Migis Lodge

Sample Wedding Menu

Cocktail Reception Hors D’oeuvres:

• Calimyrna Figs stuffed with Chevre and Almonds wrapped in Bacon
• Smoked Salmon with Herb Cream Cheese Canapés
• Pesto, Sundried Tomato and Goat Cheese on Toast Points
• Duck and Scallion Crépe with an Orange Dipping Sauce
• Spinach and Artichoke Dip with Homemade Crostini
• Assorted Fruit and Cheese Board

Dinner:

• Wild Mushroom and Ginger Soup
• Hydroponic Boston Lettuce Salad topped with Maytag Bleu Cheese Crumbles, Sliced Pears, and Toasted Pecans, finished with Honey Lemon Dressing

Guests will have choice of three entrées (pre-order required):

• Roasted Tenderloin of Beefwith a Wild Mushroom Duxelle served with a Tarragon and Peppercorn Glaze
• Pan-Seared Diver Scallops atop an Herb Beurre Blanc
• Vegetarian “Shepherds Pie” Layers of Roasted Vegetables piped with Whipped Potato finished with a Vegetable Demi-Glace

All entrees to be served with

• Asparagus, Grilled Yellow Squash, Garlic and Herb Roasted Red Potatoes
• Freshly Baked Dinner Rolls with butter
• Freshly Brewed Regular and Decaffeinated Coffee and Tea

And of Course...

• Wedding Cake served with a Chocolate Covered Strawberry