ABBE & SCOTT – WEDDING RECEPTION MENU
Saturday, September 30, 2006

COCKTAIL HOUR:
Cheese & Sausage Platter
An assortment of Wisconsin cheese with hard salami,
served with our own Honey Mustard Horseradish Sauce
Crudités Display
Raw seasonal vegetables served with dipping sauce
Stuffed Mushrooms
Mushroom caps filled with a sweet herbed cream – hold the nuts!

DINNER:
Bread Rolls
with plates of fresh-cream butter pats
Salad
A garden salad with lettuce, tomato, cucumbers & croutons will be brought to each guest.
Ranch & Raspberry Vinaigrette dressings will be on each table for guests to help themselves to.

ENTREES:
Each guest will receive the same entrée plate – unless otherwise pre-ordered.
That plate will include:
Sliced Tenderloin
Two to three slice (6oz portion) of roasted beef tenderloin
~&~
Mushroom-stuffed Chicken
A 6oz boneless chicken breast filled with a creamy mushroom stuffing
seasoned with pepper and a hint of nutmeg
~&~
Garlic-whipped Mashed Potatoes
~&~
Green Beans
In a light butter sauce

DESSERT:
A dessert buffet will feature a host of sweet goodies to include:
Cheesecake Bites, Petite Fours, Cream Puffs, Carrot Cake slices, Milk Chocolate Covered Strawberries, mini-Éclairs, etc.