05/29/2024
We catered a beautiful spring wedding at Wrightsville Manor. On the menu…
Hors d’oeuvres:
• Charcuterie tray with imported meat, cheeses, olives & crostini
• Homemade BBQ pork tacos with a candied jalapeño slaw
• Seared yellowfin tuna spoons with a ginger honey emulation
• Whipped goat cheese on crostini with a fig jam
• Mini pot pies with chicken and leek
Main course:
• Mix greens served with freshly made croutons, cherry tomatoes and cucumbers tossed in a cucumber vinaigrette & topped with shaved parmesan
• Fresh baked bread with olive oil and balsamic
• Rotini tossed with a fire roasted tomato cream sauce with shredded asiago
• Sous vide rosemary flank steak with a port wine demi glace, served with roasted creamer potatoes tossed in a sour cream & chive aioli
• Pecan crusted chicken with a bourbon glaze
• Pan-seared mahi with a pineapple & mango salsa, served with sautéed seasonal vegetables