(Closed) Wedding Menus

posted 6 years ago in Food
Post # 3
466 posts
Helper bee
  • Wedding: July 2012

OMG sounds so yummy! Here is mine:


White wine and pumpkin soup with sage

Lamb loin grilled and served with medditeranean quinoa and tomato relish


Chicken roulade wrapped in pancetta and stuffed with sundried tomato and spinnach. Served with grilled asparagus, mushroom and roasted baby potatoes with a balsamic jus

Beef fillet on a bed of mashed potato and served with steamed broccolini and pepper sauce


Lemon delicious pudding

Individual pavlova with a sherry/berry sauce

*both with cream optional

All options ae gluten, lacotse, onion and nut free and there is at least 1 diabetic friendly and 1 pregnant person friendly option per course πŸ™‚ .. there are a lot things to cater for in our wedding

Post # 4
4464 posts
Honey bee
  • Wedding: February 2012

Omg I’m so hungry!

Post # 6
3720 posts
Sugar bee
  • Wedding: July 2013

Yum! We are having an entirely gluten free wedding, but are having:


– Lemon, garlic, and parsley shrimp
– Apple slices, Stilton spiked Mascarpone, and toasted Pecans
– Maple bacon bites
– Smoked New Zealand Green Lip Mussels; Cracked Black Pepper Mignonette
– Skewered Barbecued Lemongrass Beef
– Seared Pepper Crusted Ahi Tuna with Horseradish Sauce

Salad: bibb lettuce with pears, blue cheese, and walnuts

Entree: polenta crusted salmon, herb roasted chicken, or veggie (haven’t figured it out yet) with mashed potatos and veggies.

Dessert: creme brulees, chocolate mousse, and Georgetown cupcakes


Post # 7
3886 posts
Honey bee
  • Wedding: September 2011

The OP’s menu sounds very nice πŸ™‚
The only suggestion I would make would be to swap the gorgonzola on the salad for another type of cheese. Anything in the blue/bleu family has such a distinctive flavor that people either love it or hate it. Something milder like a gouda (mmm smoked gouda) on that salad can still “pop” but may be more middle-of-the-road and appeal to more folks. 

Post # 10
1358 posts
Bumble bee
  • Wedding: October 2012

Oh, lovely. This is making my mouth water. FutureMrs86I’m so jealous of your filet mignon! Here’s our menu:

Hors D’Oeuvres–

Vegitable crudite, market cheese, fruit, and crackers


Sun Dried Tomato Chicken Crostini

Salad– Baby Spinach and Farmers Greens with Feta Cheese, Fresh, Tomatoes, and Herbed Champagne Vinaigrette


Bistro Cut Sirloin Steak with Roasted Shallot Demi Glace

Chicken Toscana with Fresh Tomato, Smoked Mozzarella, and Tomato Basil Sauce

Parmesan Dusted Tilapia on Tomato Cream

Portobello Mushroom Ravioli with Roasted Red Pepper Cream


Garlic Mashed Potatoes and Green Beans with Yellow Squash and Grape Tomatoes 

Post # 12
780 posts
Busy bee
  • Wedding: April 2013

We are having a breakfast/brunch reception, menu as follows:

Shrimp & Grits Station

Custom Omelet Station

Custom French Toast Station

Ham Biscuits

Sausage Biscuits

Sawmill Gravy

Bagels w/ toppings

Mini Donuts

Scones w/ Lemon Curd, Raspberry Jam, or Strawberry Jam & Devonshire Cream

Hashbrown Station

Granola Bar w/ Vanilla Yougart & fruit toppings

Gourmet Hot Tea & Coffee Bar

Wedding Cake: Almond Pound with Italian Butter Cream Icing in bottom tier Amaretto cream filling Second Tier Raspberry Mousse filling & third tier with mango mousse filling

Groom’s cake: Red Velvet with cream cheese filling and Italian buttercream icing with chocolate dipped strawberries

Chocolate Petite Fours for my parents 45th wedding anniversary which will be on the same day


Post # 13
780 posts
Busy bee
  • Wedding: April 2013

I wanted something different πŸ™‚

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