Farm To Table Wedding Menu

Use the menu buttons below to review several other “Previous Wedding Menus" 

Passed Appetizers

 

Artichoke Hearts Parmesan

Toast rounds topped with parmesan cream and artichoke hearts.

 

Zucchini Pancakes

Mini zucchini pancakes topped with a dollop of sour cream and an edible flower

 

Caramelized Onion and Walnut Tartlette

Sweet caramelized onions and toasted walnuts baked in a savory pie crust

 

Fresh Fruit Kebobs

Skewer of strawberry, papaya, and pineapple

Buffet Dinner

 

Crusty French loaves and Artisan Rolls

with whipped butter.

 

Country Spinach Salad

With proscuitto, beets, walnuts, shaved parmesan, red onion, chopped basil,

and infused Dijon mustard vinaigrette

 

Parmesan Crusted Chicken Breast

Topped with garlic and herb cream sauce

 

Sauteed Wild Mushrooms

Green onions, Gruyere cheese, and fresh herbs

baked atop a buttery puff pastry crust

 

Yellow Squash, Zucchini, Red Onion, Parsnip, Carrot, and Shallots

Roasted with fresh garlic and herbs.

 

Made from Scratch Sweet Potato Gnocchi

Smothered in maple sage brown butter

Dessert Menu

 

3 Tier Carrot Cake

With cream cheese icing and fall flowers

 

Square White Cake

With white buttercream and edible flowers

If you think this menu, along with your menu suggestions might work for you, please get in touch. We will do our best to accommodate all special requests!

 

Please feel free to give us a call or text us at 847-623-8750. If you prefer email us at Chef Paul Catering or use our Contact Us Form today.

phone / text:  847-623-8750    email:  Chef Paul Catering    contact:  Contact Us

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