(Closed) What’s on YOUR menu?

posted 10 years ago in Reception
Post # 3
538 posts
Busy bee
  • Wedding: December 1969

We haven’t done our tasting yet, but we are definitely doing Filet Mignon and probably a fish option or chicken. My family like chicken, his likes fish, so it will coem down to taste.

 For hor deurves, we are definitely doing bacon wrapped scallops and the rest will be decided at the tasting.

 For dessert (my favorite part), cake and chocolate covered strawberries.

Post # 4
1246 posts
Bumble bee
  • Wedding: June 2009

(Cut and pasted from our contract)


Passed canapes:Tequila lime chicken satay

Blackened chicken empanadas

Apricot rumaki

Orange endive spoons



Station I

Mediterranean Vegetable, Fruit and Cheese Display:

imported and domestic cheese to include: swiss, sharp cheddar, dill havarti and gouda

vegetables to include: broccoli, celery, carrots, squash, jicama and zucchini spearsseasonal fruit, roasted garlic, dolmas and a variety of marinated olives, lemon rosemary and feta dip, three olive hummus with house made pita chips and a cracker medley

Station II

Carved Expresso Bean Spiced Beef Tenderloin with grain dijon, herb pesto mayonnaise, horseradish creme fraiche and fresh baked herb rolls

Jumbo Shrimp on Ice with lemons, dill, lime adobo horseradish cocktail sauce and a spicy mustard remoulade

Station III

Smashed Potato Bar (in martini glasses) with: broccoli-cheese queso, creamed spinach, sauteed mushrooms, sour cream, green onions, sun-dried tomatoes, bacon, cheddar, parmesan and gorgonzola cheese

Post # 6
1246 posts
Bumble bee
  • Wedding: June 2009

Mmmm, shrimp and grits sounds amazing. What about carolina style barbeque, or crab cakes, or she-crab soup?

Post # 7
65 posts
Worker bee
  • Wedding: December 2009

Passed Appetizers

Braised Charmula Beef, Tarragon Creme Fraiche, Phyllo Cup

Grilled Shrimp, Tropical Mango Salsa, Toasted Brioche

Kona Kampachi Tartar, Masago, Sesame Chili Wonton

Tomato Bruschetta, Garlic Crostini

Butternut Squash, Carmelized Fuji Apple & Fennel, Phyllo Cup

Action Station Buffet

Mixed Green Salad

Grilled Flank Steak, Braised Fennel, slow roasted tomato, charred red onion coulis

Antipasto Tray

Entree:  Filet Scallopini, Potato Dauphinoise, Corn & Carrot Chutney, Blackberry reduction

Entree:  Pan seared Cobia, Negi Yaki Marinade, Leeks two way, Sweet potato gallette


Wedding Cake + Assorted Petit Fours

Late Night Snack

Proscuitto Sandwich 





Post # 8
440 posts
Helper bee
  • Wedding: September 2011

Most Recent Wedding that I went to had a buffet and passed items as well Menu (and it was freakin WONDERFUL!)

Fried Catfish, Fried Butterflyed Shrimp, Fried Soft Shell Crab – yeah they were all good but my cholesterol is still high

Crawfish Etouffe over rice

Potato Bar (served in martini glasses)

Fruit with a honey citrus dip, a yoghurt dip, and a white chocolate something dip!

Veggies with hummus, a hot creole spinach and artichoke

Grillades and Grits (its a southern thing) 

A carving station with a honey ham and a roast

Caprese salad, green salad, a roasted veggie salad 

Chicken cordon bleu – These were done in a mini portion kinda

Bread a bunch of different types in baskets on the tables

Green Bean Bundles (green beans that had been marinated in something and wrapped in bacon – YUM! 

Chocolate Fountain with stuff to dip

Wedding cake – It had a bunch of different layers: italian cream, dark chocolate, french vanilla,  and red velvet. I probably could have eaten cake all night and been so happy! That italian cream was to die for!

There were mini crab cakes that were passed, proscutto wrapped asparagus,  


Lets just say in the deep south we do not believe you should leave a wedding and be hungry again for about a week! LOL! 

Post # 9
687 posts
Busy bee
  • Wedding: October 2009

oh yum yum this post is making me hungry! i think i need to rummage in my fridge before i turn in!  

Laural your menu sounds soooo good….i got some great ideas for future parties! 

My fi and I just sat down yesterday and figured out what we want!

Hor d’oevres:

  • spinach spanikopitas
  • beef n mushroom wellingtons
  • crab cakes
  • veggie crudite
  • chicken and beef satays
  • petit quiche lorraine
  • gourmet cheese and European cured meat tray
  • fruit display


  • Filet mignon
  • Chicken mediterranean 
  • Rack of Lamb
  • Almond crusted Sea Bass

Sides/ Salads:

  •  Wedge Iceberg Lettuce salad
  • Caprese Salad
  • Oven roast baby red potatoes
  • Sun dried tomato basil orzo
  • Herb rice pilaf

Viennese desert table (whatever that means, but anything with the word Dessert is a go!!!and we’ll decide on those items next week) and of course a Wedding Cake!

I better get to eat a piece of everything from my own wedding! We just had my Fi’s bro’s wedding two weeks ago and we missed cocktail hour, and the first and second course because of pictures!  the poor bride and groom didn’t have anyone to set aside plates for them either!  we were soooo frustrated. whatever people were eating off their plates looked good.

Post # 10
208 posts
Helper bee
  • Wedding: June 2009

I typed a whole thing and it looks gibberish….

Post # 11
405 posts
Helper bee

We’re having sweet & sour meatballs & hot artichoke dip with grilled flour tortillas for hors d’ouevers (I can’t spell that). Then our guests have the choice of Chicken Kiev, Prime Rib or Crab Cakes, and they all come with green beans & carrots and an apple-sweet potato hash. I told Fiance that come hell or high water I’m going to EAT at our wedding… even if it means ignoring our guests for a bit! LOL

When we had our tasting both my Mom & brother and FI’s parents said that it’s going to be hard to choose what to have (we’re doing it plated and so they can’t just have some of each). FI’s parents said they’ll probably each order something different and share! LOL

Post # 12
443 posts
Helper bee
  • Wedding: August 2009

We’re having salami horns, cajun shrimp platter, veggie platter & dips, pigs in a blanket (Fi’s special request), and ceprese skewers to start.

glazed pork tenderloin, BBQ chicken quarters, gourmet mac & cheese, salt potatoes, roasted summer vegetables, tri color pasta salad, green salad and a roasted corn salad.

dessert: cupcakes (choc, lemon, and vanilla w/ buttercream forsting) mini cheesecakes, mini carrotcakes, fresh fruit, cream puffs, mini eclairs, and homemade creme wafers.

Post # 13
113 posts
Blushing bee

We are having a southern comfort style menu for our June wedding that includes butler passed pimento cheese and chicken salad finger sandwiches and there will be fruits/cheese and of course cheese wafers with pecans at the bar. Our main meal will be a buffet with Grilled Chicken, Roast Beef, Mac n Cheese, green beans, a cold broccoli salad, mashed potatoes and homemade biscuits. I hope it is not too heavy of a meal for June!  


Post # 14
41 posts
  • Wedding: August 2009

my Fiance and i just did our tasting this past weekend and i am now so pumped for our wedding!!  we are having at the cocktail hour:

<span class=”Apple-tab-span” style=”white-space: pre”> raw bar with shrimp, clam, and oysters

<span class=”Apple-tab-span” style=”white-space: pre”> 2 hot passed apps…yet to be decided on by us!

<span class=”Apple-tab-span” style=”white-space: pre”> 2 cold passed apps…alsp yet to be decided

<span class=”Apple-tab-span” style=”white-space: pre”> a huge cheese and cracker table with 8 different kinds of cheese!

<span class=”Apple-tab-span” style=”white-space: pre”> a huge veggie and dip table!

we are having a three entree buffet!

<span class=”Apple-tab-span” style=”white-space: pre”> whole cornish game hens stuffed with wild rice w/ dried fruits

<span class=”Apple-tab-span” style=”white-space: pre”> prime rib with red mashed spuds and green beans

<span class=”Apple-tab-span” style=”white-space: pre”> penne with scallops and shrimps in a light but creamy pesto lobster sauce

also there will be 2 salads and really good breads!!

wow..now i am starving for lunch!!! 

<span class=”Apple-tab-span” style=”white-space: pre”>  

Post # 15
41 posts
  • Wedding: August 2009

sorry…i don’t know why the above post looks like that!!! hope you can still enjoy the menu!!

Post # 16
12 posts
  • Wedding: September 2009

Butlered hors d’oeuvres:
Puff pastries with herb/boursin cheese filling
Bruschetta portions with fresh mozarella, basil and tomato
Mini quesadilla wedges with sour cream, guacamole or salsa (FI had to have this!)

Assorted cheeses (including brie, camembert, muenster) and crackers
Fruit with hot chocolate fondue (not the fountain – way too messy!)

Chicken fried steak with country gravy (FI had to have this too!)
Thai-chili chicken skewers w/ peanut dipping sauce
Shrimp and grits with roasted red pepper and creamy white cheddar sauce
Hot lump meat crab dip
Mashed potato bar with assorted toppings
Roasted seasonal vegetables brushed w/ balsamic vinaigrette

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