Anthropologie Wedding- The Menu
Friday, March 19th, 2010
For appetizers, I thought a pesto bruschetta with fresh mozzarella and balsamic drizzle sounded so yummy for cocktail hour.
I love ahi tuna, and served on a won ton chip, would be the perfect refreshing bite.
This onion tartlet is a new spin on the traditional cheese table and is a new item for SBB Catering. Its topped with picked onions, I love the pinkish color.
For the salad course, I was inspired by the Parmesan baskets I saw Giada de Laurentiis make a while back. It adds a nice salty crunch to a summer salad. Who doesn’t like a bit of cheese with their greens?
For the entrees I thought a pepper rubbed tenderloin on polenta cake with a bundle of garden vegetables would be a crown pleaser.
For a fish option, this halibut with fresh salsa would be a tasty choice.
For your vegetarian guests, this vegetable wellington with roasted tomato coulis certainly goes above and beyond a boring pasta primavera!
Photos: Kirsten Ellis of Beaux Arts Photographie
Catering: SBB Catering
Rentals: Town & Country Event Rentals
Design: Kelly Oshiro Events
