Post # 1
Help bees!!! My caterer sent me a starter menu this week. What do you all think?
Spicy lemon shrimp / Fruit kabob / Warm artichoke on baguette / Soulvaki or salmon skewer (we would probably pick the chicken soulvaki over the salmon since the shrimp makes one seafood item already)
Strawberry, mandarin and toasted almonds
Tomato, cucumber and bocconcini
Primavera pasta salad
Potato salad (We’ll be cutting this. No need, really)
Chicken forestiere (mushrooms, herbs and white wine sauce)
Roasted baby red potatoes and sweet potatoes
Seasonal vegetables including broccoli, asparagus, roasted red pepper and zucchini
Assortment of bread rolls
Smores table (We will also have cupcakes in lieu of cake)
Does this sound scrumptious or what?? Do you think we’ve accounted for any likely dietary restrictions? It will be an outdoor ceremony with cocktails and hors d’oeuvres immediately following and a buffet dinner. Any input is appreciated!
Post # 3
I think it sounds great. I’m really hungry! The only thing I would take out is roasted red peppers because I HATE THEM. =)
Post # 4
@peachacid: FI’s half sister hates peppers too! But we LOVE them, so that’s a non-negotiable 🙂 But the roasted red peppers and zucchini will be separate from the broccoli and asparagus, so hopefully there will be enough alternative choices?
Post # 5
@capitalbee: You should just put them in their own bowl…like…under the table. =)
Post # 6
Can I come? Everything sounds delicious!!
Annnd now I have to go find a snack.
Post # 7
Sounds good! Just remember to consider any picky eaters or guests with serious allergies!
Post # 8
Your buffet is very similiar to what I had, with the s’mores and all! I’m glad you’re taking out the potato salad, unless its a BBQ theme menu it makes no sense there. My only other 2 concerns:
– Beef teriyaki doesn’t seem to fit, seems too cheap-Chinese-takeout to me. I’d find some kind of other classier beef option.
– Hopefully you’ve already done a tasting or are going to do one, and make sure that chicken forester sauce is PERFECT because a lot of caterers will make it too rich or salty or thin. It lends itself to being messed up easily.
Great amount of food, and for a starter menu it’s certainly a good start!
Post # 9
@mrscash: Thanks so much for the tips! I’m a little iffy about the teriyaki as well. We’ll be meeting with the caterer in a couple of months (we live in Ottawa but are getting married 8 hours away) so we’ll have to discuss options then. I will say that the caterer we’re using is absolutely fanTASTIC. She did my dad’s 50th birthday (black tie dinner) and I totally trust her. But maybe prime rib instead?