Omni Wedding Guide (1) - Flipbook - Page 28
PLA TED D I N N E R
Dinner selections include salad or soup, dessert, baker’s basket, medium blend Shade Grown Stance coffee, and Tea Forté teas and iced tea. Prices are for two courses.
To make three courses, an additional 7 per person. Courses do not include dessert.
Minimum of 25 people.
SA LA DS OR SOUP
CHOICE OF ONE
Petite romaine | Parmesan crostini, charred corn, anchovies,
black beans, spiced pepitas and creamy roasted garlic dressing
Mesclun greens | Shaved rainbow carrots, pear tomatoes,
candied pecans and raspberry walnut vinaigrette (gf, df)
Baby iceberg wedge | Blue cheese crumble, crisp bacon, eggs,
bacon, tomatoes, Kalamata olives, watermelon radish with
tomato and blue cheese dressing
Wine-poached pear, chopped Bibb and radicchio |
Sliced almonds, cranberries, bacon and feta with citrus
vinaigrette (gf)
Beet root and fennel | Mixed greens, frisse, endive, micro sorrel,
marinated heirloom beets, walnut and goat cheese with sherry
vinaigrette (gf)
Insalata caprese | Heirloom tomato, buffalo mozzarella, arugula,
saba with basil pesto
Baby spinach and arugula | Strawberry, blueberries, avocado
purée, spiced marcona almonds, feta, pickled onions, carrots,
pomegranate seeds and white balsamic citrus vinaigrette
New England clam chowder
Creamy wild mushroom and porcini velouté and toasted pine nuts
Cream of roasted poblano and corn with chicken, tortilla strips
Classic French potato and leek soup, diced golden potatoes and grilled leek
Fennel velouté, Pernod with dill crem
Taxable service charge of 25% and 8.25% sales tax will be added to all charges.
All menus and prices are subject to change.
28 | OMNI FORT WORTH
