Post # 1
- Wedding: November 2014 - Nazareth Hall
Alright girls, yesterday we had our food tasting and put together a preliminary menu for the evening. We tried a seafood, beef, chicken and pork entree along with some hors d’oeuvres and everything was delicious! However, we all decided the chicken was the best, most crowd pleasing option followed in a close second with the pork. Without further ado, I present our menu….
Passed hors d’oeuvres-
Caprese skewers with balsamic glaze
Mesculn Salad- Greens with cranberries, raisins, wedge of swiss cheese and raspberry vin dressing
Chicken Saltimbocca- Baked chicken topped with procuitto and provlone cheese, garnished with a sherry sage cream sauce. Vegetable side is sauteed bell peppers, green beans, carrots, cauliflower. Starch side is cavateppi pasta with a pesto sauce (we are aware of any peanut allergies and will be serving marinara to those)
Slices of lemon, amaretto, and carrot cake
Late night snack-
Assorted flavored popcorns
So there is is guys, this can be adjusted up to two weeks before the event so we can change our minds if we want. Do you think you would enjoy this if you were served it at a wedding? What would you change, if anything?
Post # 2
I don’t personally think sherry sage sauce goes all that well with pesto. I’d change the pasta to plain garlic buttered pasta so that the sauce for the saltimbocca is the only bold flavor. You don’t want flavors to clash.
You may end to make it clear to guests in advance that prosciutto is a pork products. Since you have only one option, having it be a pork-bearing option isn’t the best move unless you really, really know your guests and their dietary restrictions.
i’d add one more hors d’ouvre choice. Overall there’s just not a lot of variety in your menu.
Post # 3
I wouldn’t eat either of those hors d’oeuvres. Also, I have Celiac disease so I couldn’t eat the pasta side. What about vegetarians/vegans; will there be a main course available for them? As for the popcorn, is there going to be’normal’ flavours such as butter and plain?
Post # 4
- Wedding: Either Philadelphia City Hall or a small chapel.
Sounds good to me. And honestly, though I understand people’s quips with allergies and restrictons, do you know how hard it would be for her to cater to everyone? It is essentially her reception.
Post # 5
Sounds good to me. Unless, you are aware of any vegetarian or non-pork eating guests I wouldn’t stress having options to accomodate such things. I’m not having a vegetarian option, because well we don’t have any vegetarians. I don’t think not having one is a big deal. Your menu sounds yummy.
Post # 6
chaibella: MissFormaldehyde: doeydo: Horseradish:
- Wedding: November 2014 - Nazareth Hall
Thanks for the input! We picked the hors d’oeuvres knowing that our families will really enjoy them as me and Fiance won’t get to enjoy them unless some are saved. As far as the dinner goes I think your right on the combo of flavors and we are looking to see if they can do a garlic and oil “sauce”. There will be a chefs choice vegetarian option for those who are vegetarian and nobody in our family has celiac disease so I am not concerned about gluten free but they can provide it if requested. There are seven different popcorn flavors, and yes butter is one of them. All in all, I can’t please everyone or it would be a very bland menu to cater to every vegan, gluten free, nut allergy and dairy intolerance in the room. If they have THAT much of an issue they can ask for a different item but I’m not going to sacrifice food quality to please all 200 people, I just wanted some suggestions on how to make it better and for those I thank you
Post # 7
I personally wouldnt want to eat shrimp cocktail as a passed around hors d’oeuvres just because it seems a little complicated, and I imagine it being slightly room temp and just blegh. Too casino buffet for me.
Post # 8
I would double check to make sure that those peanut allergies aren’t tree nuts as well, that would also affect your amaretto cake. Not a big deal because there are three options, but I would make sure the servers don’t cross contwminate/serve the amaretto cake (sounds yum!) last.
Post # 9
So is the chicken dish the only main course option that will be available? It sounds a little all over the place.
The desserts sound good though! Yum!
Post # 10
I think your menu sounds gorgeous, if you know you have no vegetarians then see no problem with just the chicken salimbocca as your main, I’m also sure anyone who can’t have pork can easily ask for the chicken without prosciutto! We’re only having a vegetarian option because I’m a veggie and also have one picky eater when it comes to meat in the party! I didn’t even think to ask about nut allergies as our destination wedding is only having 25 guests, the way I see it it’s the guests responsibility to let me know if there are any issues as we sent out the menu months ago. I didn’t even think about a late night snack and our caterers didn’t suggest one but now you’ve given me the idea of getting spanish cheeses meats and olives for later that night!
Post # 11
i wouldn’t be happy eating a creamy sauce dish. it upsets my stomach. can you offer a marinara option or a second option?
what about vegatarians? or people who eat chicken but don’t eat red meat?
i think you should add another hor dourve as well.
Post # 12
The OP already stated there will be a vegetarian option for those who want it, and it’s also easy to have no red meat with the chicken, or skip the sage sauce if you don’t like creaminess. She also said there is the option of marinara sauce with the pasta which I’m sure could be used in the creamy sauces place. Don’t mean to be picky but as the OP said you really can’t please 200 people’s different palates, there seems to be plenty of choice/alternatives there for fussy eaters. I’m only catering for 25 people and it’s a nightmare so I feel for the OP!
Post # 13
LudaRae: you are right that you can’t please everyone, but OP’s original post gave no indication of the things you mentioned. i critqued her menu like she asked and this is my opinion. you have the right to agree or disagree but no need to attack me for MY opinion.
Post # 14
I wasn’t attacking your opinion at all, but the things you critiqued had already been mentioned in the OP’s next post, if you really want to give good helpful advice rather than just criticize then you could at least read what she’s written that’s all I’m saying.
Post # 15
I agree with you. I also saw where OP mentioned the marinara option. I didn’t see any attack. OP, if you know this menu will be okay for YOUR guests then I would serve it. You can’t please everybody. As long as you have options for vegetarians or those with nut allergies you should be okay. I don’t like the shrimp cocktail or skewers but I’m sure I would be okay as a guest.