Selecting a Menu

This week took me to Orchard Lake Country Club to meet with a client to plan the menu for her son's wedding celebration. Since the wedding couple had just recently wed in Japan, this celebration would host an American ceremony and reception with some Asian twists!

Selecting an appropriate menu would be important to this day. Setting the stage for an international gathering, the following menu was designed by Orchard Lake Country Club's Executive Chef Mark Dixon along with Sous Chef Richard King.

Asian Salad

Gourmet Greens, Red and Yellow Bell Pepper, Julienne Carrots           

Toasted Almonds, Mandarin Oranges, Bermuda Onions, Wonton Crisps

Honey Lime Vinaigrette

East Meets West

Petite Steer Filet, Hoisin Shitake Demi Glace

San Francisco Sea Bass with a Soy Ginger Vinaigrette

Haystack Vegetables

Oriental Rice

Sweet Endings

Tiffany Wedding Cake and Fresh Berries

When planning a menu, it is important to reflect on the setting, the theme and the guests gathering. This menu will surely be well received by the wedding guests! Also in the plans is a sushi bar during the cocktial hour.

The addition of the Tiffany Wedding Cake is interesting. My client told me that her experience was that in Japan, anything Tiffany receives rave reviews. So the Tiffany theme was the inspiration for invitations and all other print work, table settings, and even the favor at the door - a cut out cookie in the shape and colors of the famous Tiffany & Co. box!