What is your wedding menu?

posted 2 years ago in Food
Post # 16
Member
87 posts
Worker bee
  • Wedding: December 2019

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slyfox4 :  I’m getting married in New Hampshire too…I also live there 🙂

Post # 17
Member
1672 posts
Bumble bee
  • Wedding: June 2021 - Glacier National Park-Montana

Appetizer: fries Parmesan risotto balls with Rosa sauce

Salad: Caesar

entrees:  chicken Parmesan, pesto alfredo with chicken and tortellini bolognese

dessert:  cupcakes (rocky road, lemon raspberry, bananas foster, coconut lemon, chocolate cream) 

Post # 18
Member
692 posts
Busy bee
  • Wedding: June 2018

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socalgirl1689 :  

Chips, salsa, guac

Taco bar with chicken and carne asada

wedding cake- lemon cake with huckleberry filling

Post # 19
Member
1349 posts
Bumble bee
  • Wedding: November 2019 - City, State

Cocktail Hour/Apps: Mini Baked Mac N Cheese, Mini BBQ Shortribs, and Mini Chicken Pot Pies

Entree Choices: Filet Mignon with Herb Perigourdine Sauce, Chicken Piccata, and Artichoke/Goat Cheese Ravioli

Cake flavors: Chocolate/Berry, Vanilla Raspberry, Chocolate Mocha (omg so good), and Carrot Cake

Late Night Snack: Bavarian Soft Pretzels with cheese and mustard dipping sauces.

Post # 20
Member
92 posts
Worker bee
  • Wedding: Colorado

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chanieish :  omg… can I come??  That sounds amazing!

Post # 21
Member
32 posts
Newbee
  • Wedding: November 2019 - Australia

Ours is an afternoon tea reception.

Guests will arrive to a grazing table. It will be antipasto style, with different meats, cheeses, seasonal fruits, dips, breads, pretzels, popcorn, seasonal vegetables, etc. We’ll also be serving scones with jam and cream, and sandwiches.

After that’s been cleared, waiters will come out with bruschetta, fritters and sweet potato with goats cheese and prosciutto. Then they’ll do rounds with a selection of hot finger foods – quiches, gourmet, sausage rolls, spring rolls.

After that, we’ll cut the cake and a gourmet dessert grazing table will be set up.

Edited to add: Our cake is a white chocolate and passionfruit cake.

Post # 22
Member
5043 posts
Bee Keeper
  • Wedding: November 1999

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socalgirl1689 :  we had a five course plated dinner and we also did a cocktail hour with passed canapés. 

On the tables we had platters of mixed antipasto and platters of prosciutto and melon along with bread

We then served an entrée of prawns and salmon

First course was spinach and ricotta cannelloni 

Main was rack of lamb with a garlic, herb, parmesan and macadamia crumb

Dessert was chocolate mousse with a  mixed berry coulis

With coffee we then passed around  individual  locally made torrone and put our sliced wedding cake in little take home bags in the middle of each table.

Post # 23
Member
68 posts
Worker bee
  • Wedding: August 2019

We had 2 canapés: smoked salmon with avocado and mushroom with truffle.

Starter was a choice of roasted manchego with serrano ham, beets, hazelnuts and frissé salad, or white asparagus confit with burnt butter, chervil and almonds.

Main was a choice of spiced venison fillet with fried cake of potato and aged cheese, summer vegetables and port wine sauce, or chicken ballotine with mushrooms, tarragon sauce and kale, or celeriac, truffle and parmesan risotto.

Dessert was a trio: baked milk chocolate, sour cream ice cream and white chocolate mousse. 

We had the cake afterwards with coffee and tea. Cake tiers were chocolate biscuit, gin and tonic and vanilla with raspberry jam. 

Post # 24
Member
653 posts
Busy bee
  • Wedding: May 2020

We have yet to finalize the menu, but most likely:

Passed hors d’oeuvres: caprese skewers, pork carnitas tacos, jicama and mango summer rolls, and five spice duck moo shoo wraps. This will occur during cocktail hour.

Salad: Caesar salad

Entrees: choice of barolo-braised beef short ribs, dijon and apricot-glazed salmon, or goat cheese, spinach and artichoke lasagnette. I think the sides are mashed potatoes and green beans.

Dessert: We’re skipping cake and instead will have assorted mini-desserts (a “mignardises table”) and fruits. The desserts are things like little cheesecakes, mousse, macarons, truffles, lemon bars, etc. We’ll also have a coffee/tea bar at this point.

 

I’m really concerned it’s not enough, even though it sounds like plenty. Where I’m from the cocktail hour is usually TONS of food and we’re only doing four passed apps. I just don’t want to create tons of waste.

Post # 25
Member
216 posts
Helper bee
  • Wedding: May 2021 - Smoky Mountains

As someone who has major food sensitivities, I feel so sad seeing all these beautiful menus and remembering how hungry I have been at every wedding I have ever gone to  crycrycry

Side question for anyone who wants to answer — if you had/have a guest who has food sensitivities/allergies, how did you approach accomodating them? Do you want them to eat ahead of time and not eat with the other guests, do you want them to bring their own food to the reception, do you want them to let you know ahead of time (by asking if anyone has a dietary concern) so you can make an arrangement? etc

Post # 27
Member
260 posts
Helper bee
  • Wedding: September 2020 - NH Squam Lake Elopement

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janey1226 :  where are you getting married?! I saw brewery in another comment. I also live in New Husband, I’m lucky to live in the mountains! 

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