Fall in Love with Fall Weddings

Sure there are June brides, but we can’t forget about the promising fall months for gorgeous backdrops, cooler weather, and fall décor. September and even early October wedding dates are the perfect time for dramatic menus, bold colors, and golden aspen leaves.

Your fall wedding menu can be just as breathtaking as the reds, burnt oranges, golds, aubergenes, and chocolate browns of your seasonal floral arrangements.

At Continental “Divine” Catering, seasonal ingredients are a must and fall menus are a favorite. With the warmth of the menu items and the first reminder of the upcoming holidays, we can’t help but enjoy designing fall fare. Here are a couple of our signature bites…

Mini Turkey Pot Pies: butler-passed in bamboo cones on a bed of frizzled leeks.

Martini Potato Bars: Truffle infused Yukon Gold whipped potatoes and Sweet Whipped Yams with an assortment of toppings including prosciutto, sautéed spinach, gruyere cheese, candied pecans and granola streusel served in martini glasses/

Creamy Butternut Squash Soup: touched with cinnamon and nutmeg, presented in individual acorn squashes drizzled with a greek yogurt.

Certified Angus Tenderloin of Beef Filet: with a tart cherry cognac accompanied by seared beets, an artichoke heart with micro greens, and a Wood Ear mushroom risotto cake laced with a roasted red pepper coulis.

10 oz. French Cut Pork Chop: with apple and apricot chutney, Purple Majesty Potatoes, and grilled zucchini with roasted almonds and hand shaved pecorino.

You may also enjoy these posts...

Choosing Blooms for Your Season

This Year’s Top Catering Trends

Altruistic Love