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Event Planner Notes

March 02, 2011
Stations Menu Redux

What to do when roughly half your guests enjoy a culinary adventure and the rest are mostly meat and potatoes? With guest friendliness being a number one priority, this was the dilemma Katie and Patrick had for their wedding meal. Add the fact they had their hearts set on a big “cocktail style” party, building the perfect menu would be no easy task.

So after a little tweaking and modern inspiration, Katie and Patrick decided on several dishes with classic appeal. Their eclectic menu was spread out over six different stations, each paired with the appropriate wine and culinary staff. Needless to say the menu turned out to be a huge hit!  And very reasonable at less than $130 per person!

Antipasto Display:
blanched Asparagus, Sesame Chicken
with Red Thai dipping sauce
 
Passed Hors d’oeuvres:
Beef Tenderloin
on a Grilled Crouton with a Horseradish sauce
 
Torilla Chip topped with Chicken
roasted Red Pepper and Guacamole
 
Tartlette Shells with Shrimp
fresh Tomato, Lemon & Parsley
 
Spanikopita
 
Dinner Stations:
Grilled Marinated Chicken
with Black Bean Relish
Rice Ball on Fried Tortilla
Walnut Sauvignon Blanc
 
Seared Tuna
on bed of Jicama and Mango Salad
over Field Greens
Brancott Sauvignon Blanc
 
Blackened Salmon
on Lemon Parmesan Mini Risotto Cake
w/Lemon Caper Mayo
Chiara Pinot Grigio
 
Mini Crab Cakes
on Crouton with Chipotle Remoulade
Fried Oysters
on Stone Wheat Thin
Sugar Snap Peas
Martin Codax Albarino
 
Beef Filet Tips w/Béarnaise
Potatoes Dauphinoise Galette
Green Beans Bercy
Labour Roi Pinot Noir
 
Pate with Red Onion Marmalade and Cornichons
Blue Cheese & Apple Tart
Meslcun Greens Topped with Blue Cheese
Toasted Pecans and Champagne Vinaigrette
Fresh Baked Artisan Breads
Martin Codax Tempranillo

 

 

 

 

Posted March 02, 2011 by Encounters Events
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ZAP
Posted October 17, 2017 by ZAP
ZAP
Posted October 17, 2017 by ZAP
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