Hi, So I'd love some input. Here is the scenario. We picked a venue that has an on-site restaurant. On the tour we confirmed that A) we could do family style services; and B) that we could develop a unique menu based on our own tastes and preferences with the chef.
Fast forward six months and the venue sends us their standard wedding menu choices which are nothing close to what we want.
I've written back to confirm that we will be able to develop a menu with the chef outside the normal offerings.
I know I am not going to get the menu I want exactly... and I know they are already sourcing many of the products you see in the sample menu options.
So... what would you recommend I go back to them with that has a reasonable chance of getting accepted based on balance/middle ground between our dream menu and the standard menu?
Here is our dream family style menu:
classic steak tartare with crostini and assorted pickled vegtables
burrata with cherry tomatoes roasted on the vine (not removed) with basil chiffonade, maldon salt, drizzle of olive oil and crostini
baby arugula and mixed baby greens, pinenuts, meyer lemon dressing (from the Franny's cookbook), cambozola, nyon olives
Porterhouse steak, french cut, bone in, medium rare, with separate carafes of steak aux poivre sauce (brandy peppercorn cream sauce) AND chimichurri
Mizo Glazed monkfish
side bowls of : crispy charred brussel sprouts with yuzu and fried shallots, fondant potatoes with brown butter and fresh herbs, french green beans, and roasted sunchokes
Dessert - we don't really care and would go with one of their choices - probably the creme brulee or the chocolate mousse.
Here is the venue's standard offering:
Mixed baby heritage greens topped with heirloom cherry tomatoes, roasted beets, pumpkin seeds, and apple cider vinaigrette.
Cucumber and Radish Salad
Mixed baby greens topped with cherry tomatoes, shaved radish, enveloped in a cucumber ribbon and drizzled with aged balsamic vinaigrette.
Roasted Beef Medallion
AAA whole striploin roasted with thyme and garlic, sliced thick and served with a red wine jus.
Roasted Chicken Supreme
Whole chicken breast supreme roasted until golden and topped with a forest mushroom cream sauce.
Grilled Pork Tenderloin
Tenderloin of pork grilled, sliced thick and served with a sour cherry gastrique.
Perfectly seared and served with a lemon buerre blanc.
Fresh Ontario Pickerel
Perfectly seared and served with a fresh herb beurre blanc.
All entrees are served with seasonal vegetables and your choice of mashed potatoes or rice pilaf.
THANK YOU FOR YOUR ADVICE!
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