Vote for Sandy & Dave's Reception Menu - 21 News Now, More Local News for Youngstown, Ohio -

Vote for Sandy & Dave's Reception Menu

It's time to select Sandy and Dave's wedding reception menu courtesy of Antone's Banquet Centre!

Below are three menu options put together by Joe Mineo from Something New and Ross Sciana from Antone's Banquet Centre.  Vote for the menu you like the most. Voting will end at midnight on Sunday, April 28th. Just a reminder, we will not be announcing the winning theme until wedding day on May 17th.

Each week you will be voting for elements that fit the theme you like the most. The theme with the most votes will be the theme used for Sandy and David's wedding (click here for more on this year's voting).  

Visit our wedding Pinterest page to see the various elements in all three themes. 

 

ENCHANTED MENU

Hors DʼOeuvres:

• Mini Caprese Salads: grape tomatoes stuffed with fresh basil and bocconcini.

Drizzled with EVOO and balsamic glaze.

• Tuscan Eggplant Foccaccia: char-gilled baby eggplant and roasted peppers on

grilled foccaccia with EVOO and shaved Reggiano Parmigiano.

• Peach, Proscuitto & Ricotta Crostini: with a dollop of honey.

Salad:

• Watermelon & Feta: with grilled pancetta, baby romaine and tossed with a mango

Bellini vinaigrette.

Entree:

• Fresh Herb Crusted Rack of Lamb: with a fresh and sweet mint sauce.

• San Francisco Style Shrimp: jumbo shrimp dipped in butter and bread crumbs and

baked with fresh lemon and sherry wine.

• Statler Chicken Breast: stuffed with wild mushrooms, Asiago cheese, fresh

rosemary and topped with a madeira wine sauce.

Side Dish:

• Grilled Asparagus Bunches: topped with fresh mozzarella and wrapped with

proscuitto. Drizzled with EVOO and fresh lemon zest.

Enchanted Cocktail:

• The Southern Smooth Tea: a blend of sun brewed iced tea and fresh made

lemonade garnished with Meyer lemons and fresh mint.

HEIRLOOM MENU

Hors DʼOeuvres:

• Clams Casino

• Mini Sashimi Tuna Towers: with fresh mango, papaya and avocado.

• Beef Wellington: with baby spinach in a puff pastry.

Salad:

• Classic Caesar Salad: with heart of romaine, Tuscan croutons, shaved Reggiano

Parmigiano, anchovy and classic dressing.

Entree:

• Roasted Herb Crusted Filet Mignon: with a grilled leek and port wine sauce.

• Fresh Lemon Dill Chilean Salmon: with grilled shaved asparagus.

• Chicken Vera Cruz: pan fried chicken breast in a light egg batter wrapped with

asiago cheese and proscuitto and topped with a lemon wine-caper sauce.

Side Dish:

• Venetian Potatoes & Corn: roasted fingerling potatoes and sweet corn with butter,

fresh torn basil, romano cheese and red pepper flakes.

Heirloom Cocktail:

• The Virgin Mary: a blend of horseradish, diced onion, celery salt, lemon juice,

worcestershire, hot sauce and kosher salt. Garnished with a skewer of cherry tomato,

shrimp and a hand stuffed bleu cheese olive.

VANITY FAIR MENU

Hors DʼOeuvres:

• Shrimp & Scallop Ceviche

• Spicy Fire Grilled Chicken: with sun-dried tomatoes in puff pastry in a spicy cream

sauce.

• Stuffed Roman Artichokes: roasted with herbed bread crumbs and topped with

fresh Meyer lemon juice.

Salad:

• Roasted Baby Beet Salad: with goat cheese, watercress, frisee and toasted pecans

in a fig vinaigrette. Served in a martini glass.

Entree:

• Stuffed Filet Mignon: with fontina cheese, pancetta and sauteed baby arugula.

Topped with a burgundy pan sauce.

• Lobster Ravioli: with fire grilled South African lobster tail pieces in a Ciroc pink vodka

sauce.

• Pork Osso-Bucco: with wild mushrooms and caramelized Bermuda onions in a

natural pan jus.

Side Dish:

• Fire Roasted Vegetable Risotto: with romano cheese and fresh spring vegetables.

Vanity Fair Cocktail:

• Virgin Mimosa: non-alcoholic champagne mixed with fresh squeezed orange juice

and garnished with fresh strawberries.

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