Buffet Weddings
He popped the question. You said, “Yes!” Now what? Well, you are probably already thinking about what you can serve, right? You know you don’t want the formality of a seated dinner, but you want to offer your guests something more memorable than crudités, cheese, and fruit. After all, you really want your guests to talk about your wedding and how amazing everything was for years to come, don’t you? That’s where Iverson Catering comes in. We look forward to working with you to ensure that all of your wedding day dreams will easily become realities. Did you like something you saw in In-Style Weddings? Do you remember that special touch from your sorority sister’s wedding? Is there a vision in your mind, but you are having trouble putting it into words? No problem. Our experienced wedding planners and creative chefs are excited to help you plan a wedding that will be as special as the relationship that you have with the love of your life. Together, we will create a menu that excites you, takes care of the young cousins, and doesn’t freak out your grandparents, all at the same time. To book a consultation with one of our professional wedding planners, call us toll free at 877.476.7070, or email us today.
Buffet Wedding Menu:
BUTLER PASSED HORS D’OEUVRES
Saffron and Port Poached Asian Pears
Topped with Clemson blue cheese and candied walnuts finished with a grilled leek bow
Edible Wonton “Spoons”
Topped with local shrimp salad made with tarragon and braised green onion finished with assorted tobikos
Grilled Bruschetta
Topped with gingered Muscovy duck breast, a sweet and sour cabbage, and toasted almonds
STATIONARY APPETIZER GALLERY
Rustic Cheese Board
Made of Wisconsin cheeses, house made berry preserves, whole grain Dijon mustard, and honey comb served with grilled toast points
Bamboo Skewers of Blackbird Farms Vegetables
Tossed in a sweet basil pesto
Golden Puff Pastry
Stuffed with wilted organic field greens, fire roasted bell peppers, and diver sea scallops finished with a white truffle crème fraîche
DINNER BUFFET
“Gazpacho” Salad
Made with rock shrimp, roasted baby zucchini, sun-burst squash, heirloom tomatoes, serrano peppers, and bell peppers tossed together with rocket and presented in crisp cones
Salad of Farm Fresh Baby Spinach
Tossed with caramelized Vidalia onion, candied pecans, petite firecrackers, and crisp parsnips finished with a white balsamic vinaigrette
Chef Carved Hazelnut Encrusted Beef Tenderloin
Accompanied by a horseradish crème fraîche and a huckleberry demi-glace
Jumbo Lump Crab Cakes
Served with a lemon aioli and sun dried tomato “matchsticks”
Whole Pecan Smoked Atlantic Salmon
Served with an English cucumber skin, minced red onion, large caper berries, and a dill mascarpone cheese
Silver Queen Corn Pudding
Finished with a tarragon cream