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What is your menu going to be?

posted 2 years ago in Food

Bee

3,185 posts

Sugar bee

sloth May 14, 2011 Philadelphia, PA

We just got the final proposal from the caterer we think we're going with (we have a tasting on Thursday and if all is good, we'll sign). It was the best we could find for our budget, and our venue has a very small approved caterer list.

Anyway, tell me what you think of this menu. We wanted something pretty eclectic. And dessert isn't included, we have a friend making our dessert for us.

Welcome Beverages as Guests arrive for Ceremony

Fresh Brewed Iced Tea and Lemonade

Butlered Hors D'oeuvres:

Blackened Shrimp with Red Pepper Dipping Sauce
Filet of Beef Crostini with Fennel Reggianno and Reduced Balsamic
Thai Chicken Satay with Peanut Dipping Sauce
Seared Tuna on Won Ton Crisp with tobiko Wasabi
Poblano Corn and Scallion Quesadilla
Wild Mushroom Tartletts with Creme Fraiche

Stationary Hors D'oeuvres:

Grilled Bread with Olive and Sundried Tomato Tapenades
Spianch and Artichoke Dip with Sesame Breadsticks
Bruschetta Station with Seasoned Crostinis & Sundried Tomato and Olive Tapanades

Entrees/Sides:

Morroccan Grilled Salmon
Panko Encrusted Breast of Chicken with Thyme Reduction Sauce
Wild Mushroom and Butternut Squash Lasagna
Potatoes, Green Beans and Carrots Sautee
Baby Greens Salad with Poached Pears, Carmelized Cashews Lightly Dressed with Champagne Vinaigrette
Assorted Rustic Breads and Rolls with Butter

2 years ago

Member

1,754 posts

Buzzing bee

sapphirebride December 31, 2010 Seattle, WA

Looks like so many choices!! That's awesome that there are so many appetizers. It also looks like it's a good mix of meat and vegetarian options. The only thing I would watch is the food preferences of your guests. Your menu looks awesome to me, but some people are not very food adventerous and like caesar salad and burgers. I don't think you should serve those options of course, but make sure that there's something relatively recognizable for those that are less adventerous.

2 years ago

Member

4,925 posts

Honey bee

bestbuddies June 6, 2010 Chicago, Illinois

sounds yummy. i am still working on my menu

2 years ago

Member

1,221 posts

Bumble bee

Tonya2010 September 11, 2010

Wow! Your menu is very elborate compared to mine. ;-)

Pork Tenderloin

Baked Apples

Twiced Baked Potato Casserole

Country Stlye Green Beans

House Salad

Rolls

2 years ago

Member

6 posts

Newbee

fireworksgirl July 4, 2010

I love how different all of these are and yet they all sound delicious to me! We’re still tweaking our menu a little but this is pretty close to final:

Hors D'oeuvres

Woodland Wild Mushroom Phyllo Beggar's Purses
Cucumber and yogurt soup shooters
Cape Cod Lobster Rolls
Smoked salmon on a Handmade Potato Chip with creme fraiche
Grilld Baby New Zealand Lamb Chops
Chicken Beignets, Triple Mustard Dipping Sauce Served in Paper Buckets
A station with a selection of cheeses (aka my weakness in life) and fruits

Buffet 1 (skewers):

Beef Tenderloin Skewers
Tandoori Chicken Skewers
Artichoke, Mushroom and Green Pepper Skewers
Grilled Shrimp and Pineapple Skewers
Condiment Bar to include Thai Barbecue, Pesto Vinaigrette, Mushroom Sauce, Triple Mustard, Horseradish Whipped Cream
Dips of Hummus, Baba Ghanous, Feta Olive Salsa, Naan, Toasted Pita Chips, Pumpkin Seed Lavosh

Buffet 2 (sliders):

Veggie Slider, Truffle Butter and Caramelized Shallots
Crab Cake Slider, Hot Pink Mayo and Spicy Slaw
Baby Beef Slider, Wisconsin Cheddar, Cornichon Pickle, Ketchup
Shoestring Truffle Frites in Paper Cone

Buffet 3 (bbq):

Honey, Mesquite, and Tangy BBQ'd Chicken, Tender Wild Field Greens
Orange Supreme, Jicama, Sugared Walnuts, Goat Cheese, Citrus Orange Vinaigrette
Heirloom Tomato Salad, Fresh Mozzarella, Basil, Balsamic Reduction
Nine Year Old Cheddar and Gruyere Mac and Cheese with Japanese Bread Crumb Crust
Red Skin Smashed Potato Salad, Scallions and Dijon Mustard
Homemade Breads
Some sort of summery fish dish

Dessert

Waiters pass mini Glasses of Milk with Chocolate Chip Cookies, and mini strawberry-rubarb, blueberry, and apple pies
Fruit skewers, cracker jacks, and wedding cake

Oh, and our specialty drink is red and white sangria. Can you tell we are trying to play up the 4th of July wedding thing with the food? And that I love food? A lot…

2 years ago

2,110 posts

Buzzing bee

gabrielleelise1981 August 28, 2010 Portland, Maine

We haven’t finalized our pasta choice yet, but everything else is in place. Our menu is:

Welcome drinks for when guests get off the ferry – lemonade and iced tea

Cocktail hour:
Passed hors d’oeuvres:
Honey mascarpone with fresh berries on bruschetta
Lobster bundles in phyllo
Red grapes in pecan crusted boursin
Grilled pear with Rouquefort on toasted baguette
Asian Potstickers

Stationary displays:
1. Blue cheese, walnuts and fresh bail (layered cheese appetizer)
2. Smoked salmon and fresh dill station
The above are served with bread, crackers, lemon wedges, etc.

“Chef’s Table” – stationary display with:
International cheeses, pates, smoked sausages and mustards, marinated olives, fresh fruit, sundried apricots and figs, breads and crackers, nuts and fresh veggies with a classic cheese fondue

Dinner:

First course: chilled melon soup with crème fraiche
Second course: fresh fig, blue cheese and bacon on baby spinach salad
Third course: Choice between 1. Carpaccio with arugula, lemon olive oil and caper, or 2. Crab cakes with lime remoulde
Fourth course: Choice between two pastas

Dessert:
Cupcakes!!! woohoo, with edible flowers on top! teehee
Flavors: chocolate with buttercream frosting, and red velvet with cream cheese frosting

2 years ago