Winter menus

Boston, Food & Drink

Derek Kouyoumjian

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...

There's more!


Guest's Choice between

Short Rib of Beef braised with Heirloom Fall Vegetables accompanied by Creamy Spinach and Boiled Yukon Gold Potatoes

Roasted Statler Chicken Breast with Chestnut and Dried Cranberry Risotto Cake, Herb Roasted Delicata Squash, Rosemary and Shallot Chicken Jus, garnished With Fried Sage

Parmesan Polenta with Roasted Winter Vegetable Stew and Sauteed Greens

Dessert and Coffee

Individual Flourless Chocolate Torte

With Fresh Whipped Cream

And Champagne Raspberry Coulis

Winter Stations Menu

"Live" Risotto Station

Risotto Made to Order at the station

Served with Truffled English Pea Risotto with Shitake Mushrooms & Pecorino Romano

Offered with Sauteed Sea Scallops and Winter Vegetables

Garnished with Micro Pea Greens, Lemon and Chive Oil Drizzle

Roasted Pork Station

Brined and Roasted Pork Loin with Wild Mushroom and Truffle Bread Pudding, Whole Grain Mustard Aioli

Grilled Fall Vegetables

Pasta Station

Butternut Squash Ravioli with Caramelized Pearl Onions & Chestnut Cream and Eggplant, Asparagus & Goat Cheese Cannelloni Drizzled with Charred Tomato Vinaigrette

Salad of Mixed Greens with a Seasonal Vinaigrette Dressing

Accompanied by Warm Focaccia Bread

Butter and Infused Olive Oil

Dessert Station

Passed Petite Mocha Pot de Creme

Served in a Demitasse Cup

With Dark Chocolate Dipped Demitasse Spoon

Petite Strawberries Romanoff

Presented in a Tall Shooter Glass

With a White Chocolate Dipped Demitasse Spoon

Passed Mini Espresso Creme Brulee

Passed in Mini Ceramic Skillet with Demitasse Spoon

Mini- Bite Sized Chocolate Dipped Goat Cheese Cakes

Passed and served to guests on Knotted Skewers

—Leigh Crandall, Managing Editor, Magazines

Around The Web
Huffington post
Give a Subscription to Brides Magazine as a Gift
Subscribe to Brides magazine

Get personalized planning advice, exclusive offers and must-read wedding news.

Thank You
for Signing Up!

Check your e-mail inbox for the latest updates from