(Closed) What did you have for cocktail hour? And how many per guest?

posted 4 years ago in Food
Post # 16
1932 posts
Buzzing bee
  • Wedding: October 2015

We’re serving beer (foreign and domestic), wine and sangria. (And water, of course!)

We’re also serving Tiger Shrimp, Bacon Wrapped Scalloped, Minin Beef Wellington, a cheese tray, a vegetable tray, a large Edible Arrangement, and a 100 piece hot app tray (stuffed mushrooms, mozza sticks, spring rolls, etc.).

I always add more than I need to because every wedding I’ve been to with the x pp rule I have to FIGHT for apps and I hate that

Post # 17
1806 posts
Buzzing bee

OP, I am so with you on appetizers or tapas or amuse bouche being my favorite types of eats!! I had a tough time, too. But for cocktail hour we went with: tomato, basil and goat cheese bruschetta; shrimp cocktail with spicy cocktail sauce; chicken tenders with Pan Asian BBQ sauce; maple chipotle glazed beef and pineapple skewers; spanikopita; grilled bison sausages with ale mustard dipping sauce; and scallops wrapped in bacon.

We went with quantities about 3-4 per person with about 1-2 per person on the bison since game meat is an acquired taste. 🙂 They were passed only so no one was hovering around a cheese tray and eating too much before dinner. Our cocktail hour was a little over an hour (about an hour and 20 minutes) so the bites were spread out nicely. Not everyone took everything because we had some people that didn’t like seafood, others that didn’t want to try the bison, etc.

Post # 18
1604 posts
Bumble bee
  • Wedding: August 2017

We’re having the following, each guest gets one of each!:

-Seared tuna on a wonton crisp

-Coconut prawns

-Mini perogies on a spoon (FI’s family is polish so we thought this would be fun!)

-Bococcini skewers

im so excited, I want to eat it nowwwwww

Post # 19
8996 posts
Buzzing Beekeeper

View original reply
tbreannx3:  our entire reception was cocktail hour so our volume was much larger than if we had a plated dinner too. Our food came out in waves all night but here’s what was on the menu:

  • Crostini with duck, cranberry relish, and dijon mustard
  • Tomato soup shooters with mini grilled cheese sandwiches
  • vegetarian summer roll with thai cucumber sauce
  • crostini with black pepper grilled beef and horseradish sauec
  • a table with various breads and spreads (hummus, baba ganoush, olive tapenade, various oils and vinegars)
  • cheese table
  • crudited shooters with ranch dressing
  • mix your own clam chowder cups (I think there was bacon, scallions, and a few other things you could add to the base chowder – I forget I was too hot in my dress to want soup but my guests raved about it!)
  • raw oyster bar
  • shrimp cocktail
  • bacon wrapped scallops
  • pesto chicken skewers
  • cheeseburger sliders
  • eggplant parm sliders
  • french fry cones

We had meat eaters, vegetarians, pescetarians, and some kosher folks so this style reception helped make sure everyone could get something that fit their diet. 

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