Prime Cuts

First off, I wanted to let you know that after a 2 week break, we are finally back up to full speed.  As you know, I’ve been the traveling foodie for the past couple weeks.  During this time we’ve also been busy at Caminito planning for to open the steakhouse 7 days per week for lunch.  Currently we are only open for dinner.  So, as you can imagine, it takes a lot of work to get open for lunch.  Couple that with some exciting big announcements and the 2 weeks has flown by.  None of this is meant to be an excuse, just some explanation on why you haven’t heard from us lately.

During this break one of the things that I did was plan continue working on my wedding plans as we are quickly approaching the wedding on June 6th (the mansion we’re having it at is pictured above).  As part of that we sat down with the Executive Chef and designed our menu from scratch.  While designing a menu may sound easy, it is actually one of the harder things to complete.

At the restaurant it can take us months of working on a menu before we are willing to release it into the wild.  It takes a lot thought to design something that you feel will appeal to everyone that comes to your restaurant, or in this case, to my wedding.  But, being a 10 year veteran of restaurants, I wanted to design a menu that would be different than any other wedding menu I had ever seen before.  Previously I used to own a DJ company so I became very familiar with typical wedding menus as I’m sure any of you who has been to a wedding before has experienced.

Well, our menu is completed and as I do with many aspects of my life, I wanted to share it with you.  I want your feedback, your opinions, and hopefully, I want to make you hungry

Without further ado, enjoy!

JUSTIN LEVY & LAURA PASTERNACK WEDDING MENU – 6/6/09

COCKTAIL RECEPTION

DISPLAYS

International Cheese Display to Include: Brie, Blue Cheese, Aged Cheddar and a Selection of Local Cheeses with Assorted Crackers and Flatbreads

Garden Bounty Vegetable Crudite with Hummus, Blue Cheese Dip and Balsamic Vinaigrette

PASSED HORS D’OEUVRES

Shrimp Cocktail
Chicken Satay with Spicy Peanut Dipping Sauce
Bruschetta
Beef Tenderloin with Gorgonzola Cream in Phyllo Cups
Bacon Wrapped Scallops

APPETIZER

Trio of  Ravioli
Three Cheese with Pesto
Lobster Ravioli with Madeira Cream
Roasted Red Pepper with Saffron and Yellow Pepper Coulis

SALAD

Baby Greens and Arugula, Granny Smith Apples, Crumbled Blue Cheese, Dried Cranberries and Candied Walnuts in a Raspberry Vinaigrette

DINNER

Wood Grilled Filet Mignon Au Poivre with a Brandy Demi Cream
Smoked Gouda Mashed and Garlic Haricots Vert
OR
Prosciutto and Gruyere Stuffed Chicken Breast with Mornay Sauce
Wild Rice Pilaf, Baby Carrots and Asparagus
OR
Crab Cakes with White and Wild Rice Pilaf, Asparagus and Baby Carrots and a Drizzle of Cajun Remoulade

BREAD

Country Style White and Whole Wheat Loaves with Whipped Butter

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