(Closed) Menu Wording – Help!

posted 6 years ago in Food
Post # 3
2692 posts
Sugar bee
  • Wedding: November 2012

I think that is great: descriptive without being overly so.  My menu will be simple as well, just proving the info that the caterer has (and how they word it):


Sparkiling Cider

Appetizers (3 per person)

Meat Empanada with puff pastry crust

Fruit Tartlet

Potato Enchilada


Parsley Rice

Chicken in French sauce (so freaking GOOD!)

Garlic Tilapia Fillet

Salad with Italina style vinigraitte

Dinner roll


Strawberry “cheesecake” (no crust and super light)

Wedding cake

Post # 4
389 posts
Helper bee
  • Wedding: July 2010

Are there 3 desserts or two? My only confusion is if the chocolate cake with oreo filling is the wedding cake or a separate option.

Regarding formatting, I think you need to decide if you are going to capitalize all words or not. Like why is cake capitalized one time but not the other?

Post # 5
18 posts
  • Wedding: May 2011

I was also confused about the desserts (2 or 3). I also think you should put each served with garlic mashed potatoes… under the Entrées just in a smaller font.


Each entree is served with garlic mashed potatoes, carrots and green beans.

Post # 6
312 posts
Helper bee
  • Wedding: September 2012

You might consider adding an “or” when guests need to choose items.

Post # 7
343 posts
Helper bee
  • Wedding: May 2014

The descriptions are clear and very appetizing. Yummy.


But can someone please tell me something about the menu. I will have the menus displayed on the tables where the guests will be sitting. Two menus per table. I’m thinking of putting the menus on the tables because they will describe what else will be served – the appetizers and the desert, namely.

My question is: the guests will have indicated on the their RSVP their choice of meal. that is chicken, filet mignon or veggie pasta. So am I right in thinking that the  point of having menus displayed is to tell the guests what else is being served.


Thank you.

Post # 8
720 posts
Busy bee
  • Wedding: October 2012

I would have more description for the filet mignon, since the other entrees have more description (how it’s cooked, sauces – all I see is the cut of meat and nothing else!).

Post # 9
845 posts
Busy bee
  • Wedding: May 2013

@call_me_ktb:  the “Carrots and green beans” don’t sound appetizing. How are they cooked? Steamed carrots? Maple brown sugar carrots? Green beans almondine? 

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