If your wedding is during the winter or very early spring, why don’t you step out of the “Filet or Chicken” mode and offer something really different at your reception. Start with a beautiful, hearty soup like Black Bean with Sherry or a Pumpkin-Apple Bisque. Follow with a Mesclun Salad with Sundried Cranberries and Almonds, then an unusual entree like Pine Nut Crusted Pork Loin with Roasted Red Potatoes. Finish up with a wonderful carrot cake (See Belmont for that) and you’ve got a beautiful, seasonal menu that will really stand out.