Post # 1
Do you guys think it’s a bit too much to have BOTH soup and salad before the main course for a plated dinner? It’s basically $4 per person more if we request an extra soup or salad. If you think only one starter is best, which one sounds more appealing?
Post # 2
Depends on the season. If it is a winter wedding a nice bowl of soup to warm the belly would be nice. In the summer a crisp salad is better. Salad is easier to tailor to people with different dietary needs, meat, gluten and nuts are easily omitted. That is not an option with soup.
Post # 3
As the pp has said, for me it depends on the season. I don’t think you need both courses unless the soup was a cup of consomme.
Contrary to her opinion though, a good chef can easily make a gluten , dairy and nut free vegan soup that most anyone could eat.
Post # 4
You really can’t make a bad choice here, do you know specifically what salad or soup you’d choose? I’d personally prefer a salad, in most cases at least, over a soup if I had to pick one. If you have the budget and desire to do both I would gladly eat both though, because food is good. I love food.
Post # 5
We had both at our wedding. I honestly couldn’t choose because I love soup and I love salad both so much!
Post # 6
- Wedding: June 2017 - Greenspot Farms
I love soup… but only certain kinds. I’m pretty picky when it comes to soup, actually. Salad is universal and much easier for people to pick things they don’t like out.
Post # 7
For the salad, the one we think is good is spinach with walnuts, feta cheese, strawberries & champagne vinaigrette (or something like that).
For the soup we are thinking either mushroom bisque or lobster bisque (they’re creamy so maybe on the heavier side?).
Post # 8
Thats what I meant, if someone is allergic to strawberries, those could not be put in the salad. Same for a vegan, the feta could be removed. Ect. It is more difficult with a large batch of soup, things can not be picked out.
Your salad sounds so yummy! Both soups as well, although many do not like mushrooms. I would be delighted with either- especially the mushroom!
Post # 9
what is your main? It would honestly depend on what your main is as to what type of soup or salad I would pick. Some menu’s just flow better.
I am also a believer in the more food, the more options the better at a wedding. I’d prefer people to leave and go ‘I didn’t like the soup but I loved the salad and the main’ opposed to ‘I didn’t like the soup and I only got to eat the main….lets go through drive through on the way home.’
For $4 extra PP I’d say go for both salad and soup.
Post # 10
The other options that the venue offers for salads are:
Caesar’s salad which is basically romaine lettuce, garlic toasted croutons, shaved parmesan and Caesar dressing. This might be a safer option but the thing that’s making me hesitate is this is a pretty ordinary salad you can get at Olive Garden and most other restaurants.
Mixed green salad which is mixed greens, carrot shavings, cherry tomatoes, and sliced cucumbers with ranch dressing. Another issue I have here is this is something all of us can easily prepare in our kitchens.
The spinach sald sounded the yummiest. Nothing’s final though since we don’t hae any food tasting yet. Aghh! So much to consider and decisions to make.
Post # 11
I would say it also depends on how much food you’re offering, at the cocktail hour. I’ve been to weddings were there’s quite a spread put out, for the cocktail hour food. Some have had as much food, at the cocktail hour, than some weddings I’ve attended, during the reception.
I remember one wedding I attended where I liked the cocktail hour bufffet and passed food so much, that during the reception, I asked for a half serving of the pasta course, and skipped the salad (too filling, for me). Another wedding offered 3 passed hors d’oeuvres – my family was only offered one I didn’t like, so would have loved a salad and soup course, during the reception.
I vote for spinach salad and mushroom soup. Of course, some people hate mushrooms, but other people don’t like lobster bisque and we have one severe shellfish allergy, in the family, plus two nuts and two have to eat gluten-free. My husband can’t eat spinach, but you can’t please everyone all the time.
Post # 12
Our custom is to serve the salad at the end of the meal, so my choice would be soup as a starter and salad after the main course.
Post # 13
I love the idea of both, but agree with PPs that you should think about the season. Hot soup like the bisques you mentioned are great in fall or winter — during a hot summer day not so much (but you could go with a cold soup in that case), and salad greens are a must for me at a dinner party in spring or summer.
Post # 14
The salad sounds amazing! I normally love soup, but I’m a lactose intolerant vegetarian so I wouldn’t be able to have either of those soups (cream based). I would never say no to french onion or tomato basil though!
Post # 15
I’m a total soup girl, and both those sounds great. I don’t know that I’d serve a hot soup at an August wedding, but other than that if you like the idea of it go for it. The salad with strawberries sounds yummy! IMO, there is no such thing as too much food at a wedding. As a wedding photographer I attend soooo many weddings and have seen just about everything. Photography aside, becaues that’s a given for me, food was our #1 priority. Having an amazing menu with tons of food was super important. I can’t tell you how many weddings with terrible food, or too little food (where they run out!) that I’ve been to. Even our caterer tried to not necessarily talk us out of it, but assure us that we had plenty of food. We stuck to our guns, had everything we wanted, and 3+ years later our guests still talk about the food at our wedding.