The Chatelaine's Menus

The Chatelaine w(h)ines and dines with peeps ... and naturally fallen angels.

Saturday, October 08, 2005

WEDDING MENU FOR MICHELLE BAUTISTA & RHETT PASCUAL

October 8, 2005
San Ramon Marriott


Appetizers/Hors D'oeuvres-lechon
-Spanakopita - Spinach and Feta Cheese wrapped in phyllo dough
-Chicken Sate Skewers with coconut curry sauce
-International/domestic cheese, crackers, baguettes
-fresh fruit and berries

Dinner:
-dinner rolls
-California Green Salad - California greens, tomatoes, cucumbers, confetti flowers, hearts of palm with basil balsamic vinagrette dressing or creamy ranch

Choice of:
Citrus Poached Salmon - Fillet of salmon with fresh citrus essence served with basil beuree blanc
or
Chicken Castroville - boneless breast of chicken with artichokes and wild mushrooms
or
Roasted Vegetable Strudel - garden vegetables roasted in a portobella au jus and enveloped in a puff pastry
or
Salmon and chicken with steamed jasmine rice, vegetable strudel with garlic mashed potatoes

--all served with fresh seasonal vegetables

Beverages:
-Sparkling fruit punch
-champagne
-Beaulieu Vineyards Coastal Chardonnay
-Penfold Merlot
-Coffee, tea, hot chocolate

Kids optionally eat:
chicken fingers with honey mustard sauce, fresh fruit cup, french fries, green beans, freshly baked cookies and milk

Dessert:
Wedding cake from Merritt Bakery. The decorated cake has two kinds: banana with buttercream, and lemon with lemon. Two sheet cakes in the kitchen will be chocolate w/rasperry and white cake w/strawberry.

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