Post # 1
Need some help on finalising our menu! Here it is at the minute:
Cocktail Hour 5-6pm
-choice of champagne or beer
– garlic stuffed mushrooms
– skewered satay chicken
– mini beef sliders
– caesar salad
– choice of chicken or beef with veg & baby potatoes
– cheesecake or creme brulee for dessert
Wedding Cake 9pm
Does this sound like alot? We could skip the hors d’ouevres but I kinda like the idea especially as our ceremony will be outdoors and it will probably be cold so some warm nibbles might be nice.
Another option our venue has given us is that we could swap the dessert on the menu for wedding cake made by their chef instead of having two separate sweets. The only thing is my future husband’s aunt has offered to make our cake as a gift and her cakes are always yummy plus it won’t cost us anything to have it.
I just really hate to see food wasted so what should I do? Leave it as is or cut something? What would you do?
Post # 3
@lismo: I think that sounds just about right.
If the drinks are flowing at cocktail hour, you want to make sure food is there too so people don’t overdo it on the booze.
Your dinner sounds great as well as long as you have a plan for any vegetarians who might need a vegetarian entree.
Post # 4
It doesn’t sound too much at all.
Post # 5
No, I definitely don’t think it’s too much food. Plus, I’ve never heard anyone go to a wedding and complain of too much food… too little, there will be complaints! I definitely would not cut food frm the cocktail hour.
The only thing I would suggest is adding wine to your cocktail hour. I’m usually done with champagne after one glass, and I much prefer wine over beer.
Post # 6
I would get rid of the chicken and beef at cocktail hour because you have both chicken and beef at suppertime. I would choose shrimp and a veggie type of hors d’oeuvres.
Post # 7
@KatNYC2011: Sorry forgot about the vegetarian option- we will have one just haven’t decided what yet!
Also we are hoping to limit the coktail hour to 1-2 drinks per person
Post # 8
- Wedding: March 2012 - Pelican Grand Beach Resort
No, it doesn’t. Usually, there are 4-8 hors d’oeuvres with 2 pieces of each per guest, a salad, and entree with sides, and either an appetizer or dessert, and that’s what you have. Just remember that people aren’t sitting down to eat this in one go, so even though that would be too much food for an hour long dinner at a restaurant, it is not too much food for the 3-5 hours of the evening that the food will be served during. PS, unless you have a small wedding, the meal will take longer than an hour to serve and eat.
Post # 9
@WritingBee: I do agree with that. Since chicken or beef are your options for dinner, it might be nice to have a fish or shrimp option at cocktail hour as well as something a little different. Maybe lamb sliders? Or bacon wrapped dates?
Post # 10
@WritingBee: Good point! I hadn’t noticed that actually.
ETA: we can swap the chicken skewer for cocnut shrimp(yum!) and there are a couple of options for the mini sliders so more variety is defintely doable. Thanks!
I totally would not have thought of that
Post # 11
It doesn’t sound like a lot of food to me. I would try and mix things up though — you have chicken and beef at cocktail hour and then again for dinnertime. Add some seafood if it’s in the budget or some fruits/veggies as another option (not everyone loves mushrooms).
Post # 12
@lismo: How are you going to limit drinks? Or are you just hoping people only drink 2?
To give you an idea, here is the food we had at our wedding. We did have some left overs, but not a ton.
Stationary apple and local cheese table
Everything wrapped in bacon station (bacon wrapped dates, bacon bruschetta, bacon wrapped scallops, bacon wrapped lamb)
Then 5 passed options:
Mini lobster tostadas
Crab and jarlesberg puffs
Mushroom risotto balls
Thinly sliced bresaola wrapped around micro greens and parmesan
Plated salad w/ pear, gorgonzola and candied walnuts
Halibut with green sorrel sauce
Beef tenderloin with italian salsa verde
Kale, spinach and other greens with garlic
Potato & Leek with Tallegio cheese casserole
then later in the night mini ice-custard sandwiches w/ chocolate sauce and berries
We probably over did it a litt,e but everyone LOVED the food and we got to take the leftovers home.
Post # 13
I guess I’m hoping people will only have 2! Neither of us are big drinkers plus the majority of our friends and family our the same. We are a very tame bunch lol
Me at a typical wedding from start to finish= 4 drinks(1 at cocktail hour, 1 with dinner and 2 for the reception). If I had any more I’d be hoopy! 🙂
Post # 14
I think it sounds about perfect!
@KatNYC2011: I still get excited when I remember you had a bacon bar, LOL!
Post # 15
NEVER too much food.
Food zombie outburst over! In all seriousness, that sounds like the perfect menu size.
Post # 16
Ok I think I will leave the menu as is apart from the suggested changes to the hors d’oeuvres.
Thank you Bees! x