What we'll be serving
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First Course: Portobello Fries served with a roated tomato coulie (sp?)
Second Course: House Salad with blasamic vinaigrette and shallot dressing
Third Course: Tomato Basil soup
Fourth Course Beef option: New York Oscar- 10 oz cut of Black Angus Beef topped with asparagus, crabmeat and finished with a hollandaise sauce, served with baked potato and vegetables.
Fourth Course Chicken option: Champagne Chicken-6oz chicken breast lightly browned. Served with a creamy Champagne sauce on a bed of garden vegetable rice pilaf with honey butter glazed carrots.
We tried it all while in Eureka Springs and it was delicious! The menu is set now all we need are numbers and that is taken care of. We also decided on the bar service we would have and appetizers for the cocktail hour. Stacey made a mock up of our save the date postcards that we'll mail after the first of the year. I need to go pick up my dress from the store, it's been a week since they called to tell me it arrived. I think I'm afraid to bring it home and put it in the closet for fear that I'll be tempted to pull it out and look at it and something happen. I think it's safer at the bridal shop lol!
We're home after a long day of driving yesterday. We arrived yesterday early evening, and relaxed for the rest of the night. We had a really lovely time and it was nice to be kid free for a couple days, believe me. I love our boys but they have been pushing my buttons a lot lately and the older they get the more ornery they become.
Thanksgiving was yummy of course, we dined at the hotel's brunch service and it was very good. I had lots of Champagne and chocolate covered strawberries, lamb, prime rib, ham etc...there was so much food! Too much to choose from actually.
We took lots of pictures and I'll post them as soon as I get them uploaded and sorted.
Second Course: House Salad with blasamic vinaigrette and shallot dressing
Third Course: Tomato Basil soup
Fourth Course Beef option: New York Oscar- 10 oz cut of Black Angus Beef topped with asparagus, crabmeat and finished with a hollandaise sauce, served with baked potato and vegetables.
Fourth Course Chicken option: Champagne Chicken-6oz chicken breast lightly browned. Served with a creamy Champagne sauce on a bed of garden vegetable rice pilaf with honey butter glazed carrots.
We tried it all while in Eureka Springs and it was delicious! The menu is set now all we need are numbers and that is taken care of. We also decided on the bar service we would have and appetizers for the cocktail hour. Stacey made a mock up of our save the date postcards that we'll mail after the first of the year. I need to go pick up my dress from the store, it's been a week since they called to tell me it arrived. I think I'm afraid to bring it home and put it in the closet for fear that I'll be tempted to pull it out and look at it and something happen. I think it's safer at the bridal shop lol!
We're home after a long day of driving yesterday. We arrived yesterday early evening, and relaxed for the rest of the night. We had a really lovely time and it was nice to be kid free for a couple days, believe me. I love our boys but they have been pushing my buttons a lot lately and the older they get the more ornery they become.
Thanksgiving was yummy of course, we dined at the hotel's brunch service and it was very good. I had lots of Champagne and chocolate covered strawberries, lamb, prime rib, ham etc...there was so much food! Too much to choose from actually.
We took lots of pictures and I'll post them as soon as I get them uploaded and sorted.
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