Anthropologie Wedding- The Menu

March 19, 2010


For appetizers, I thought a pesto bruschetta with fresh mozzarella and balsamic drizzle sounded so yummy for cocktail hour.


I love ahi tuna, and served on a won ton chip, would be the perfect refreshing bite.


This onion tartlet is a new spin on the traditional cheese table and is a new item for SBB Catering. Its topped with picked onions, I love the pinkish color.


For the salad course, I was inspired by the Parmesan baskets I saw Giada de Laurentiis make a while back. It adds a nice salty crunch to a summer salad. Who doesn’t like a bit of cheese with their greens?


For the entrees I thought a pepper rubbed tenderloin on polenta cake with a bundle of garden vegetables would be a crown pleaser.


For a fish option, this halibut with fresh salsa would be a tasty choice.


For your vegetarian guests, this vegetable wellington with roasted tomato coulis certainly goes above and beyond a boring pasta primavera!

Photos: Kirsten Ellis of Beaux Arts Photographie

Catering: SBB Catering

Rentals: Town & Country Event Rentals

Design: Kelly Oshiro Events



the food looks yummy but it’s those gorgeous white PLATES that are my favorite 🙂

I’m salivating… Great photos of great food! Yum! I especially appreciate the vegetarian wellington 🙂