What will your guests eat? Share your menu!!

posted 2 years ago in Food
  • poll: What did you decide for?
    3-,4-,5-... Course dinner : (27 votes)
    47 %
    Buffet : (29 votes)
    50 %
    None of these : (2 votes)
    3 %
  • Post # 2
    Member
    1040 posts
    Bumble bee
    • Wedding: July 2014

    Drinks reception – scones

     

    Dinner

    Starter – Goats cheese salad

    Soup – Carrot and coriander

    Main – choice between roast lamb with mint jelly and salmon with hollandaise sauce

    Dessert – medley of 3 desserts – meringue, lemon tart and baileys cheesecake

     

    And of course later on theres cake!

    Post # 4
    Member
    720 posts
    Busy bee
    • Wedding: September 2014

    Our Dinner Menu will be plated and consists of:

    Starter Course: Traditional Caesar salad, Herb Croutons, Freshly Grated Parmesan Cheese & Lemon

    Main Course: Char Grilled Beef Tenderloin in a peppercorn sauce , Potatoes Gratin with Green Beans and Carrots

    Dessert: 4 Cheesecake Sampler – Strawberry, Espresso, Mango and Mixed Berry

    Than later on there will be wedding cake and a Taco Bar for late night snack

    ETA: Alternative will be Eggplant Parmesan for dinner if don’t like beef/have allergies/dietary restrictions

     

    Post # 5
    Member
    2578 posts
    Sugar bee
    • Wedding: August 2012

    First course (salad)<br /> California Field Greens with Herbed Goat Cheese Crouton and Mango Vinaigrette

    Entrées<br /> 8 oz. Roast Alberta Prime Rib of Beef au jus with Yorkshire Pudding<br /> or<br /> Oven Roasted Chicken Breast Stuffed with Prosciutto, Swiss Cheese and Sage<br /> with Parmesan and Herb Cream Sauce

    * both served with a melange of seasonal vegetables

    Dessert<br /> Classic Crème Brûlée with a Brandy Coconut Snap<br /> ..and, of course the wedding cake.

    Hors d’oeuvres were also passed around during the cocktail hour following the ceremony.

    Post # 6
    Member
    245 posts
    Helper bee

    YUM to all the menus, I would be a happy guest with any of them! We’re having outdoor reception in Villa garden in Spain and our menu is –

     

    Canapes and Cava on arrival – Smoked salmon blinis and duck liver pate profiteroles with caramelised almonds.

    Starter – King prawn with lettuce and marie rose sauce, with local spanish breads and garlic herb butter.

    Main – Rack of lamb with honey and thyme sauce, potato dauphinoise and baby vegetables OR vegetable thai green curry with cashews and rice noodles(for vegetarians).

    Dessert – Strawberry bavarois(panacotta type dessert)with fresh strawberries and ice cream sereved with glass of spanish dessert wine.

    We’ll have local olives meats and cheeses later on too.

    Post # 7
    Member
    3206 posts
    Sugar bee
    • Wedding: October 2015

    APPS: Three passed, one station. We are still deciding on the exact apps we want. Our caterer gave us a list of over fifty choices.

    BUFFET:

    –slider bar: Guests can select their hamburgers, buns, condiments, and toppings

    –pulled pork bar: Guests can select their buns and BBQ sauces

    –pot sticker station: Guests can select their sauces fom sweet chili, plum, and sweet and sour 

    –mashed potatoes bar: Guests can pile potatoes into martini glasses and choose from bacon, chives, cheese, and other additions

    –mac n’ cheese bar: Martini glasses and other add-ins

    Salad bar: Guests can build their own salads. 

    DESSERT:

    Assorted selection provided by caterer: mini cheesecakes, mini truffles, mini tartlets

    Five different flavors of cupcakes: We are not 100% on the flavors, but are thinking: salted caramel, cookie butter, cookies n’ creme, chocolate peanut butter, and then plain vanilla/vanilla. 

     

    When we started looking at caterers, FI and I made it clear that we were uninterested in having a traditional plated meal, but also did not want overly complicated food. Our wedding is kind of relaxed and traditional, so I wanted a menu that reflected that. 

    Post # 9
    Member
    8426 posts
    Bumble Beekeeper
    • Wedding: April 2013

    I chose buffet, because I hate plated meals at weddings.  I’m usually only interested in about half of my plate and end up leaving hungry lol.  Plus, we had 50 guests with 2 duplicate lines, so no one really had to wait (we let all the tables get their food at once).  

    In addition, we also had a sweet n salty buffet that included: strawberry cake pops, cheese straws, savory chex mix, white choc. chex mix, caramel chex mix, honey mustard pretzels and white choc dipped pretzels. 

    Post # 10
    Member
    87 posts
    Worker bee

    Ivana1988:  <Deer backstrap>

    I am almost afraid to ask what that is…..

    Post # 12
    Member
    844 posts
    Busy bee
    • Wedding: June 2015

    We’re not having a sitdown meal.  For the day guests we’re having an afternoon tea,  which has pink lemonade,  finger sandwiches,  shortbread,  and homemade cakes.

    Then in the evening,  we’re serving hot pork baps and chips with gravy, stuffing and apple sauce.

    Then later on,  cake 🙂

    Post # 13
    Member
    2132 posts
    Buzzing bee
    • Wedding: July 2014

    Hor d’oeurves:

    roast sirloin roulades

    crab cakes, red pepper mayonnaise

    asiago-crusted shrimp

    four cheese ravioli fritte

    spinach and artichoke al forno

     

    Salads:

    Italian tossed

    Signature salad

     

    Entrees (guests get ALL of them served family style):

    Gnocchi and Italian Sausage

    Lasagna with meat sauce

    chicken saltimbocca

    tilapia lemon and herb

     

    Desserts:

    Chocolate Zuccotto Bites

    Assorted cookies

    Apple crostade

    tiramisu

    New York Style Cheesecake

    Creme Brulee

    Wedding cupcakes

     

    We choose a restaurant we already loved that rents out the top floor for private banquets and weddings, because food was really the most important thing to us.  

    Post # 14
    Member
    2368 posts
    Buzzing bee
    • Wedding: June 2014

    We had:

    Hors d’oeuvres – 2 standing displays – assorted Wisconsin cheeses, sausage, meats and a fruit display. Passed – mini beef wellingtons.

    Salad – spring greens with an Italian vinaigrette

    Dinner – option of braised short ribs with polenta and vegetables, chicken wrapped around prosciutto and cheese with vegetables, or eggplant parmesan (vegetarian option).

    Cake – red velvet cake with cream cheese and buttercream.

    After dinner snacks – fried cheese curds

    Favors – truffles, 1 each of mocha, caramel, white chocolate raspberry and milk chocolate.

    Post # 15
    Member
    77 posts
    Worker bee
    • Wedding: June 2014

    We had:

    Hors d’oeuvres – Bocconcini and tomato basil skewers, Roasted asparagus wrapped in brie and prosciutto, Bruschetta, Mini spring rolls, Bacon wrapped cajun jalapenos, One bite burgers with cheddar and bacon

    Salad – Garden salad, Strawberry spinach salad

    Dinner – Roast beef (carved at the buffet table), Turkey with stuffing, Mashed potatoes, Oven roasted seasonal vegetables

    Dessert – Assorted pies, Black forest cake

    Cake – 1 layer with vanilla cake and lemon filling, 2 layers with chocolate cake

    Late night – Mini pizza platter, Assorted dip platter

     

    I loved our food. Everything but the late night dips were made from scratch. Was all so delicious!

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