(Closed) Small wedding dinner? What did you serve?

posted 5 years ago in Food
Post # 5
Member
286 posts
Helper bee
  • Wedding: October 2013

Just started a thread about this:

Cocktail hour:

-pork and apricot stuffed pastries

-mini stuffed peppers (some vegetarian)

-caprese bites (vegetarian)

Wine Pairing: Champagne or Sparkling Red

Soup:

-Butternut squash soup with apple and cinammon

Wine Pairing: Pinot Noir

Salad:

-Mixed greens with apples, candied pecans, feta and raspberry vinagarette

Wine Pairing: Sauv Blanc

Entree:

– Choice of ginger terriyaki salmon or marinated steak with seasonal veggies (we have no full vegetarians, only a few pescatarians)

Wine Pairing: Pinot Grigio for salmon, Cabernet for Steak

Dessert:

Wedding Pie!

Possible flavors – Apple, pumpkin, strawberry rhubarb, blueberry, cherry, chocolate, and peach. Ideas welcomed!

Wine Pairing: Blueberry Wine

Cost was included with the venue (they cater), but it’s byob so we’re going to go to Total Wine. Venue and food (not wine) is around 4k. We’re having 30 people.

Post # 6
Hostess
8577 posts
Bumble Beekeeper
  • Wedding: October 2014

My wedding is a little under twice the size of yours, but our menu goes a little something like this –

 

Cocktail Hour – Each item will be served in its own mini cup.

 

tomatoe soup & grilled cheese shooters

 

brocolli & dip

 

carrots & dip

 

celery & dip

 

finger sandwiches

 

chocolate mousse

 

fruit kabobs

 

yogurt w/ candied almonds & granola

 

drinks for the hour will be glass bottled sodas

 

Dinner Menu – Buffet Style

 

 

drinks for dinner will be wine & water at table – coffee, tea & sodas will also be available.

 

We’re having fazoli’s cater most of the dinner, we’ll be doing the buns/rolls & soups ourselves.

 

 ETA : My family are EXTREMELY laid back, so we needed a very very laid back menu.

 

Post # 8
Member
286 posts
Helper bee
  • Wedding: October 2013

@echolove:  Whoa man, we are!!! Didn’t even notice your date! How fun! I really love your inspiration picture for seating; we’re doing one long table, also. I was adamant about it, because I think seperate tables for so few people is silly. Plus, I want it to feel like a big family dinner!

How is your planning going, overall?? We’re finally under 6 months!

Post # 9
Member
1581 posts
Bumble bee
  • Wedding: June 2011

Ours was at a restaurant so we picked the menu before hand. 

sea scallops (and ahi belly due to a mix up)

shrimp ravioli

Kona lobster or beef tenderloin 

cake, coffee, and tea

I think we payed almost $100 a head but there were only 26 total. We also didn’t pay for the cake-it came with the dinner. 

We also had an open bar (top shelf)

Post # 11
Member
1856 posts
Buzzing bee
  • Wedding: March 2013

We had a smaller wedding (11 people I think?) and went to a restaurant for the reception. We were supposed to have a custom menu but somewhere along the line the chef didn’t get back to us, so we just had everyone choose what they liked off the menu. It was all really good. I’m trying to remember what all everyone had – my husband and I had filet mignon; several people had a pork loin dish with sweet potato waffles, several others had fish. In the end, I’m glad we did it this way as everyone chose exactly what they wanted and it was delicious. Including mains for everyone, cocktails, first courses, dessert and coffee for most people, plus several bottles of wine for the table, we came out around $80 pp I think.

Post # 12
Member
1399 posts
Bumble bee
  • Wedding: July 2013

@echolove:  We had 25 guests at our wedding in January. There was a cocktail hour with passed canapes (calamari, fried oysters, mini quiches, and something chickeny… I forget the details haha) and specialty margaritas. That was at the hotel on the beach. After that we had the wedding ceremony on a sailboat, then we served gourmet sandwiches, fruit salad, crudite, organic plantain & potato chips, beer, rum&coke, hard lemonade, wine coolers, water, juice & soda. And wedding cake! I feel like I’m missing some things, but that sums it up.

Post # 13
Member
720 posts
Busy bee
  • Wedding: October 2012

I can tell you what we did for our rehearsal dinner which had about 25 people at a semi-casual lobster shack, because we’re originally from New England and wanted to incorporate that somehow:

Cocktail hour (all stationed) :

Fried calamari

Fried clams

Shrimp cocktail

Veggies and dip

First Course:

House Salad

Second Course (choices):

Traditional lobster bake w/ clams, mussels, shrimp, sausage, potatoes, corn

OR Filet mignon OR Grilled chicken OR vegan option

Dessert:

Selection of pies

Post # 14
Member
286 posts
Helper bee
  • Wedding: October 2013

@echolove:  It’s going well, but I’m at a weird lull. Necessary vendors (photog, officiant, string quartet, hair) are all booked, invites ordered, and now it’s just the little details that are too soon to start (can’t make name cards until I get RSVPs back!)

Probably the calm before the storm 🙂

Post # 15
Member
53 posts
Worker bee
  • Wedding: March 2012

We had about 30 people at a restaurant for our reception.

 

Appetizers: 

Mini crabcakes

Cucumber slices stuffed with red pepper cream cheese

Fried breaded mushrooms

Bacon wrapped water chestnuts

Meal:

Green salad with creamy dressing

Focaccia

Chicken paillards with lemon herb sauce

Baked pulled ham

Yukon gold mashed potatoes

Asparagus

Dessert:

Cookies and homemade cupcakes

 

It was fairly simple comfort food, but we had several people comment that it was the best wedding food they’d ever had.

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