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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