- Ms Mini
- 8 years ago
- Wedding: July 2010
We just did our menu tasting yesterday, and while most of the items were perfect, I need to substitute out one item … We are having an evening cocktail-style reception from 8pm till midnight, with passed hor d’oeuvres, chef-run action stations, and stationary food stations.
Here is the menu thus far:
Stationary stations – Pickles/cheese with crackers, cru d’etes
Passed hot hors d’oeuvres (from 8:00 – 9:30pm) – Bison meatballs with marinara, Potstickers (wonton wrap filled with cream cheese, spinach, toasted pine nuts, and mushrooms – fried), and Thai chicken skewers
Passed cold hors d’oeuvres (from 8:00 – 9:30pm)- Roasted tomato bruschetta with basil crustini’s, Smoked turkey finger sandwiches on foccacia (it has a mango mayo, provolone cheese, lettuce and tomatoe), I need to pick one more cold passed hor d’oeuvre.
Action stations (from 9-10:30pm) – Jumbo prawns flambe with garlic butter and pernod, and sliders and fries grilled on the patio.
Dessert station (from 10:00 on) – a variety of finger desserts, and wedding cupcakes.
There will be 12-15 pieces of hot and cold passed hors d’oeuvres, and action station items per person, plus the pickle/cheese, cru d’etes, and desserts on top of that …
The chef has said that we can ask for anything and he will make it happen for the last cold item (he had prepared smoked salmon cornets with an avocado mousse, but it was dressed with olive oil, and was too messy for serving at the wedding)