(Closed) Let's talk food!

posted 6 years ago in Food
Post # 3
Member
3471 posts
Sugar bee
  • Wedding: July 2012 - The Gables Inn, Santa Rosa, CA

For appetizers a few ideas could be chicken empinadas, stuffed mushrooms, fruit kebabs

I think a seasonal soup would make a great first course.

In my culture the salad is the final course before dessert, the order is usually a broth or vegetable based soup like minestroni, split pea, pumpkin, or squash, then a stew usually rabbit or lamb, then the main course which could be lamb, beef, chicken, or fish, sometimes served with a vegetable/non-lettuce salad like tomato & avocado; then the green salad, and finishing the meal with a cheese & fruit platter.  And fianlly, for special occasions there’s a sweet dessert of some kind. 

Post # 4
Member
3942 posts
Honey bee

There are soooooo many different wedding options out there now. Here is our menu which we are finalizing next week 🙂

Passed Hors d’oeuvres-Served butler style by our staff

Grilled flatbread pizza with asiago cheese, prosciutto and asparagus

Raspberry and brie in phyllo cup

Vegetable spring rolls hoison

Coconut skewered shrimp with pineapple chutney

White bean and spinach crostini

 

Salad Course

Mixed field greens tossed with balsamic vinaigrette

And sliced 4-Town Farm tomatoes served with fresh mozzarella

Served with grilled bruschetta

 

Mixed Grill Station

Sliced Tenderloin cooked to perfection

Grilled Salmon with ginger soy marinade

Condiments to include:

Horseradish cream, pineapple chutney and homemade red tomato salsa

Roasted Vegetable Platter with:

Zucchini and summer squash, portobella mushrooms and red peppers

Oven roasted potatoes tossed with parsley butter

 

Pasta Station

Our Chefs will cook the following pastas and condiments to order for your guests: Tri-colored cheese tortellini and penne, served with the following sauces, Sweet basil and whole tomato sauce, pesto sauce and whipped parmesan cream. Condiments such as Marinated peppers, Artichoke Hearts, Wild Mushrooms and Peas, Sausage, Buffalo Mozzarella and grated parmesan

Bread basket with whipped butter

 

New England Station

New England Clam Chowder served with homemade

Stuffed Quahogs and crisp clam cakes (fritters)

Served with hot sauce, lemons and tartar sauce

Post # 5
Member
9549 posts
Buzzing Beekeeper
  • Wedding: August 2013

I love kebobs – especially with different dipping sauces. And coconut shrimp. And anything on a baked cheese disc.

One of my friend’s had a squash soup as the first course at his wedding and I still drools just thinking about it!

My all time favorite is gourmet mac and cheese. It’s fantastic in little ramikins.

Post # 6
Member
5667 posts
Bee Keeper

My menu is from the restaurant where we are holding the reception. It’s a sit down dinner but maybe it will give you some ideas.

Appetizers:

ADULT TATERTOTS – Bacon and Brie filled tatertots

HOT ROCKS – Thinly sliced sirloin prepared tableside on large hot rocks

Salad:

BIBB “WEDGE” SALAD – Bibb Lettuce, Tomato, Bacon, Chopped Egg, Blue Cheese, Vinaigrette

Entrees (choose one):

PENNE PASTA – Parmesan Truffle Sauce, Proscuitto

PAN ROASTED CHICKEN – Simply Roasted, Thin Green Beans

9 OZ FILET – Served with Signature Sauces

Accompanied by Baby Vegetables, Whipped Potatoes, Spiced Hand Cut Fries – Shared For The Table

 

I really like the suggestion of kebobs.

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