Menu for Jennifer Green's Daughter and Guests
Wedding Celebration Buffet

MAIN COURSE Options (Please select one)

Seafood Risotto
Lobster tail, squid, and clams
Served with Chef's Caesar Salad

Confit du Canard - French Style
Duck slow-cooked in ginger, garlic, and cayenne peppers
Broil-finished for crisp cracklings
Served with roasted-caramelized parsnip & Brussels sprouts

Oxtail Stew
Tender-braised oxtail, bone broth, medley of vegetables

Mustard Chicken with Mushrooms - Poulet a la Moutarde
Creamy organic chicken thighs in a mustard, mushroom, herb mix
Served with green beans and new potatoes

Chicken Parmesan
Breaded Organic chicken breasts, marinara, ricotta & parmigiana Reggiano

VEGETARIAN OPTIONS (please select one)

Mushroom Risotto
Carnaroli rice, medley of fresh mushrooms, mushroom broth, parmigiana Reggiano
Served with steamed Brussels sprouts

Eggplant Parmesan Casserole
Thinly sliced eggplant baked above eggplant-marinara, mozzarella, parmigiana Reggiano, breadcrumbs
Served with Chef's choice of artisanal bronze cut pasta & wilted greens

Vegetarian Shepherd's Pie
Beyond beef mince, onion-carrot mirepoix, layered beneath garlic-chive mashed potato
Served with cherry tomato and buffalo mozzarella Caprese Salad

Other Infomation

Hi Jennifer,
Thank you very much for your invitation to submit a response for this special occasion. I would be delighted to prepare a lovely banquet- buffet style main course for your daughter's wedding celebration.
I have suggested a menu that goes along with the American Fusion and Italian theme, with a few other ideas mixed in. I have also created options for the vegetarian members of the party (5 or 6 people). These are options that will hold their taste and texture well and do not need to be eaten immediately, which is best for the style of presentation and dinner you will be having.
I have suggested vegetable options with most dishes, if you would like these as well, along with a couple of simpler options should you choose to accommodate the 'pickier' eaters.

I can also outsource plates and cutlery, as you have requested.

I would love to hear your thoughts on everything, and we can edit and create the menu as we go along. Please feel free to respond with any thoughts, requests, questions, or otherwise.

Very best,
Henry Lebard

Henry's Private Dining

Meal for 11 on 16 October 2021