I don’t usually dedicate a whole post to the food at a wedding but for those of you who know me, I love food. I love all the diverse and creative restaurants in Washington, DC. I get very excited for a unique wedding menu which is why I had to share this fun one by Wolfgang Puck Catering at the Newseum.
Mediterranean Onion Tart with Tomato Confit, Goat Cheese Mousse and Black Olive Puree
Prosciutto Beggars Purses Stuffed with Truffled Mascarpone Cheese, Chive Ribbon
Chinois Lamb Chop Lollipops with Cilantro Mint Vinaigrette
Lobster Corn Dogs with Ginger Lime Aioli
Sweet Potato Cigars with Roasted Apple & Thyme Sour Cream
Goat Cheese and Roasted Beet Stack
First Course: Goat Cheese and Roasted Beet Stack, Citrus Shallot Vinaigrette
Entree Choice #1: Wild Striped Bass with Triple Cream Feta and Scallion Puree, Sautéed Zucchini, Sundried Tomatoes, Black Olives, and Wild Oregano, Champagne Fennel Nage
Entree Choice #2: Grilled Snake River Farms Kobe Beef with Yuzu Peppercorn Sauce, Wasabi Mashed Potatoes
Vegetarian Option: Wild Mushroom Risotto with Truffles and Parmesan Cheese
Dessert: Crispy Soufflé Purses with Raspberry Chocolate Ganache and Calvados Ice Cream
The Crispy Souffle Purse – can you see the oozy chocolate inside?
Mini tarts- Pumpkin, Pecan, Lime
Homemade Kit Kat Bars
Finally, vendor reviews in Part 4 to come — Vicky