C
Menu
Buffet Style
Entrees
Hand carved roast beef ● Seasoned baked fish ● Baked herb chicken
A choice of
Tossed salad ● Fresh mixed vegetables ● Mashed potatoes ● Rice pilaf
Dessert
Two tier wedding cake
Wedding cupcakes
Beverages
Water ● Iced tea ● Open adult bar
Thank You
Thank you for celebrating with us today, enjoy!
Mark & Jasmine Clennon
February 25, 2014
#LOVEMARKANDJAS
Menu
2.6.15
Salad
Iceberg Wedge Salad With Roasted Red Beets,
Candied Pecans And Blue Cheese Dressing
Entrees
Grilled New York Strip Steak With Red Wine Jus
Wild Alaskan Salmon With Mustard Sauce And Brown Sugar Glaze
Seasonal Squash Risotto With Sage, Pine Nuts and Parmesan
Chef’s Choice Of Mixed Vegetables
Freshly Baked Artisan Bread And Butter
Dessert
Three Tier Wedding Cake With Buttercream Frosting
Strawberries And Cream
Coconut Passion Fruit
German Chocolate
Freshly Brewed Coffee
VBJ
Salad
Wedge Style Salad With 1969 Green Goddess Dressing
Entrée
Petite Tenderloins Of Beef Wellington
Wrapped In Flaky Pastry
With Wild Mushrooms and Leeks
Yukon Gold Garlic Mashed Potatoes
Honey Glazed Carrots And Green Beans
Tossed With Buttered Almonds
Dessert
White Layered Cake Iced With Buttercream
And Filled With Caramelized Pineapple
Late Night Bite
Black Angus Sliders
Crispy Show String Fries
Godiva Liqueur Shake Shots
Amanda and Jon
March 7, 2014
Course One
CRAB CAKE
Arugula, Endive Radicchio & Cherry Tomato Salad
Red Wine Vinaigrette
Intermezzo
LEMON SORBET
Entrée
PLEASE SELECT ONE
GRILLED FILET MIGNON
Rosemary & Pecorino Cheese Polenta
Glazed Baby Carrots, Pearl Onions, Cabernet Demi-Glace
PAN SEARED CHILEAN SEA BASS
Crimini Mushrooms, Peas, Pearl Onions,
Pancetta-Roasted New Potato, Herb-Infused Butter Sauce
POTATO GNOCCHI
Broccoli Rabe, Sun Dried Tomato Roasted Garlic Cream
(Vegetarian)
DESSERT
WEDDING CAKE
DESSERT TRIO
Cheesecake Napoleon, Tres Leche, Berry Cup
M
First Course
International Cheese And Fruit Display With Grand Marnier Dip
Crab Cakes With Remoulade Sauce
Beef Empanadas
Bacon Wrapped Shrimp With Chipotle Sauce
Second Course
St. James Salad
Mixed Greens With Heart Of Palm, Tomatoes,
Caramalized Pecans, Feta Cheese, and Poached Pears
Tossed In Balsamic Vinaigrette
Main Course
Pecan Crusted Chicken With Dijon Sauce
Red Fish Pontchartrain Topped With Shrimp and Crabmeat
Rosemary Roasted Fingerling Potatoes
French Style Green Beans
Dessert
Wedding Cake And Blue Bell Ice Cream