MULTI-COURSE SMALL PLATE WEDDING SAMPLE MENU

Seated, Plated, Formal Wedding


Download Printable Menu


WAITER-PASSED HORS D’OEUVRES


Caprese Salad Skewers with chiffonade of basil and pesto vinaigrette


Shrimp Ceviche in crispy tortilla cup with guacamole


Deviled Quail Eggs with caviar


Dried Apricots stuffed with brandied roquefort and walnuts


Pear and Brie Quesadilla mango chutney


SMALL PLATE DINNER


Lacquered Duck Breast on a tomato couscous salad with balsamic marinated baby beets and micro greens


Smoked Salmon and caper sour cream with crisp potato


Seared Sea Bass fennel, lemon spinach, gorgonzola polenta cakes,

roasted red pepper sauce with micro green garnish


Smoked Fanned Chicken Medallions roasted pumpkin goat cheese soufflé

drizzled with a fall berry port chutney and sprinkled with caramelized pumpkin seed brittle


Beef Tenderloin with pinot noir reduction garlic whipped potatoes and asparagus spears


Rack of Lamb with Dijon garlic breadcrumbs, peppercorn sauce, truffle potato dauphinoise and parmesean reggiano, stem-on baby carrot


Vegetable Dumpling on Chinese spoon


DESSERT SERVICE


Coconut Lumpia with passionfruit and guava sauce


COFFEE SERVICE