The following are a sampling of wedding menu ideas that 3 Chefs Catering can provide
For a printable PDF version click
HERE
stuffed with a Southwest chicken salad topped with cilantro sour cream
Ahi tuna, fresh pineapple drizzled with a cilantro wasabi aioli
with sour cherry compote and rosemary whipped ricotta on a herb crostini
Heirloom tomato, Buffalo mozzarella, fresh micro basil drizzled with balsamic reduction on a skewer
grilled chicken fresh tender marinated in Asian spices, on bamboo skewers with peanut sauce
shrimp toasted in coconut with a spicy orange dipping sauce
smoked breast of chicken coated in pecan crust served with a jalapeno peach dip
buffalo chicken, brioche, blue cheese mousse
romaine, Swiss chard, kale, roasted peppers, dark and golden beets, goat cheese, slivered almonds with a peach vinaigrette
spring mix, romaine, dried cranberries, macadamia nuts, shaved parmesan with champagne vinaigrette
mixed baby greens, fresh strawberries, candied pecans, grape tomatoes, gorgonzola with a garlic cherry vinaigrette
salad wedge with iceberg lettuce, diced tomatoes, blue cheese crumbles, smoked bacon with a chipotle buttermilk ranch dressing
bouquet of field greens with candied pecans and goat cheese with cucumber ribbons and topped with a creamy balsamic
Heirloom tomatoes and fresh mozzarella with micro basil, balsamic vinaigrette, extra virgin olive oil, smoked salt, and fresh ground pepper
baby spinach, fresh sliced strawberries, crumbled Irish farmers cheese, grape tomatoes, and toasted onion with sweet poppyseed dressing
stuffed with sautéed spinach, Asiago cheese and sun-dried
tomatoes topped with a champagne and grainy mustard
sauce with fresh herbs,roasted potatoes and roasted
seasonal vegetables
topped with sweet onion gravy with smoked cheddar
whipped potatoes with a seasonal vegetable medley
with roasted artichokes and lemon creme , wild
mushroom feta orzo with roasted root vegetables
boneless breast of chicken marinated in lemon grass, sweet
garlic, touch of chili, seasoned with watercress and grilled
scallions with roasted vegetables over herb polenta round
airline chicken with tarragon creme and sweet potato
hash with roasted vegetables
sautéed marinated chicken breast with garlic and herb
fingerling potatoes and green asparagus bundle
sautéed marinated chicken breast with fresh herbs and
champagne creme, fingerling potatoes and green
asparagus bundle
sautéed marinated chicken breast with parmesan and
Asiago cheese, balsamic marinated tomatoes and sweet
basil, roasted garlic mashed potatoes, sugar snap peas
with roasted potatoes
pork tenderloin encrusted with macadamia nuts, topped
with a tangerine creme sauce, served on top of a bed of
wild rice pilaf and California asparagus
poblano peach glazed served on a bed of red skin
mashed potatoes and seasonal vegetables
tenderloin of beef served medium rare with Bordelaise
sauce over wild mushroom risotto and roasted
asparagus bundles with garlic and sea salt
grilled sirloin and wild mushrooms served with truffled
Yukon Gold potato puree and haricot vert with peppers
grilled hand sliced medium rare flank steak over garlic
brioche with a mushroom Bordelaise, rosemary garlic
potatoes and sautéed sugar snap peas
marinated grilled salmon filet with roasted tomatoes
and sauteed spinach topped with sherry creme sauce,
roasted fingerling potatoes with garlic and ginger
reduction, fresh asparagus with sea salt
grilled salmon filet topped with Panko shrimp, baby
spinach and lobster creme sauce, mini brie and bacon
stuffed red potatoes, farmers market seasonal vegetable
Maine lobster, ricotta, mozzarella and parmesan cheeses with baby corn and peas, lobster sherry creme sauce
garlic roasted mahi mahi with dijon glaze and infused
raspberry balsamic reduction, smoked potato puree,
California green asparagus
panko crusted cod loin topped with sweet chili sauce
and aged olive oil, over cilantro rice with Japanese
blend vegetables
grilled French chicken breast topped with a cognac
creme sauce and jumbo lump crab cake with a grainy
mustard remoulade, roasted garlic duchess potato
and seasonal vegetables
carved beef tenderloin with whipped horseradish or
wild mushroom bordelaise sauce on the side; sliced
stuffed chicken breast filled with savory spinach,
peppers, and ricotta in a pesto creme, with Yukon gold
potatoes and sautéed green beans with sweet chili
sauce
boneless free range breast of chicken in an orange glaze with firecracker shrimp, Asian vegetable medley and shitake mushroom rice
garlic roasted salmon topped with a light lobster
creme, grilled hand sliced flank steak with mushroom
Bordelaise, sautéed sugar snap peas with roasted
peppers, hand smashed sweet potatoes with brown
sugar bourbon butter
filet of beef tenderloin and pan seared breast of
chicken with truffled duchess potatoes, green bean
bundles with thyme butter and port demi-glaze
For a printable PDF version click
HERE
CONSUMER ADVISORY - The Illinois Department of Public Health advises that eating raw or undercooked meat, poultry, eggs, or seafood poses a health risk to everyone, but especially to the elderly, young children under age 4, pregnant women, and other highly susceptible individuals with compromised immune systems. Thorough cooking of such animal foods reduces the risk of illness.
For further information, contact your physician or public health department.
