Let’s be honest…choosing our wedding menu was my favorite part of wedding planning so far! You guys know I looove food, so I couldn’t wait to pick out the appetizers, salad, dinner and wedding cake with Lance. We had our tasting a couple of weeks ago at the Lake Placid Lodge, where our reception will be held. You can read more on where our ceremony and reception will be located here. The event coordinator at the Lake Placid Lodge had given Lance and I their catering menu to look at prior to our tasting. We e-mailed her our suggestions of what we would like to try, and they arranged a tasting on their outdoor stone porch overlooking Lake Placid Lake and Whiteface Mountain. Lance and I treated it like a date night. lol We had fun night tasting all the different wine and food options and came up with a really great menu.
We scheduled a boat tour on Lake Placid Lake for 5:00pm the evening of our wedding day. The place where Lance and I are having our reception has a pontoon boat large enough for our whole party. On the boat we’ll have champagne and a cheese and cracker display.
The cocktail hour begins at 6:00pm on the stone porch which has that breath-taking view of the lake and mountains. They’re setting up the porch lounge-style with their rustic-style couches and chairs.
On the menu:
Sliced cucumber with smoked salmon, creme fraiche, and chives
Shrimp cocktail with cocktail sauce
Melon wrapped prosciutto with toasted almonds
Vegetable spring rolls
Local cheese and cracker display
DINNER MENU + WEDDING CAKE FLAVOR
Our dinner will be located inside the Lake Placid Lodge in the Bootlegger room. The room is decorated rustic-style, with a canoe hanging from the ceiling, a double-sided fire place and the stone porch directly outside. Since there will be 15 of us total, the room will be set as one long table instead of 2 round tables. We liked this option better as everyone can be seated together.
On the menu:
Baby Organic Greens – with local goat cheese, golden beet curls, shaved fennel, local olive oil with white peach vinaigrette.
Braised Beef Short Rib and Roasted Crab Cake – with seasonal vegetables and potato puree.
Lemon Cake – with lemon curd and fresh berries
With just under 2 months to go, I can’t wait for our wedding day! I know the day will be here in a blink of an eye, so I’m trying to take everything in as we get closer and closer to the date. I thought I would done planning by now. Well my hope was that we would be done planning by the end of June, so we can have the rest of the summer to relax and enjoy. Even though we still have lots of decisions, the process of planning our wedding has gone pretty smoothly (so far!) Stayed tuned for next months post – I’m sharing the final details of our big day – the flowers for my bouquet, Lance’s and my wedding song, the favors we picked for our guest, the photographer we chose and more!