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So I recommend having fun, because there is nothing better for people in this world than to eat, drink, and enjoy life. That way they will experience some happiness along with all the hard work God gives them under the sun.

~ Ecclesiastes 8:15, NLT











































































Wedding Reception Dinner Menu Ideas
(discounts are given for larger groups)

Pricing below reflects:
50-99 guests/100-199 guests/200 + guests
All Dinners Include a Salad and Homemade Artisan Bread

Please choose one salad for all guests
1. Garden Salad - greens and fresh veggies tossed with homemade Dijon vinaigrette.
2. Blue Pear -greens with red onion, blue cheese, pear, walnuts and homemade balsamic vinaigrette.
3. Dressed Up Waldorf - greens, apple, celery, red onion, walnuts and homemade sweet yogurt dressing.
4. Citrus Crunch - greens, mandarin orange, chow mein noodles, scallion and homemade Asian sesame dressing.
Parties of 50 or more may choose up to two entrees.

Note: I offer an open menu so the vegetables and starches can be alternated/switched. If there is a dish you would like to try that I don't have listed, let me know and I will do my best to prepare it.

Entrees

Pasta Bar - Two pasta shapes such as spaghetti and penne set up as a buffet with three kinds of sauce, salad and homemade bread. Sauce choices: chicken Alfredo, Beer Cheese, Chili, Marinara or Bolognese. $12/11/10 per person.

Chicken Lasagna. Layers of lasagna noodles, slow cooked chicken, green pepper, garlic, cheese and cream sauce. Served with a side vegetable, salad and bread. This dish is simple, but everyone seems to love it. $11/10/9 per person

Chicken Tikka Masala; a somewhat spicy Indian dish that's got a creamy tomato base. The spice is about a 6 on a heat scale from 1-10 but I give this dish a 10 all around. Great served with rice, potatoes or polenta. Chicken breast portions in a tomato cream sauce with a vegetable, starch, salad and homemade bread for $13/$12/$11 per person.

Sherry marinated chicken breast. Chicken breasts soaked in a sherry teriyaki marinade then seared on the grill and finished in the oven. Seasonal vegetables are served on the side with buttered parsley potatoes, salad and bread. $12/11/10 per person

Chicken with 40 cloves of garlic served with scallion mashed potatoes, seasonal vegetables and side salad with fresh bread - incredibly tender chicken slowly braised with garlic cloves and white wine. This is not an over powering dish. $13/12/11 per person

Turkey or Beef Osso Bucco - tender turkey or beef braised with carrot and onion in a tomato base; served over creamy polenta or mashed potatoes. Classic cooking at it's best. $14/13/12 per person

Dijon encrusted pork loin with Dijon aioli, garlic mashed potatoes, seasonal vegetables, salad and bread - the loin is smothered in a Dijon sauce, seared on the grill and finished in the oven. $13/12/11 per person

Smoked pork loin; I make my own rub and barrel smoke the loin to finish with a robust smoky sweet flavor. Served with cheesy potatoes, cowboy beans, salad and bread for $13/$12/$11

Garlic infused Prime Rib with garlic mashed potatoes, seasonal vegetables, side salad and bread - the roast is encrusted with Kosher salt and minced garlic, then slow roasted to perfection. Served with pork or chicken for $25/$24/$23 per person.

Beef Wellington with parsley potatoes and seasonal vegetables - filet of beef wrapped in mushroom duxelle and puff pastry, served medium rare. $35 per person

Beef Tenderloin Medallions with garlic mashed potatoes and bacon green beans. The filet section of beef is seared, roasted, sliced thin and drizzled with a delicious pan sauce. $30/29/28 per person.

Sirloin Steak - an 8oz. sirloin served with red skinned potatoes, seasonal vegetable, salad and bread with a homemade steak sauce on the side. $18/17/16 per person

Beef Bourguignon; tender chunks of beef slow cooked in a red wine tomato sauce with carrot, onion and mushroom, served over creamy polenta or mashed potatoes with a salad and bread on the side. $13/12/11 per person.

Sherry marinated Mahi Mahi with fruit salsa and sticky rice - this hearty white flaky fish is marinated and grilled. Even people that don't prefer fish seem to like this dish. $16/15/14 per person

Seafood Imperial served with carrot rice pilaf and seasonal vegetables. A filet of seasonal white fish topped with a crab cake mixture, then finished in the oven. $20/19/18 per person

Alternately, if you would like a bit of variety for your guests I can set up a buffet of two of the following: Dijon encrusted pork loin, smoked pork loin, sherry marinated chicken breast, chicken with 40 cloves of garlic or tilapia with potato, vegetable, salad or soup and fresh bread for $15/14/13 per person, or prime rib buffet with either pork or chicken and sides for $25/24/23.


Side Choices: garlic mashed potatoes, cheesy potatoes, scallion mashed potatoes, buttered parsley potatoes, polenta, rice pilaf, vegetable rice, macaroni and cheese, green beans with almonds, green beans with bacon, Italian green beans, sweet corn with red peppers, buttered sweet corn, dilled spring peas, steamed mixed vegetables or cowboy beans.

Wedding Cakes

3 tiers, layered, start at $125; $50 for each additional layer.

Three layers feeds about 60 people.



Sheet Cakes
Each of my sheet cakes is layered and serves 64 for $75. My clients have always preferred my homemade icings, one of which is an old fashioned, not too sweet, creamy white icing, referred to below as Meg's icing.

I offer chocolate with Ganache, chocolate with chocolate peanut butter mousse and peanut butter icing,
white with vanilla mousse and Meg's icing, strawberry cake with vanilla mousse and Meg's icing, black and white (a layer of chocolate and a layer of white) with either vanilla or chocolate mousse and Meg's icing, lemon with a layer of raspberry mousse or lemon mousse with Meg's icing, red velvet with vanilla mousse and Meg's icing, or banana with banana mousse and cream cheese icing.

If you order any of my cakes we would be happy to cut and plate the slices free of charge. I offer boxes for left overs as well.



The first of these photos is a pinterest idea a bride gave me for the design for her cake. Her florist was supposed to create an arrangement for the cake, but forgot, so I created one last minute. This is a standard idea of what I am capable of. I so love the process of creating unique cakes that taste incredible.



For all weddings I require a non refundable $200 deposit to hold the date.

I ask for a firm head count two weeks prior to the wedding date.

I provide heavy Chinet paper plates, clear flatware and white napkins with all meals.

A gratuity of 15% will be added to the bill for all buffet set ups; 18% for plated service.











































































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