Plated to Perfection: Wisconsin-Inspired Fare for a Delectable Wedding Day Feast

Menu

HORS D’ OEUVRES

Fresh mozzarella tartine, grilled steak cups,ahi tuna nachos

SALAD

Hearts of romaine

DINNER

Bistro Steak Medallions

Pan roasted bistro steak medallions with sauce bordelaise, fried pickled red onions, microgreens

Striped Bass

Pan seared striped bass with romesco caper vin, heirloom tomato relish, grilled lemon served on a bed of chilled lemon thyme Spanish Bomba rice salad

Broccolini with roasted tomato and grilled fennel

Roasted fingerling potatoes

DESSERT

Peach and Honey Chevre Cheesecake

Goat cheesecake, caramelized peach, ginger cookie crumble, strawberry lavender honey

DRINKS

New Glarus Spotted Cow

Central Waters Brewing Mudpuppy Porter

THE WEDDING NIGHT

Tall Guy and a Grill

Tried and true, a plated reception dinner never goes out of style. Adding an extra layer of formality and elegance, this presentation style allows you to treat guests to a luxurious dining experience. “The chefs can perfect the presentation and time the delivery around other events during the dinner,” says Jenna Buenger, owner and lead planner at Mitch and Jenna Weddings. “Multiple courses are often served, creating a slower-paced meal that allows guests to enjoy speeches, dances, toasts and other entertainment.” Embracing the Midwestern spirit, Tall Guy and a Grill crafted a versatile menu where rustic charm meets sophistication. Fresh, local ingredients took center stage, including delicious cherries from Door County and Milwaukee-grown microgreens. “We’re proud that about 50% of all our menu ingredients come from Wisconsin farms and small-batch artisans who take great care in the food they create,” says Dan Nowak, CEO of Brazen Standard Hospitality and Tall Guy and a Grill. Spotlighting their rustic side, cherry wood chips add a smokey flavor to the duck breast, pairing with a quintessential Wisconsin cocktail.

Menu

Winter Salad

Greens, apples, dried cherries, maple vin, BellaVitano

Rainbow Carrots

Yogurt, lemon, feta, dates

Swordfish

Herb couscous, puttanesca, asparagus

Duck Breast

Black rice, cherry jus, mushrooms

Scallops

Sweet potato puree, herb oil, bacon

Dessert

Seasonal tiered cheesecake

Drink

WI Old Fashioned

BRUNCH

Noble Catering

A farewell brunch offers an elegant conclusion to a weekend of mouthwatering cuisine. On a grazing table adorned with gold-rimmed China and vintage accents, Noble Catering & Events created a brunch experience that reimagines classic breakfast dishes with bold flair. “The buffet is more than just a spread; it’s an experience,” explains Kaelyn Cervero, owner of Noble Catering. This style combines the comfort of casual dining with ample time for conversation after the main event. With a deep appreciation for Wisconsin’s rich culinary heritage, this elevated, ingredient-driven brunch experience is unforgettable — from the salty-sweet flavor of candied Wisconsin bacon and house-made bourbon caramel drizzled over Liège waffles to the refreshing sips of Noble’s signature Bloody Mary. “It’s an effortless blend of sophistication and warmth — the kind of brunch that lingers long after the last sip of a Bloody Mary,” Cervero concludes.

Menu

Yogurt Parfaits

Greek yogurt, granola, fresh berries

Liège Waffle Board

Powdered sugar, pecans, fresh berries, Nutella, bourbon caramel, maple syrup, seasonal compound butter, shaved chocolate

Smoked Salmon Board

Chopped hard boiled eggs, picked onions, tomatoes, capers, dill, cucumber, cream cheese, lemon, chopped bacon, bagels, crackers

Noble Signature Bloody Mary

Vodka, tomato juice, lemon juice, secret spicy mix, garnishes