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Black Tie Wedding....Please help us plan the menu?
The theme is "Classic Chicago Steakhouse with a modern twist."
Everything is already decided, for the most part, but we need help with the following:
(1) Need a dipping sauce for Maryland CrabCakes;
(2) Need an idea for a Seared Sea Scallop passed appetizer that isn't bacon-wrapped;
(3) Need classic potato and vegetable side dish ideas to accompany a Dijon Crusted Filet Mignon;
(4) Need ideas for a Sea Bass Entree with Rice and Vegetable; and
(5) Need ideas for a classic Iceberg Wedge Salad(what to put on it).
Thank You. My fiance and I are going to submit these ideas to the caterer for our tasting.
1...a dijon mustard, wasabi or teriyaki sauce--they'd all be a bit off the norm, but would work nicely with seafood.
2. How about with a water chestnut toothpicked to hold them together (crunchy, and mild-flavored) or a carrot can be sliced very thinly on a mandloin and you could wrapt he scallop in that...
3. potato-twice baked with sour cream and leeks
veggie-green beans almondine would really work very nicely, and since the meat is so well seasoned, the beans being milder in flavor would work nicely.
4. I'd recommend keeping the fish just broiled or something light--most people who choose a fish selection are trying to eat more healthfully, so they really don't want too much on it--how about citrus sea bass, cooked with lime, orange and lemon, whole grain rice with balsamic vinegar and same veggies
5. Iceburg wedge salad draped with very thinly sliced cucumber/carrot and drizzled with a creamy dressing, like blue cheese. Yes, teh bacon would be great--I didn't think of it becasue I'm allergic to bacon, but that's an odd allergy, and I think most people would enjoy that.
Your menu sounds lovely.