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Wedding
on the Green
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Menu:
Passed Appetizers
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Citrus Shrimp Ceviche |
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Caramelized Onion and Goat Cheese
Crostini |
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Bacon Wrapped Artichoke Hearts |
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Lobster Cocktail with Curry Sauce |
Salad
| Salad Caprice with Fresh Purple Basil,
Vine Tomatoes, Mozzarella, with Balsamic
Vinegar and Extra Virgin Olive Oil |
Main Course
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Sliced Beef Tenderloin
on a Bed of Wilted Spinach, with a
Shitake Port Wine Glaze. Served with
Sour Cream and Chive Mashed Potatoes
and a Summer Vegetable Bundle (Baby
Snip Carrots, Asparagus, French Beans,
tied with a Blanched Leek) Garnish
of Rosemary Sprig
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OR
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Caramelized Sea
Scallops with a Shallot Vermouth Reduction
Served on a Bed of Julienne Vegetables
and Creamy Cheese and Bacon Grits
Garnish of Hay Stack Chives
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Rustic French Baguette
Slices with Butter
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A
Wedding on the Green
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Dinner Buffet
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Assorted Gourmet Cheese
Display |
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Mixed Green Salad with
Strawberries, Grapes, Candied Pecans,
Mixed Berries and Raspberry Vinaigrette |
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Shrimp Sauté with Capers,
Tomatoes, Lemon, Garlic & White Wine |
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Roasted Redskin Potatoes
with Parmesan & Truffle Oil |
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Grilled Vegetable Medley |
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Herb Roasted Beef Tenderloin
sliced thin and served with Roasted
Tomato and Wild Mushroom Sauce (Horseradish
Sauce on side) |
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Vegetarian Pasta in a
Light Tomato Basil Cream Sauce |
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Assorted Breads with Butter |
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A Wedding in
the Park
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Passed Appetizers
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Caramelized Onion & Goat
Cheese Phyllo Tarts |
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Sesame Seared Tuna |
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Crab cakes with Remoulade |
Seated Dinner
Salad
Wilted Spinach Salad with Bacon, Wild
Mushrooms
& Five Onion Vinaigrette
Entree
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Sliced Beef Tenderloin
Topped with Jumbo Lump Crab and Béarnaise
Sauce |
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Wild Mushroom Risotto |
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Grilled Asparagus with
Crispy Prosciutto & Shallot
Vermouth Reduction |
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Herb Gourgeres with Butter
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Townsend Catering • 124-A Mussett Bayou
Road, Santa Rosa Beach Florida 32459 • 850.622.0663
Weddings | Rehearsal
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Copyright © 2006
Townsend Catering Company. All Rights Reserved
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