(Closed) What are you serving for dinner?

posted 9 years ago in Reception
Post # 3
Member
1276 posts
Bumble bee
  • Wedding: August 2009

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. 

Post # 4
Member
183 posts
Blushing bee
  • Wedding: August 2008

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.

Post # 5
Member
3 posts
Wannabee
  • Wedding: April 2010

We are having Filet Mignon and Stuffed Salmon. It is about a 50/50 split. His family likes salmon, my family likes steak.

Post # 6
Member
65 posts
Worker bee

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.

Post # 7
Member
79 posts
Worker bee
  • Wedding: September 2018

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. 

Post # 8
Member
225 posts
Helper bee
  • Wedding: September 2009

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..

Post # 9
Member
126 posts
Blushing bee
  • Wedding: September 2018

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.

Post # 10
Member
229 posts
Helper bee
  • Wedding: August 2010

Beef for the Montana side of my family, and Salmon for our Seattle guests.  

Post # 11
Member
275 posts
Helper bee
  • Wedding: September 2009 - Harbison Chapel & The Maple Lane Farm

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.

Post # 12
Member
666 posts
Busy bee
  • Wedding: March 2010

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.

Post # 13
Member
141 posts
Blushing bee
  • Wedding: June 2009

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!

Post # 14
Member
813 posts
Busy bee
  • Wedding: May 2018

Filet mignon and mahi mahi! Mmmmmmm!

Post # 15
Member
487 posts
Helper bee
  • Wedding: March 2009 - Byodo-In Temple, Luau Reception

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!

Post # 16
Member
124 posts
Blushing bee
  • Wedding: March 2009

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!

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