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

posted 10 years ago in Food
Post # 17
Member
2090 posts
Buzzing bee
  • Wedding: August 2010

Food was one of the (the?) most important parts of our wedding:

Welcome drinks for when guests get off the ferry – lemonade and iced tea

Cocktail hour:
Passed hors d’oeuvres:
Honey mascarpone with fresh berries on bruschetta
Lobster bundles in phyllo
Red grapes in pecan crusted boursin
Grilled pear with Rouquefort on toasted baguette
Asian Potstickers

Stationary displays:
1. Blue cheese, walnuts and fresh bail (layered cheese appetizer)
2. Smoked salmon and fresh dill station
The above are served with bread, crackers, lemon wedges, etc.
“Chef’s Table” – stationary display with:
International cheeses, pates, smoked sausages and mustards, marinated olives, fresh fruit, sundried apricots and figs, breads and crackers, nuts and fresh veggies with a classic cheese fondue

Dinner:
First course: chilled melon soup with crème fraiche
Second course: fresh fig, blue cheese and bacon on baby spinach salad
Third course: Choice between 1. Carpaccio with arugula, lemon olive oil and caper, or 2. Crab cakes with lime remoulde
Fourth course: Choice between 1. Roasted butternut squash ravioli or 2. Orchiette pasta with puttanesca sauce.

Dessert:
Cupcakes!!! woohoo, with edible flowers on top! teehee
Flavors: chocolate with buttercream frosting, and red velvet with cream cheese frosting

Post # 18
Member
3761 posts
Honey bee
  • Wedding: May 2010

~~~ COCKTAIL HOUR BUFFET PRESENTATION ~~~
FRUIT FANTASY PRESENTATION
HARD & SOFT CHEESE ASSORTMENT with classic crackers
BAKED SPINACH, ARTICHOKE & CHEESE DIP with golden seasoned pita points
COCKTAIL SWEET & SOUR MEATBALLS
GARDEN VARIETY of FRESH RAW VEGETABLES with spring onion dip
GRILLED TERIYAKI CHICKEN SATAY
SMOKED CHICKEN QUESADILLAS

~~~ DINNER BUFFET PRESENTATION ~~~
TOSSED ROMAINE LETTUCE GARDEN SALAD with ranch,
Italian vinaigrette and spring onion dressings aside
TERIYAKI GRILLED FLANK STEAK SLICES
GRILLED CHICKEN MARSALA MEDALLIONS
BLACKENED MAHI MAHI MEDALLIONS
WILD RICE PILAF
POLISH SAUSAGE CUTS
ROASTED GARLIC SMASHED POTATOES
BROCCOLI, CAULIFLOWER & BABY CARROT STEAMED MEDLEY
CHICKEN TENDERS for the kids, with ketchup for dipping
BREAD BASKET DINNER ROLL ASSORTMENT

 

Included in this Package:

  • Full Set-Up of Separate Buffet Stations, with Skirting, Fresh Floral Arrangement on Dinner Buffet,
  • ProfessionallyThemed/Color Coordinated Decorations Designed to Compliment Your Reception
  • Attendant Service for the Duration of the Event
  • All Top Quality Disposable Cocktail Plates, Flatware, and Paper Cocktail Napkins
  • Use of China Dinner Plates, Stainless Flatware, and Linen Dinner Napkins
  • Disposable Plates and Forks for Your Wedding Cake Service
  • We would be happy to cut your wedding cake and pour your champagne to Toast the Bride and Groom, if you desire!
  • Thorough Clean-Up of Food Service and Kitchen Areas (Exclusively)

To give you guys an estimate, all of this cost about $40 per person (including all taxes, gratuity, etc). 

Here are a few pictures of their set up:

Post # 19
Member
40 posts
Newbee

Hors d’oeuvres at 4:00

 

            Provence Station

               Farmer’s Market Crudite, Regional Cheeses from Sugarloaf Farm and Longview Farm, Adirondack Seafood Smoked Salmon with Cucumber and Wahabi Sauce or Remoulade, Roasted Cauliflower, Husk Cherries, Green Beans with Wasabi Dip, Plum and Cherry Tomatoes, Marinated Olives, Tapenade, Muhammara (roasted red pepper spread), Giada’s Goat Cheese Spread, Baguettes, Crackers, Flatbreads, Pita Chips Bread Sticks wrapped with Parmesan and Proscuitto,            Artichoke Puffs, Shrimp Cocktail Shooters,edaname beans, fresh roasted corn, lobster with a vinigrette cups

 

 

            Family Style Dinner at 6:00

 

            Farmer’s Market Greens with Pears, Blue Cheese, Toasted Pecans,

            Balsamic Vinaigrette – plated

             Tenderloin of Beef, herb wrapped and roasted, Horseradish Sauce

            Farmers market green beans with mozzeroella 

            Yukon Gold and Sweet Potato Gratin

           Rolls   

 

Dessert

 

Wedding cake, boston creme cupcakes, and martini shaped frosted sugar cookies,

 

Full Bar

 

Post # 20
Member
77 posts
Worker bee
  • Wedding: June 2011

Appetizers

(Passed Butler Style)

Smoked Gouda Quesadillas

Smoked Gouda Cheese, Granny Smith Apple Bits, Scallions

Flour Tortillas

 

New England Crispy Crab Cakes

Blue Claw Crab, Tangy Remoulade Sauce

 

Key West Conch Fritters

Roasted Red Pepper Sauce

 

Pesto Goat Cheese Pillows

Basil Pesto/Goat Cheese/Crispy Wonton Wrapper

 

Cashew Vegetable Springroll

Roasted Cashew Nuts, Cellophane Noodles, Vegetable Ginger/Garlic Stuffing

Orange/Thai Chili Dipping Sauce

 

 

Table Service

Gourmet Salad

Baby Lettuce Medley, Seasonal Berries, Candied Walnuts

Sherry/Shallot Vinaigrette

 

Roasted Pumpkin Ravioli

Spiced Pumpkin Stuffing, Brown Butter/Fresh Thyme/Crispy Sage Leaf Garnish

~or~

Herb Crusted Roast Strip Loin

Herb/Spice Rubbed Loin of Beef, Caramelized Shallot Demi Glace

 ~ or ~

Andouille Crusted Snapper

Grilled Red Snapper, Andouille/Onion/Breadcrumb Crust, Roasted Garlic Butter

 

 

Grilled Vegetable Antipasto

Smokey Asparagus, Red/Gold Pepper Wedges, Sweet Onions

 

Roasted Rosemary Potatoes

Creamer Potatoes, Whole Garlic Cloves, Rosemary Sprigs, Hungarian Paprika/Herbs

Extra Virgin Olive Oil

 

Rustic Breads & Butter

Kalamata Olive/Rosemary Batard, Rustic Baguettes

Post # 21
Member
2857 posts
Sugar bee
  • Wedding: May 2011 - Bartram's Garden

Welcome Beverages as Guests Arrive for Ceremony:

* Fresh Brewed Iced Tea and Lemonade

Stationary Hors D’oeuvres

* Grilled Bread with Olive and Sundried Tomato Tapenades
* Bruschetta Style Fresh Mozzarella Plum
* Tomato and Basil to add to above
* Vegetable Crudite with Red Roasted Pepper and Pesto dips

Butlered Hors D’oeuvres

* Teriyaki Beef Skewers
* Pistachio Encrusted Chicken Satay with Sambucca Reduction Sauce
* Seared Tuna on Wonton Crisp with Tobiko Wasabi
* Poblano and Corn and Scallion Quesadillas
* Coconut Shrimp with Roasted Pineapple Dipping Sauce

Stations Buffet

Tuscan Station

* Antipasti to include Grilled Vegetables, Tuscan Beans, Proscuiiti, Genoa, Provolone, Fresh Mozzarella and Ripe Olives
* Chicken Breast Arabbiata served room temperature
* Tortellini with Pesto Cream Sauce
* Organic Greens Mesclun Salad with Balsamic Vinaigrette Roasted Peppers, Grape Tomatoes, and Reggiano Cheese
* Homemade Foccacia and Italian Breads

Grilling Station

* Shrimp and Scallop Skewers
* Marinated London Broil with Sauce Raifort and Chimichurri Sauce
* Grilled Red Bliss Potatoes with Olive Oil, Lemon Juice and Fresh Herbs

Mediterranean Station

* Moroccan Grilled Salmon
* Pita, Hummus and Baba Ghanoush
* Horiatiki Salad of Ripe Tomatoes, Cucumbers and Red Onions & Spices
* Roasted Vegetable Couscous

Dessert:

* Assorted cupcakes

Post # 22
Member
1820 posts
Buzzing bee
  • Wedding: August 2010

Here is our menu (we are getting married outdoors at a small vineyard in northern California, so we really wanted a fresh, local feel to our food.  The main courses of the dinner will be served straight from the grill):

Stationary Hors

fresh and dried fruit

hot artichoke dip

chevre, blue, manchego, Vermont cheddar, and brie cheeses

crackers and sliced baguette

nuts and honey

Passed Hors

seared tuna on won ton crisps with sweet chili drizzle

mini chicken tamale poppers with apricot-chili dipping sauce

grilled prawns on blue corn chips with cilantro and fresh guacamole

proscuitto, arugula, chevre, and fresh fig hand rolls with balsamic syrup

Served Salad

Heirloom tomato caprese salad with purple basil, fresh buffalo mozzarella, and balsmic syrup

warm ciabatta rolls with herbed balsamic-olive oil dipping sauce

Buffet Dinner

grilled vegetables (huge variety)

warm wild rice salad with dried cranberries, vegetable confetti, carmelized pecans, and champagne viniagrette

Monterey bay salmon and tri tip (both served directly from the grill)

buerre blanc and fresh herb chimichurri sauces made on the live grill

Dessert

mini ollaliaberry tarts

peppermint brownies

mini lemon squares with blueberries

mini cupcakes (either carrot with cream cheese or vanilla with fresh strawberry whipped cream)

I am pretty much more excited about the food than any other part of our wedding (except maybe the honeymoon) – all of the vegetables are grown on our caterers’ farm and all of the fruit and bread is local.  I am thrilled that we are getting married somewhere where that is possible.

 

 

 

 

Post # 23
Member
205 posts
Helper bee

MMMMMmmm Everything sounds so good!

We’re having a backyard wedding and serving BBQ themed foods:

Baby back ribs

Chicken shish-kabobs

roasted red potatos

gourmet macaroni and cheese

Corn on the cob

Baked Beans

cole slaw

Then for Dessert we’re having Wedding Cake! We chose, Red velvet with buttercream frosting and Bananna with chocolate fudge frosting.

 

Post # 24
Member
1995 posts
Buzzing bee
  • Wedding: June 2010

3 Passed hors d’oeuvres with onsite chef
mini grilled pimento cheese and fried green tomato sandwiches
chicken wontons with sweet chili sauce
bacon wrapped shrimp and basil skewers

Sit-down Dinner
*Preset Water, Silverware, Linen, Napkins, Wine Glasses, B&B Plates, and 1 Bottle of Sparkling and Flat Water Per Table* 

Vegetarian Antipasto Platter to include Assorted Local Cheeses, Crostini, Olives, Stuffed Peppers and Assorted Vegetarian Delights

First Course
Mixed Greens Salad with Fresh Strawberries, Elodie Farms Goat Cheese, Spicy Pecans and a Citrus Vinaigrette
Second Course
Choice Of:

 Roast Pork Loin Bone-in stuffed with Cornbread, Bacon, Rosemary and Onions served on Yukon Gold Mashed Potatoes with Sautéed Asparagus and a Roasted Garlic Sauce

OR

Sautéed Wild Salmon served over Risotto with Sweet Peas and Morel Mushroom topped with a Spicy Romesco Sauce

  Coffee Service (60)

DCC Ice

 Client Supplies Sparkling and Flat Water

 Client Supplies Beer and Wine

 Client Supplies Sodas

 Champagne Toas

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