(Closed) Share your full menu, appies, dinner & desserts!

posted 4 years ago in Food
Post # 2
779 posts
Busy bee
  • Wedding: December 2014 - Catal Restaurant

We haven’t picked the cocktail hour food yet

First Course:

1) Caesar salad with garlic croutons, Parmigiano Reggiano and house made dressing

2) Linguine and clams with Fresno chilies, white wine and parsley

Main Course:

1) Irish Salmon served with market vegetables, romesco sauce and Spanish olive oil

2) Steak a la Plancha with saffron basmati rice, market vegetables, chimichurri sauce and garlic aioli

3) Lamb Burger- House ground lamb, piquillo peppers, feta, arugula, lemon dill aïoli, pickled red onion served with french fries

Kids Meals:

1) Macaroni with choice of cheese, marinara, butter or olive oil

2) Crispy chicken fingers with ketchup and honey mustard sauce

3) Hot Dog- All beef hot dog on a toasted bun

4) Grilled Flank Steak with mashed potatoes and vegetables

5) Grilled Chicken Breast with mashed potatoes and vegetables

6) Farmers’ Market Salad-Baby mixed greens, tomatoes, croutons and choice of dressing


Wedding cake

Post # 3
343 posts
Helper bee
  • Wedding: October 2014

Oh I’ll play!


Passed appies– We are trying to combine my FI’s Mexican heritage with us living in the south and our general love of food

1) tuna tartare with wasabi on a rice cracker

2) stuffed cherry tomato with olive tapenade and goat cheese

3) Mexican sopes (2 varieties): flank steak with black beans and cilantro and queso fresco, chicken with avocado cream sauce

4) Bacon-wrapped dates with bleu cheese

5) Pimento cheese fritters with green tomato jam

6) Pecan-crusted fried chicken on mini waffles with a honey dijon drizzle


Baby spinach tossed with fresh strawberries, candied walnuts, and goat cheese with a balsamic vinaigrette 


Dual plated entree of maple-glazed chicken and red-wine braised short rib served alongside roasted butternut squash and brussel sprouts over a bed of creamy polenta


Vegetarian option of red bell pepper stuffed with vegetable ratatouille and goat cheese, topped with a breadcrumb crust (this is actually REALLY delicious!), also served over a bed of creamy polenta



Wedding cake (obvi!)… We are going to have 2 different flavors. Fiance picked carrot cake with cream cheese frosting and I picked a vanilla almond pound cake with blueberry/raspberry filling with a vanilla buttercream.

Marble-slab ice-cream station with chocolate and vanilla ice creams and various mix-ins. (This is going to be our late night surprise for our guests.

Post # 4
343 posts
Helper bee
  • Wedding: October 2014

nanikoa:  I would have such a hard time choosing between the steak and the lamb burger. Both sound delish!

Post # 5
1060 posts
Bumble bee
  • Wedding: December 2014 - Loft


MissLibra:  I love red velvet! Great choice.

Our menu is fairly simple but classic. Fiance is Celiac so we tend to be drawn towards a lot of clean and natural foods with great flavour. We are also doing a cheese bar and charcuterie board for our guests before the dinner so I guess that would be our appetizer. Excuse Spready Sheet Menu lol.


  • This reply was modified 4 years, 1 month ago by  missjz.
Post # 6
2435 posts
Buzzing bee
  • Wedding: August 2015

My wedding isn’t until next year so nothing is finalized, but this is what I’m thinking:

Apps: Passed chicken satay skewers, watermelon/feta/basil bites, bruschetta on toasts, and bacon onion cheese tarts. For displays, I’m probably going to go with a large plate of chilled asparagus with lemon aioli, an international cheese display with fruit, jam, and crackers, and some sort of hot dip (crab or artichoke)

Salad: mixed greens with goat cheese medallion, heirloom tomatoes and honey-dijon viniagrette

Main course: choice of Maryland-style lump crabcake with lemon aioli, julienned summer vegetables, and mashed potatoes OR slow-roasted short ribs with velvety polenta and glazed root vegetables OR vegan dish (undecided, probably veggie pasta)

Dessert: homemade tres leches cake with whipped cream and fruit


Post # 7
1895 posts
Buzzing bee
  • Wedding: December 2014

Haven’t decided on appetizers yet. 



First Course:

Mixed Greens topped with candied pecans, sundried cranberries, tomatoes, cucumbers, port wine poached pears with gorgonzola and basil balsamic dressing


Cornbread with Honey butter and dinner rolls


Main Course:


Slow Braised pot roast steak drizzled with root vegetable gravy, Roasted Garlic and Buttermilk Mashed Potatoes with Collard Greens with Diced Homemade Bacon


Chicken Fried Chicken with White Gravy, Sweet Potato Soufflé and Green Beans with Pearl Onions


Cajun Fried Catfish with Remoulade, Mac-n-cheese and Spiced Carrots



almond cake with fresh raspberries & raspberry mousse

marble cake with chocolate ganache 


Dessert table-

mini pecan pies 

mini cherry pies 

mini strawberry cheesecakes 

Oreo cake pops

heart sugar cookies w buttercream icing 


let me know if anyone has any appetizer suggestions! I know I want coconut shrimp.. yum.  And quiche… 


Post # 8
2973 posts
Sugar bee
  • Wedding: May 2015

cls9q: I’m a southern bee so your menu has me drooling… I think your apps should stay in the southern theme, so maybe something with pimento cheese – we’re doing pimento cheese stuffed jalapenos and on crudites, but you could do it on a toasted cracker or cucumber or something. You’re already having the chicken entree, but mini chicken and waffle on a stick would be fabulous. 

Post # 9
1895 posts
Buzzing bee
  • Wedding: December 2014

carolinabelle:  we are trying to keep it southern but it’s difficult with appetizers! I know I want 

fried green tomatoes

fried Mac and cheese bites 

Mini grilled cheese and tomato soup shooters

and definitely some lighter options as those are all really heavy. I’ve actually never have pimento cheese!! 

Post # 10
2973 posts
Sugar bee
  • Wedding: May 2015

cls9q:  Those all sound delicious! Pimento cheese is to die for, but not exactly light. Maybe some mini caprese salads on a skewer or something for a lighter option! 

Post # 11
351 posts
Helper bee
  • Wedding: September 2014

Hou dourves

  • beef teriayki kebobs
  • italian meatballs
  • mini mozerella wrapped in proscuitto
  • bacon wrapped scallops
  • cajun shrimp & pineapple skewers
  • assorted sushi rools

Menu(Seated Dinner)

  • tossed house salad with Raspbery Vinaigrette
  • Filet Mignon with Bordelaise Sauce
  • Salmon with Dijon Dill Sauce
  • Twice Baked Potatos/ or Roasted Fingerling Potatos
  • Seasonal Vegetables with herbs


  • candy buffet
  • smores bar
  • wedding cake, almond cake with chocolate ganache
  • chocolate covered strawberries

We are having a full open bar and 2 signature cocktails as well.

Post # 12
1477 posts
Bumble bee
  • Wedding: November 2014

Passed appetizers: prosciutto and fontinella wrapped asparagus, pesto stuffed mushrooms, coconut shrimp, spanikopita.

Cheese, cracker, fruit, vegetable display

Plated dinner:

tuscan salad w/ rolls & butter

choice of filet mignon with mushroom demi glacé (served with whipped potatoes and veggies), herb and Parmesan crusted halibut (served with herbed rice pilaf and veggies), or vegetarian stuffed shells.

cupcakes in 8 flavours: red velvet, salted caramel, lemon, peanut butter cup, pumpkin spice, strawberries & cream, cherry chip, chocolate truffle.

late night snacks: assorted mini desserts, coney dogs, fries

Late late night snacks (we are doing an after-party so this will be served there): sliders with toppings, French fries, vegetarian pizza, assorted cookies.

TOO MUCH FOOD! But my family is Italian so it will be appreciated. 😉

Post # 13
1913 posts
Buzzing bee
  • Wedding: September 2014 - Dallas, TX

Fun! Here’s mine

Cocktail Hour:

  • Passed apps – caprese salad skewers, beef tenderloin on crostini with red onion jam and bleu cheese aioli, chicken quesadilla cornucopias 
  • Displays – assorted cheeses and crackers, and fruits and vegetables

First course:

  • mixed greens with a house dressing
  • warm dinner rolls and butter

Second course:

  • main entree – trio of filet of beef with cabernet mushroom sauce, chicken breast with lemon butter sauce, and grilled gulf shrimp
  • parmesan risotto
  • grilled seasonal vegetables
  • vegetarian entree – eggplant parmesan
  • kids meal – chicken fingers and mac n cheese


  • Wedding cake – dark chocolate cake with chocolate ganache, white cake with cheesecake mousse filling and grahm cracker icing, red velvet cake with cream cheese icing

I had a tasting a few weeks ago and everything was delicious! I can’t wait!

  • This reply was modified 4 years, 1 month ago by  kimmo416.
Post # 14
343 posts
Helper bee
  • Wedding: October 2014

cls9q:  I don’t know if you read my post but we’re doing a few southern apps… including pimento cheese fritters with green tomato jam and mini waffles with pecan-crusted fried chicken with a honey/dijon drizzle. the pimento cheese is formed into little balls and lightly fried. i wasn’t sure i was going to like them but they’re surprisingly not as heavy as i figured they would be and they are delish!

Post # 15
2268 posts
Buzzing bee
  • Wedding: June 2015

MissLibra:  Menu threads are my favorite threads!! I love reading about everyone else’s food more than I like looking at dresses – haha! Congrats on solidifying your menu, it all looks delicious! Pork paired with apple is just amazing! I would be all over that.

missjz:  You had me at figs and brie!



We aren’t getting married for another 10 months, but this is what we are thinking:


6 hour top shelf open bar, champagne greeting, signature cocktails, etc.

Cocktail Hour:

Chilled seafood display (Blue Point oysters, little neck clams, shrimp, lump crab meat, etc.), pasta salad display, hot seafood display (lobster claws, Alaskan king crab legs, steamed clams, sauteed mussels, etc.), antipasti display, grilled vegetable display, cheese and meat display, Greek display, over 30 butlered hors-d’oeuvres, interactive pasta station, interactive sushi station, lobster risotto martini glass bar

First course:

Northeastern salad: Fresh spring mix wrapped in a thin carrot, candied walnuts, cran raisins, chopped green apple, crispy crostini topped and goat cheese served with champagne vinaigrette


Undecided, but it will be fresh fruit and sorbet. Probably mango sorbet over fresh raspberries

Main course selections:

Bacon wrapped filet: Center cut filet mignon wrapped in applewood smoked bacon pan seared, served with a caramelized onion demi glaze

Chilean Sea Bass: Roasted Chilean Sea Bass, served with a ginger, lemongrass, miso sauce with a hint of soy

Orange Muscovy Duck Breast: Crispy pan roasted duck breast served with orange Gran Marnier glaze; they can also do this with a port wine glaze — I’m undecided on this one but leaning towards the Gran Marnier!

We have not yet decided on our fourth option but we are thinking something like a vegetable napoleon or ratatouille. Something different from pasta!


4 tier wedding cake (flavors TBD), dessert shooters, six additional 12″ assorted cakes, mini pastries, individual pastries, tableside bananas foster, tableside molten lava cakes, tableside waffles and ice cream, tableside funnel cake, crepe station (SO EXCITED FOR THIS ONE!), and butlered mini milkshakes and french fries for the end of the night when our friends are inebriated and looking to snack!



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