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Our Wedding: The Menu

April 20, 2017

The menu we finalized for our elegant Tuscan Winter Wedding at Cooper’s Hawk Winery and Restaurant was just exquisite. Everything from the table design to the exact timing of serving the dishes, they followed our orders to the T. The team over at the winery went above and beyond to meet our expectations. We will forever be grateful to their hard work, especially Kai. He’s amazing! We couldn’t have done any of this without him.

 

 

Starters

 

Everyone started with a fresh and delicious Caesar Pesto Salad. Freshly chopped romaine lettuce, shaved parmesan slices, house-made Caesar pesto dressing and topped with a gluten-free parmesan lavash. Scrumptious! We always get this when we visit Cooper’s Hawk for lunch. We also asked the winery not to add croûtons to keep the meal gluten-free.

 

 

After the salads were eaten or pushed to the side, steaming hot bowls of Crab and Lobster Bisque were dispersed to everyone in sight. Everyone loved the decadent creamy soup they served. Full of chunks of fresh crab and lobster, you can taste the love they made it with.

 

Entrées

 

All entrées were special ordered gluten-free using their house gnocchi. Elegant and Italian, just what we were going for. Whenever we visit the winery for dinner, we always ask for one of their gnocchi dishes. Of course, to offer our family variety, we offered both options that they have on the menu. Even we struggle choosing between the carbonara or butternut squash.

 

 

Gnocchi Carbonara was almost everyone’s choice. Italian gnocchi, AKA potato cloud puffs of love. These are topped with pan-fried pancetta, baked chicken breast strips, crumbled sage leaves, green peas. And, to top it all off, it’s doused in house-made parmesan garlic cream sauce.

 

 

 

For the night of the wedding, I chose the Gnocchi Roasted Butternut Squash. I later found out the photographer took home a plate of this, too. Good for him! This gnocchi has roasted butter nut squash that is just so creamy and delightful. Roasted Portabello Mushrooms cover the top and it’s drenched in this lovely sage and brown butter cream sauce. They also garnish it with fresh shaved parmesan slices.

 

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My name is Estefanía but you might know me as chefNia* 

 

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