Wedding Menus
At Marigold Catering Co., we don’t do typical “Wedding Food” and we think you’re going to love it! Watching the faces of the Bride and Groom as they discuss their special day with us becomes magical as we bring your vision to life. They have that look of “they get us”. Each wedding should be unique to the couple’s vision. MCC makes certain that when a Bride and Groom entrust us with their day, it isn’t like any other wedding their guests will ever attend. It is as unique as a marigold in a garden full of roses!
Lauren & Jeremy
PASSED HORS D’OEUVRES
Parmesan Truffle Risotto Cake with Crème Fraiche and Balsamic Caviar
Tuna Tartare on Guacamole Toast
Cheeseburger Wontons with Three Pepper Ketchup
St. Andre and Crab Grilled Cheese
Belgian Endive piped with Gorgonzola and Grilled Pears
PRE-SET SALADS
Mediterranean Salad (Layers of Diced Tomatoes, Avocado and Hearts of Palm on a bead of Chopped Romaine wrapped in Zucchini Band) topped with Caesar Balsamic Dressing and Parmesan Curls accompanied by Grilled Focaccia and Butter
BUFFET OF DECADENCE
Carved Prime Rib of Beef and Whole Roast Turkey served with Horseradish Sauce and Dijonaisse
Twice Baked Potatoes
Assorted Summer Grilled Vegetables
Large Crusty Breads and Butter
BUFFET OF DELICATE
Chilled Salmon Tajine with Charmula Beurre Blanc Sauce
Seven Vegetable Couscous with Sun-dried Tomato Vinaigrette
Fresh Fruit Salad with Mint and Cassis
Chopped Caprese and Grilled Herbed Nan
MEXICAN STATION
Shredded Chicken Mole on White Cheddar Green Chili Macaroni Cheese with Kitchen Fried Tortilla
FRENCH STATION
Red Wine and Braised Short Ribs on Aligot Potatoes with Grilled Asparagus Garnish
SPANISH STATION
Paella with Chorizo, Chicken, Shrimp and Mussel garnish served with Grilled Baguette and Aioli Grilled Vegetable Paella
FARM TO TABLE
Pork Osso Buco on a bed of Basil Creamed Corn with an intense Demi-Glace and a Confetti of Succotash
Wedding Cake on Painted Cake Plates with Fresh Berries served to guests
DESSERT STATION
Assorted Milkshakes in Vintage Coke glasses
White and Dark Chocolate Mousse in Martini Glasses with Assorted Toppings to include: Chopped Nuts, Chocolate Jimmies, Toffee Chips, Raspberry Sauce and Caramel Sauce
Shot Glass Desserts
Crème Brûlée Bar
Coffee Station with shaved Chocolate, Whipped Cream and Caramel Sauce Decaf Coffee and Tea
Dani & Craig
PASSED HORS D’OEUVRES
Grilled Asparagus and Truffle Custard Canapés
Lamb Meatball with Quince glaze dipping sauce
Country Ham and Chutney on Baby Biscuit
Tuna Tartare in a Micro Cone with Quail Egg Aioli and Radish Greens
PRE-SET
Lobster Gazpacho with Cucumber Sorbet served with
Crusty French Bread and Butter
SALAD
Fennel Blood Orange Salad with Edible Pansies
Grilled Focaccia with Goat Cheese Butter
CHOICE OF ENTREE
Australian Lime and Lemon Grass BBQ Prawns with Garlic Ginger Green Beans Bundled in Duck Bacon Sticky Rice wrapped in Banana Leaf
or
Kentucky Short Ribs on Four Cheese Macaroni and Cheese Torte with Smothered Greens
or
California Black Bean and Chipotle Cakes served over Grilled Corn, Green Chili, Lime Sofrito and topped with Tomatillo, Guacamole and Queso Fresco
MIDNIGHT SNACKS
Mini Meat Pies in Cones served with Ketchup
Mexican Hot Dogs
Walking Tacos Three Ways
DESSERT
Wedding Cake served on Painted Cake Plates with Fresh Berries
Coffee served table side and at station with shaved Chocolate, Whipped Cream and Caramel Sauce
Eden & Greg
HORS D’OEUVRES
Ky Freshwater Shrimp and Wiesenberger Grits with Red Eyed Gravy and Country Ham
Gruyere Cheese, Mushroom Conserva and Caramelized Onion on Puff Pastry
Cranberry and Pecan Goat Cheese Truffles
Gobi Cauliflower with an Indo- Chinese Schezwan Sauce and Crispy Kale
Cold Smoked Salmon and Benedictine on Cucumber
Benton’s Country Ham Biscuits with Dijonaise
SALAD
Kentucky Garden Greens with Pickled Red Onion, Grilled Granny Smith Apples and Champagne Vinaigrette
Kentucky Bibb Lettuce with Toasted Almonds, Warm Brie Cheese and Wildflower Honey
CHOICE OF ENTREES
House made Agnolotti and Ricotta with Butternut Squash and a Pumpkin Seed Gremolata
or
Mule Foot Porchetta with Maple Pumpkin Puree, Sautéed Winter Kale and Brown Butter Cracklins
or
Pan Roasted Honey Lavender Chicken with Provencal Wild Rice and Broccolini
or
Charred Miso Grilled Salmon with Chiles and Collards and a Wasabi Cream
or
Grilled Shrimp and Pickled Plums with a Creamy Polenta and Pak Cho
DESSERT BAR
Yuzu Cheesecake with Citrus Relish
Dark Chocolate Torte with Ganache & Candied Ginger
White Chocolate and Cherry Bread Pudding with Bourbon Caramel
Coffee served table side and at station with shaved Chocolate, Whipped Cream and Caramel Sauce
Brian & Denis
PASSED HORS D'OEUVRES
Apple Brie and Walnut Puff Pastry Pinwheels
Fried Green Tomatoes with Horseradish Remoulade
STATION I (SERVED IN MASON JARS)
Tomatoes, Onions and Cucumbers in Sweet Cider Vinegar
Wilted Baby Kale with Hardboiled Egg and Bacon with Hot Bacon Dressing
Baby Spinach, Caramel apple, Candied Pecans, Cinnamon Sugar Popcorn with Cranberry Vinaigrette
Corn Muffins and Biscuits with Butter, Apple Butter and Chow-Chow
STATION II
Mini Kentucky Hot Browns (torched at station)
Served with skewer of Harvest Grilled Vegetables
STATION III
Pork Osso Buco on Creamy Gruyere Polenta
Pecan Crusted Salmon with Maple Dijon Glaze
Corn Pudding with Caramelized Brussels sprouts
DESSERT STATION
Bourbon Chocolate Pecan Tassies
Rolled Lace Cookies
Mini Derby Pies and Bourbon Balls
White Russian Milkshakes
Pass: Apple Crisp Wontons with Caramel Sauce
S’MORES BAR
Honey and Chocolate Graham Crackers
Large Marshmallows
Nutella
Peanut Butter Spread
Raspberry Sauce
Milk, Dark and White Chocolate
Reese’s PB Cups
Cookies and Cream Chocolate Bars
Sliced Strawberries and Bananas
Ammutha & Rob
PASSED HORS D’OEURVRES
Red Curry, Hearts of Palm and Smoked Gouda Grilled Cheese
Goat Cheese Wontons with Apricot Red Chili Sauce
Belgium Endive Petals stuffed with Roasted Tomato Hummus with Edamame
FAMILY STYLE MEAL,
SALADS SERVED AS 1ST COURSE
Heirloom Tomatoes and Fresh Mozzarella with Fresh Basil drizzled with Kosher Salt, Olive Oil and Double Balsamic
Red Leaf and Artisan Greens with Grilled Yellow Squash, Cucumber Crescents, Diced Tomatoes and Currants with Balsamic Vinaigrette
Basket of Brioche Rolls and Multigrain Croissant with Goat Cheese Butter
FAMILY STYLE MEAL,
DINNER SERVED AS 2ND COURSE
Balsamic Grilled Chicken with Lemon Caper Beurre Blanc Sauce
Sliced Marinated Flank Steak with Whipped Horseradish Sauce
Quinoa mixed with Corn, Lima Beans and Haricot Vert with Tomato Garlic Vinaigrette
Tri-color Roast Potatoes with Sugar Snap Peas
Assorted Grilled Vegetables in Pesto Sauce
DESSERT
Wedding Cake and Pies cut and displayed on buffet
Coffee Station with Shaved Chocolate, Whipped Cream and Caramel Sauce
Gayle &Larry
HORS D’OEUVRES
King Crab Cakes with a Carmel Spanish Onion Buerre Blanc and Rapini Chimichurri
Roasted Beef Tenderloin and Whipped Rosemary Goat Cheese Crostini with Shaved Horseradish
Grilled Granny Smith Apple, Brie Cheese and Rosemary Honey on Puff Pastry
Maple Farms Duck Confit on a Crispy Wonton with Sweet Chili Vinegar
Raw Bar – Freshest Shellfish, Crudo, Poke and Ceviche
Locally Sourced Charcuterie with seasonal condiments
Locally Sourced Cheese Selection with Flatbreads and Crackers
SALADS
Salt Roasted and Pickled Beets with House made Ricotta, Citrus,
Olive Oil and Louisville Micro Greens
Oven roasted Brussel Sprouts and Butternut Squash tossed with Baby Kale, Toasted Pumpkin Seeds, Dried Cranberries, Parmigiano Reggiano
and a Sherry Vinaigrette
ENTREES
Black Hawk Wagyu Strip Loin and Glace with Pommes Anna and Citrus Grilled Asparagus
Seared Diver Scallops and Winter Citrus Salsa with Preserved Winter Greens and Pistachio Pesto
Cabernet Braised Prime Short Rib and Parmesan Polenta
with Root Vegetables and Jus
Grilled Lamb Rack and Sumac Beet Salad with Yogurt, Pistachios and House made Black Garlic
Pan Seared Halibut and Ratatouille with Turnip Green Pistou and Citrus Braised Radishes
DESSERTS
Wedding Cake served on Painted Cake Plates with Fresh Berries
Coffee served table side and at station with shaved Chocolate, Whipped Cream and Caramel Sauce
