Marigold Catering

Wedding Reception Menus: Sample Menu 3

• Passed Hors D’oeuvres

  What Would The Colonel Think?

  Southern Fried Quail Drumsticks, Sweet-Hot Pepper Sauce

  North Carolina Barbequed Pulled Pork

  Creamy Cabbage-Celery Root Slaw, Sweet Corn Griddle Cake

  Mac and Cheese 2

  Goat Cheese, Rosemary, Grilled Chicken, Tiny PAsta Shells, Edible Pastry Spoon

  Cocktails

  Grey Goose Lemonade

  Fresh Raspberries, Sugar Cane Stir Stick

  Hendricks Gin Cooler

  Lime, Cucumber, Celery Seed, Cucumber Spear

  Plated Salad

  Watermelon

  Watermelon, Watercress, Feta, Toasted Sunflower Seeds, Lemon-Cumin Vinaigrette

  Mache

  Mache, Yellow and red Beet Discs, Goat Cheese, Candied Pecans, Lemon Thyme Vinaigrette

  Plated Dinner

  Rosemary Pork Tenderloin

  Housemade Dumplings, Duck Leg Confit-Sauteed Brussel Sprouts, Cider Reduction

  Grilled Yogurt Zahtar Lamb Loin with Olive, Tomato and Basil Sauce

  Roasted Rosemary-Garlic New Potatoes and Grilled Asparagus

  Vegetarian

  Late Summer Squash Roulades

  Zucchini and Yellow Squash, Ricotta-based Filling, Fresh Crushed Tomato-Mint Sauce

  Portobello Mushroom Stack

  Roasted Vegetables and Brie Layered Between Two Marinated Portobello Mushroom Caps

  Dessert

  Wedding Cake

  Dark Roast Coffee, Decaf and Assorted Teas