KATIE & JAI – WEDDING RECEPTION MENU
June 9, 2007

COCKTAIL RECEPTION:
Cheese & Sausage Platter (on buffet table)
An assortment of Wisconsin cheese and hard sausage
served with crackers and our own Honey Mustard Horseradish Sauce

Fresh Fruit Display
An assortment of seasonal fresh fruits

DINNER:
Bread Rolls
with plates of fresh-cream butter pats

Garden Salad
Mixed greens, tomatoes, cucumbers and croutons;
French & Ranch dressings on each table for guests to help themselves to

ENTREES
Plated meals served in the Hall

Entrée Choice #1: Chicken with Mushrooms in Puff Pastry
Per your recipe – will follow recipe exactly
~OR~
Entrée Choice #2: Bacon-wrapped Petite Filet
5 – 6oz portion, served medium

Both entrees will be served with:
Rosemary-Roasted Baby Red Potatoes
(no garlic to be used!)

Steamed Seasonal Vegetable Medley