Finalizing the Menu

Tomorrow is the day we set the final guest head count and finalize the menu. For all those who are curious, here it is:

We will be having a buffet style reception:

Chilled Items
1. Broccoli Florets with Crab Salad & Creamy Dressing
2. Baked Potato Salad with Chedar Cheese, Sour Cream & Onion, Bacon Bits
3. Island Style Potato & Macaroni Salad
4. Chinese Chicken Salad, Crispy Won Ton Pi, Peanuts & Cilantro, Soy Sesame Dressing
5. Cheese Tortellini Primavera Salad with Creamy Pesto

Starch
White Rice and Chow Mein Noodles

Hot Entrees
1. Chef Dwayne's famous Luana Hills Roasted Honey Hoisin Glazed Chicken
2. Local Style Teriyaki Beef (Chef Dwayne's Ono Teriyaki Sauce!)
3. Hawaiian Style Kalua Pig and Cabbage
4. Baked Soy Ginger Salmon with Garlic Olive Oil

Desserts:
1. Wedding cake: Strawberries & Creme
2. Luana Hills Bread Pudding with Creamy Caramel Sauce
3. Macadamia Nut Cream Pie
4. Double Chocolate Fudge Cake

We wanted to have a mix of American food with a touch of local style especially since we will have a lot of out-of-town guests and a lot of local guests. I think our menu will cater to all sorts of eaters even the picky ones.