Creating the menu

First of all, I've gotta say, our tasting was incredible. Simply, incredible. No other words.

Aside from the stuff that we picked out, there was much more to think about than I initially thought. The combo of food - hors d'uerves v. entrees v. appetizers v. salads. Desserts v. wedding cake. One bite hors d'uerves or two? You don't want anything too messy. Or something that might drip.

So here are the pictures. Everything was delightful. Seriously, I can't say enough great things about it all.

Passed Hors D'uerves. My favorites? The stuffed Cherry tomatoe, the mini beef wellington, the chicken saltimboca and the spanikopita.

First course: Lobster Ravioli, Mushroom Ravioli, Lobster Bisque. Favorite and likely option: Mushroom ravioli.




Salad choices: Caprese salad (delicious!), Boston Bibb Salad, Mixed Greens salad, and chefs choice: Ceasar salad - though an excellent display, it's still a ceasar salad. Likely choice: Boston Bibb. It had an amazing dressing that was light and refreshing. The caprese was delish also though. Tough choice.



Entrees: (top to bottom) chilean sea bass was a win. Will definitely be on the menu. They gave us a couple of "duets" to try which are more expensive and though everything was REALLY good (filet mignon w/maryland crab cake and then some sort of chicken with stuffed shrimp) they're a little out of our budget. The salmon was ok. But the chicken and sea bass were definitely winners.

As far as dessert goes - the cappuccino cake was the winner out of these (chocolate truffle being too heavy but delish no less, and the petit french pastries just being though tasty, kind of m'eh.) though we're likely going to not pick any of these since we probably won't serve two types of cake for dessert.

So kids, there you have it. My five course lunch on Friday. Goodness I can't wait for the wedding!