Carrie & Josh – Wedding Reception Menu
November 12, 2005

COCKTAIL RECEPTION:
G.O.R.P.- Good Ole Raisins & Peanuts –
bar mix of peanuts, sesame sticks, pretzels, dried fruit, etc.
Crudités Tray
Seasonal vegetables including carrots, broccoli, mushrooms, zucchini,
peppers (yellow, orange and red) and dipping sauce
Cheese & Sausage Platter
Assorted Wisconsin cheeses & hard salami served with gourmet crackers
& Sweet Sophie’s own Honey Mustard Horseradish sauce
Chicken Quesadillas
Zesty (not spicy) Mexican chicken with melted cheese grilled between four tortillas.
Bacon-wrapped Water Chestnuts
In Sweet Sophie’s own sweet BBQ sauce

DINNER:
Bread & Butter
Salad
A garden salad with lettuce, tomato, cucumbers & croutons will be brought to each guest. Two dressings – Ranch and Raspberry Vinaigrette - will be on each table

DINNER BUFFET:
Vegetarian Lasagna
Made with vegans in mind – using no animal by-products

Roast Beef, Ham & Turkey Carving Stations
A selection of Roast Beef, Ham & Turkey, carved and put right on guests plates.
Served with gravy, as well as rolls and sliced cheese for sandwiches.

Rosemary Roasted Baby Reds
Long Grain Wild Rice with Mushrooms & Almonds
Glazed Carrots
Buttery Kernel Corn

DESSERT:
Served at a buffet table in the Hall
Fresh Fruit Boat
Seasonal fruits, mixed together in a carved watermelon.
Served with fresh whipped cream on the side.
Wedding Cake