Sample Wedding Menus

Sample Wedding Menus

Example Menu 1

 Appetizers (Can be passed or buffet style)

Beef Tenderloin Crostini topped with Rioja caramelized onions & Truffle Chicken Salad Topped Crostini
Creamy herb polenta cakes with caramelized onions
Tostaditas with Homemade guacamole
Garlic shrimp on tostones (fried plantains)

Buffet Dinner

Salad 
Cardel Spinach tossed with Mango, Cucumber panela cheese in a citrus vinaigrette

Entrée’s (Choice of 1, 2, or 3)
(1) Pollo Limon: Pieces of chicken Breast Sautéed in a lime cilantro sauce
(2) Carne: Beef Tenderloin or Pork Tenderloin cooked in a red wine caramelized onion sauce
(3) Pescado: Corvina or Sea bass in a lemon butter sauce, or Lemon caper butter sauce
Sides
Herb Risotto
Sautéed Artichokes, red bell peppers, and asparagus
OR
Grilled Asparagus
OR
Sautéed summer vegetables

Buffet Menu 

This is just a sample menu, it can be modified to meet you and your guests needs, keep in mind that pricing will vary with changes. There is a Chef fee that ranges from $500-$800 depending on the day of the week and a Gratuity of 18% added to the final food bill

Example Menu 2

 (Family style or Plated)

Appetizers (Can be passed or buffet style)

Garlic Shrimp served on a Tostone(A smashed fried plantain)

Homemade Corn Tortilla Chips with topped with Guacamole

Mini Tostadas served with a shrimp and crab ceviche

Tandoori Pork tenderloin with Caramelized onions served on crostinis

Chicken Tinga Tostaditas with Mexican Sour Cream

Salad (Can be family style or plated individually)

Dominicana Slices of yellow and red tomatoes, avocado and grilled onions, topped with queso
fresco, chili oil and tamarind glaze.
Or
Baby spinach tossed with diced mango, cucumbers, and panela cheese in a citrus herb dressing.

Entrée (Choice of 1 or 2)
(Can be family style or plated individually)

(1) Pan Seared Beef Tenderloin with Chimichuri Sauce(A south American Style Pesto, made with olive oil, finely diced parsley and fresh herbs)

(2) Pan Seared Corvina (Like Seabass, a white fish) with A Lemon Caper Butter Sauce

Herbed White Rice OR Saffron Risotto

Vegetable
Roasted Peppers, Asparagus, And Artichokes

Menu 2 

This is just a sample menu, it can be modified to meet you and your guests needs, keep in mind that pricing will vary with changes. There is a Chef fee that ranges from $500-$800 depending on the day of the week and a Gratuity of 18% added to the final food bill


 

Example Menu 3

Appetizers
Passed or buffet style

Grilled Herb marinated Shrimp Skewers with sweet chili Sauce

Homemade Corn Tortilla Chips with topped with Guacamole

Mini Tostadas served with a shrimp and crab ceviche

Truffle Chicken Salad Crostinis

Mushrooms stuffed with gorgonzola cheese, asparagus, and red peppers

Salad
Poached pears, gorgonzola cheese, lardon, and baby spinach tossed in a balsamic vinaigrette topped with fried shallots.

Entrée (choice of 1, 2, or 3)
(Plated individually, a choice of one entree per guest)

(1) Pollo Limon-Pan Seared chicken breast in a lime cilantro sauce with caramelized onions served with herbed white rice and asparagus

(2) Mero-Proscuitto wrapped grouper served over roasted pepper mofongo de yucca, sautéed julienne vegetables in a lime beurre blanc sauce

(3) Vegetariano -Creamy coconut risotto, sauteed artichokes, asparagus, and roasted peppers with lemon butter sauce, and mango salsa.

 

Menu 3 

This is just a sample menu, it can be modified to meet you and your guests needs, keep in mind that pricing will vary with changes. There is a Chef fee that ranges from $500-$800 depending on the day of the week and a Gratuity of 18% added to the final food bill


 







Cafe Ena

4601 Grand Avenue South
Minneapolis MN 55419

phone: 612 824-4441
fax: 612 823-0471