(Closed) what’s on the menu?

posted 7 years ago in October 2011
Post # 3
1090 posts
Bumble bee
  • Wedding: October 2011

A chioce of Filet Mignon with grilled shrimp or stuffed chicken breast. (also a vegeterian option), served with corn, mashed potatos, ceasar salad, and dinner roll. mmmmm

Post # 4
3166 posts
Sugar bee
  • Wedding: October 2011

@calico61979: ours sounds similar!

for dinner we’re doing salad (w/candied walnuts and raspberry vinegarette), shrimp, twice baked potatoes, roasted harvest vegetables (veggie medley!), chicken piccata and prime rib. (oh and rolls too)

Post # 5
7311 posts
Busy Beekeeper
  • Wedding: October 2011 - Bed & Breakfast

We’re serving a 4 course wine and beer pairing dinner. We have a draft menu, but our final menu tasting is still a month away, so we won’t make a solid decision until then. Basically we want to make sure that the menu has the freshest local, organic ingredients possible, so we are holding off on committing until the last possible moment.

Right now the first course is a butternut squash soup; the second is a fall harvest salad with heirloom tomatoes, fresh buffalo mozzerella, and a gazpacco (sp)vinagrette; the third course is a filet with mushrooms, espresso oil, and port jus and a cippolini potato puree; and the fourth course is artisinal cheeses, fresh fruit, and petit fours. Each guest will choose whether they want wine or beer, and we are working with our somelier and beer snobs to choose the best pairings.

Food and drink were very high priorities for us.

Post # 6
53 posts
Worker bee
  • Wedding: October 2011

@lovekiss: That sounds AMAZING.  Your guests should be ultra-happy campers.

We are doing a filet mignon with a mushroom pinot reduction with some kind of potato and julienne veg


Mahi-mahi with tomato lime vinaigrette — it’s more of a yummy sauce than vinaigrette with a TBD veg and garlic or thyme mashed potato

We picked a salad with pears, goat cheese, and candied pecans with a champagne vinaigrette, but haven’t picked the other starter yet.  We were going to go traditional with crab cakes, but we did not like them at the tasting, but the lobster bisque with caviar and cream was divine, as well as the lamb lollipops, so we have choices to make still.  The lamb might make it in as an hors d’ouevre.

We don’t need final choices in for another month yet.



Post # 7
478 posts
Helper bee
  • Wedding: October 2011

We’re having caprese salad, split plate of prime rib and pasta with chicken, feta, and spinach, with some sort of mashed potato, asparagus, and of course cake for desert!

Post # 8
654 posts
Busy bee
  • Wedding: October 2011

Somehow I have to select 5 apps, 2 salads, 2 pastas, 2 meats after our tasting next weekend.  However, the selection of things to pick from for the tasting is so big that it’s hard to narrow it down!!!!  Plus we have the wedding cake and a full dessert bar.  Our guests will definitely be well fed.

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

Just the names of the dishes do not do our meals justice, so I am also including a description… 🙂

Chicken Roulade: chicken stuffed with fontina cheese, spinach, and sun dried tomato pesto in a burgundy mushroom demi glaze.

Black Angus Prime Rib: slow roasted tender ribeye served in roaster garlic jus

Salmon in Puff Pastry: delicate puff paster filled with brie cheese and fresh spinahc in a lemon beurre blache sauce.

And a vegan dish up to the chef…

Post # 10
1160 posts
Bumble bee
  • Wedding: September 2012

I’m thinking of a garden party wedding with a dessert buffet and tea sandwiches. I’d love my cake to be a Marie Antoinette, only with yellow or white marzipan instead of pink. (because i want a beehive on top)

My SO is a chef…my nephew works for a catering company…my sister is a baker…food is the easy part!

Post # 11
365 posts
Helper bee
  • Wedding: October 2011

SO excited for our menu:

Hors D’oeuvres:
Assorted Chicken Skewers

Caprese Skewers – marinated fresh mozzarella, grape tomatoes, & fresh basil

Crudité Platter with Spreads – fresh vegetable assortment with seeded triangles and a mixed vegetable cream cheese and hummus spreads

Drunkin Sausage


Strawberry Spinach – including slivered almonds and apple cider honey vinaigrette

Fresh Baked Herb Seasoned Bread – with soft butter

Main Entrée:
Barbecue Chicken Breast – apricot mesquite sauce

Baron of Beef – slow roasted beef roast, red wine marinade, carrots, onion, and celery

Linguini Mescolanza – linguini tossed with tomatoes, green and black olives, capers, mushrooms, and basil in garlic infused oil, topped with shredded parmesan cheese

Side Dishes:
Double Baked Potatoes – topped with Cheddar cheese

Roasted Squash Medley – zucchini, assorted winter squash

Whole Kernel Sweet Corn

Plus we will have a three-tier cake (top tier that we’ll take home: white with buttercream filling, second tier: chocolate with raspberry puree, bottom tier: white with chocolate ganache), a grooms cake (rainbow chip!!), and a candy buffet.  It’s getting so close!!!

Post # 12
593 posts
Busy bee
  • Wedding: October 2011

Here is our menu:

-RPH Salad – mized greens, artichokes, shaved cucumbers and red onion with dijon herb vinegarette



-Chicken Wellingtin – Chicken and Forrest mushroms in a puff pastry with a port wine demi

-Short Ribs

We haven’t picked our potato and veggie yet (our tasting is next Tuesday)

Dessert – 

Wedding Cake- vanilla cake with raspberry compote and buttercream

Mini Cupcakes:

-Carrot Cake with Cream Cheese Frosting

-Red Velvet with cream cheese frosting

-Yellow cake with Chocolate frosting

-Chocolate cake with chocolate frosting


Late Night:

-Kobe Sliders, Curly Fries, Chicken Fingers with Ranch dressing!

Post # 13
593 posts
Busy bee
  • Wedding: October 2011

Oh I didn’t list appetizers…DUH!

-Cheese Board with olives and an antipasta tray

-Bacon wrapped scallops

-Puff Pastry with Brie and Apricot

-Still undecided on the last passed app!

Post # 14
2247 posts
Buzzing bee

Our wedding reception is at a restuarant.  They are letting me customize my own menu, which will be:

Choice of soup or salad:

Garden Salad

She Crab Soup

Entree Choices:

Shrimp Scampi over Linguini

Prime Rib with Cheddar Mashed Potatoes and Green Beans

Smokehouse Chicken with Mashed Potatoes and Green Beans

It’s not a wide variety, but I’m hoping each entree is substantial and not tiny.  Plus, I plan to have a generous dessert bar and heavy hors d’eourves at my after party.

Post # 15
202 posts
Helper bee
  • Wedding: October 2011

My favorite part of planning was food! I’ll give the description straight from the caterer, because it just sounds so much better:


Bruschetta Table – An attractive array of fresh melons, golden pineapples, California strawberries, and table grapes with a crudite including asparagus, squash, baby carrots, snap peas and more displayed on tiers of china alongside wheels of smoked Gouda and Brie cheeses.  Accompanied by NY flatbread crackers and a creamy Ranch and yogurt dipping sauce.   Toasted garlic bread rubbed in olive oil surrounded by a variety of toppings including Roasted red pepper hummus, Romano cheese, artichoke spread, olive tapenade, roasted red peppers, and grilled portabella mushrooms.

Passed Appetizers:

Pork Wontons – Our pulled pork mixed with plum sauce and Asian slaw, wrapped in a wonton and fried to a golden brown.  Served with our zesty orange sauce.



Plated Salad

Mixed field green salad with grape tomatoes, cucumbers, red onions, shredded carrots, and croutons. Balsamic vinaigrette and Pepper parmesan on the tables

Entrée-Plated Dinner (Choice of the following)

Eye Round of Roast Beef with horseradish sauce on plate

Chicken breast stuffed with a mixture of spinach, bacon, onions, and feta cheese

Penne pasta tossed with sautéed spinach and finished with a sun dried tomato cream sauce served with a piece of garlic toast


Roasted red potatoes and Green beans (no bacon or onions)


Rolls and butter


With glorious local beer and wine, water, tea, and sodas. I can’t wait!!!

Post # 16
320 posts
Helper bee
  • Wedding: October 2011

Everything sounds sooooo good on here!


Cocktail Hour: We are having all stationary Hors D’oeuvres during cocktail hour and hot apple cider..both spiked and regular with cinnamon sticks…along with our four signature drinks (yet to be determined) beer, and wine. 

Cherry tomatoes and mozzarella on skewers with basil

chilled shrimp

spinach and cheese puff pastry 

scallops wrapped in bacon


Veggie and fruit display


Ceasar salad

Choice of three (all servred with asparagus and wild rice

Chicken is pesto cream sauce

Salmon in a roasted red pepper sauce

Mushroom stack with veggies and fresh mozzarella 

Dessert: pumpkin spice cake with cream chesse icing

chocolate covered strawberries 

Late night snack: Cookies and milk 

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