Mmmm More Food
It looks like we may be going for 2 choices of main dishes for the Sit Down Meal. My brain tells me this means more work, but my tummy says "Bring it on!"
I was discussing the menu with Ka Helen earlier today and she brought up the fact that not everybody eats beef, and maybe we should look at offering people options for the main course.
This is how our menu may end up:
I was discussing the menu with Ka Helen earlier today and she brought up the fact that not everybody eats beef, and maybe we should look at offering people options for the main course.
This is how our menu may end up:
Antipasti of Salmon, Prawns,
and Smoked Duck with Melon Pearls
- o -
Seafood Bisque flavored with Brandy
baka we need to change this if we offer Salmon as an entree' choice,
it's going to seem like such a fishy menu
- o -
Roast Rib-eye of Beef,
Herb-mashed Potatoes, Red Wine Onions,
Garden Vegetables and Natural Jus
or
Seared Atlantic Salmon,
Fondue of Leeks and Peppers,
Garlic Rice, Lemongrass Sauce
- o -
Tart of Chocolate with Orange Segments
and Grand Marnier
could it be something like this???
- o -
Wedding Cake
- o -
Coffee or Tea
and Smoked Duck with Melon Pearls
- o -
Seafood Bisque flavored with Brandy
baka we need to change this if we offer Salmon as an entree' choice,
it's going to seem like such a fishy menu
- o -
Roast Rib-eye of Beef,
Herb-mashed Potatoes, Red Wine Onions,
Garden Vegetables and Natural Jus
or
Seared Atlantic Salmon,
Fondue of Leeks and Peppers,
Garlic Rice, Lemongrass Sauce
- o -
Tart of Chocolate with Orange Segments
and Grand Marnier
could it be something like this???
- o -
Wedding Cake
- o -
Coffee or Tea
We would then have ask the guests to indicate their choices when doing their R.s.v.p.s, and then use color coded menu cards to indicate meal choices. This would translate to quite a lot of extra work, (1) following up R.s.v.p.s, (2) making seating plans, and (3) making the place cards, and (4) advising the Pen of the entree' numbers at least a week before the reception. Definitely not for the tamad hehe.
We could probably have a receiving table near the Conservatory entrance where the guests could pick up color coded tags, and look up their table zones. That way I don't have to waste time making a seating arrangement that I doubt would be followed anyway.
Alternately, (based on info from a W@Wie) we could opt to have an appetizer portion of Entree 1 served, break with sorbet, and then serve a meal portion of Entree 2. I find this a bit too excessive for lunch though. Baka ma-impatcho na ang mga tao.
We could probably have a receiving table near the Conservatory entrance where the guests could pick up color coded tags, and look up their table zones. That way I don't have to waste time making a seating arrangement that I doubt would be followed anyway.
Alternately, (based on info from a W@Wie) we could opt to have an appetizer portion of Entree 1 served, break with sorbet, and then serve a meal portion of Entree 2. I find this a bit too excessive for lunch though. Baka ma-impatcho na ang mga tao.
This entry was posted
on 8/07/2004 at 8/07/2004 04:03:00 am.
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