(Closed) What is your menu going to be?

posted 8 years ago in Food
Post # 3
Member
1046 posts
Bumble bee
  • Wedding: December 2010

Looks like so many choices!! That’s awesome that there are so many appetizers. It also looks like it’s a good mix of meat and vegetarian options. The only thing I would watch is the food preferences of your guests. Your menu looks awesome to me, but some people are not very food adventerous and like caesar salad and burgers. I don’t think you should serve those options of course, but make sure that there’s something relatively recognizable for those that are less adventerous.

Post # 4
Member
5984 posts
Bee Keeper
  • Wedding: June 2010

sounds yummy. i am still working on my menu

Post # 5
Member
1209 posts
Bumble bee
  • Wedding: September 2010

Wow! Your menu is very elborate compared to mine. 😉

Pork Tenderloin

Baked Apples

Twiced Baked Potato Casserole

Country Stlye Green Beans

House Salad

Rolls

 

 

Post # 6
Member
7 posts
Newbee
  • Wedding: July 2010

I love how different all of these are and yet they all sound delicious to me!  We’re still tweaking our menu a little but this is pretty close to final:

Hors D’oeuvres

  • Woodland Wild Mushroom Phyllo Beggar’s Purses
  • Cucumber and yogurt soup shooters
  • Cape Cod Lobster Rolls
  • Smoked salmon on a Handmade Potato Chip with creme fraiche
  • Grilld Baby New Zealand Lamb Chops
  • Chicken Beignets, Triple Mustard Dipping Sauce Served in Paper Buckets
  • A station with a selection of cheeses (aka my weakness in life) and fruits

Buffet 1 (skewers):

  • Beef Tenderloin Skewers
  • Tandoori Chicken Skewers
  • Artichoke, Mushroom and Green Pepper Skewers
  • Grilled Shrimp and Pineapple Skewers
  • Condiment Bar to include Thai Barbecue, Pesto Vinaigrette, Mushroom Sauce, Triple Mustard, Horseradish Whipped Cream
  • Dips of Hummus, Baba Ghanous, Feta Olive Salsa, Naan, Toasted Pita Chips, Pumpkin Seed Lavosh

 Buffet 2 (sliders):

  • Veggie Slider, Truffle Butter and Caramelized Shallots
  • Crab Cake Slider, Hot Pink Mayo and Spicy Slaw
  • Baby Beef Slider, Wisconsin Cheddar, Cornichon Pickle, Ketchup
  • Shoestring Truffle Frites in Paper Cone

 Buffet 3 (bbq):

  • Honey, Mesquite, and Tangy BBQ’d Chicken, Tender Wild Field Greens
  • Orange Supreme, Jicama, Sugared Walnuts, Goat Cheese, Citrus Orange Vinaigrette
  • Heirloom Tomato Salad, Fresh Mozzarella, Basil, Balsamic Reduction
  • Nine Year Old Cheddar and Gruyere Mac and Cheese with Japanese Bread Crumb Crust
  • Red Skin Smashed Potato Salad, Scallions and Dijon Mustard
  • Homemade Breads
  • Some sort of summery fish dish

Dessert

  • Waiters pass mini Glasses of Milk with Chocolate Chip Cookies, and mini strawberry-rubarb, blueberry, and apple pies
  • Fruit skewers, cracker jacks, and wedding cake

 Oh, and our specialty drink is red and white sangria.  Can you tell we are trying to play up the 4th of July wedding thing with the food?  And that I love food?  A lot…

Post # 7
Member
2090 posts
Buzzing bee
  • Wedding: August 2010

We haven’t finalized our pasta choice yet, but everything else is in place. Our menu is:

Welcome drinks for when guests get off the ferry – lemonade and iced tea

Cocktail hour:
Passed hors d’oeuvres:
Honey mascarpone with fresh berries on bruschetta
Lobster bundles in phyllo
Red grapes in pecan crusted boursin
Grilled pear with Rouquefort on toasted baguette
Asian Potstickers

Stationary displays:
1. Blue cheese, walnuts and fresh bail (layered cheese appetizer)
2. Smoked salmon and fresh dill station
The above are served with bread, crackers, lemon wedges, etc.

“Chef’s Table” – stationary display with:
International cheeses, pates, smoked sausages and mustards, marinated olives, fresh fruit, sundried apricots and figs, breads and crackers, nuts and fresh veggies with a classic cheese fondue

Dinner:

First course: chilled melon soup with crème fraiche
Second course: fresh fig, blue cheese and bacon on baby spinach salad
Third course: Choice between 1. Carpaccio with arugula, lemon olive oil and caper, or 2. Crab cakes with lime remoulde
Fourth course: Choice between two pastas

Dessert:
Cupcakes!!! woohoo, with edible flowers on top! teehee
Flavors: chocolate with buttercream frosting, and red velvet with cream cheese frosting

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