(Closed) Things you’d LOVE to eat at your wedding but can’t bring yourself to serve?

posted 7 years ago in Food
  • poll: I am only allowed to serve one dish to all guests (ex. vegetarian, etc). :( Which should I serve?
    Medallion of Sirloin Beef, Shallot, Red Wine Sauce : (22 votes)
    37 %
    Rosemary Honey Glazed Rump of Lamb : (7 votes)
    12 %
    Chicken Fillets with Smoked Bacon and Baby Onions in a Red Wine Sauce : (21 votes)
    35 %
    Pan Fried Fillet of Sea Bass with a Tomato Relish : (9 votes)
    15 %
    Steamed Fillet of Sea Bream, Pumpkin and Pea Risotto : (1 votes)
    2 %
  • Post # 3
    5494 posts
    Bee Keeper
    • Wedding: August 2011

    I almost always would pick the seafood/fish option if given the choice at a wedding.  I think a lot of people would love the seabass.

    we have a beef, chicken and salmon option and so far salmon is proving most popular amoung our guests.


    I would not chose lamb because I don’t eat anything that’s cute.  ๐Ÿ™‚

    Post # 4
    5095 posts
    Bee Keeper
    • Wedding: June 2011

    Why not offer one or the other? Lamb and chicken, or beef and seabass? That gives the less adventurous a “safe” option, and gives you your dream dish!

    (I’d also ask for a decent veg option if I was attending your wedding, but you might not have any vegetarian guests.)

    Post # 5
    5147 posts
    Bee Keeper
    • Wedding: June 2011

    I would love either lamb or seabass! But I’m probably not your “average guest”.

    I would have LOVED to have Ethiopian food at my wedding! But I think most of my guests would have been freaked out.



    My favorite Ethiopian restaurant DOES cater for weddings! Pics from their Facebook page:


    Post # 6
    6394 posts
    Bee Keeper
    • Wedding: September 2011

    I have the opposite problem: I’d love nothing more than to serve chicken nuggets :o).

    Post # 8
    5095 posts
    Bee Keeper
    • Wedding: June 2011

    Oh, and to answer your question, I would have loved to do a “world vegetarian” themed wedding, with everything from Italian to Indian to Thai to Ethiopian (@abbyful: Yum!).  But that would have made my mother have a sad. 

    Post # 9
    685 posts
    Busy bee
    • Wedding: October 2011

    Sushi and raw oysters. Then again, we can’t afford it. Plus it would take too long for a chef to serve 80 people. Not to mention not everyone will eat raw food and the venue doesn’t allow outside caterer. We are going for safer option, steak, fish or veggies and lobster as add on.

    Post # 10
    3482 posts
    Sugar bee
    • Wedding: February 2011

    We chose a rather unconventional menu, but it was amazing. Even the picky eaters still can’t stop raving about it.

    – beef carpaccio with arugula and balsamic drizzle
    – baked mushrooms stuffed with crab and cheese
    – lemon sorbet
    – miso-soy glazed cod with garlic mashed potatoes and seasonal vegetables

    We had vegetarian alternatives for a couple of people who didn’t eat red meat/were allergic to shellfish, but other than that it was a set menu, and everyone loved it!

    Could you maybe do one “traditional” option and then the seabass instead of both traditional?

    Post # 11
    2103 posts
    Buzzing bee
    • Wedding: February 2013

    Indian or Thai food. SUSHI!

    But no one would eat it except Fiance and I. And a few guests.

    Well, more for us, then! Haha!

    Post # 13
    2373 posts
    Buzzing bee
    • Wedding: July 2008

    I would have LOVED to have served sushi and indian cuisine. My two absolute favorite foods.. but I know my family would not go for it. If we lived near the coast when we got married I also would have loved to do a crab or lobster bake. I think those look so much fun!

    Post # 15
    1493 posts
    Bumble bee
    • Wedding: October 2009

    @RayRayFurious: This is why I love attending Indian weddings and gatherings. The food is so good. I’ve had two different regional food for two different Indian weddings we’ve attended. I fell in love with some amazing saffron rice at our friend’s last year.

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