Wedding caterers offer a wide variety of food selection at a wide range of pricing. You will want to think about the type of food you will want to serve at your wedding before hiring a caterer. The most memorable weddings don’t necessarily have the most expensive meals. But they do include meals that appeal to everyone and make a lasting impression. The food at a wedding is one of the most commonly remembered aspect of any wedding! Here are a few good ideas and recommendations for your wedding entrees:

Orange Ginger Salmon
Fresh Pacific Salmon, hand seasoned, broiled and served with a Ginger Spiked Orange Glaze on Crispy Wontons.

Osso Buco
Slow roasted Pork Shank served with a Bing Cherry Demi and a Gremolata Garnish.

Walleye Roulade
Fresh Water Canadian Walleye Fillet stuffed and rolled with Fresh Spinach and Parmesan, served with a Sauce Choron.

Lemon-Basil Broiled Shrimp
Broiled Jumbo Shrimp, basted in Lemon Basil Butter and served with a Lump Crab Cake.

Balsamic Roasted Chicken
Aeroline Chicken Breast served on Wilted Spinach with a Balsamic Tomato Sauce.

Top Sirloin Steak
Hand Seasoned 8 oz. center cut Top Sirloin, Grilled to Medium. Served with Worcestershire Butter Sauce, Button Mushrooms and Cipollini Onions.

Chicken Mornay
Oven Roasted Aeroline Chicken Breast, served with Creamy Mornay Sauce and garnished with Asparagus and Red Peppers.

Smoked Roast Prime Rib of Beef
USDA Choice ribeye, slow roasted, wood fire finished, thick sliced and served with Au Jus and Creamy Horseradish.

Herb Crusted Filet Mignon
8 oz. USDA Choice Tenderloin, Grilled to Medium, served with a Wild Mushroom Demi-Glace.

Garlic Shrimp & Balsamic Roasted Chicken
Jumbo Shrimp, broiled in a Scampi Butter paired with an Aeroline Chicken Breast served on Wilted Spinach with a Balsamic Tomato Sauce.

Balsamic Roasted Chicken & Walleye Roulade
Aeroline Chicken Breast served on Wilted Spinach with a Balsamic Tomato Sauce, paired with Fresh Water Canadian Walleye Fillet stuffed and rolled with Fresh Spinach and Parmesan, served with a Sauce Choron.

Chauteau Sirloin & Walleye Roulade
4 oz. Sirloin Medallion, served on a toasted crostini with a Wild Mushroom Demi-Glace, paired with Fresh Water Canadian Walleye Fillet stuffed and rolled with Fresh Spinach and Parmesan, served with a Sauce Choron.

Chateau Sirloin & Roasted Salmon
4 oz. Sirloin Medallion, served on a toasted crostini with a Wild Mushroom Demi-Glace, paired with Fresh Pacific Salmon, hand seasoned, broiled and served with a Ginger Spiked Orange Glaze on Crispy Wontons.

Chateau Sirloin & Balsamic Roasted Chicken
4 oz. Sirloin Medallion, served on a toasted crostini with a Wild Mushroom Demi-Glace, paired with Aeroline Chicken Breast served on Wilted Spinach with a Balsamic Tomato Sauce.

Chateau Sirloin & Garlic Shrimp
4 oz. Sirloin Medallion, served on a toasted crostini with a Wild Mushroom Demi-Glace, paired with Jumbo Shrimp, broiled in a Scampi Butter.