Post # 1
Hi all, we’ve finalized our meal choices and now that I’ve sat down to draft our menu cards I’m having some trouble. For example, are these descriptions clear & appetizing? Also, filet mignon is one of our entree choices but the hall didn’t provide a description (I suppose it speaks for itself?) .. Any and all suggestions welcome!! Thanks.
Bocconcini Mozzarella and Tomato with
Poached Pear Salad, Field Greens,
Fresh Raspberry Champagne Vinaigrette
Rigatoni Filetto di pomodoro
Boneless breast of Chicken topped with grilled eggplant, asparagus,
sun-dried tomato and fresh mozzarella in a Brandy reduction
Pistachio crusted Norwegian Salmon Filet with citrus Beurre Blanc
– Each served with garlic mashed potatoes,
carrots and green beans –
Warm Apple Strudel with Vanilla Ice Cream and Caramel Sauce
Chocolate cake with Oreo filling
Post # 3
I think that is great: descriptive without being overly so. My menu will be simple as well, just proving the info that the caterer has (and how they word it):
Appetizers (3 per person)
Meat Empanada with puff pastry crust
Chicken in French sauce (so freaking GOOD!)
Garlic Tilapia Fillet
Salad with Italina style vinigraitte
Strawberry “cheesecake” (no crust and super light)
Post # 4
Are there 3 desserts or two? My only confusion is if the chocolate cake with oreo filling is the wedding cake or a separate option.
Regarding formatting, I think you need to decide if you are going to capitalize all words or not. Like why is cake capitalized one time but not the other?
Post # 5
I was also confused about the desserts (2 or 3). I also think you should put each served with garlic mashed potatoes… under the Entrées just in a smaller font.
Each entree is served with garlic mashed potatoes, carrots and green beans.
Post # 6
You might consider adding an “or” when guests need to choose items.
Post # 7
The descriptions are clear and very appetizing. Yummy.
But can someone please tell me something about the menu. I will have the menus displayed on the tables where the guests will be sitting. Two menus per table. I’m thinking of putting the menus on the tables because they will describe what else will be served – the appetizers and the desert, namely.
My question is: the guests will have indicated on the their RSVP their choice of meal. that is chicken, filet mignon or veggie pasta. So am I right in thinking that the point of having menus displayed is to tell the guests what else is being served.
Post # 8
I would have more description for the filet mignon, since the other entrees have more description (how it’s cooked, sauces – all I see is the cut of meat and nothing else!).
Post # 9
@call_me_ktb: the “Carrots and green beans” don’t sound appetizing. How are they cooked? Steamed carrots? Maple brown sugar carrots? Green beans almondine?