Wedding Menu: Draft 2
So I finally gave the club manager my hopeful menu to go over with the chef. I'm really hoping its do-able!
This is what I submitted-
Curried Pumkin Soup
Field Greens Salad with Apples, Walnuts and Stilton
Rack of Lamb with Chutney-Mint Glaze
Chicken Crêpes topped with Apples and Walnuts in Calvados Cream Sauce
(Both served with Potato Puree and Haricot Verts)
Artisan Cheese Plate
(assortment of 3? - Buche de Chevre, Saint Nectaire, Stilton?… will get back on this!)
In the end I decided against the mochi ice cream. Too much room for error... I have a feeling if left too long plating and bringing to the table, they will start to melt. I had visions of people dressed in their finest.. not really sure about the contents of the mochi.. biting in and having melted ice cream dribble down their fronts. Not good. So I decided to go with a cheese course instead of an actual cheese display. The cheese course I ordered when Dave and I went to Paris left a HUGE impression on me.. I think I'd like to share that with our wedding guests. =)
Also ditched the duck... Jeff made a good point that seared duck might be easily screwed up... no necessarily true with a roast lamb... I agree I'd rather have lamb done right than duck done horribly!
Do you guys think the crepes will be a problem?
So.. what do you all think so far??
I'm wondering what the chef will say...
Amanda.. what do you think??