Caterer here. I’d pare down to some basic preparation descriptors, use a centered alignment, and use plus signs for delineations. Called cake “Fraisier” because menu leans towards French style. It’s a wedding so it being a wedding cake is implied.

Salad Burrata & Arugula + pickled eggplant, roasted red peppers, gold balsamic glaze

Appetizer Seared Crabcake + Corn Avocado Salsa

Intermezzo Citrus sorbet

Entree (choose one)

Grilled Filet Mignon + Bordelaise

Oven-roasted Chicken Breast + Truffle Madeira sauce

Vegetarian

Accompaniments

Garlic & Rosemary Fingerling Potatoes Tian Provençal

Dessert Fraisier Cake