(Closed) Share your menu?

posted 4 years ago in Food
Post # 2
Member
1118 posts
Bumble bee
  • Wedding: July 2017

We just had out tasting! We wanted a really fun cocktail hour so our appetizers might be kind of silly to some, but we loved them! Everything our caterer made for us was amazing! Most places can do cuztim stuff so do what fits best with your likes. I think adding a vegetarian option, would be good for the last entree for you. 

 

 

Post # 3
Member
2668 posts
Sugar bee
  • Wedding: December 2016

Our menu is not set in stone yet (we have an official tasting in a couple of months but have eaten there before so have a good idea of what we want).

For the entree, we are hoping to serve either alternating za’atar crusted calamari (served on a chorizo and chickpea tabouli salad) and smoked mozzarella arancini (which also doubles as our vegetarian option) or mezze plates for each table to share (which come with olives, cured meats, crumbed brie, falafels, marinated zucchini, semi dried tomatoes, mozzarella arancini, house baked bread, hummus dip, eggplant chips, roasted cauliflower, apple and walnuts).

For the main, we are hoping to serve alternating beef sirloin (served with baby carrots, roast garlic potatoe puree and a mushroom ragout) and chicken breast (served with goats cheese baked polenta and broccolini). Our vegetarian option will most likely be beetroot risotto (served with snow peas, roquette, asparagus, cherry tomatoes, Danish fetta and parmesan).

For dessert, we get 2 options that are served roaming style (basically bite size pieces) along with our cake. We’re pretty sure we’ll go with hot jam donuts and salted popcorn macarons.

Post # 4
Member
9 posts
Newbee
  • Wedding: July 2016

My cocktail hour passing hors d’oeuvres are mini crab cakes, bacon wrapped scallops, brie cheese and phyllo canapes with raspberry glaze, and shrimp cocktail.

We are having a plated dinner (just a personal preference but I don’t think it’s necessarily better or worse than buffet or family style). Guests can choose between a NY strip steak, chicken parmesan, chicken francaise, or lobster ravioli.

 

Post # 5
Member
9389 posts
Buzzing Beekeeper
  • Wedding: July 2016

we’re having charcuterie (cured meats and cheeses) and crackers for the appetizer (stationary)

then on-location wood oven pizza and caesar and apple gorgonzola salads

then chocolate and carrot cake for dessert

then donuts as a favor

we’re not very fancy 😛

Post # 6
Member
5407 posts
Bee Keeper

We are having plated because it is cheaper than a buffet. Buffets in my area can be around $20 per person more expensive than plated. This is not official yet but here is what I’m leaning towards to:

Starter:

Mixed green salad with crabcakes

Entree: choose one

Braised beef with mashed potatoes and grilled veggies 

Chicken with rice and grilled veggies

Ravioli stuffed with mushroom, cheese, and pine nuts (vegetarian)

Dessert: alternate flavor for each guest

Wedding cake 

Vanilla with strawberry baguetelle

Dark chocolate with almond and coffee cream

 

 

            

Post # 7
Member
2490 posts
Buzzing bee
  • Wedding: August 2015

We had chicken satay skewers with peanut sauce, phyllo cups filled with bacon, carmelized onion and cheese, and bruschetta on toasts for passed apps, along with a fruit and cheese display. Starter was a garden salad with goat cheese and honey-dijon dressing. Our main courses were crab cakes and braised short-ribs. Veggie option was baked polenta with vegetables. Dessert was wedding cake- we had lemon raspberry and chocolate mocha flavors. Late night snack was assorted French macarons.

Post # 8
Member
1377 posts
Bumble bee

Spinach salad with goat cheese & beets

Beef short ribs with smokey mashed and roasted root veggies or Salmon on a bed of risotto

Dessert trio: mini creme brulee, mini eclairs and mini salted caramel brownies.

We’re also doing a late night poutine bar (add you own cheese, toppings and gravey).

Post # 9
Member
1115 posts
Bumble bee
  • Wedding: September 2017 - Mississauga Convention Centre

Our menu isn’t set in stone, we still didn’t have our food tasting.

APPETIZERS

Shrimp vol au vent

scallops vol au vent

chucaterie station

coquilles St. Jacques

pizza stationporchetta station

5 COURSE DINNER

SOUP clam chowder

SALAD medley of organic greens with lemon grass vinaigrette

PASTA fusilli with smoked chicken, sundried tomatoes, mushroom and pesto cream sauce

ENTREE filet mignon and a lobster tail with mushroom risotto

DESSERTS cheesecake with strawberry sauce

MIDNIGHT STATION seafood buffet, sweet table, waffle & crepe station,chocolate fountain,           portuguese style donuts station,                                                                                                                                

Post # 10
Member
2947 posts
Sugar bee
  • Wedding: February 1998

View original reply
nellytfernando :  wow your menu is amazing!!! 

Post # 11
Member
828 posts
Busy bee
  • Wedding: October 2016

We haven’t finalized yet, but we chose:

Cocktail hour:

Farmers Market station (fruits, veggies and dips)

Antipasti station (Italian meats and cheeses, breads)

Pizza station (three types of pizzas)

Chicken parm bites (not passed)

Wine tasting throughout the night 

Buffet style dinner:

Chef salad with different dressings 

Garlic and Herb shrimp

Beef tips with red wine butter sauce

Pesto penne with chicken (might be adapting to different sauce)

Garlic mashed potatoes 

Roasted seasonal vegetables or breadcrumb & parmesan green beans 

Piccolini station (mini Italian desserts: tiramisu shooters, Italian donuts, crostatas, mini cannolis)

And then we are having4-5 different flavors of cupcakes instead of wedding cake 

Post # 12
Member
1128 posts
Bumble bee
  • Wedding: July 2013

View original reply
kelmpm7809 :  I’m sorry, macaroni and cheese fritters?!?! Yes please 😀

 

ETA: Scratch that, your entire menu sounds amazeballs! I’d be thrilled to go to a wedding with that menu. Chicken & waffle kebabs! YES!

Post # 13
Member
544 posts
Busy bee
  • Wedding: May 2015 - sandcastle

I had a Cocktail Hour which included a Buffet of different stations.  Hot seafood, Cold seafood, Carving station, Pasta station, Mediterrane Station, Cheese and cracker station, Fruit station etc…

And here is an actual picture of our main course menu that my photographer took

Post # 14
Member
6414 posts
Bee Keeper

View original reply
smb892009 :  we had:

Canapés:

Black pudding and crisp belly pork skewers

Marguerita and pesto croute

Baked figs wrapped in bacon

Smoked haddock and mustard fish cakes

Beef and horseradish truffles

Dinner:

Starters:

Tomato soup with bread roll OR

Melon and parma ham OR

Stilton and red onion tart with side salad and port syrup

Mains:

Pan-fried salmon fillet with spring onion and herb-crushed potatoes and white wine veloute OR

Pot-roast breast of corn-fed chicken with a mushroom, leek and panettone risotto OR

Sirloin steak with hand-cut fries and spinach and a side dish of smooth peppercorn sauce OR

Wild mushroom, spinach and ricotta lasagne 

Dessert:

Dark chocolate mousse with fresh raspberry and raspberry coulis OR

Exotic fresh fruit salad OR

Apple tart tatin with vanilla ice cream and apple crisp

Evening buffet:

Jacket potato station with toppings of cheese, sour cream and chive sauce, and chilling con carne;

Open baguettes (smoked salmon and cream cheese; mature cheddar, rocket and pickle; brie with chilli jam; ham and mustard) 

Steak and red onion marmalade ciabatta rolls;

Plaice goujons with tartare sauce;

Chicken tikka skewers;

Lambert kofta kebabs;

Croque monseiur

Everyone raced about the food; we included quite a few vegetarian options and gluten – free options within the menu, too. 

 

Post # 15
Member
156 posts
Blushing bee
  • Wedding: December 2016

Wow… some people are having super fancy meals!  But because our wedding is smaller and all family, we’re having simpler menu just to cut costs.  But it is SO delicious.  Omg that tasting was so much fun.

Appetizer: chips and salsa with fruit infused water (we’re in the southwest… and taking advantage of it!)

Soup: golden squash soup with hatch Chile drizzle and assorted fresh rolls

Dinner: flank steak with green Chile demi glace , au gratin potatoes, and market veggies

Dessert: tiramisu and a cannoli (wedding cake alternative!)

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