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mmmm your hors d' oeuvres are making me hungry!!!
Heres our menu:
Hors d' Oeuvres:
Plated Dinner:
Cake with Buttercream frosting
I'm bumping this thread as i was about to post the same topic. Please share your menus!
appetizers: teriyaki meatballs and spinach artichoke phyllo cups
salad and hawaiian sweet bread
blackened chicken penne pasta
kalua pork
shiitake mushroom fried rice
fresh fruit
hors d'oeuvre
Quail egg, creme fraiche, caviar
Seared tuna, gaufrette potato chip, wasabi cream
Truffled quiche, chanterelle mushrooms
Duck confit rolls
appetizer:
boneless quail, seckle pear, endive, arugula, balsamic brown butter (or an option of a simple green salad)
main: choice of
Duck breast, mushroom confit, potato ragout, fig essence.
Red snapper, citrus shrimp, watercress risotto, carrot reduction
dessert: wedding cake (choice of framboise or fraisier)
Since I bumped this thread, I've been looking at major food porn on Brides.com. I love these ideas:
Mini grilled cheese with tomato soup shooters
Mini lobster rolls (FI is from Maine)
Gourmet mac n' cheese made with orzo & parmesan!
BBQ shrimp skewers with Ponzo dipping sauce
Yum!
We are thinking of doing heavy hors d'oevres/ tapas style and just turning it into one long cocktail party. I'd love to hear from anyone who's done this. Was it a hit?
Hors D' Oeuvres:
Plated Dinner:
(I wanted a buffet, but many, many family members are against it)
Choice of:
Cake:
We are still fine tuning, but this is what we have so far:
Stationary hors d’oeuvres:
Grilled zucchini courgettes brushed with chopped mint and garlic, Roasted red peppers marinated with herbs in olive oil, Sliced proscuitto and Italian cheeses
Bruschetta: Classic tapanade, mashed pea and sundried tomato, and stewed eggplant and tomato salad Marinated olive salad and Hearth baked breads and olive oil for dipping
Passed hors d’oeuvres:*Grilled Portobello mushrooms topped with Gruyere, ginger and garlic, finished with balsamic reduction
*Pan-seared Panko artichokes complemented with gremolata of garlic, thyme, parmesan and lemon zest
*Seared tuna with wasabi sauce on whole wheat-cumin crackers
*Beef cheese steak spring rolls served with Asian ketchup Globe grapes filled with blue cheese mousse and Gibraltar candied pecans
*Almond crusted shrimp cakes
*Zucchini and feta pancakes topped with a spicy cucumber relish
Spring greens garnished fres herbs warm goat cheese wheel and toasted hazelnuts
Roasted tenderloin of beef brushed with Barolo glaze coupled with striped bass filet, accompanied by wilted spinach and cherry tomato sauté served atop wild mushroom risotto and sautéed vegetables
arizonabride, I think yummy heavy hor's d'eourves and a big long cocktail party is a lot of fun! Especially if seated dinners are typical in your region or family, it will be fun and unexpected.
We are having a brunch reception, so I don't know how inspirational our menu can be, but it sure is yummy!
- "Hor's D'eourves" of a Fruit & Cheese display with crackers and Mini cinnamon buns on skewers to look like lollipops
- Summer Salad (strawberries, blueberries, crystalized walnuts, feta) with a choice of poppyseed dressing or ranch dressing
- Omelette bars with an assortment of toppings
- Creme Brulee French toast
- Hashbrown casserole
- Mini ham and biscuits
- Chicken seasoned with brown sugar and chili powder, wrapped in bacon
- Roast beef "roll-ups" served with horseradish sauce
- Traditional white wedding cake with white buttercream frosting
- In lieu of a groom's cake, we are having Bailey's Irish Cream cheesecake balls - YUM!
We're also working on a menu for our after party, which will mostly be finger foods to soak up the alcohol, but I also want it to be able to fill people up:
- Mini quesadillas
- Burger sliders
- Mini crab cakes
- Chicken fingers with dipping sauces
- Crudite with dips in shot glasses
- Chocolate chip cookies with milk in shot glasses
@daniellemybelle- I LOVE brunch and your menu looks super yummy. If I had thought about it, I might have had a brunch wedding. It seriously is one of my fav things ever. Plus, you'll get to wear the dress ALL day. The creme brulee french toast sounds delish. I need a recipe for that!
I get a little claustrophobic at sit-down dinners with a ton of people, so the cocktail party or a buffet were my only options.
Thanks arizonabride! I forgot to mention that we are having a smoothie bar too!
Creme Brulee French toast? GET OUT!? I don't even know what that is, but I don't really care either. It sounds divine! :)
We're doing a family-style fall dinner using local and seasonal ingredients. Menu is:
Passed Appetizers
Rosemary Crusted Sirloin & Arugula Skewer with Great Hill Blue Cheese Dipping Sauce
Roast Japanese Eggplant Coin with Green Olive, Feta and Mint
Roast Mash Macumber Turnip and Caramelized Onion Tartlet topped with Heirloom Tomato Basil Relish
Wine, beer, mulled apple cider bar
Family-Style Dinner
Herb Crusted Whole Roast Turkey with Cranberry Sauce and Pan Gravy
Tuscan Style Sage and Rosemary Stuffing
Warm Green Beans with Toasted Almonds and Lemon Vinaigrette
Mashed Yukon Gold and Grilled Maple Glazed Sweet Potatoes
Roasted Beets
Seasonal Root Vegetables
A selection of rolls with Butter Pats<span style="text-decoration: underline;">
Wine, beer, cider, etc
Dessert
Pies baked by the groom and voted on by guests on our website
Coffee, tea, cider, etc.
I just got this from our venue. I wanted an unusual brunch wedding.
I'd love to get people's opinions on it before I tweak it and give back to the Chef.
Each table will have a basket of freshly baked pastries as well as an artisan cheese display with fresh fruit and nuts
Buffet:
*Coddled farm eggs with Washington asparagus and Manchego cheese
*Organic spring greens salad with local radishes and tarragon vinaigrette
*White polenta "Grits" with creme fraiche and herbs
*Fresh penne pasta "primavera" with market vegetables and prosciutto
*Seared Artic Char with Sauce Vert
*Crab and shrimp cakes "Benadict"
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Here's what we served:
Hors d’oeuvres
Buffet