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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 & 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

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

Dessert Menu


3 Tier Carrot Cake

With cream cheese icing & fall flowers


Square White Cake

With white buttercream & 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.

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