GOING GREEN

Lee John’s is dedicated to doing our part in helping keep our environment and community beautiful.  To lessen our impact on the planet not only do we recycle but we are getting back to basics with our food. We strive to use as many locally produced products as possible.

ORGANIC WEDDING MENU & OPTIONS

May the Source be with you!

Guests begin with Specialty Cocktails and passed Hors d’ Oeuvres

As guests make their way to the dining room they pick up a table card hand-lettered on recycled card stock

Square and Round tables that seat 8 or 10 guests each are dressed with White Hemstitched Linen Tablecloths with a Natural Burlap Overlay And White Linen Hemstitched Napkins

Natural Bamboo Chairs with white cushions

Centerpieces for Square tables are Round shallow glass dishes filled with River Rocks And Petite Succulents, surrounded by Round Votive Candles

Round tables offer Square shallow dishes with River Rocks and Petite Succulents Surrounded by Square Votive Candles

Marking each place setting is a hand-lettered menu on elegant recycled paper

At departure point guests receive an Heirloom Vegetable Seed Packet
and note from the Bride and Groom

LJ 138.jpg

PASSED HORS D’ OEUVRES SUGGESTIONS

Organic Lamb Patties, Minted Yogurt (Meadow Brook Farm)


Irish Wild Salmon, gluten free Crackers, Dill Aioli

Portabella Mushroom Risotto Cakes, Caramelized Shallot (River Valley)

Thai Guacamole in a Wonton Cup

Organic Mojo Chicken Salad in Potato Cup (free range-Leslie Kolkmeier Farm)

Organic Sweet Pea Soup Shooter, Candy-Striped Radish Garnish

Smoked Trout Canapé, Watercress, Lemon Crème Fraiche (Rushing Waters Fisheries)

FIRST COURSE

Wisconsin’s Home grown Special Lettuce Mix (Tipi Produce)


Market Radishes, Golden Beets filled with Goat Cheese (Fantome Farm) Truffle Herb-Garlic Vinaigrette (Pristine View Farm)


Yukon Gold Potato Foccacia with Basil Butter (Meadow Brook Farms)

ENTRÉE

(Pinnacle Pastures) Roasted Pork Tenderloin, Pan Juices, Toasted Hazelnuts, Grilled Corn,


“Magness” Pears, Roasted Carrot Confit, (Milwaukee)

DESSERT BUFFET

Organic Carrot Cake Martini, Cream Cheese Mousse, Caramel Sauce
Chocolate Truffle Turtle Tarts
Roasted Pear Napoleon, Mascarpone Cream Caramel Glaze
Dagoba Chocolate Mint Cookies
Organic Lime Shortbread with Viola’s Honey (Hales Corners)
Petite Raspberry Crème Bruleé (Moeller Farm)
Organic Dark Roast Fair Trade Coffee (Café De Arts, Waukesha)
Hot Rishi Tea (Milwaukee)