Cut the Cake | Big City Catering

The celebration took place on March 13, 2011 at the beautiful Paradise Cove!

Menu

Hors D’oeuvres

Tequila Shrimp Shooters

Grilled Jumbo Gulf Shrimp marinated in Cuervo Tequila & Lime served with a “Shot” of Margarita colored PINK

Food Stations

Station Number One: Fresh Fruit Display

Freshly Sliced Fruits may include Strawberries, Melons, Grapes, Watermelon, and other Fresh Seasonal Fruits.

Station Number Two: Floribbean Salad

Baby Greens, Caramelized Pecans, Grilled Pineapple, Sliced Strawberries and Crumbled Goat Cheese with a light Citrus Vinaigrette

Island Fish

Honey Lime Grilled White Fish with Citrus Mango Salsa

Served with Caribbean Rice

Station Number Three:

Caribbean Chicken

Tender Chicken Breast Finished with a Jamaican Rum Demi Glace

Served With

Roasted Potatoes

Grilled & Roasted Vegetables Display with a Vinaigrette Verde Dipping Sauce.

Vendors

Ceremony & Event Location: Paradise Cove

Ceremony Music & DJ: Michael Paul with Rhythm of the Night Entertainment

Wedding Bells: Christopher & Joshua! {3.13.11}