(Closed) Share your menu!

posted 8 years ago in Food
Post # 3
979 posts
Busy bee
  • Wedding: May 2010

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


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

Post # 4
11325 posts
Sugar Beekeeper
  • Wedding: February 2011

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


chips and salsa


Kung Pao chicken

pork potstickers

chicken and tofu lettuce wraps

Eggrolls (don’t remember the meat in them!)

lo mein

I love our menu!

Post # 5
1566 posts
Bumble bee

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 

Post # 6
3125 posts
Sugar bee
  • Wedding: December 2009

@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.



Post # 7
3125 posts
Sugar bee
  • Wedding: December 2009

here is more food! haha – I’m glad he captured some of the cuisine.

photos by Morgan Bellinger – movephotography.com

[attachment=789823,100444] [attachment=789823,100445] [attachment=789823,100446]

Post # 8
5496 posts
Bee Keeper
  • Wedding: April 2010

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


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!!

Post # 9
2090 posts
Buzzing bee
  • Wedding: August 2010

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.


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.

Post # 10
1049 posts
Bumble bee
  • Wedding: January 1998

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.



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



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.



Southern Snapped Beans with bacon

Fried Green Tomatoes served with pan gravy

Southern Style Potato Salad

Creamy Coleslaw


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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

Post # 11
2344 posts
Buzzing bee
  • Wedding: June 2010

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


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

Post # 12
705 posts
Busy bee
  • Wedding: October 2010

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



Donut Tower

Candy buffet


Post # 13
2397 posts
Buzzing bee
  • Wedding: May 2010

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


First course: Tossed salad with Italian dressing (served)


Chicken Romano

Braised steak tips au jus

Tortellinis tossed in olive oil and garlic

Potatoes Au Gratin

Veggie Medley


Wedding cake (white almond, raspberry filling, buttercream icing)

Cookie table (Go Pittsburgh)!

Candy buffet

Post # 14
1246 posts
Bumble bee
  • Wedding: June 2010

heres ours!



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


Simple Greens, Honey Almonds, Goat Cheese, Tangerine Vanilla Dressing

Cracked Pepper N.Y. Strip, Oven Roasted Potatoes, Dijon Pan Gravy
Crab Stuffed Dover Sole, Honey Chive Beurre Blanc, Saffron Orzo

Seasonal Vegetables

White Chocolate Strawberry filled with Bavarian Cream
Chocolate filled with Kahlua Fudge
Carrot Cake

Soft Drinks, Coffee, Tea and Hosted Bar Options

Post # 15
3344 posts
Sugar bee
  • Wedding: August 2010

Wow, I feel like our menu is so inferior after reading all of yours!

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

Spinach salad with pears, walnuts and bleu cheese dressing
Cucumber and tomato salad with kalamata olives and lemon vinaigrette

Skirt steak marinated in rosemary, garlic and olive oil
Breast of chicken grilled with lemon butter and white wine caper sauce

Roasted new red potatoes with rosemary
Vegetable rice pilaf
Julienne medley of vegetables lightly sautéed in olive oil
Herbed focaccia bread 

Wedding cake

Post # 16
507 posts
Busy bee
  • Wedding: February 2010

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 😀

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