Sample Wedding Menu

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All food and beverage events are handled in house with our culinary team. Your event includes place settings, linens and glassware. Below is a sample of what Chef Robert Parks and our culinary team can put together for your wedding.

Wedding Sample Menu 2013
Plated Option

~Course One~
Baked Phyllo Strudel of Wild Mushroom and Swiss Chard
Boursin cheese cream

~Course Two~
Asparagus & Beet Salad
Fresh baby greens
Blackberry champagne vinaigrette

~Course Three~
Porcini Crusted Petite Filet of Beef with Honey Port Shallot Demi
*
Seared Pacific Salmon with Miso Herb Butter
Potato Leek Gratin
Chef’s Seasonal Vegetable

Hors d’oeuvres Buffet Option
~Cold Hors d’oeuvres~
Cheeses of the World
Domestic & imported cheeses from around the world
Assorted crackers & sliced breads
*
Cured Meat and Roasted Vegetable Antipasti Display
Selection of cured meats displayed with seasonal roasted vegetables with
Balsamic & Olive oil pesto
Sliced rustic breads

~Tray Passed~
Wonton Crisp with a Crunchy Crab Thai Salad
Red Curry Yogurt
*
Smoked Salmon Profiterole

~Hot Hors d’oeuvres~
Coconut Almond Shrimp
Mango chili salsa
*
Seared Chicken Satay
Rum butter brown sugar glaze
*
Three Cheese Onion Chive Quiche
*
Pan Seared Asian Pork Dumplings
Sesame seed ponzu dipping sauce
*
Bar-B-Q Brisket Sliders
Jalapeno smoked cheddar aioli

~Live Pasta Station~
Penne Pasta “New Orleans Style”
Sauté of garlic, onions, peppers, andouille sausage with a cajun cream sauce

~Carving Station~
Garlic Salt Crusted Sirloin of Beef
Rosemary cabernet sauce
Assorted silver dollar rolls

~Pastry Display~
Assorted Mini Pastries Platters

Wedding Buffet Option
Roasted Vegetable Orzo Pasta Salad
Balsamic marinated vegetables roasted, tossed with sundried tomatoes and orzo pasta
Lemon thyme olive oil
*
Classic Caesar Salad
Crispy romaine lettuce tossed with our caesar dressing, garlic croutons, shaved parmesan cheese
*
Field Green Salad Platter
Fresh greens with tomatoes, baby corn, cucumber, carrots, croutons
Ranch & Italian dressings
*
Seared Breast of Chicken with a Roasted Garlic Artichoke, Tomato Ragu
*
Baked Cod with a Seafood Cioppino Cream
*
Roasted Sirloin of Beef
Wild mushroom, caramelized onions
*
Wild Rice with Pecans and Dried Cranberries
*
Chef’s Seasonal Vegetable
*
Assorted Rustic Rolls

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