(Closed) What’s on your dinner menu?

posted 7 years ago in Food
Post # 4
5009 posts
Bee Keeper
  • Wedding: April 2012

Here’s ours:

Canape alternatives – Ice cream tricycle with cones, toppings and various flavours of ice cream, and a popcorn machine.

Starter – Haggis, neeps and tatties towers with Edradour single malt jus or roasted tomato and red pepper soup with pesto swirl (my mum’s veggie choice as the most important veggie guest).

Main – Roast rib of Scotch beef or Grilled fillet of Scottish salmon or Roast aubergine stuffed with a duxelle of vegetables all served with local new potatoes, seasonal vegetables and a selection of flavoured butters.

Dessert – Cranachan mousse (raspberry, toasted oatmeal and whisky mousse) served with boozy cream and raspberry coulis.

Post-dessert – Selection of four teas or coffee with fudge or tablet (a Scottish fudge-like sweet).

Post # 5
26 posts
  • Wedding: September 2011

Barbeque smoked chicken breast

Pulled Pork

Baked potatoe salad with sliced brisket

macaroni and cheese


sweet potatoes

cole slaw

cornbread fritters

Post # 6
5657 posts
Bee Keeper
  • Wedding: February 2012
“Cocktail” hour:

Maple taffy on snow, hot chocolate and spiced apple cider.



Mountaineer’s Pea Soup

Farm-style Crusty Bread

Old-style Mashed Potatoes

Tourtière from Québec’s Beauce Region

Country-style Sausages

Québécois Maple-Smoked Ham

Wood-fired Baked Beans

Farm-style Omelette

Homemade Fruits Ketchup & Pickles

Pancakes with Maple Syrup

All-you-can-eat and served family style.
Our wedding “cake” is going to be Sugar Pie and it will be served as dessert.

Post # 7
464 posts
Helper bee
  • Wedding: September 2011


Caprice salade skewers (a ball of mozerella, a cherry tomato, and a baisl leaf on a skewer, and drizzled balsmic vinigar, and oil

Cheese and meat spread

Tropical fruit spread

Dinner buffet:

Stuffed chicken piccata (not sure exactly whats in it other than cheese and cappers, but Future Mother-In-Law changed it from lemon rosmarry that I picked at tasting. Fine with it, but no sure really what it is.)

Sockeye Salmon

Herloom tomato salad

Asperagus and brocoli salad

Some geen salad with feta, nuts and fruit.

Roasted red potatoes

orental salad

Bread and butter

Post # 8
3520 posts
Sugar bee
  • Wedding: March 2012

Actual wedding day will be an outdoor BBQ: St. Louis style ribs, chicken, and brisket.  Sides are coleslaw, bacon brown sugar beans, and cornbread muffins.  Dessert will be a cupcake tower with vanilla, chocolate, and carrot cupcakes.

Day after for our Buddhist blessing ceremony will be at a hotel restaurant.  Wine and a frites bar (boardwalk fries, parmesan fries, and an assortment of sauces) before and during the ceremony (very informal).  Seated meal starts with a scrumptious Boursin-stuffed mushroom, then potato soup or chopped salad, and an entree of grilled shrimp, roast chicken, petite sirloin, or pasta with pesto and roasted veggies.  Dessert will be more wedding cake of some kind… probably chocolate mousse cake.

Dang, now I’m hungry.

Post # 9
5890 posts
Bee Keeper
  • Wedding: May 2012

i love these posts.

Post # 10
106 posts
Blushing bee
  • Wedding: August 2011

I cannot remember the appetizers.

Dinner is bbq tri tip and chicken, loaded mashed potatoes, grilled veggies, green salad, fruit salad, and rolls.

Post # 12
1684 posts
Bumble bee
  • Wedding: October 2011

Cocktail hour: 
Vegetarian spring rolls (6 doz)
Spanakopita (6 doz)
Mini quiche lorraine (6 doz)
Chicken satay skewers with peanut sauce (6 doz)
Mushroom & artichoke dip platter
Veggie tray

Soup: Butternut Squash
Salad: Baby spinach with pecans, dried cranberries and citrus vinaigrette
Main: Prime Rib with thyme au jus and vegetables
(Veggie Option: Portobello mushroom ravioli with herb cream sauce, topped with Parmesan cheese slivers)
Dessert: Creme Brulee with fresh berries

Post # 13
277 posts
Helper bee
  • Wedding: September 2010

I just received our Menu revisions this morning. I am so excited, their food is amazing. I’m drooling just thinking about it! Here’s ours: (sorry its so long!)

Welcome Table w/ Punch BarGuacamole and Pico De Gallo-Tortilla Chips

Hummus and Sundried Tomato Dip -Pita Crisps 

Local Artisan Goat Cheese, Cave Aged Cheddar, Pecorino w/ Black Truffle

Baguettes, Crackers 

Local Vegetable Crudite-Tzatzaki and Spinach Dip 

Passed Appetizers

Herb Crusted Seared Tuna Skewer-Wasabi aioli 

 Saffron Mussels on Garlic Toast 

Curry Pea Simosa-Sweet chili Dipping Sauce

Pikes Farm Stand Local tomato and Basil bruschetta 

Chicken Satay-Spicy Peanut Sauce

Mini Station Cocktail Hour

Mini Sliders- Plain and Cheddar Stuffed-Served w Chipotle Ketchup and Butter Pickle

Maryland Style Crab Cake Sandwich-Harissa Mayo 

Mini Boars Head Hot Dogs-Ketchup and Mustard

Mini Toasted Lobster Rolls 

Shoe String Fries in Paper Cones-Truffle Salt and Shaved Asiago 

House Special Ceviche in Small Martini Glasses-Red Snapper, Calamari, Shrimp, Mango Salsa 

Plated 1st Course

Local Mixed Organic Baby Greens-Local Tricolor Cherry Tomato, Mini Mozzerella

Balsamic Dressing

Family Style Dinner

Wild Mushroom Ravioli –Black truffle oil and Shaved Pecorino 

Line Caught Montauk Striped Bass-EVOO, Citrus and Parsley Sauce 

Teriyaki Marinated Grilled Hangar Steak

Condiments set out on Tables 

Chimichurri, grilled tomato salsa, horseradish Cream

Family Style Sides

Silver Queen Grilled Corn Salad-Grilled Corn, Sweet Onion, Basil, Champagne Vinegar, EVOO, Salt and Pepper 

Local String Bean Salad-Red Onion, Cherry Tomato, Red Wine Vinegar, EVOO, Salt and Pepper 

Chive and Green Onion Smashed Red Bliss Potatoes


Small 2 tier Vanilla Buttercream wedding cake.

Sweets table:  Red velvet, Chocolate peanut butter, coconut and keylime mini cupcakes.apple pie w/ fresh whipped cream, homemade donuts, rice crispy treats, homemade chocolate chip cookies.Coffee and Tea Service 

Late Night Snack-Our Home Baked Warm Pretzels and Coffee To Go 

Post # 14
1150 posts
Bumble bee
  • Wedding: August 2011

Ours is mostly vegetarian, fresh and locally sourced: 

Main course: BBQ Pork loin steaks with cinnamon-basil crust and home-made tomato chutney
and 3 vegetarian dishes:
 -Fresh tomato, garlic scape pesto & bocconcini tart
– Wild Galiano chanterelle tart with herbed Boursin cheese and home-grown rosemary
-Grilled, marinated zucchini and onion tart with feta

Salads :
vegetable confetti quinoa salad with edible flowers and fresh chives in raspberry and rose vinaigrette
Galiano slaw, with shredded cabbage and Asian greens in a creamy Citrus and black sesame dressing

tea and coffee service


Post # 15
682 posts
Busy bee
  • Wedding: November 2011

Apps: artichoke hearts wrapped in bacon, satay chicken, spanikopita, artisan cheese trays with edible flowers

Main: Caesar salad-no ribs. 4 oz filet mignon served with shrimp scampi and steamed green beans OR Tuscan fontina chicken with potatoes and steamed green beans.

Dessert: community coffee with doberge, lemon ice box pie, cupcakes and petite fores.

Après dinner: snowplow drinks (hot chocolate with baileys, Kaluah and ameretto) with whipped topping.

Post # 16
71 posts
Worker bee
  • Wedding: April 2012

I’m obsessed with my menu – my mouth waters every time I think about it.

Antipasto bar: Marinated Eggplant, Marinated Roasted Red Peppers, Grilled Zucchini, Bruschetta, Banana Peppers stuffed with Mozzarella & Sun Dried Tomatoes, Marinated Mushrooms, Bocconcini a la Caprese, Kalamata Olives with Pepperoncini, Home Seasoned Green Olives with Chili Flakes, Fresh Mixed Bean Salad, Greek Village Salad, Far East Salad with Nappa Cabbage & Sweet & Soya Vinaigrette, Fresh Roasted Beetroot Salad, Pizza Boats, Seafood Salad, Freshly Sliced Prosciutto, Carved Parmegiano Reggiano Wheel, Oven Roasted Italian Sausage with Green Peppers & Onions, Beer Battered Codfish with Garlic Dip, Homemade Focaccia and Specialty Breads

Pasta: Penne in a Plum Tomato and Fresh Garden Basil Sauce + Heart-Shaped Agnolotti stuffed with Ricotta Cheese and Spinach in a Parmegiano Cream Sauce

Main Course: Bacon Wrapped Filet Mignon in a Three Peppercorn Jus + Lemon and Rosemary Roasted Chicken Breast in a White Wine Sauce. Served with Roasted Mini Baby Red Potatoes and + Bowl of Mixed Field Greens tossed in an Aged Balsamic Vinaigrette, per table 

Dessert: Trio of Mini Lemon Tart, Chocolate Dipped Strawberry, Mini Chocolate Mousse + Coffee / Tea / Espresso / Cappuccino

Wedding cake & fresh fruit (about 1-2 hours after dessert)

And….my favourite part of the menu…Late night Grilled Cheese Station: Grilled Cheese Sandwiches prepared live served with French Fries & Golden Onion Rings with Ketchup for Dipping

The Antipasto bar is a buffet style open for 1.5 hours during the receiving line. The rest of the dinner is a sit down, French served.Then the cake and grilled cheese are each a station

The topic ‘What’s on your dinner menu?’ is closed to new replies.

Find Amazing Vendors