Seasonally-Inspired Menus: Winter

We asked Massachusetts and Rhode Island-based Russell Morin Catering & Events to design a catering menu perfect for a winter wedding. The result is sure to bring your guests culinary comfort from beginning to end!

Photography by Hilary B. Photography
 

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HORS D’OEUVRES

Creole Étouffée Spoon

Steamed Rice Topped with Crawfish
and Pepper Étouffée

Christmas Croquettes

Mashed Potatoes, Bacon, Tomatoes and Scallion,
and
Cheese Bites Breaded and Deep Fried,
Served with Rosemary Aioli

FIRST COURSE

Shrimp Ballotine

Served over Roasted Tomato Bisque with
Saffron Oil and Grilled Ciabatta

ENTRÉE

Winter Beef Wellington

Deconstructed Beef Wellington with Roasted Chestnut Duxelles
over Whipped Asiago Potatoes, Haricot Verts Provencal,
served with Sauce Bordelaise and garnished with
Carrot Curls and Whole Chestnuts

LATE NIGHT SNACK

Holiday Beignets

Roasted Turkey, Cranberries and
Sage Cream Cheese

SIGNATURE COCKTAIL

White Chocolate Godiva Martini

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