Our Final Menu

I think I did explain earlier why we went with a buffet – see my previous posts for more info on that topic. Anyway, we have finally decided on exactly what we want served at our reception.

Part of the fun of doing a destination wedding is getting married on vacation. When one goes on vacation, they tend to try the local cuisine. All of my wedding clients and I agree that your guests will appreciate you putting some local dishes on the menu. This will give them a taste of what fare the location offers and help them make the right choices from the menu the next time they dine on vacation.

Between the ceremony and the reception, we will serve Rum Punch and Hor’Dourves of Pineapple & Chicken Kabobs, Tomato Bruschetta, Coconut Shrimp with a Spicy Tomato Relish, and bite-sized Lobster Enchiladas with a Warm Cream Sauce.

Then we will move over to the pool deck for a seated buffet that will include: 2 salads, A Shrimp and Orange Salad and a St. Elizabeth Garden Salad. 4 Entrees: Honey Garlic Chicken, Blackened Snapper, Lobster Fussili, and Jerk Chicken. 4 Sides: Callaloo au Gratin (think Spinach au Gratin), Fried Plantain (think fried sweet bananas), Rice and Peas (think rice and beans cooked in a savory coconut milk blend), and Roasted Potatoes. Desert will include our two wedding cakes, an assortment of fresh tropical fruits, and ice cream.

Sounds delicious!

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