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

posted 13 years ago in Food
Post # 17
Member
8375 posts
Bumble Beekeeper
  • Wedding: June 2009

Filet oscar (my fave), scallops, she crab soup, gourmet pizza and burger bar, fried cauliflower (my FI’s favorite, i know, classy), an italian dessert buffet to include varieties of tiramisu, a martini bar, and a fancy cappuccino bar. Hmmmm. I totally feel like I’m forgetting something we both love, though. But that all sounds fun to me! Obviously this would be a buffet, though, so you could get whatever you want! Maybe the filet oscar would have to be smaller pieces…teehee. And she crab soup is just incredible! OR, i’d love to serve a really traditional southern dinner and have Paula Deen cater it What a nice nod to our history in Savannah, Georgia!

Post # 18
Member
61 posts
Worker bee
  • Wedding: September 2021

mmm. i’d love lots of sushi and seafood.  and an ice sculpture that you can pour martinis through. 

Post # 20
Member
2220 posts
Buzzing bee
  • Wedding: January 2012

I don’t know what my dream menu would be exactly because we’re getting a lot of what we want (fewer guests allowed for a better menu) If I knew everyone would eat it… I’d serve Lobster & chive fritters w/ seared sea scallops as a starter! Or hazelnut brie wontons!! Mmm….

 

Post # 21
Member
1131 posts
Bumble bee
  • Wedding: October 2021

A million course dinner by Thomas Keller at Per Se…with some polenta/olive oil pound cake from Babbo. Yummy!

Post # 22
Member
13 posts
Newbee

I would have delicious rich french food…with perfect wine.

Post # 23
Member
5 posts
Newbee

If it were possible I’d have mini portions of everything Fiance and I love.

Spanish Food like pernil, arroz con pollo, Prime Rib/filet mignon, Italian Food , Sea Food (unltd supply of all kinds of shrimp) and the finest desserts you can imagine I have a huge sweet tooth!

Post # 24
Member
172 posts
Blushing bee
  • Wedding: October 2007

Lobster and Filet Mignon.  Oh…and I love the raw bar idea.

Post # 25
Member
129 posts
Blushing bee
  • Wedding: August 2010

oooh, I love this post!  We would have lots of raw starters–tuna tartare in wonton cones, kobe carpaccio bruschetta bites, etc., then beet salad with goat cheese, then gnocchi with truffle gruyere cream sauce, then probably tarragon lamb and filet oscar (stole your ideas–it sounds so good!) and saffron risotto, then everyone would get a personal cheese plate as an after menu item, with the creamiest of creamy cow’s milk cheeses and dried cherries and apricot marmalade, and then end with a trio of decadent desserts–something with apples and cinnamon and caramel, something with chocolate and raspberry, and something with lemon… and then cake!

Oh yeah, and then a late-night snack buffet with a gourmet burger bar and hot dog stand (with cream cheese and sauteed onions–a Seattle hot dog stand staple!).

I am pretty sure that this menu is totally mismatched from a culinary stand point, but I would LOVE to serve this at our wedding!

Post # 26
Member
47 posts
Newbee
  • Wedding: October 2009

How about if tact were no object? I would so be serving roasted turkey legs at my reception. Like what you can get at the state fair. I swear those legs are one of the most delicious foods on this planet. Actually I still might serve them.

 If price were no object, everyone would be getting prime rib. 

Post # 27
Member
122 posts
Blushing bee
  • Wedding: June 2009

kobe is definitely a different experience than fillet – it is amazing.  i prefer a sirloin over a fillet, but kobe or better yet, wagyu beats everything.  i am having a great menu – but i think if price were no object i would have an out of this world chef like thomas keller or daniel broussard.

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