2016 los verdes food tasting details, dates and menu
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Revised on 01/21/2016TRANSCRIPT
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Food Tastings at Los Verdes Golf Course
Page 1 1/21/2016
Thank you for selecting Los Verdes for your big day! Our Private Event and Food and Beverage Teams look forward to assisting you with all of the details. As part of the wedding planning, we offer a food tasting to help you with the menu selection process. Please review the following guidelines, tasting dates and selected menus. If you have any questions, please contact the Private Event office. We look forward to seeing you soon!
We host six group tastings each year. Tastings are held on Sundays
from 11:00 AM to 1:00 PM and Thursdays from 6:30p to 8:00p, unless
specified. Please see the full list of upcoming tasting dates on page two.
We ask that you RSVP to a tasting date no later than ten (10) days
prior. We are not able to accept guests that RSVP to the food tasting
with less than ten (10) days advance notice. Please keep in mind that
space at each tasting is limited to fifteen (15) couples, so you will want
to RSVP early. We are unable to accommodate more than fifteen (15)
couples at each tasting event. Once we have confirmed fifteen (15)
couples for a tasting the tasting guest list will be closed to further
guests.
We offer one complimentary tasting to each of our couples. If you
would like to invite other planning partners (family, coordinators, etc.)
there will be a fee of $30 per person. Each couple will be limited to two
(2) guests. Fees are due at time of tasting.
At each tasting we will be serving a variety of options from the current
wedding menu. Please review the tasting menu below.
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Food Tastings at Los Verdes Golf Course
Page 2 1/21/2016
Upcoming Tasting Dates
Sunday, January 10, 2016 / 11:00 AM
Monday, February 15, 2016 / 6:30 PM
Sunday, April 3, 2016 / 11:00 AM
Sunday, July 10, 2016 / 11:00 AM
Sunday, August 28, 2016 / 6:30 PM
Sunday, October 2, 2016 / 11:00 AM
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Food Tastings at Los Verdes Golf Course
Page 3 1/21/2016
Tasting Menu
Hors d’oeuvres
An Assortment of Hors d’oeuvres Selected by our Chef
Main Entrees
Chicken Breast Served with a Sampling of the Following Sauces
Pesto Parmesan, Champagne Honey Mustard, Citrus Cilantro, Artichoke Hearts and Wild Mushrooms and Portobello Mushroom Cream Sauce
Atlantic Grilled Salmon Served with a Sampling of the Following Sauces Lemon Caper Dill Sauce, Sweet Chili Glaze, Lemongrass Curry
Grilled Sirloin with a Hickory Peppercorn Run in a Rosemary Burgundy Sauce
Accompaniments
Entrees will be served with An Assortment of Accompaniments Selected by our Chef