Wedding Menu with Wine Paired

By Imperial Hotel Management College -
example of a high-end wedding menu
a memorable event students participate 4 years ago

As some of you may already know, 8 students (Wayne, Kevin, Jasmine, Akane, Richard, Tomo, Amigo, Lily) participated in helping Roland and Joyce's wedding banquet at the Vancouver Club on Monday. It was a huge success and everyone had a great time.

Roland, a director at Wynn International, Vancouver branch office, would like to express his gratitude once again to all students who participated. Roland praised that students were very professional and courteous.

Here is the food and wine menu for the evening (if anyone would like a scanned copy of the actual menu, please contact Student Services):

LOBSTER & CAVIAR
Butter poached lobster with crispy potato linguini, truffle crème fraiche and beluga caviar

Saint Clair Sauvignon Blanc Marlborough 2006

SEARED SEA SCALLOPS
Double smoked bacon, sauce Vierge

Selbach-Oster Zeltinger Schlossberg Riesling Spatlese Selbach-Oster 2005

SAUTE OF FOIE GRAS
Pan seared foie gras, spiced plum preserve and toasted brioche

Château Guiraud Sauternes 2004

MAPLE MISO MARINATED SABLE FISH
Wild Rice Pilaf, pea shoot emulsion

Concha y Toro Chardonnay Marques de Casa Concha 2005

SORBET POIRE WILLIAMS

DIJON & HERB CRUSTED RACK OF LAMB
Salt roasted potatoes, rosemary jus

St. Joseph Esprit de Granit Cave de Tain l’Hermitage 2003

WEDDING CAKE BY THEA
White cake with cream and fresh fruit, finished with white fondant and decorated with red roses

Taylor – 20 Year old Tawny

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