June 10, 2009

Our Menu

One of our main goals for the wedding was to have memorable food, and our caterers, Pink Avocado, went above and beyond with the menu they created. They also helped us stay green by using locally-sourced and/or organic ingredients whenever possible and by providing disposable tableware that was corn-based and biodegradable.



THE MENU
Veggie skewers
with citrus rosemary dressing

Roasted tomato bisque
with mini grilled cheese panini

Vegan samosas
with sweet chili sauce

Antipasti platter
with fruit skewers, grilled veggies, cheese and artisan breads

Rosemary garlic flank steak platter

Smoked salmon canapés

Seared polenta
with Parmesan crust

Turkey meatloaf cupcakes
with piped sweet potatoes

Sweet potato latkes
with applesauce

Game meat confit
with brioche rolls, Stilton cheese, dried blueberries, and arugula

Baked, fried, and wrapped brie platter
with toasted baguettes

Tater tots and mini corn dogs
with organic ketchup


I want all of this right now. :/

-- Sarah

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