Anthropologie Wedding- The Menu

Kelly  |  March 19


For appetizers, I thought a pesto bruschetta with fresh mozzarella and balsamic drizzle sounded so yummy for cocktail hour.


I love ahi tuna, and served on a won ton chip, would be the perfect refreshing bite.


This onion tartlet is a new spin on the traditional cheese table and is a new item for SBB Catering. Its topped with picked onions, I love the pinkish color.


For the salad course, I was inspired by the Parmesan baskets I saw Giada de Laurentiis make a while back. It adds a nice salty crunch to a summer salad. Who doesn’t like a bit of cheese with their greens?


For the entrees I thought a pepper rubbed tenderloin on polenta cake with a bundle of garden vegetables would be a crown pleaser.


For a fish option, this halibut with fresh salsa would be a tasty choice.


For your vegetarian guests, this vegetable wellington with roasted tomato coulis certainly goes above and beyond a boring pasta primavera!

Photos: Kirsten Ellis of Beaux Arts Photographie

Catering: SBB Catering

Rentals: Town & Country Event Rentals

Design: Kelly Oshiro Events

Inspiration Board #34: White & Wheat
Real Party: Colorful & Casual Crab Boil
Escape to... Bali


  1. Looks delicious!

    Comment by — March 19, 2010 @ 3:24 pm

  2. I’m salivating… Great photos of great food! Yum! I especially appreciate the vegetarian wellington :-)

    Comment by WeddingChannel_Marlisse — April 5, 2010 @ 7:42 am

  3. the food looks yummy but it’s those gorgeous white PLATES that are my favorite :)

    Comment by lara — April 7, 2010 @ 9:55 am

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