I\'m bored and hungry. Let me hear your wedding menus!

posted 3 years ago in Food
Post # 17
Member
644 posts
Busy bee
  • Wedding: November 2018

Bagles and Lox Platter
Waffle Stations (made to order)
Omolette Stations (made to order)
Country Red Potateos
Sausage and Bacon Platter
Fruit and Cheese Platters
Hosted Mimoa Bar
Hosted Bloody Mary Bar (Garnish: Shrimp, Bacon, Olive, Celery, Lime)
Mini Cupcakes (Spice Cake, Lemon, Chocolate and Vanilla)
Coffe, Tea, Juice, Soda and Water

We are doing a brunch 😛

Post # 18
Member
526 posts
Busy bee
  • Wedding: August 2019

Putting the cart before the horse a little here because we haven’t officially booked the caterer, but if we go with the one that seems most likely at the moment, the menu will be brisket, pulled chicken, a variety of BBQ sauces and buns, corn pudding, mac and cheese, a mashed potato bar with toppings, and salad, plus a “lemonade stand” with lemonade, sweet tea, and a variety of fruit to mix them with. We’re definitely going to do an ice cream bar for dessert, and I’m currently trying to convince my fiance that we also should rent a slushy machine….

Post # 19
Member
1671 posts
Bumble bee

Meze:   Mediterranean dips selection (Tzatziki, Humus, “Tirokafteri”and Fava. Served with Pita Bread) and Fried cheese saganaki

Starter: Octopus carpaccio, Santorinian fava and truffle oil

Salad:    Greek Salad with red and yellow tomatoes, caper leaves, Kalamata olives , Feta cheese, peppers, cucumber, Cretan “Dako”  bread and Greek extra virgin olive oil

Main:    Lamb chops with eggplant and feta

OR

Grilled Seabass with wild greens, oven baked potatoes, lemon, saffron and oregano

 

Post # 20
Member
526 posts
Busy bee
  • Wedding: August 2019

View original reply
kristin36890 :  Your menu sounds BOMB. I love Greek/Mediterranean food. 

Post # 21
Member
21 posts
Newbee
  • Wedding: November 2018

We haven’t decided for cocktail hour yet, but dinner will be a BBQ buffet consisting of pulled chicken and pork, beef brisket, mac & cheese, mashed potatoes and gravy, beans, house salad, and cornbread!

Post # 22
Member
2490 posts
Buzzing bee
  • Wedding: August 2015

Passed apps were cheese-bacon-onion tarts, Thai chicken satay skewers, and caprese toasts. Also had big fruit and cheese trays. Plated dinner was mixed green salad with goat cheese, then choice of crab cakes or beef short ribs with cheesy potatoes and spiralized summer veggies. Dessert was cake- we had lemon raspberry and chocolate mocha flavors.

Post # 23
Member
517 posts
Busy bee
  • Wedding: September 2018

I’m having a big Italian wedding with tons of food. I know it seems obsene, but it’s how it’s done in my crowd. 

Cocktail Hour:

Passed: asparagus puff pastries, arancini, boccocini mozzeralla caprese skewers, buffalo wingettes, crab stuffed mushrooms, cocktail franks en croute, coconut shrimp with pineapple glaze, chipotle chicken skewers, dates wrapped in bacon with bleu cheese, fried ravioli with marinara, spanakopita, rumaki, baby lamb chops with mint jelly, mini kobe sliders

Cold display with bean salad, Asian cous cous salad, seafood salad, various fruits, cheeses, crudite, garnished with flatbreads, crackers, and toast points

Salumeria with proscuitto de parma, capicola, pepperoni and salami, parmesan reggiano, smoked gouda, baked bried with apples and caramel, Sicilian olives, seared eggplant parcels, smoked asparagus, and pickled peppers

Raw bar with jumbo shrimp, clams, mussels, crab claws, and lobster lumps

Chafing dishes of chicken parm, eggplant rollatine, paella, and veal marsala

Pasta station with penne ala vodka, and spinach and pinenut ravioli with pesto

Brazilian carving station of beef tenderloin, pork tenderloin, bacon wrapped chicken, lamb, and Brazilian sausages with appropriate sauces and breads

Plated dinner

Spring greens, candied cashews, dried cherries, crumbled gorgonzala, edible flowers in lemon poppyseed vinagrette, wrapped in a thin cucumber

Raspberry intermezzo in sugar rimmed martini glass

Duet of beef short ribs with bourbon sage sauce & cold water lobster tail, served with roasted garlic mashed potatoes and vegetable napoleon 

Vegetarian dish of red bell pepper stuffed with quinoa, diced peppers and tomatoes, chickpeas, brie cheese, and topped with avocado creme fraiche

semolina twist rolls with salted butter

Dessert:

4 tier wedding cake with flavors of carrot with cream cheese filling, chocolate mousse cake with cannoli cream filling, red velvet cake with cream cheese filling, and banana caramel cake with caramel pecan filling. Plus, a Vienese room of eclairs, profiteroles, cannolis, variety of fruit tartlets, cakes, fresh fruit with chocolate fondue, cheesecake bites, Italian cookies and pastries, and flaming cherries jubilee.

Late night we’ll have butlered mini milkshakes, mini coney dogs, and curly fries cooked with duck fat and truffle salt.

Post # 24
Member
220 posts
Helper bee
  • Wedding: October 2018

View original reply
kristin36890 :  This sounds AMAZING, but my son can’t have Fava.  It breaks my heart because this is so delicious!

Post # 25
Member
16 posts
Newbee

View original reply
annabeth929 :  Can I come to your wedding? That sounds INCREDIBLE. In the distant future if/when bf proposes, my ideal wedding would basically be 1) endless food a la your wedding, 2) open bar, 3) all-night dance party a la lots of Nelly. Forget the decor lol

Post # 26
Member
239 posts
Helper bee
  • Wedding: September 2019

We haven’t decided on apps for the cocktail hour, though I think we are leaning towards have fruit and veggie platters, maybe a meat, cheese, and cracker platter. 

For our buffet we are having a regular green salad, Chicken in a vodka cream sauce, pork tenderloin in a cherry glaze sauce, and a garden veggie pasta for the vegetarian option. Sides are garlic mashed potatoes and green beans almondine. 

For dessert we will be getting a variety of cupcakes and cookies. 

Late night we have pizza (which was FREE from our caterer based on our spending). 

I’m so excited for our food and we still have a year and a half until our wedding. 😂😂 

Post # 27
Member
199 posts
Blushing bee
  • Wedding: November 2019

We’re having:

Apps:

bacon wrapped prawns

lamp loli-chops

mini beef wellington

duck confit crostinis

veggie samosas

domestic and imported cheese

charcuterie

and an oyster shucking bar 

 

salad starter, ribeye au poive, seared salmon, or stuffed portobello mushroom for the main

dessert will be:

wedding cake 

s’mores station

chocolate fondue

ice cream bar

late night snacks will be chicken and waffle sliders, Mac and chesese station, and a tater tot station  

 

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