As soon as we found out we were able to get our engagement pictures done during the time we wanted to head back to Michigan, I went ahead and booked our menu tasting for our reception. We both realize that early November is in the six month mark of the wedding (too early for some), but the fact of the matter is that neither of us would be able to get time off until after New Years. And in order to order our save the dates and invitations (I need to know what we are offering our guests food wise), we need to do our tasting before the holiday craziness.

For our menu tasting we have decided to sample the following:

Hors d’oeuvres: Fresh tomato-basil bruschetta, crab cakes with lime chili mayonnaise, wild mushroom with brie in phyllo

Salad: Caesar salad, garden salad, and spinach salad

Dinner: Grilled chicken breast (with Michigan dried-cherry port wine sauce) and Stuffed chicken breast (with sun-dried tomato, spinach and boursin with roasted tomato basil coulis

We already know we want to offer our guests a beef option (filet mignon), but we want to sample both the chicken options to be able to figure out which one we want to offer. Our third choice is up in the air, it’s between a fish (salmon) or a vegetable.