(Closed) Post your menu for inspiration!

posted 9 years ago in Food
Post # 3
2680 posts
Sugar bee

mmmm your hors d’ oeuvres are making me hungry!!!

Heres our menu:

Hors d’ Oeuvres:

  • Chicken Skewers with Thai Peanut Sauce
  • Beef Teriyaki Skewers
  • Seafood Stuffed Mushrooms
  • Chinese Egg Rolls
  • Salami Coronets Stuffed with Cream Cheese

Plated Dinner:

  • Caesar Salad
  • Duet entree of Chicken Picatta and Filet Mignon with Boursin Cheese Melted on Top
  • Garlic Mashed Potatoes
  • Grilled Veggies

Cake with Buttercream frosting

  • White Cake with Caramel Mousse Filling
  • White Cake with Amaretto Raspberry Jam Filling
  • Red Velvet with Cream Cheese Filling

Post # 4
1901 posts
Buzzing bee
  • Wedding: June 2010

I’m bumping this thread as i was about to post the same topic. Please share your menus!

Post # 5
3285 posts
Sugar bee
  • Wedding: November 2009

appetizers: teriyaki meatballs and spinach artichoke phyllo cups

salad and hawaiian sweet bread

blackened chicken penne pasta

kalua pork

shiitake mushroom fried rice 

fresh fruit

Post # 6
853 posts
Busy bee
  • Wedding: September 2009

hors d’oeuvre

Quail egg, creme fraiche, caviar

Seared tuna, gaufrette potato chip, wasabi cream

Truffled quiche, chanterelle mushrooms

Duck confit rolls


boneless quail, seckle pear, endive, arugula, balsamic brown butter (or an option of a simple green salad)

main: choice of

Duck breast, mushroom confit, potato ragout, fig essence.
Red snapper, citrus shrimp, watercress risotto, carrot reduction

dessert: wedding cake (choice of framboise or fraisier)

Post # 7
1901 posts
Buzzing bee
  • Wedding: June 2010

Since I bumped this thread, I’ve been looking at major food porn on Brides.com. I love these ideas:

Mini grilled cheese with tomato soup shooters

Mini lobster rolls (FI is from Maine)

Gourmet mac n’ cheese made with orzo & parmesan!

BBQ shrimp skewers with Ponzo dipping sauce


We are thinking of doing heavy hors d’oevres/ tapas style and just turning it into one long cocktail party. I’d love to hear from anyone who’s done this. Was it a hit?

Post # 8
3979 posts
Honey bee
  • Wedding: January 2012

Hors D’ Oeuvres:

  • Micro salads (which is basically crudite & not a salad at all)
  • Hazelnut Brie Wontons
  • Lobster & Scallop Fritters 
  • Fig & Asparagus Puffed Pastry
  • Grilled Black Satin Chicken
  • Lobster wings with ancho dipping sauce

Plated Dinner:
(I wanted a buffet, but many, many family members are against it)

  • Seasonal Organic Greens w/ citrus fruit, hazelnuts, goat cheese & aged Balsamic vinagrette

Choice of:

  • Coastal Salmon served with roasted potatoes & seasonal vegetables
  • Asiago Chicken Breast & seared scallops served with mashed potatoes & seasonal vegetables
  • Grilled NY Steak & creole tiger prawns served with home fries and seasonal vegetables


  • Lemon cake torted and filled with fresh fruit & italian buttercream! It is so fresh tasting… I want some right now 🙂

Post # 9
241 posts
Helper bee
  • Wedding: August 2010

We are still fine tuning, but this is what we have so far:

Stationary hors d’oeuvres:

Grilled zucchini courgettes brushed with chopped mint and garlic, Roasted red peppers marinated with herbs in olive oil, Sliced proscuitto and Italian cheeses

 Bruschetta: Classic tapanade, mashed pea and sundried tomato, and stewed eggplant and tomato salad Marinated olive salad and  Hearth baked breads and olive oil for dipping

Passed hors d’oeuvres:*Grilled Portobello mushrooms topped with Gruyere, ginger and garlic, finished with balsamic reduction

*Pan-seared Panko artichokes complemented with gremolata of garlic, thyme, parmesan and lemon zest

*Seared tuna with wasabi sauce on whole wheat-cumin crackers

*Beef cheese steak spring rolls served with Asian ketchup Globe grapes filled with blue cheese mousse and Gibraltar candied pecans

*Almond crusted shrimp cakes

*Zucchini and feta pancakes topped with a spicy cucumber relish

Spring greens garnished fres herbs warm goat cheese wheel and toasted hazelnuts

Roasted tenderloin of beef brushed with Barolo glaze coupled with striped bass filet, accompanied by wilted spinach and cherry tomato sauté served atop wild mushroom risotto and sautéed vegetables

Post # 10
2344 posts
Buzzing bee
  • Wedding: June 2010

arizonabride, I think yummy heavy hor’s d’eourves and a big long cocktail party is a lot of fun! Especially if seated dinners are typical in your region or family, it will be fun and unexpected.

We are having a brunch reception, so I don’t know how inspirational our menu can be, but it sure is yummy!

– “Hor’s D’eourves” of a Fruit & Cheese display with crackers and Mini cinnamon buns on skewers to look like lollipops

– Summer Salad (strawberries, blueberries, crystalized walnuts, feta) with a choice of poppyseed dressing or ranch dressing

– Omelette bars with an assortment of toppings

– Creme Brulee French toast

– Hashbrown casserole

– Mini ham and biscuits

– Chicken seasoned with brown sugar and chili powder, wrapped in bacon

– Roast beef “roll-ups” served with horseradish sauce

– Traditional white wedding cake with white buttercream frosting 

– In lieu of a groom’s cake, we are having Bailey’s Irish Cream cheesecake balls – YUM!


We’re also working on a menu for our after party, which will mostly be finger foods to soak up the alcohol, but I also want it to be able to fill people up:

– Mini quesadillas

– Burger sliders

– Mini crab cakes

– Chicken fingers with dipping sauces

– Crudite with dips in shot glasses

– Chocolate chip cookies with milk in shot glasses

Post # 11
1901 posts
Buzzing bee
  • Wedding: June 2010

@daniellemybelle- I LOVE brunch and your menu looks super yummy. If I had thought about it, I might have had a brunch wedding. It seriously is one of my fav things ever. Plus, you’ll get to wear the dress ALL day. The creme brulee french toast sounds delish. I need a recipe for that!

I get a little claustrophobic at sit-down dinners with a ton of people, so the cocktail party or a buffet were my only options.

Post # 12
2344 posts
Buzzing bee
  • Wedding: June 2010

Thanks arizonabride! I forgot to mention that we are having a smoothie bar too!

Post # 13
3979 posts
Honey bee
  • Wedding: January 2012

Creme Brulee French toast? GET OUT!? I don’t even know what that is, but I don’t really care either. It sounds divine! 🙂

Post # 14
11 posts
  • Wedding: October 2009

We’re doing a family-style fall dinner using local and seasonal ingredients. Menu is:


Passed Appetizers

Rosemary Crusted Sirloin & Arugula Skewer with Great Hill Blue Cheese Dipping Sauce

Roast Japanese Eggplant Coin with Green Olive, Feta and Mint

Roast Mash Macumber Turnip and Caramelized Onion Tartlet topped with Heirloom Tomato Basil Relish

Wine, beer, mulled apple cider bar

Family-Style Dinner

Herb Crusted Whole Roast Turkey with Cranberry Sauce and Pan Gravy

Tuscan Style Sage and Rosemary Stuffing

Warm Green Beans with Toasted Almonds and Lemon Vinaigrette

Mashed Yukon Gold and Grilled Maple Glazed Sweet Potatoes

Roasted Beets

Seasonal Root Vegetables

A selection of rolls with Butter Pats<span style=”text-decoration: underline;”>

Wine, beer, cider, etc


Pies baked by the groom and voted on by guests on our website

Coffee, tea, cider, etc.

Post # 15
2066 posts
Buzzing bee

My menu isn’t set, but I’m getting hungry reading everyone else’s menu!

Post # 16
523 posts
Busy bee
  • Wedding: May 2010

I just got this from our venue. I wanted an unusual brunch wedding.

I’d love to get people’s opinions on it before I tweak it and give back to the Chef.

Each table will have a basket of freshly baked pastries as well as an artisan cheese display with fresh fruit and nuts


*Coddled farm eggs with Washington asparagus and Manchego cheese

*Organic spring greens salad with local radishes and tarragon vinaigrette

*White polenta “Grits” with creme fraiche and herbs

*Fresh penne pasta “primavera” with market vegetables and prosciutto

*Seared Artic Char with Sauce Vert

*Crab and shrimp cakes “Benadict”


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