I'm currently planning my wedding and one of my favorite parts of the process has been selecting the menu. Paula Marrero of Gourmet Caterers has been so helpful, offering original ideas on how to dress up the usual "chicken or beef" options using seasonal ingredients. Below are two menus (one plated, one with stations) she created for a winter wedding—be warned, you'll be hungry once you read them!
Winter Plated Menu
Soup and Salad Duet Course
Butternut Squash Bisque with Pumpkin Spice with salad of
Frisse and Arugula with Crumbled French Feta, Sundried Cranberries
Dressed in a Cranberry Vinaigrette
Assorted Tuscan Rolls and Butter
To see the rest of Paula's menu ideas, read the rest of the entry...