Weddings

Menus for

The Gardens at Kennesaw Mountain

 

 

Passed Hors D’Oeuvres

Caramelized Brie Tartlets with Fig and Proscuitto

Roasted Tomato and Mozzarella Bruschetta with Fresh Basil

Seared Beef Tenderloin Bruschetta with Caramelized Onions

Warm Artichoke Bottoms with Goat Cheese and Wild Mushrooms

Parmesan Cheese Cups with Goat Cheese and Sun-Dried Tomatoes

Lobster Salad in Wonton Cups with Fresh Dill

Tuna Ceviche on Tortilla Chips with Avocado and Pico de Gallo

Shrimp on Cornbread with Avocado Crème Fraiche

Tarragon Chicken Salad on Cucumber Cups

Spinach and Feta Cheese Spanakopitas

Mediterranean White Bean Crostini

 

… Seasonal Specials Available

  

Hors D’Oeuvres Buffet

Warm Bourbon Meatballs

Warm Crab Jarlsberg with Lavosh Crackers

Warm Spinach and Artichoke Dip served with Tortilla Chips

Crudités of Seasonal and Locally Grown Vegetables - 

served with a Roasted Red Pepper Dip

Tortellini Pasta Skewers with Parmesan Dipping Sauce

Imported and Domestic Cheese Platter

Antipasto Platter with Smoked Meats and Cheese

Vegetarian Antipasto Platter with Artichoke Hearts, -

Roasted Red Peppers, Mushrooms and Olives

Hummus with Pita Slices

Flank Steak Negimaki with Sweet Chili Dipping Sauce

Vegetarian Thai Spring Rolls with Ginger Dipping Sauce

Mushroom Caps stuffed with “Riverview Farms” Sausage

Vegetable Stuffed Mushroom Caps

New Potatoes with Broccoli and Asiago Cheese

Seasonal Fruit Platter with Chocolate Grand Marnier Sauce

 

… Seasonal Specials Available

 

 Dinner Buffet

 Salads

*Served with Assorted Dressings*

Mixed Field Green Salad with Cherry Tomatoes and Cucumbers

 House Salad of Romaine and Green Leaf Lettuce with -

Cherry Tomatoes, Carrots, Cabbage and Cucumbers

 Caesar Salad with Shaved Parmesan Cheese

 Blue Cheese and Iceberg Salad

 Wedges of Iceberg Lettuce with Crumbled Blue Cheese and Tomatoes

 Mixed Field Green Salad with Dried Cranberries, Candied Walnuts, -

Red Onion and Crumbled Blue Cheese

  

Entrées

Sautéed Tenderloin Tips with Pearl Onions and Mushrooms -

served in a Red Wine Sauce

 Sliced Grilled Flank Steak on Petite Rolls -

served with Horseradish Dressing

Grilled Marinated Hanger Steak with Merlot Reduction

 Pork Tenderloin on Sweet Potato Biscuits served with Guava Jelly

 Marinated Loin of Pork served with Sautéed Apples

 Lemon Pecan Chicken with Honey Mustard Sauce

 Almond Chicken with Raspberry Dipping Sauce

 Grilled Lemon Rosemary Chicken

 Chicken Caprese – Breaded Chicken Breast Topped with - 

Organic Basil, Sliced Tomato and Fresh Mozzarella

Grilled Salmon with Cucumber Dill Sauce

Salmon Coulibiac – Salmon in Puff Pastry with Rice and Mushrooms

 Horseradish Bread Crumb Topped Tilapia

 Oven-Roasted Beef Tenderloin with Mushroom Demi-Glace (add $5)

 Miso and Sake Glazed Sea Bass served over Asian Vegetables (add $4)

 Seasonal Fish Selection – Market Price

 Grilled Leg of Lamb with Blackberry Jus – Market Price

 

Add Chef Attended Carving Station

Oven-Roasted Beef Tenderloin with Horseradish Dressing -

and Warm Gorgonzola Sauce - $9

Pork Tenderloin served with Sour Cherry Chutney -

or Assorted Mustards- $7

Rack of Lamb served with Blackberry Jus- $9

Oven-Roasted Loin of Pork- $6

Steamship Round served with Horseradish Dressing and Jus - $5

Oven-Roasted Breast of Turkey served with Assorted Mustards - $5

Grilled Flank Steak – prepared: BBQ, Seasoned or Teriyaki - $5

***

Pasta Station with Homemade Pesto, Marinara or Alfredo

Tossed with Choice of Ingredients

*Add $160 for Chef*

  

Sides

Rice Pilaf

Wild Rice with Toasted Pecans

Garlic Smashed New Potatoes

Oven-Roasted New Potatoes

Twice Baked Potatoes

Three Cheese Potatoes

Tomato and Zucchini Gratin

Seasonal Locally Grown Vegetable Medley -

either Grilled or Oven-Roasted

Sautéed Green Beans

Steamed or Grilled Asparagus

Grilled Vegetable Platter with Balsamic Glaze

Chef’s Choice Seasonal Vegetable Selection

 

Desserts

Assortment of Miniature Sweets and Petit Fours

Or

Custom Wedding Cake

 

 

 

 

 

 

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