We met with our wedding consultant at Madrona Manor yesterday, and finally made a few decisions. The menu will be a buffet, with the main entrees being mesquite-grilled flank steak with garden salsa, whole poached salmon covered with cucumbers served with a dill sauce, and penne pasta tossed with marinara sauce and freshly grated parmesan cheese. After I verified that the cheese would be on the side with the latter, I think that I've covered all the bases with keeping the carnivores, omnivores, vegetarians, kosher, and vegans happy. I think.
We'll also be having caesar salad with hearts of romaine, roasted new potatoes with rosemary and garlic, sliced seasonal fresh fruits, cheese board with imported and domestic cheeses, and assorted bread and rolls.
The cake will be half white with lemon mousse filling and half chocolate with chocolate mousse filling, all topped with white buttercream frosting.
And of course, there'll be local wine (chardonnay, merlot, and cabernet, we think), and some champagne, and fruit punch, and peach ice tea to drink.We're still trying to decide about whether we need hors d'oeuvres or not--what do you think?