcakes if needed, but we’ll need to know beforehand. Thanks!