Wedding Menu

Finally, we're getting to the FOOD portion of our wedding! One of the main reasons we picked Auberge du Pommier as our venue was for the food. Yes, you can call me a baker, a foodie, or someone who takes photos of her food, and this meant that I wanted our guests to be given various choices and to be well fed at our wedding. We decided on a French restaurant because most of our fond dining experiences happened in French restaurants.

The restaurant doesn't offer a complimentary tasting, but you are able to schedule one for an additional cost. We felt pretty confident that the food would be good, so we skipped the option and picked the dishes based on the menu descriptions.

Of course, the first edible treat they received was part of the program. After the ceremony, the drinks were generously circulated to our guests. Lots of wine and cocktails to start the party with.

We also ordered three types of canapés to be circulated at this time. A vegetarian pick - savoury scallion madeleines with lemon crème fraîche - as you may know, I love madeleines! Next up, a seafood option - grilled octopus brochettes with strawberry gastrique. Then, because most people love meatballs, grilled Moroccan lamb on a stick.

Auberge du Pommier printed the menus for every guest, but the children's menu wasn't included in it. But our flower girl and ring bearer had some great choices for dinner as well! Caesar salad, crudités and dips, or greens with house vinaigrette for an appetizer. Fish goujonettes with chips and tartar sauce, petit filet of beef with vegetables and potatoes, or roasted chicken with vegetables and potatoes for their entrée choice. Then for dessert, they could pick a chocolate brownie with vanilla ice cream, a banana split, or fruit salad with cookies. The children's portion were actually really large so the parents happily helped finish all the food.

For the adult guests, they could order the soup of the day which was fennel and leek vichyssoise with fennel front mascarpone and mint pesto or the chou frisé consisting of kale, radish, pickled granny apple, and horseradish kefir vinaigrette.

One of the popular mains that guests ordered was the canard: roasted duck breast with apricot, coriander tabbouleh, fennel salad, pickled red onion, and grilled lemon jus.

Next, the boeuf: a beef tenderloin with braised broccolini, pommes purée, shallot confit, a scallion compte, and bordelaise sauce.

And since no one RSVPed with food restrictions, we offered a saumon choice instead of a vegetarian one: B.C. salmon with charred romaine, braised radish, spicy pea purée, and goat cheese cream.

Even though there would be cake, we still wanted a dessert course (who doesn't want more dessert?) The mousse au chocolat was served with a mixed berry compote, nut clusters, and salted caramel.

And the rhubarbe consisted of chilled rhubarb coulis, yoghurt gâteau, toasted almonds, and crème fraîche ice cream. Howard's and my plate were personalized from the chef with a note of congratulations (the only photo I took that day).

Cheers! More about those cakes next time . . .

Wedding Photography: Ikonica | Venue: Auberge du Pommier | Food and Drink: Auberge du Pommier | Printed Menus: Auberge du Pommier