(Closed) What are you having to eat??

posted 5 years ago in Food
Post # 3
Member
1128 posts
Bumble bee
  • Wedding: November 2011

We had a taco bar from one of the most popular Mexican restaurants in the Western side of our state. Everyone LOVED it! People ate everything, and I wouldn’t have changed the menu at all 🙂

Post # 4
Member
7908 posts
Bumble Beekeeper
  • Wedding: March 2012 - Pelican Grand Beach Resort

Our menu:

Hors d’ouevres

  • On display: elegant display of imported and domestic cheeses with French baked breads, crackers, crisp fresh cut vegetables, dipping sauces and fresh sliced tropical fruits

Butler Passed:

  • smoked salmon cornets filled with dill cheese on rounds
  • belgium endive with boursin cheese mouse and walnuts
  • coconut crusted shrimp with mango sauce
  • hawaiian pinapple and chicken kabobs
  • grilled vegetable kabob skewers

Appetizer: island style pinapple bowl filled with tropical fresh frutis and berries, drizzled with raspberry dream sauce

Salad: crisp green salad, crisp iceberg lettuce, vine-ripened tomatoes, gorgonzola cheese, onions, bell peppers, fresh chopped bacon, served with choice of ranch or champagne vinaigrette

Entrees:

  • pistachio encrusted mahi mahi drizzles with vanilla bean seauce, risotto, baby vegetables
  • 16 oz hard carved rib eye premium select beef brushed with cilantro lime butter, served medium rare, risotto, baby vegetables
  • vegetable stack with calypso rice (vegan)
  • kids under 10: cheeseburger and french fries

Desert: wedding cake: key lime with cream cheese frosting and fresh raspberries or coconut with coconut buttercream

Bar: grey goose vodka, tanquerey gin, bacardi, captain morgan and malibu rums, johnny walker black scotch, crown royal whiskey, jack daniel’s courbon, cuervo 1800 silver tequila, peach schnapps, midori melon liquor, amaretto di saronno, kahlua, bailey’s irish cream; budweiser, bud light, heineken, and corona beers; selection of premium california wines; assorted sodas, bottle waters, and natural juices; champagne toast (apple cider for non-dinrkers)

Post # 5
Member
7908 posts
Bumble Beekeeper
  • Wedding: March 2012 - Pelican Grand Beach Resort

Apparently, the coconut shrimp was a huge hit, and so was the cake. Food got eaten!

Post # 6
Member
325 posts
Helper bee
  • Wedding: September 2011

At cocktail hour we had:

Station displays of vegetable with roasted red pepper dip, and a fruit and cheese display with bread and crackers.

Passed hors d’oeurves were grilled eggplant on naan bread, sesame crusted chicken sate with a peanut chili dipping sauce, mini beef wellington, and bacon wrapped scallops. 

Also we had an open bar.

For dinner:

Warm goat cheese tart for an appetizer

Salad of baby greens, brie, candied walnuts, dried cherries, and a raspberry vinaigrette

Entree choice of beef (filet mignon with deep sea shrimp and a port wine demi glace, seasonal baby vegetables, and truffle mashed potatoes), or fish (baked scrod with lemon chive butter sauce, crispy leeks, saffron orzo pilaf, and braised spinach).  We also had a vegetarian option and a kid’s meal option.

Dessert was our wedding cake which had a different flavor in each layer.

Post # 7
Member
3183 posts
Sugar bee
  • Wedding: May 2012

At cocktail hour we had passed bourbon BBQ meatballs, mini crabcakes, and casear salad on parmesan crisp.

We started with a spring mix salad w/ balsamic vinegerette, a goat cheese crostini (which was awesome!) and a gazpacho shooter. 

For the entree we had a duo oy honet bourbon glazed filet and chicken breast with bleu cheese crumbles and roasted red pepper sauce.  Side of grilled vegetables and garlic herb mashed potatoes. 

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