(Closed) Share your menu!! Looking for mouth watering inspiration!

posted 12 years ago in Food
Post # 3
443 posts
Helper bee
  • Wedding: August 2009

We are starting w/ passed appetizers:  seared tuna, scallops wrapped in bacon, fruit skewers, kielbasa, shrimp, and I am having a mini raw bar for the bridal party only (@ FI’s request).

Salad:  Caprese Salad w/ vinigrette dressing (tomato, mozzerella, and basil)

Dinner:  Prime Rib au jus, Baked Stuffed Shrimp, and Chicken wrapped in prosciutto w/ a gorgonzola cream sauce

Dessert:  Creme Brulee Cheesecake


Post # 4
3928 posts
Honey bee
  • Wedding: March 2011

We were going to go with this:

Panzanella Salad – this has romaine lettuce, olives, tomatoes, onion, pepperchinis(sp), artichoke hearts, and a couple other things I can’t remember. It will have balsamic dressing.

Roasted Cornish Hens

Baby Back Ribs

Roasted Potatoes

Sliced Fresh Fruit – watermelon, honeydew, cantaloupe, grapes, pineapple, and strawberries

The portions for these are quite large. When we did our tasting, we ended up bringing home enough leftovers to have for dinner.

But now we are thinking about this because we get so much more for quite a bit less. It will be easier on our budget and I think it will be much nicer for our guests.


Butler Passed Crab Stuffed Mushrooms

Seasonal Fresh Fruits and Berries

Cascading Vegetable Crudités Accompanied by Assorted Dips


Pea Salad with Water Chestnuts & Bay Shrimp

Bow-tie Pasta

Traditional Caesar Salad


Hearty Italian Bolognese

Traditional Alfredo Sauce

Pepper Rubbed French Roast Turkey

Slow-Roasted Prime Rib with Horseradish Sauce

Peel and Eat Shrimp Garnished with Mussels and Crab Legs

Creamy Garlic Mashed Potatoes

Tillamook Au Gratin Potatoes

Braised Petite Green Beans with Smoked Bacon

Assorted Fresh Baked Rolls Served with Butter

For Dessert

Wedding Cake – Chocolate Cake with Cookies and Cream Mousse/Lemon Cake with Marionberry Cream Cheese Mousse

Candy Bar – Chocolate Candy Sticks, Root Beer Candy Sticks, Milk Chocolate Covered Oreo Cookies, Milk Chocolate Pecan Caramel Turtles, Cherry Cola Salt Water Taffy, Sesame Seed Snaps, and Mary Jane’s Candy, Homemade Chocolate Chocolate Chip Cookies, Homemade Peanut Butter Cookies

We will also be offering a hosted bar with:

Root Beer, Coffee, Assorted Teas, Water, Sparking Cider, Sam Adams, Heineken, White Wine, Red Wine, and Champagne


I am also going to include truffles in the favors on the place settings and homemade Madagascar vanilla sugar and vanilla favors.

Post # 5
878 posts
Busy bee
  • Wedding: September 2010

We are having passed appetizers of caprese on a skewer and bacon wrapped dates.

Then people get to start with a salad then choose from one of 3 entrees.  Chicken Wellington, Salmon with creme dill sauce or Ratatouille for my veggies coming.

It comes with a rice pilaf and veggies.

For dessert is wedding cake.  

It is simple yet tasty.

Post # 7
131 posts
Blushing bee
  • Wedding: November 2010

We are going for a very casual menu because we were able to get more bang for our buck. =0) It’s going to be a Mexican-Filipino mix.




Assorted fruit

Mini tostadas with guacamole



Sonoma Salad

BBQ Beef

Cheese Enchiladas

Chicken Fajitas

Spanish Rice



Wedding cupcakes

Candy Bar


Drinks will be beer, wine, and our signature drink is a Sea Breeze (Vodka-Cranberry) since we’re getting married on the beach and one of our wedding colors is red. 

Post # 8
245 posts
Helper bee
  • Wedding: March 2011

@MrsJKH2be: I wish I were going to your wedding! haha… everything sounds delicious! Our menu isn’t finalized at all but we are planning on:

Harvest salad: baby lettuce with feta, cherry tomatoes, cukes, and shallot vinaigrette

Grilled salmon with miso ginger glaze AND Beef tenderloin with a madiera reduction and mushrooms OR veggie option – Goat cheese ravioli with sundried tomatoes and shiitake mushroom cream sauce

Sides: red roasted potatoes with fresh rosemary AND garlic creamed spinach with toasted pine nuts

Haven’t decided on appetizers though.

Post # 9
21 posts
  • Wedding: May 2011

We are barrel cooking Tri tip and chicken. Fresh strawberries and corn from the local farmers. Potatoe salad, green salad with balsamic vinaigrette, beans, cheesy garlic bread. Finger foods for those who can’t leave the bar are grapes, variety of cheeses, salami, crackers.

Post # 10
1259 posts
Bumble bee
  • Wedding: August 2010

Hors d’Oeuvres – passed sushi, spanakopita, petite crab cakes with remoulade, andouille sausage en croute with peppercorn mustard (aka pigs in a blanket!!) and a fruit and cheese display

Salad – Summer greens, dried apricots, croustade with goat cheese, currents, poppyseed dressing

Dinner – Filet, Grilled Atlantic Salmon with lemon caper sauce over red mule grits, vegetable medley of squash, zucchini, carrots, broccoli, cauliflower, mashed potatoes


Post # 11
40 posts
  • Wedding: October 2010

We haven’t finalized or menu yet, but its almost there.

We’re having a ANtipasto bar: Big bowl of greens, roasted red pepper, olives, artichokes, marinated mushrooms, ham, prosciutto, salami,cheeses.Bread sticks

passed apps:shrimp cocktail in martini glasses, scallops wrapped in bacon, and chicken satay.

dinner will be a buffet: either chicken piccata or chicken with a cranberry ginger glaze.  A cheese lasagna, and something else.  I want prime rib or some sort of beef.  My dad wants ham, because its cheap and he’s paying for it ( I plan on winning this battle).  For sides roasted veggies and either a nice rice pilaf of roasted potatoes.

Dessert: Our wedding cupcakes plus a cannoli bar and desserts.  I’m making brownie pops, and italian cookies my grammy used to make in her honor.  

ok, i’m hungry.

Post # 12
6980 posts
Busy Beekeeper
  • Wedding: February 2011

I’m a picky eater, totally un-fancy, and i usually hate wedding food. So we’re doing something totally different. 

Cocktail hour: 

vegitable crudite (veggies and dip)

fruit and cheese and crackers

shrimp cocktail



Asian station with:

kung pao chicken

pork potstickers

lettuce wraps (half chicken half veggie)

eggrolls (veggie)

lo mein (veggie)


Mexican station with:

fajitas (chicken and beef)

enchiladas (chicken and cheese/onion)

rice and beans

chips, salsa, guac


I am so excited! I think our food is going to be awesome and I’m excited that people will have so many choices. We have a lot of chicken stuff because that is pretty safe, but also beef and pork and plenty of veggie options. mmmmmmm 🙂

Post # 13
805 posts
Busy bee
  • Wedding: September 2010

Here’s our menu!

Cocktail Hour:


Domestic Cheeses & Fresh Seasonal Fruits with Assorted Crackers


-Crisp Vegetable Spring Roll brushed with Honey Soy Sauce

-Bruschetta: Sauteed Croute with Tapenade, Goat Cheese, Roasted Red Peppers & Fresh Basil

-Miniature Maryland Crab Cakes with Spicy Remoulade



Boston Lettuce, Honey Raspberry Dressing, Seasonal Berries, Toasted Pecans, Julienne Carrots, Sprouts, served with Mini Corn Muffin

Bread Basket: Assorted Breads with Whipped Butter Piped on Bread Plates


Grilled Filet of Sirloin with Sauteed Mushrooms on a Ruby Port Sauce & Baked Chicken Breast Stuffed with Spinach, Black Forest Bacon & Havarti Cheese on a Garlic Cream Sauce

ACCOMPANIMENTS: Green Beans with Roasted Red Peppers & Basmati Rice


Wild Mushroom Ravioli with a light Gorgonzola Cream Sauce & Toasted Walnuts

Dessert: Wedding cake! 

Post # 14
69 posts
Worker bee
  • Wedding: October 2010

coconut shrimp

miniature beef wellington with grainy mustard sauce

vegetable spring rolls with thai chili sauce

lobster and goat cheese in puff pastry

hand tossed ceasar salad

Roasted chicken with newcastle brown ale sauce and whipped potato

Filet Mignon with bearnase and whipped potato

Salmon with basil orange blanc and rice pilaf

veggie crepes with tomato coulis


Post # 16
1404 posts
Bumble bee
  • Wedding: September 2009

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