KATY & BRIAN
The new embraced the old on this late spring afternoon with a vintage-style wedding. Splashes of yellow and orange flowers offset the beautiful panoramic views of the marina, lake and beach. The menu echoed the vibrancy of spring with bright, seasonal flavors tamed to an elegant refinement.
MENU
V – Vegetarian N – Contains Nuts GF – Does Not Contain Gluten
Crispy Asparagus Straws
With prosciutto and Parmesan cheese.
Scallop Ceviche
In an herbed tortilla cup.
Miniature Jicama Cube V I GF
Filled with strawberry mango relish and garnished with a fresh chive.
Lobster BLT Pancetta
With tomato, romaine lettuce, truffle aioli, lobster and lobster butter, served over a toasted white bread round on a bamboo knot.
Miniature Vegetable Wellington V
Puff pastry filled with portobello mushrooms, tomatoes, zucchini, yellow squash, roasted red peppers, eggplant, goat cheese, garlic and onions cooked in vegetable stock and Madeira wine served with Fontina cheese sauce.
Duck Moo Shoo
With hoisin sauce, wrapped in a scallion pancake and tied with a chive.
Manchego Mac n’ Cheese V
In a miniature Parmesan frico cup.
Duo of:
Homemade Tomato Bisque
With a miniature grilled cheese finger.
“Chopped” Caesar Salad in a Parmesan Crisp Fence
Chopped romaine lettuce, roasted yellow pepper, quartered red cherry tomato, tossed in our homemade caesar dressing and topped with shredded parmesan, parmesan crisp and sliced hearts of palm.
Combination Plate of:
Oven Roasted Carved Sirloin of Beef
Rolled in cracked pepper, napped with a rich bordelaise sauce.
Jumbo Whitefish with Parmesan Crust
Napped with citrus beurre blanc and set on a bed of sautéed spinach, garnished with chopped tomato and parsley. Rosettes of sweet potato and wasabi mashed potato with chervil sprig. Sauté of baby vegetables to include baby carrot, haricot verts and roasted red peppers.
Cupcake Wedding Cake
Whimsical assorted cupcakes decorated in yellow and orange.
Lou Malnati’s Deep Dish Pizza
