Spring Wedding Menu Ideas

Spring weddings call for bright, fresh flavors. For appetizers, serve pea and mint crostini, asparagus and prosciutto bundles, or lemon and dill deviled eggs. For the soup course, offer a chilled pea soup or light lemon broth. For the salad course, use mixed greens with strawberries, goat cheese, and candied walnuts with a champagne vinaigrette. For the main course, consider lemon ricotta ravioli, herb-crusted salmon, or spring vegetable tart. For dessert, think lemon lavender cake, strawberry shortcake, or mini fruit tarts. Feature gin and vodka cocktails with floral or citrus notes. Use edible flowers as garnishes throughout.