Erin & Matt - Wedding Reception Menu
Saturday, October 1, 2005

COCKTAIL RECEPTION:
Crudités Tray (on table)
Seasonal vegetables including carrots, broccoli, mushrooms, zucchini,
peppers (yellow, orange and red) and dipping sauce
Bacon-wrapped Water Chestnuts (passed)
Marinated in Sweet Sophie’s own sweet bbq sauce
Fresh Mozzarella on Garlic Toast (passed)
Fresh-water mozzarella on a slice of garlic toast with sundried tomato & basil pesto,
garnished with a fresh basil leaf

DINNER:
Served family style

Bread Rolls & Butter
Garden Salad
A plate of mixed greens with tomatoes, cucumbers and croutons will be brought to each guest. Two dressings – Ranch and Raspberry Vinaigrette - will be on each table
Stuffed Chicken Breast
Garlic herbed chicken breast stuffed with basil, Monterey Jack and prosciutto,
wrapped with bacon.
Cheese Steak
Sliced roast beef, sautéed onions and mushrooms with melted Cheddar and Monterrey Jack
served on Texas toast
Twice Baked Mashed Potatoes
Grilled Vegetables
An assortment of zucchini, yellow squash, onions and carrots
brushed with seasoned olive oil and flame-grilled

DESSERT:
Mini Cheesecake Bites
Mango, Caramel Apple, chocolate & regular
Served family style at each table
Wedding Cake