(Closed) Share Your Menu!

posted 5 years ago in Food
Post # 16
125 posts
Blushing bee
  • Wedding: July 2017

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Cheekie0077:  Lol, I have a really small guest list, and I’m sure some people won’t be able to come. So I’ll save you a seat lmao

Post # 17
520 posts
Busy bee
  • Wedding: June 2018


Ginger-shrimp martinis, assorted savory tarts, cheddar straws with hummus dip, brucshetta with pesto, seared scallop and cherry pepper skewers, stuffed mushrooms


Dinner- your choice of:

-Vegan turkey with wild rice dressing, southern greens and sweet cornbread

-Salmon with fennel slaw

-Four cheese ravioli with roasted red pepper sauce

Sides: Roasted carrots, purple cabbage salad and grilled vegetable antipasti

Desert: chocolate chip cannolis, fresh berry souffle and a baclava wedding cake with apertifs and affogato (expresso poured over ice cream)



Post # 18
132 posts
Blushing bee
  • Wedding: May 2017

antipasto bar (cured meats, cheeses, assorted olives, breads, more cured meats, more cheeses, grilled/marinated vegatbles, mussels, calamari, etc) 

penne a la vodka 

filet mignon, rosemary chicken breast, mashed potatoes, seasoned vegetables and a bowl of salad 

Trio of desert 

late night stations (11pm)

seafood buffet (lobster, more mussels, calamari, shrimp, crab legs, etc)

crepe station 

slider station with fries/onion rings 

our big fat European wedding. We’ll be rolling our guests out of the venue. 

Post # 19
31 posts
  • Wedding: October 2017

Is it weird to do chicken pot pies? I want to keep it rustic and low key…I just cant image myself having a formal menu.

I want to do lots of apps during cocktail hour then have the entree choice of chicken pot pies or a pork dish….My Fiance thinks its totally weird and that guest wont be happy about it. 

Also a huge dessert table stocked with fall desserts rather than a traditional cake….Another thing my Fiance doesnt agree with. I just think people may like more dessert variety like a fun fall dessert table vs just cake

Am I crazy???

Post # 20
37 posts
  • Wedding: June 2016

I am doing a dessert table instead of a traditional cake!  So far we have brown butter hazelnut brownies, rasberry and almond macaroons, cheesecake, red velvet cake, and apple pie.  

I like desserts.

Post # 21
91 posts
Worker bee
  • Wedding: May 2016

Here is mine :

As Guest Arrive – Guests to be Greeted with Raspberry Lemonade

Cocktail Hour – 

Passed Hors D’Oeuvres:

Jumbo Shrimp with Cocktail Sauce

Miniature Beef Wellingtons Served with Pesto Bearnaise

Beef Satays with Fiery Indonesian Punjabi Sauce

Stationary Hors D’Oeuvres:
Crab and Artichoke Cheesecake

Offered with Assorted Flatbreads

Antipasto Display
Antipasti such as Spanish Olives, Sweet Peppers,Feta Cheese, Buffalo Mozzarella,Mushrooms, Artichoke Hearts, Hearts of Palms, Pepperoni Slices, Sliced Salami,Prosciutto

Lobster Bisque

The Dinner Reception

First Course

Symphony Salad

Mesclun Greens and Bell Pepper Gathered in a Sliced Cucumber
Round drizzled with a Delightful Ginger and Soy Dressing

Baskets of Petit Pains and Butter Rosettes

Second Course (dual Entree of:)

Pan Seared Mahi Mahi with Bell Peppers, Fresh Basil and Diced Roma Tomatoes

Chicken Marsala Medallions of Chicken Lightly Breaded Sauteed to Golden Brown
Topped with Wild Mushrooms and Served with a Marsala Cream Sauce

Accompanied by: Red-Skin Roasted Potatoes, Tossed with Garlic, Rosemary and Olive Oil, Bundles of Asparagus in Yellow Squash Rings

Sweet Endings….

A Beautifully Decorated Wedding Cake “Serenade”, Yellow Cake w/Raspberry

Dark Chocolate Covered Strawberries with White Chocolate Decor Garnished with Mint Sprigs


  • This reply was modified 5 years, 2 months ago by Esteco_2016. Reason: Double posting

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