November 8, 2011

The Small Stuff: The Menu

Ok so this wasn't really small stuff. In fact, it was one of the first things I started working on. Who would cater and what would dinner be like?

Photo by Denny Shortt

We knew there had to be a vegetarian option, so that ruled out a lot of companies. Luckily, Reids Catering seemed to be a perfect fit. With only a couple of revisions, they crafted a delicious fall meal with three entree options for our guests.

Hors D’oeuvres
To Be Passed

Assorted Vegetarian Bruschetta

Warm Feta & Spinach Filled Cremini Mushrooms

Roasted Butternut Squash Bisque
Served in Demi Tasse Cups with Crème Fraiche

Sparkling Peach Ginger Lemonade


Crisp Local Apples, Caramelized Pecans & White Balsamic Vinaigrette
Over Local Organic Greens

Grilled Molasses Glazed Local Pork Tenderloin
Apricot Ginger Chutney

Grilled Cedar Plank Mountain Trout
Lemon Gremolata

Vegetarian Strudel
Roasted Red Pepper Vegan Sauce


Grilled Seasonal Vegetable “Salad”
Basil Pistou

Butternut Squash Ravioli
Swiss Chard & Garlic

Assorted Artisanal Breads
Olive Oil

Hibiscus Herbal Tea
Coffee & Tea Service

I first chose the vegetarian strudel, but at the last minute change my mind to have the pork, since I knew it was something I rarely, hardly ever, in fact, prepare at home. This proved a wise choice because it was so tender & juicy and the strudel had mushrooms. 

Photo by Denny Shortt
The other eater chose Trout. I don't think either of us got to try the appetizers, but the Sparkling Peach Ginger Lemonade was delicious. Many couples told me that you don't get to eat at your own reception, but I was pretty intent on sitting down to dinner, just in case though, we had two boxed meals saved for a late night snack. 

Photo by Denny Shortt

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