Farm To Table Wedding Menu
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“Previous Wedding Menus" 

Passed Appetizers

 

Artichoke Hearts Parmesan

Toast rounds topped with parmesan cream & artichoke hearts.

 

Zucchini Pancakes

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

 

Caramelized Onion & Walnut Tartelette

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

 

Fresh Fruit Kebobs

Skewer of strawberry, papaya, & pineapple

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Buffet Dinner

 

Crusty French loaves & Artisan Rolls

Served with whipped butter

 

Country Spinach Salad

With prosciutto, beets, walnuts, shaved parmesan, red onion,

chopped basil, & infused Dijon mustard vinaigrette

 

Parmesan Crusted Chicken Breast

Topped with garlic & herb cream sauce

 

Sautéed Wild Mushrooms

Green onions, Gruyere cheese, & fresh herbs

baked atop a buttery puff pastry crust

 

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

Roasted with fresh garlic and herbs.

 

Made from Scratch Sweet Potato Gnocchi

Smothered in maple sage brown butter

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Dessert Menu

 

3 Tier Carrot Cake

With cream cheese icing & fall flowers

 

Square White Cake

With white buttercream & edible flowers

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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.