The Food You Serve on your wedding day is important. So Scott Spencer, assistant manager of the Union Club, says you should not be limited to picking a meal from three choices. For instance, the chef at the Union Club works to satisfy the wants of the couple: The reception location does offer a variety of packages to give you ideas, but mixing and matching is OK, too. Spencer says the bottom line is to be creative and choose a meal you just really enjoy.
The Union Club in Cleveland offers an elegant porcini-crusted tuna. It is served on a spinach risotto and accompanied by roasted beet jus, toasted hazelnut oil and pea tendrils. Try serving it with a Shiraz-Cabernet blend, such as Penfolds.
The Union Club
Goat Cheese Croquette
Served with grilled Georgia peaches,micro bulls blood and raspberry vinaigrette
Spinach with Fresh Berries
Topped with a pear vinaigrette
Pan-seared American Bison
Accompanied by a Cabernet reduction, whipped garlic redskin potatoes and steamed green and white asparagus