raleigh wedding menus
Asian Menu-Family Style
Weddings Reception
Sarah Duke Gardens, 12:00 PM
80 guests
following the wedding a selection of drinks is passed to the guests as they arrive at the patio of the Doris Duke Center ( 12:40 pm) STEMS of CHILLED WHITE and RED WINE (host supplied)
Hors d'oeuvres Wedding Sample 1
First Course
Chilled Sweet Pea Soup with mint creme fraiche served in a modern champagne flute and garnished frizzled leeks
Second Course
Late Summer Zucchini Carpaccio served over fresh arugula, topped with fresh Parmesan cheese, edible orchids and a Meyer lemon vinaigrette.
Hors d'oeuvres Wedding Sample 2
Heavy Hors d'oeuvres Menu for Wedding Reception
Sparkling Water with a squeeze of fresh orange
Fresh Raspberry Lemonade with mint garnish
Passed Hors d'oeuvres (after the ceremony)
Petite Lobster Rolls Heirloom Tomato "Pops" with Mozzerella and Basil.
Hors d'oeuvres Wedding Sample 3
Passed Hors d'oeuvres
Fried Green Tomato BLT's
Goat Cheese Panna Cotta with Summer Blueberries
Stuffed Fingerling Potato Bites with Bleu Cheese
Shrimp Toasts with Fresh Peach Salsa
Stations and Displays
Revolving Soup Shots
An interesting station of revolving soup shot :
Seated Dinner Duet Wedding Reception Menu
Post Ceremony Passed Beverages
Stems of Sparkling Water
White Wine
Flutes of Champagne Chilled Strawberry Lemonade
Chorizo and Spinach Stuffed Mushrooms
Chickpea and Feta Spoon
Seated Dinner Spring-Summer Wedding 1
Seated Dinner Summer Wedding 1
Pre-ceremony beverages
Seated Dinner Summer Wedding 2
Pre-Ceremony Beverages
Mason Jars of Sweet Peach Iced Tea
Flutes of Mimosas
Derby Mint Julips
Black Olive and Goat Cheese Crostini
Seared Crab Cakes with Chipotle Aioli
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