On September 10, 2016, we catered Laura & Mike’s wedding at Greystone Estate on River Rd. The gorgeous setting for this outdoor wedding set the tone for an incredibly special day for these two great people. We so enjoyed working with Laura & Mike – their main focus was to throw a memorable party with really great food, a vision we completely support! We began the evening with several passed appetizers and a bourbon bar while guests toured the property. Dinner started with a salad course, followed by a served dinner. They chose from a beef, salmon or vegetarian entree. After the cake was c
ut and served, the guests danced and enjoyed the amazing view of the Ohio River. Late into the evening, we brought out a couple snacks of empanadas and pork sliders to keep the energy going. Laura & Mike’s friends & families danced well into the night, making the whole day one of true celebration and merriment. We were so happy to be involved!
The Menu
PASSED APPETIZ
ERS
Guacamole & chips
Steak Skewers
Ojaldra: puff pastry filled with black beans, chorizo & mozzarella
SERVED DINNER
Salad
Fall Salad: greens | apples | butternut squash | figs | goat cheese | sorghum-chile vinaigrette
Entrée choices
Roasted Beef | Veracruz chocolate mole | tok-sel lima beans | potatoes au gratin
Salmon Filet | tequila lime achiote sauce | tok-sel lima beans | rice
Chilaquile: tortillas | grilled poblanos | potatoes | grilled cactus | local mushrooms | tomato casera sauce | queso fresco
LATE NIGHT SNACK
Black bean & goat cheese empanadas with chunky tomato habanero sauce
Mini pork sandwiches
