Nicki and Eric’s Ybor City Garden Wedding Menu
Just a couple of weeks ago we shared a glowing review posted on WeddingWire with the promise of a menu. So here it is! As earlier mentioned, I first heard from Nicki early last year and she really wanted an interesting and fun menu to celebrate her wedding day; vowing to avoid the boring wedding food commonly found in the Tampa Bay area. She also wanted to integrate her Italian heritage with her love for Creole and Cajun food that she learned to appreciate while going to graduate school at Loyola in New Orleans. Her fiance Eric was super supportive and definitely along for the great ride and an unbelievable wedding at the Ybor City Museum Garden.
We chose a station type menu because it allowed a large number of guests to dine at their leisure and enjoy the company of other guests, while not having to wait in line for food and not being constrained to sitting with one group of guests for the entire evening (as they would in a sit-down dinner). There was a little apprehension about the station menu at a wedding, but beautiful menu cards were placed at each place-setting and the format was explained by the DJ, which made it enjoyable to all.
The biggest hit of the evening was the Butternut Squash Soup, made from scratch (I know, because I personally roasted the butternut squash!) and served in a martini glass. Some guests even came back for thirds!
Menu
Passed Signature Appetizer Bites
Fried Mac-N-Cheese Lollipops
Comfort food meets class!
Sesame Crusted Seared Yellowfin Tuna
with Mango wasabi cream, served on crispy wonton triangles
Hickory Smoked Pulled Pork Sliders
with carmelized Vidalia onions and our secret BBQ sauce
Thai Sweet Chili Shrimp
jumbo shrimp with a sweet and spicy Thai chili sauce, served on an Asian spoon
Taste of Italy
Tuscan Chicken
A heart-warming dish of a 5 ounce Italian seasoned pan seared chicken breast, smothered in tomatoes white wine, basil, fresh spinach and mozzarella cheese, served over…
Warm Cannellini Bean Salad
with roasted red peppers
Flavor of The Gulf Coast
Cajun Chicken and Sausage Jambalaya
the real deal, made by a Ragin’ Cajun the right way, in a cast iron pot, elegantly served from a large copper paella pan
Shrimp Roban
plump shrimp sautéed in a rich, spicy cream sauce, tossed with shell pasta and chopped green onion
From the Garden
Butternut Squash Soup Martini
Served warm in a mini martini glass
Penne Pasta Primavera
Fresh winter vegetables in roasted red pepper cream
