(Closed) What’s on your menu?

posted 8 years ago in Food
  • poll: How are you serving your food?
    buffet : (17 votes)
    37 %
    appetizers : (9 votes)
    20 %
    family style : (3 votes)
    7 %
    plated : (17 votes)
    37 %
  • Post # 3
    Member
    3162 posts
    Sugar bee
    • Wedding: July 2010

    We’re doing live action stations (not a choice above so I didn’t vote). We haven’t finalized everything yet but there will be a carving station and a pasta station for sure.

    P.S. – I’m jealous of your ability to have marionberry anything! We’re denied all things marionberry on the east coast and it makes me sad.

    Post # 4
    Member
    2859 posts
    Sugar bee
    • Wedding: May 2011 - Bartram's Garden

    We’re doing a buffet. Here is what’s on the menu:

    Welcome Beverages as Guests arrive for Ceremony

    • Fresh Brewed Iced Tea and Lemonade

    Butlered Hors D’oeuvres:

    • Blackened Shrimp with Red Pepper Dipping Sauce
    • Filet of Beef Crostini with Fennel Reggianno and Reduced Balsamic
    • Thai Chicken Satay with Peanut Dipping Sauce
    • Seared Tuna on Won Ton Crisp with tobiko Wasabi
    • Poblano Corn and Scallion Quesadilla
    • Wild Mushroom Tartletts with Creme Fraiche

    Stationary Hors D’oeuvres:

    • Grilled Bread with Olive and Sundried Tomato Tapenades
    • Spianch and Artichoke Dip with Sesame Breadsticks
    • Bruschetta Station with Seasoned Crostinis & Sundried Tomato and Olive Tapanades

    Entrees/Sides:

    • Morroccan Grilled Salmon
    • Panko Encrusted Breast of Chicken with Thyme Reduction Sauce
    • Wild Mushroom and Butternut Squash Lasagna
    • Potatoes, Green Beans and Carrots Sautee
    • Baby Greens Salad with Poached Pears, Carmelized Cashews Lightly Dressed with Champagne Vinaigrette
    • Assorted Rustic Breads and Rolls with Butter

    Post # 5
    Member
    16 posts
    Newbee
    • Wedding: July 2010

    To add on to this thread, which option do you guys prefer as a serving option and why? (I was just about to post this as a new thread, but this one is already pretty similar.)

    We have been planning on doing a buffet, but our wedding coordinator suggested that we might want to switch to plated. 

    We like the buffet option because of the choices and because everyone can get as much or as little food as they like. The downsides are that it might be a little more chaotic with people getting up and down. (Seating is at long banquet tables.) 

    We like the plated option because it is a little more formal and organized. We have also heard that it takes more time. This might be good for us, because we are not having dancing and we want the mood of the reception to be an elegant dinner party. Our caterer presented the idea of a chicken and beef duo, so that everyone gets both options instead of having to choose beforehand. 

    The plated proposal bumps the per person cost up by six dollars. 

    Do you guys think it’s worth it? Thanks so much for your opinions! 🙂

    Post # 7
    Member
    232 posts
    Helper bee
    • Wedding: June 2010

    we are having passed hors d’oeuvres (bruschettas, pizzas, antipasto) during the cocktail hour then a sit-down dinner with the following courses:

    First- grilled gourgettes and aubergines

    Second- Italian salad

    Third- risotto alle mele (apple risotto)

    Fourth- tagliatella pasta with truffles

    Fifth- Assorted grilled meats (pork, lamb, chicken, wild boar, quail) with roasted potatoes

    Sixth- “grooms” cake- tiramisu

    The “brides” cake with be served later after dancing starts and people need a sugar rush 🙂

    Post # 9
    Member
    1209 posts
    Bumble bee
    • Wedding: September 2010

    Tossed Salad- Pork Tenderloin- Fried Apples- Twiced Baked Potato Casserole- Country Style Green Beans- Rolls- Sweet Tea. Very down home country!

    Post # 10
    Member
    5823 posts
    Bee Keeper

    @Kittyachi: How is a live action station different from a buffet?  I’ve never heard of that?

    We had:
    Appetizers
    Pancetta pinwheels
    Curry chicken skewers

    First course
    Anjou pear salad

    Second Course
    Chicken marsala
    Pork chops

    Third Course
    Cake!

    There was an open bar the whole time as well, plus lots of wine and champagne.

    Post # 11
    Member
    16 posts
    Newbee
    • Wedding: July 2010

    @vistagirl:  Yeah, I really like the idea of family style. For some reason, when I brought it up to our catering coordinator, she said that with all of our food and centerpieces on the long tables, it would be too crowded. 

    Post # 13
    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

    Plated 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 capers, or
    2. Crab Cakes with lime remoulde

    Fourth course: Choice between 2 pastas

    Dessert: Cupcakes!! Yum, yum! With edible flowers on top, teehee. Flavors: red velvet with creamcheese frosting and chocolate with buttercream frosting. Coffee and tea service with dessert.

    Post # 14
    Member
    2781 posts
    Sugar bee
    • Wedding: July 2010

    We’re having passed canapés so I ticked “appetisers” as it was closest.

    Our menu currently looks like this (we’re having a tasting in 2 weeks);

     

    Fish and Shellfish

     Smoked Salmon and Crème Fraiche on Rye Bread
    Seared Queen Scallops with Garlic and Herb Butter
    Mini Fish and Chips
    Mini Crab and Chive Tarts

     

    Meats

     Mini Yorkshire Puddings with Rare Roast Beef and Fresh Horseradish Cream
    Duck Rilette on Granary Bread

     

    Vegetarian

     

    Vegetable Spring Rolls with Sweet Chilli Sauce
    Goats Cheese Mousse with Poppy Seeds

     

    And then we’ll have our cake which will be our “sweet” or dessert.

    Post # 15
    Member
    16 posts
    Newbee
    • Wedding: July 2010

    Since I keep adding to this thread, I should probably actually post our menu! (Even though I still haven’t decided on a service style!)

    Stationed Hors d’Oeuvres

    Imported and Domestic Cheese Display accompanied by Fresh and Dried Fruits, Assorted Olives, Roasted and Candied Nuts, Breads and Gourmet Crackers

    Vegetable Crudites Platter accompanied by Parmesan Ranch and Roasted Red Pepper Hummus

    Fresh Fruit Display Fresh Watermelon, Cantaloupe, Honeydew, Pineapple, garnished with grapes and kiwi

    Hand Passed Hors d’Oeuvres

    Ahi Sushi Rolls Ahi, Avocado, Cucumber, and Carrots wrapped in rice and seaweed paper and accompanied by wasabi and sweet soy sauce

    Caprese Skewers Ripened Grape Tomatoes, Fresh Mozzarella Balls on a skewer, drizzled with a balsamic reduction and arbequina olive oil and a basil chiffonade

    All American Bourbon Glazed Mini Sliders Caramelized Onions, Cheddar Cheese and Thousand Island Dressing

    Dinner

    Caesar Salad

    Traditional Assorted Focaccia Breads

    Marinated Trip-Tip with Pico de Gallo

    Blackened Chicken Breast with fresh Pineapple Salsa

    Herb Roasted Red Potatoes

    Italian Roasted Vegetables (Asparagus, Zucchini, Squash, and Red Bell Peppers)

    Cupcakes



    Post # 16
    Member
    6572 posts
    Bee Keeper
    • Wedding: February 2010

    @bri. personally i prefer buffet. i’m a picky eater so i like to be able to chose what goes on my plate, otherwise there’s a good chance a lot of it will go to waste, and i’ll be left hungry because i won’t like most of it.

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