So, you’ve decided on a fall wedding, you have your colors and you have ideas about favors…but what are you going to feed your guests? Well, food of course, but it’s all about getting your menu to fit in with your fall concept. Having a New England and fall inspired menu isn’t as difficult as some might think, just by picking the right options. Using the Log Cabin and Delaney House’s standard menu, I’m going to highlight a few choices that would fit a fall wedding perfectly.

Hors D’Oeuvres 

• Potato Pancakes- a long time favorite, this item will provide guests with the warmth and comfort of home, just what everyone wants in the fall.
• Fried brie with raspberry sauce- the combination of warm cheese and tart raspberry brings some of the favorite fall flavors together, bite sized!
• Sweet Potato and Maple Turkey Risotto- Sweet potatoes and turkey, there isn’t many other food items that really capture the essence of fall foods, and combining them will really add a subtle fall flair to your overall wedding.
• Scallops wrapped in bacon- Okay, I can’t say this is strictly because of the fall. The scallops however, resonate a strong New England flavor, and well, this item is one of THE most popular. There are not many other things that I’ve seen guests eat so quickly!

Entrees

• Orchard Chicken is roasted Fuji apples and brie cheese with seared chicken and demi glaze. This entree will invoke the thought of fresh picked apples, a fall favorite.
• The Cape Codder is oven roasted chicken breast with cranberry bread stuffing and sweet demi glaze. A dish called the Cape Codder can’t be a wrong choice for a New England fall wedding. the taste of stuffing and cranberries compliment not only your theme, but a perfectly cooked piece of chicken!
• The Log Cabin’s Maple Turkey is pan seared turkey breast finished in a whole grain mustard-maple sauce. This dish really needs no explaining as to why it fits into a fall wedding. Thanksgiving with a twist, anyone?
• Gorgonzola Sirloin is grilled marinated sirloin with melted Gorgonzola cheese with a Merlot demi glaze. The sharp flavor of the Gorgonzola, paired with the deep Merlot and the smooth sirloin creates a combination rich in flavor that will please anyone.
• The Veal Forestiere is panko herb dusted veal medallions finished with a wild mushroom and cream reduction. Veal is a nice alternative to beef, and the wild mushroom and cream reduction provide for a deep and rich fall flavor.
• Verdicchio Scrod is oven roasted scrod served with a sautéed mushroom and artichoke cream. The flavor of the mushrooms and artichoke perfectly compliment the oven roasted flavor of the scrod, creating a perfect pair for this dish.

I might also suggest either clam chowder or lobster bisque as an appetizer, the cheddar horseradish mashed potatoes as an accompaniment, and perhaps the butternut squash as a vegetable option. 

No matter what you choose, the Log Cabin provides quality options and taste. If you don’t see exactly what you want, just ask! 

Click here for the Log Cabin’s full wedding menus! 

Happy Fall :)