(Closed) Food: If price were no object, what would your dream menu consist of?

posted 10 years ago in Food
Post # 3
Member
1156 posts
Bumble bee
  • Wedding: March 2005 - Westside Loft, New York

Definitely a raw bar.  Sushi, crab legs, shrimp and oysters served atop a pagoda shaped ice sculpture. 

Post # 5
Member
596 posts
Busy bee

I would have a 50-million course meal catered by Thomas Keller! 

Post # 6
Member
156 posts
Blushing bee
  • Wedding: September 2009

I’m not sure what I would have, but I know my fiance would love lobster and filet mingion (can’t remember how to spell)

Post # 7
Member
36 posts
Newbee
  • Wedding: September 2009

I second thomas keller!

Post # 8
Member
3526 posts
Sugar bee
  • Wedding: August 2010

Haha. OK. This is fun. I second the raw bar and add to it a sushi bar. TONS of seafood. And carpaccio.  I up your filet mignon with Kobe beef. Hahaha. Instead of regular coffee and tea we’ll have espressos, cappucinnos, etc. And cucumber water!

On a aside Ms HymanRoth, why don’t you have your caterer send you a couple sample menus to get the juices flowing? Good Luck!

Post # 9
Member
90 posts
Worker bee
  • Wedding: May 2009

Oooh…love the idea of a raw bar.  And then I would add a plate of filet/lobster.  🙂  And of course, an elaborate delicious dessert bar, probably with ice cream, cupcakes, creme brulee…oh yum! 🙂

Post # 10
Member
297 posts
Helper bee
  • Wedding: August 2008

If money were no object, I’d probably have an entirely organic 6 or 7 course meal. For meat, bison and wild sockeye salmon. And lots of desserts – I love desserts. But I should stop thinking about this as it is making me hungry!

Post # 11
Member
156 posts
Blushing bee
  • Wedding: September 2009

Why did the cucumber water just make me crave some BAD.  It soo reminds me of spas..Burke Williams here I come

Post # 12
Member
818 posts
Busy bee
  • Wedding: March 2010

A couple pigs roasted in the ground with pineapple! Seriously, no joke. If I weren’t getting married in March, this might be an option, but that would have to be a lot of pig to feed all of our guests (about 300 invited). Hopefully we’ll get to do this for the rehearsal, maybe (again, in March).

Post # 13
Member
186 posts
Blushing bee
  • Wedding: November 2009

App – French Onion Soup

Entree – Surf & Turf – Filet Mignon & Sushi

Dessert – NY Cheesecake or Flan

Post # 14
Member
360 posts
Helper bee
  • Wedding: September 2009 - Westwind YWCA camp

roasted rabbit with port and prunes,

wild elk filets braised with a blue-cheese chanterelle cream sauce,

cream of chanterelle soup (or) cream of artichoke soup (a la duarte’s in the bay area)

organic wild greens salad with walnuts, raspberries, & a warm dijon/sherry vinaigrette

 

mmm… I want to cook dinner, now!! 

Post # 16
Member
3526 posts
Sugar bee
  • Wedding: August 2010

Check this out: http://en.wikipedia.org/wiki/Kobe_beef

I’ve honestly never been to a restaurant nice (aka expensive!) enough to carry Kobe Beef. And rumour has it the Kobe Beef in the States is not actually the Kobe Beef as described in that wiki article because we are not in Japan! But I think some restaurants actually fly them in? The reason why it is so rare and expensive is the way the cows are raised. They are raised specifically to create Kobe Beef.

The Fiance is a huge meat person so he’s always wanted to try Kobe Beef. We went to a restaurant last year for my bday that was suppose to have Kobe Beef but they didn’t that night.

So yeah I’m not saying it’ll be everyone’s cup of tea but I would say in terms of grades of meat it’s probably a step or two up from a filet mignon.

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