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We had the standard beef and fish option, and most people picked beef. (We didn't have any vegetarians.)
What dinner options are you offering your guests?
We will be having a sit down dinner with the following options: Indian vegetarian entree, Michigan white fish, and pork chop.
I really didn't want to serve beef, so I asked them to figure out another meat option (the catering menu was mostly beef). Between pork and lamb my FH chose pork, and they came up with this. Also, the only fish on the menu was farmed salmon, which I really didn't want so I asked them for a local whitefish and they said they'd come up with something.
My venue works with several indian restaurants in the area, so the Indian food was easy. We just asked them to make up an individual plate to serve. The ability to serve Indian food, either through the venu or as an outside caterer was one of the key factors in choosing my venue.
My Dad has attended many conferences at the hotel where I'm having my reception, and he says the food is usually really good so I'm looking forward to it.
For our main course we are giving our guests the option of either a chicken provencale or a tasty, vegetarian Mediterranean pasta dish. We are having an afternoon wedding and early dinner, so we wanted to keep everything light. For us, that meant avoiding beef.
We are having Filet Mignon and Stuffed Salmon. It is about a 50/50 split. His family likes salmon, my family likes steak.
we are having a traditional chinese banquet with seafood and poultry as the backbone. We have quite a few vegetarian friends though, so there will be at least one or two vegetarian tables.
We are having several bar stations set up kind of like tapas. Mash Potato Bar, Mac n Cheese Bar, Salad and Bread Bar, Cheese, Friut, and Veggie Bar... And a Candy Station!!! Servers will also be walking around with appetizer like foods.
we're having a chicken entree (but not sure which yet) and a vegetarian pasta option. a sweetheart duet (chicken and beef together) would cost to much, but not as much as giving our guests an option of chicken or beef..
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we are planning tri-tip and grilled salmon as main entrees, waldorf salad and grilled veggies as sides, and considering a mashed potato bar for guests to add their choice of toppings to the yummy potatos.
Beef for the Montana side of my family, and Salmon for our Seattle guests.
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I don't think DIY food stations are considered tapas? I find that really confusing. We're doing a cheese course and fresh veggies to start. For the main food, we are doing seasonal small plates, sort of like tapas but not spanish, so we're servings single servings of short ribs, roasted squash, pork tenderloin with a mango chutney, mushroom risotto cakes, and jumbo shrimp wrapped in prosciutto, each portion is served on it's own small plate!There's also a bacon cheese corn bread for my FI, who is crazy over bacon.
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We are having a family style dinner, so people can choose beef filet, stuffed chicken breast, or both. We have one vegetarian friend and she is eating portobello lasagna.
We're doing an entirely vegetarian menu, which will be a buffet/app sort of thing. This might be my favorite part of the wedding, so here are the choices: chilled mango soup shooters, a hummus "sunflower", balsamic grilled veggies, greek frittata, indian style couscous with garbanzo beans and lettuce wrappers, tortellini with creamy porcini and tomato sauce, strawberry mango mesclun salad, garlic crostini with olive tapenade, heirloom tomato and mozz salad, mandarin thai broccoli salad, smoked tofu in little chinese to go boxes, and dates and vidalia onions drizzled with a pomegranate reduction.
The point of this? 1. I am a huge foodie. It's one of my passions. 2. We wanted to show people that vegetarian food could be awesome. I hope we succeed!
Mind you, we're taking our guests to a luau, but their menu is:
Kalua Pig (Roasted Pig)
Chicken Long Rice
Lomilomi Salmon
Teriyaki Beef
Fried Chicken
Island Fish
Fresh Pineapple
Rice
Pineapple Coleslaw
Three Bean Salad
Tossed Green Salad
Poi (Taro Potato)
Dinner Rolls
Haupia (Coconut Pudding)
Chocolate Cake
Vanilla Coconut Cake
Yum!
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We're offering a plate with both honey bourbon glazed steak and chicken breast stuffed with wild rice and black walnuts. For the vegetarians, they will have an eggplant cannaloni which is out of this world!
This is the whole reason we picked our venue! We're rocking a seafood and prime rib buffet : prime rib, crab legs, oysters on the halfshell, jumbo peel and eat shrimp, almond glaze salmon, grilled mahi mahi, shrimp ravioli, fried cod, cajun frog legs, seafood newburgh, paella, clam chowder, salads, mashed potatoes, fruit, and a dessert table. Whew! And the price is ridiculously low. It makes a limited budged gal like me wanna dance.
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We're having a BBQ style buffet. For the main course we're serving BBQ chicken quarters, glazed pork tenderloin, mini potatoes, gourmet mac and cheese, coleslaw, tri color pasta salad, grilled summer veggies, and a southwest style roasted corn and avocado salad.
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mmm.. bluegreenjean I want to come to your reception.. I LOVE seafood! The local hotel near us is having a surf and turf buffet the night before our wedding, so we figured we'd do that for the night before with out OOT'rs.
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I'm really looking forward to our menu!
We're having grilled tri-tip, a chicken option, and butternut squash ravioli (for the vegetarians)
We'll have ceaser salad, fingerling potatoes, and grilled summer vegetables.
I can't remember all of the appetizers, but I do remember they were delicious. If I recall, we're doing pancetta wrapped prawns, this cool chip bar that our caterer does with a variety of dips, and a fruit and cheese platter.
It's perfect for our venue-- not super-fancy, but phenomenal food!
We're serving filet mignon and chilean sea bass. We got lucky and ended up at a place where you can order at your table...so who knows what everyone will get! When I've needed to order in advance at other weddings I always think I want to feel light and slim on the day of the wedding and order the fish. But once we sit down for dinner and I've had a couple of glasses of wine...i always wish I ordered the beef!
We're doing salmon or a combo of filet/scallops.
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We're doing a vegetarian buffet of Indian food. My fiance and I are vegetarians, and the majority of our guests are not. We debated briefly about having meat served, but decided that we wanted every part of the wedding to reflect our values and how we will spend our lives together. Some of my family members have grumbled a bit about this, but I think they can take it for one meal. Besides, the food will be super yummy.
We're doing family style with local flair: We've commissioned buffalo flank steak from our local buffalo ranch, which will be grilled; butternut squash ravioli, made nearby; Michigan asparagus; a Michigan salad w/ sumac dressing; a barley risotto. I forget what apps we've ordered, but there's something for everyone!
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We are doing a served combo dinner of Chicken Scaloppini with Lemon Caper Cream Sauce & Cajun Baked Salmon! SO delicious. With Mashed potatos and vegetables.
Houligan, what is it with people complaining about no meat at vegetarian weddings? I'm serving meat, but no beef, but I know other vegetarian couples and heard guests making snide remarks at the reception! Seriously people, deal. I think it's respectful to accomodate guests with dietary restrictions (e.g. veggie options if there will be vegetarians), but I really don't htink you're obligated to serve everyone's favorite dish or their idea of a wedding dinner.
We are also doing a vegetarian buffet of Indian food. My side of the family feels pretty strongly about keeping the traditions that go along with our religious ceremony and FI and his family were open to this.
We also have heard a couple of grumblings here and there, but the majority of our guests respect our choice.
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Catered buffet of BBQ and fajitas. Heck, it's Texas, and we hosted our reception in a brewery.
We're having chicken salad crouissants and roast beef cabattas for the main dish options, with the following sides: fruit salad, Greek couscous salad, and corn salad. We'll also be having mini pita bread with various dips. We're going for light, organic, and healthy!
We're having lunch, but we basically chose our two favorite dishes on the menu (is that selfish?).
We're serving Colorado pan-seared trout and bacon-wrapped pork chops. Mmmm...
We didn't go with a standard chicken and beef lunch because we figure everyone will at least like one or the other (and if they really don't, the venue will do vegetarian options for the same price).
Well it isn't a DIY bar. But not a buffet either at each station. Just as you said for yours mine is kinda like tapas... I guess I should have said not spanish inspired though. There will be 'cocktail/ <span class="Apple-style-span" style="font-size: 12px; line-height: 16px">Hors d'oeuvres servers' walking around with the '<span class="Apple-style-span" style="border-collapse: collapse; font-family: 'Lucida Grande'; font-size: 11px; white-space: pre; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px"><span class="Apple-style-span" style="border-collapse: separate; font-family: Verdana; font-size: 12px; line-height: 16px; white-space: normal; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px">Hors d'oeuvres' from each station. If a guest want to walk up to a station they can. If they don't the servers will be carrying trays around. We went to a reception that had something much like this a few years ago and it was pretty amazing!
Filet Mignon, Salmon, and Chicken...we had no vegetarians. And of course well over 50% of the people picked the Filet Mignon...I wonder if it's because people know it's the most expensive. My hubby sad we should have just put steak on the RSVP because he swears they picked it just because of the type of meat, but who knows.
We're going for upscale comfort food
Passed:
Pulled Pork on a Johnny Cake, Bacon Wrapped Scallops, Mini Grilled Pimento Cheese Sandwiches
Stations:
Frogmore Stew (no actual frogs in this, it's actually shrimp, crab, sausage, potatoes, corn), Fried Chicken, Fried Okra, Cuc and Tom. salad, Potatoes au Gratin, Cornbread, Shrimp and Grits, and Shortcake Station
For cocktail hour: chips/salsas/guac,/cowboy caviar bar, fruits and cheeses. - this will make sense to people who know us, we LOVE chips and salsa
Dinner - Michigan Cherry salad with meal options of Chicken Tosca, Swordfish with soy/lime sauce, and a Veggie pasta/cheese dish.
Desert - Smore cupcakes
Stuffed pork loin, salmon and a veg option of stuffed pepper.
Fried chicken and BBQ ribs with macoroni and cheese and corn! I can't wait!
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This. post. makes. me. hungry.
I keep forgetting what we're having but I'm actually making my response cards right now, so I actually have it right in front of me!
- Pan Seared Tilapia Filet w/ Avocado roasted Corn Relish and Beurre Blanc
or
- Chili Balsamic Sirloin w/ Mushrooms & Cabernet Reduction
or
- Roasted portabella mushroom with grilled vegetables, baked goat cheese, field greens and balsamic vinaigrette
And sides obviously- spinach salad, new potatoes, seasonal veggies and bread.
By making everyone have the same sides, regardless of entree selection, we saved a lot of money!
We had a buffet of pulled bbq pork (which was awesome!), baked lemon pepper chicken, whole stir fry green beans, and cheesy hash brown potatoes that everyone loved. We also had salad, fruit and veggie trays and a four foot nacho cheese fountain with nachos, pretzels and taquitos. The cheese fountain was a big hit!
Thanks, Angee--now I'm going to have to figure out how to incorporate a nacho cheese fountain into our reception. That actually sounds really, really good!
We haven't finalized our menu yet, but we're having a combo of bbq and upscale comfort food. But we're having a number of vegetarian/vegan options too. As an ex-veggie with several veggie family members, this is a top priority for me. Also, we have several guests who don't eat pork for religious reasons, so our bbq will be all chicken.
oooh, I should not be reading this post an hour before lunch time!
I have NO idea what we're picking...FH and I are going to taste test when he comes to visit in April and we'll decide then. I'm getting some good ideas though!
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