Menu Selection Process

From 7:45 - 20:00 pm CST, Laura and I tasted the various appetizer and meal selections we have available to us at the reception hall. The process was much more epic than I had anticipated. We basically ate 4-5 meals and had 4 bottles of wine offered to us. We also got to watch a couple receptions going on from behind tinted windows in our private tasting room which I can only assume will serve as an ample 3rd person view into our own reception. Anywhoo, before I bore the group with the details of the experience, here are the final results:

Appetizers:

There will be 9 selections circulating during the hour before dinner. These selections include meat balls, sausage, steak skewers, chicken and pineapple skewers, cream cheese puffs, and spinach puffs (these were items tasted tonight, there are a few others, including bacon wrapped dates which I'm pretty pumped about).

Soup & Salad:

A house salad with mixed greens and dressing will be served along side a tortellini soup prior to dinner.

Dinner Wine:

A bottle of Cabernet Sauvignon and Pino Grigio will be delivered to each table prior to dinner.

Dinner Choices:

Fillet Mignon: A tender fillet served with a rich bordelaise sauce.

Chicken Florentine: A center cut chicken breast stuffed with feta cheese and spices served with a cream sauce

(Note: Contrary to all conventional wisdom, I actually suggest the chicken. We tasted it tonight and it was excellent. The cheese spice blend is ideal and the fact that the breast is stuffed greatly reduces the risk of it being over-done).

Cake:

While we have not finalized the design, the cake itself will be a carrot cake (because honestly, who doesn't love carrot cake) with a vanilla cream filling.