Wedding Wednesday

Last week, Todd & I, along with my parents, went to Worthington Hills Country Club for our food tasting to decide what meals we'd be serving at our reception. We were able to pick a few appetizers as well as a few beef, chicken, and vegetarian dishes along with a variety of side dishes to try to narrow down the decision.

The outside of our reception site, Worthington Hills Country Club

A view from the inside looking out....I fell in love with all the windows around the room

We were all very impressed with the food and thought it was delicious! We actually had a hard time narrowing down a couple of the options but in the end, Todd & I were happy with what we decided to go with and I hope our guests are too. I've already posted this on our wedding website so this isn't a surprise for any of our guests since they could have already gone out to our site to look. I absolutely loved the House Salad and the Stuffed Portabella Mushroom and will hopefully get a chance to have a few bites of it at our reception.

The Menu

House Salad
Field Greens Tossed With Dried Cherries, Pecans, Red Onions, Dry Bleu Cheese and Whole Grain Honey Mustard Dressing

Sliced Beef Tenderloin
Topped with a Wild Mushroom Ragout and Served with Herbed Redskin Potatoes and Julienne Vegetable Medley

Sautéed Supreme of Chicken
A Chicken Breast Stuffed with Florentine Stuffing and Served with Herbed Redskin Potatoes and Julienne Vegetable Medley

Stuffed Portabella Mushroom
Portabella Mushroom Stuffed with Artichoke and Spinach and Served with Herbed Redskin Potatoes and Julienne Vegetable Medley

Dessert: Wedding Cake
Vanilla Bean Cake with Raspberry Filling
Vanilla Bean Cake with Almond Filling
Chocolate Cake with Chocolate Ganache Filling

94 days to go!!