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Oh man, that sounds so good!
Here's ours:
Cocktail Hour:
Beverages: Wine, beer, champagne, raspberry/champagne signature cocktail, lavender limeade, orange basil iced tea
Passed Hors D'oeuvres: chevre and pistachio coated red grape, shrimp in phyllo dough cup, white bean and herbs in cucumber cup
Dinner:
Salad: Wild greens with candied hazelnuts, fresh pears, champagne vinagette
First course: Salmon with lemon and garlic, grilled asparagus
Second course: Chicken breast in madeira wine reduction, lentil and rice pilaf with bread
Dessert: Raspberry, chocolate hazelnut, and lemon blueberry cheesecake
I"m the anti-foodie and I wanted food that I would recognize and that was super simple but still tasty!
Cocktail hour food
Veggies and Dip
Fruit and cheese platter with crackers
Shrimp cocktail
Dinner menu
Mexican Station:
Fajita set up with chicken, beef, and all the tasty fajita fixins'
Cheese/veggie and chicken enchiladas
mexican rice
beans
chips and salsa
Asian:
Kung Pao chicken
pork potstickers
chicken and tofu lettuce wraps
Eggrolls (don't remember the meat in them!)
lo mein
I love our menu!
Our latest one is below...we're also adding a carving station with beef and turkey (don't have the fancy description yet, lol) and detemining wedding cake flavors. I'm super excited to try some of everything!
Passed Hors D’Ouevres:
Wild Mushroom Crostinis with Pesto
Black-and-White Sesame-Crusted Ahi Tuna with Wasabi Aioli
Crispy Spring Rolls with Maple-Glazed Duck, Cranberries and Montrachet Cheese
Blini with Smoked Salmon , Caviar and Sour Cream (cold)
Herb Toast with Filet of Beef and Brie, Roquefort Sauce
Beet and Goat Cheese Tart, Garnished with Microgreens
Grilling Station
Flank Steak with Chipotle Chili Barbeque Sauce or Charred Vidalia Onion Compote or Horseradish Cream
Filet of Salmon with Balsamic & Plum Tomato Compote or with Orange Basil Pesto
Roasted Potatoes with Fresh Herbs and Garlic
Baby Spinach Sautéed in Garlic
Mediterranean Station
Potato Gnocchi with Fresh Broccoli and Diced Tomato and Garlic Oil
Greek-Style Bell Peppers Stuffed with Ground Beef and Lamb
Boccocini (Mozzarella with Ripe Tomatoes and Basil)
Dessert Flambé Station
A Uniformed Attendant Preparing A Variety Of Flambéed Fruits Served Over Vanilla Bean Ice Cream:
Strawberries Grand Marnier With Chocolate Sauce, Fresh Peaches and Cream with Raspberry Sauce, & Bananas Foster
Wedding cake
@dana - MMMMMM i would have to wear my thanksgiving pants to your wedding.
We had coconut shrimp, crab quesadillas, chicken/pinapple skewers, then for dinner a buffet with jamaican pepper steak, curry chicken, brown stew fish (or chicken? i dont remember) and something else very festive. Lots of plantains, beans and rice, yummy island foods. Dessert were all local and artfully prepared fruits.
food.jpg (92.6 KB, 28 downloads) 2 years old
here is more food! haha - I'm glad he captured some of the cuisine.
photos by Morgan Bellinger - movephotography.com
chickenpineapple.JPG (33.7 KB, 30 downloads) 2 years old crabquesadilla.JPG (40.1 KB, 33 downloads) 2 years old drunkencoconut.JPG (21.4 KB, 34 downloads) 2 years old 
Food tasting is in one hour-can't wait! Here's what have selected and will taste:
Chilled Gulf Shrimp
Vegetable Samosas (Indian appetizer)
Miniature Lousiana Crab Cakes with Red Brick Remoulade
Fruit/Cheese
Miniature Beef Wellington
Asian Pot Stickers
Indian Veggie Stew over basmati rice
Chicken Coq au Vin -with caramelized peral onions, mushrooms and bacon in red wine
Grilled Salmon w/ lemon butter or Pan Seared Salmon w/ citrus chive salsa
Mashed potatoes, veggies
Warm Apple Blossom w/ cinnamon ice cream
Wedding cake!!
Here’s our menu:
Welcome drink
Lemonade or Iced Tea, served with rock candy swizzle sticks. Bar opens after the ceremony.
Passed Hors d’oeuvres:
Honey marscapone with fresh berries
Red grapes in pecan crusted boursin
Grilled pear with Roquefort on baguette
Lobster bundles in phyllo
Asian potsticks
Mushrooms stuffed with crab meat and boursin
Stationary Display:
1. Blue cheese, walnuts and fresh basil
2. Smoked salmon with fresh dill
3. “Chef’s Table”: pate, cheeses, smoked sausages and mustard, fresh fruit, olives, sun-dried fruit, breads and crackers, nuts and a cheese fondue.
Dinner:
First Course – Chilled melon-berry soup with crème fraiche. Warm bread and butter on tables.
Second Course – Salad of fresh fig, blue cheese and bacon on baby spinach.
Third Course – Choice of:
a. Crab cakes on green with roasted red pepper vinaigrette
b. Carpaccio with arugula, lemon olive oil and capers.
Fourth Course – Choice between 2 pasta (which we haven’t decided yet!)
Dessert – cupcakes: chocolate with French vanilla buttercream frosting, or red velvet with cream cheese buttercream frosting. The cupcakes are decorated with edible fresh flowers.
You guys - these menus are insane!! I want to come to all of your weddings. :-)
I'm sure a bunch of you saw mine already, but here is the official and final that I just got from the caterer today. My aunt can officially suck it.
Beverages
Beer and Wine
Vodka, Gin, Jack, Whiskey, Scotch, Rum (supplied by us)
Lemon Water in Pitchers
Specialty Drinks Station
Mojitos garnished with a fresh sprig of mint
Spiked Lemonade Hi Balls (with Vodka) rimmed with sugar
Butlered Selection
Pan Seared Maryland Crab Cakes topped with Spiced Aioli
*Hop N Johns garnished with Sautéed Bacon and Onion in a Phylo Cup
*Fried Oyster Po-Boy Shooters with Shredded Lettuce
Served with a Black Pepper –tartar aioli
Stationary Selection
Vegetable Crudités Shooters
Bountiful Garden of Vegetables and Confetti Dip served in individual cups
*Mini Tomato Bruschetta Rounds garnished with Melted Shredded Parmesan Cheese
Dinner Buffet
Pre-Set:
Crisp Caesar Salad topped with homemmade lemon parmesan twists
Main Dinner Buffet
Carving Station of Marinated Loin of Pork
On-site grilled marinated loin of pork carved to order with spicy aioli, fresh rolls and a side of peach and mango chutney.
Crayfish Étouffée
Sautéed crayfish with a selection of fresh veggies in a spicy tomato sauce served over fluffy white rice.
Catfish Filet
Corn breaded filet of catfish with traditional tarter sauce
served alongside traditional cast iron corn bread and honey butter.
Southern Fried Chicken
Petite Southern fried chicken served with biscuits and pan gravy.
Sides
Southern Snapped Beans with bacon
Fried Green Tomatoes served with pan gravy
Southern Style Potato Salad
Creamy Coleslaw
Dessert & Coffee Station:
Wedding Cake
(1 Red Velvet, 1 Pineapple Pound, 1 Sour Cream Pound - supplied by us)
Assorted Sweet Table:
Mini petite cheesecakes topped with fresh fruit
Assortment of Mini Pecan, Apple and Blueberry Tarts
Fresh Fruit Platter with Berries
Bread Pudding served with a decadent bourbon sauce
Silver Coffee Service:
Regular, Decaffeinated and Hot Tea
MMM! This all sounds divine! We are having a brunch reception, and our guests are not expecting a very grand meal, so we are keeping it simple and yummy :) I love our menu!
Ceremony Beverages: Bottles of water and juice boxes (for the kids) in galvanized buckets of ice
"Cocktail Hour" (there's no cocktails):
Smoothie bar with Strawberry Lemonade and Blueberry Banana smoothies
Fruit & cheese station with an assortment of awesomeness and crackers
Mini bagels with cream cheese and lox (smoked salmon)
Mini Cinnamon Buns
Brunch Buffet
Summer Salad - mixed baby greens with pecans, strawberries, blueberries, feta and a poppyseed dressing
Mini Ham & Biscuits
Hashbrown Casserole
French Toast
Two breakfast casseroles - one sausage, one vegetarian
Roast Beef tortilla wraps with cream cheese and roasted red peppers
Sweet & savory chicken bites - pieces of seasoned chicken breast wrapped in bacon
**I am thinking about adding Cuban plantains as an homage to my heritage, plus they are so good!
Beverages: Sweet & Unsweet Iced Tea, Lemonade, Fruit Juices, Coffee
Dessert
Wedding Cake - White cake with lemon buttercream filling and vanilla buttercream frosting
Groom's Cake - Chocolate cake with chocolate buttercream frosting
**I would love to serve our groom's cake with vanilla ice cream!
We're also having an after party at a restaurant so I figure I'd let you in on that too...
Light Hor's D'eourves
Chicken fingers with assorted dipping sauces
Pita chips and veggies with assorted dips
Pulled pork sliders
Assorted cake balls made by my mom
Beverages: Hosted sodas and wine, Cash bar for mixed drinks and beer
For a few years now I've known that I wanted my reception menu theme to be Twista's Favorite Foods. So we're doing that and working with our country fried, backyard party, diy theme.
Drinks: Lemonade, Tea(the jury is still out on whether it will be sweetened or if it will be unsweet with lots of sweetening options), water and maybe adult punch
We're doing homemade heavy finger foods so:
Chicken tenders
Chicken salad croissants
Tortilla chips, salsa and guacamole
Ham biscuits/rolls
Sausage balls hand rolled by Mama Twista
Cheese and cracker trays
fruit and veggie trays
meatballs
Desserts:
Donut Tower
Candy buffet
Cocktail hour
Open bar with beers on draft, Merlot, Cabernet Savignon, White Zinfandel, Chardonnay and an assortment of liquors.
Sausage Stuffed Mushrooms
Veggie platter
Fresh Fruit platter
Cheese and breads platter
Dinner
First course: Tossed salad with Italian dressing (served)
Buffet
Chicken Romano
Braised steak tips au jus
Tortellinis tossed in olive oil and garlic
Potatoes Au Gratin
Veggie Medley
Dessert
Wedding cake (white almond, raspberry filling, buttercream icing)
Cookie table (Go Pittsburgh)!
Candy buffet
heres ours!
-Menu-
Hor D'Oeuvres
Artichoke and Asiago Cheese Fondue with Grilled Flatbread and Fresh Vegetables
Assorted Smoked Sausages and Cured Meats with House Made Crackers and Pickled Peppers
Tortilla Pinwheels with Smoked Chicken Salad and Cilantro Cream Cheese
Dinner
Salad
Simple Greens, Honey Almonds, Goat Cheese, Tangerine Vanilla Dressing
Entrees
Cracked Pepper N.Y. Strip, Oven Roasted Potatoes, Dijon Pan Gravy
Crab Stuffed Dover Sole, Honey Chive Beurre Blanc, Saffron Orzo
Seasonal Vegetables
Dessert
White Chocolate Strawberry filled with Bavarian Cream
Chocolate filled with Kahlua Fudge
Carrot Cake
Soft Drinks, Coffee, Tea and Hosted Bar Options
Wow, I feel like our menu is so inferior after reading all of yours!
Beverages
iced tea & lemon water in dispensers bottled beer (TBD) wine (TBD) soda
Passed Hors D'oeuvres
Bruschetta with pesto, diced tomatoes and parmesan cheese
Fresh fruit skewers
Mini Corralitos Market sausages with assorted dipping sauces
Salad
Spinach salad with pears, walnuts and bleu cheese dressing
Cucumber and tomato salad with kalamata olives and lemon vinaigrette
Entrées
Skirt steak marinated in rosemary, garlic and olive oil
Breast of chicken grilled with lemon butter and white wine caper sauce
Accompaniments
Roasted new red potatoes with rosemary
Vegetable rice pilaf
Julienne medley of vegetables lightly sautéed in olive oil
Herbed focaccia bread
Wedding cake
This was our menu. I'm just attaching an image of the menu card because it's easier than typing everything out, lol. Also, it's kinda in Spanglish (some things in English, others in Spanish), and it's all typical Puerto Rican foods :D
Coctail hour we'll be serrving fried coconut shrimp, lumpias (Filipino egg roll), grape leaves, antipasta, and south western mini bite size wrappes.
Dinner Menu
Salad of baby spinach, fresh strawberries candied walnuts, & crumbled Gorgonzola, tossed with balsamic vinaigrette
Roasted garlic twice baked potatoes
Marinated & grilled green asparagus
Assorted bakery fresh dinner rolls
Steamed Alaskan snow crab legs served with melted lemon butter
Seared & smoked beef tenderloin filet
served with brandy blue cheese drizzle or cabernet mushroom gravy
For dessert we're having mini cakes (red velvet) that match ours, a variety of petite sweets (mini creme brulee, fruit tarts, cheesecake, etc.), and a flambe station with blueberries, strawberries, blackberries flambed with rum and server over vanilla ice cream.
Hors d'oeuvres:
Tostone with guacamole
Mango wrapped with proscuitto
Crab dip in a puffed pastry
Tapanade on a crostini
Salad of spicy greens, dates, roasted walnuts, red onion, asiago, and cucumber with a pomegranate molasses vinaigrette
Choice of:
Leg of lamb with red wine reduction, garlic and thyme scalloped potatoes, and asparagus in browned butter
Grilled shrimp and pancetta over polenta with a light herb and tomato sauce, and asparagus in browned butter
Grilled vegetables with fresh basil and a balsamic reduction over whole grain pilaf (Vegan)
Selection of chocoate truffle pie, key lime pie, and cheeses following dinner
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I'm a foodie so I want to hear what everyone is serving at their reception!
Welcome Beverages as Guests Arrive for Ceremony:
Fresh Brewed Iced Tea and Lemonade
Stationary Hors D'oeuvres
Butlered Hors D'oeuvres
Stations Buffet
Tuscan
Grilling Station
Tunisian
ETA: We'll be supplying the booze and dessert (cupcakes)