Published June 9th, 2011
Following on Tuesday’s post, here is part 2 of creating a Maine spring seasonal menu!
The question: formal multi-course seated dinner or buffet with a variety of stations? It’s really up to you and what best suits your needs as a couple. There is no right or wrong format. Lately, we’ve been hosting a lot of formal dinners, so to help you envision what your own spring menu could be; our spring sample dinner menu is below.
Spring Soup Course
Chilled Strawberry Soup
Fresh strawberries and rich cream come together into a rich treat
Spring Salad Course
A “Close Shave” Asparagus Salad
With freshly harvested shaved asparagus tossed with fresh squeezed lemon, extra virgin olive oil, sea salt, freshly ground black pepper & shaved pecorino Romano cheese, topped with fresh lemon zest
Intermezzo (Palette Cleanser)
Rhubarb Mint Sorbet
Spring Entrée Course
French Cut Marinated Grilled Lamb Chops
With garlic rosemary marinade & mint sauce served with Sautéed Young Fiddle Heads with a Warm Bacon, Maple & Balsamic Vinaigrette and new red potatoes.
Raspberry Hazelnut Chicken
Thinly sliced chicken breast encrusted in hazelnuts with a rich, creamy raspberry sauce served with Baby Brussels sprouts with a Sea Salt, Lemon Zest Butter and Minted Couscous with Pine Nuts
Orecchiette Pasta with Scallops & Maine Shrimp
With shallots, fresh sweet peas, minced garlic, lemon zest & shaved Parmesan cheese
The Spring Sweet Ending
More and more couples are foregoing the big wedding cake and opting for a unique dessert display with a variety of mini-individual treats. Some spring favorites we’ve served include mini strawberry rhubarb meringue tarts, mini maple crème Brulee, mini English lemon curd tarts, mini white chocolate & cherry cheesecake, and mini chocolate decadence with strawberry sauce. But if the traditional wedding cake is important to you, we’re also seeing couples present both so everyone can experience the special cake-cutting moment and enjoy a variety of tastes.