(Closed) what’s on your wedding dinner menu?

posted 12 years ago in Food
Post # 3
6980 posts
Busy Beekeeper
  • Wedding: February 2011

We’re doing a stations buffet with asian and mexican stations. For apps we’re having veggies and dip, fruit, cheese and crackers, and shrimp cocktail. 


Fajitas (chicken and beef, grilled peppers and onions, cheese, guac, sour cream)

enchiladas (chicken and cheese/onion)






potstickers (pork i think?)

lettuce wraps (chicken and veggie)

gen tso’s chicken

egg rolls (veggie and pork)

lo mein


so excited!

Post # 4
80 posts
Worker bee
  • Wedding: October 2010

We’re having a plated dinner with butler passed hors d’oeuvres. 

Mini Crab Cakes, Mini Shrimp Purses, Hibachi Chicken Skewers (Hors D’Oeuvres)

Roasted Spiced Half Chicken/Atlantic Grilled Salmon/8oz Filet Mignon with Roasted Red Bliss Potatoes, Mixed Spring Vegetables, and Mixed Green Salad with Goat Cheese.

Deeeeelicious. 🙂

Post # 5
199 posts
Blushing bee
  • Wedding: October 2010

Good thread! Here’s my menu:

– Cheese & Fruit station
– Crab dip
– Mini quiche

– Tossed salad
– Carrots
– Red garlic smashed potatoes
– Sliced tenderloin and crab cake with bernaise sauce for the omnivores and stuffed portabello mushroom caps (not sure what to stuff with if anyone has a recipe) for the vegetarians.

– Spice cake with punpkin filling and cream cheese icing
– Sundae bar

Post # 6
92 posts
Worker bee
  • Wedding: May 2009

We had:
chicken with a strawberry amaretto sauce
pasta primavera for vegetarians
garlic mashed potatoes
rice pilaf
green beans
dinner rolls

Post # 7
361 posts
Helper bee
  • Wedding: October 2010

cocktail hour: antipasto bar minus the pork, including a mediterranean sattelite station with babaganoush, hummus, pitas, and a few other goodies.


fresh green salad

pasta with a tomato sauce

duo of filet mignon and chicken breast (veg option: salmon) with potatoes and veggies


sweet table

Post # 8
1511 posts
Bumble bee
  • Wedding: May 2011 - Bartram's Garden

Welcome Beverages as Guests Arrive for Ceremony:

  • Fresh Brewed Iced Tea and Lemonade

Stationary Hors D’oeuvres

  • Grilled Bread with Olive and Sundried Tomato Tapenades
  • Bruschetta Style Fresh Mozzarella Plum
  • Tomato and Basil to add to above
  • Vegetable Crudite with Red Roasted Pepper and Pesto dips

Butlered Hors D’oeuvres

  • Teriyaki Beef Skewers
  • Pistachio Encrusted Chicken Satay with Sambucca Reduction Sauce
  • Seared Tuna on Wonton Crisp with Tobiko Wasabi
  • Poblano and Corn and Scallion Quesadillas
  • Coconut Shrimp with Roasted Pineapple Dipping Sauce

Stations Buffet

Tuscan Station

  • Antipasti to include Grilled Vegetables, Tuscan Beans, Proscuiiti, Genoa, Provolone, Fresh Mozzarella and Ripe Olives
  • Chicken Breast Arabbiata served room temperature
  • Tortellini with Pesto Cream Sauce
  • Organic Greens Mesclun Salad with Balsamic Vinaigrette Roasted Peppers, Grape Tomatoes, and Reggiano Cheese
  • Homemade Foccacia and Italian Breads

Grilling Station

  • Shrimp and Scallop Skewers
  • Marinated London Broil with Sauce Raifort and Chimichurri Sauce
  • Grilled Red Bliss Potatoes with Olive Oil, Lemon Juice and Fresh Herbs

Tunisian Station

  • Moroccan Grilled Salmon
  • Pita, Hummus and Baba Ghanoush
  • Horiatiki Salad of Ripe Tomatoes, Cucumbers and Red Onions & Spices
  • Roasted Vegetable Couscous

Post # 9
15 posts
  • Wedding: August 2010

we’re doing a gourmet retreat theme for our reception, including a 1 hr wine tour, 1 hour cocktails with passes hors d’oeuvres, 3 hr dinner (5 courses paired with wines), plus late night desserts and specialty coffees (food/wine is our passion, and everything is based around food – we’re having music and during cocktails there will be a magician, but no dancing!  anyway, here’s the menu!

hors d’ouevres:

-greyeure stuffed mushroom caps

-aged cheddar, roasted garlic, air dried tomato quesadillas

-sirloin skewers

-baby lamb chops



-fiddlehead and brie soup (with brut)

-asparagus and chanterelle salad (with riesling)

-heirloom tomato risotto (with chardonnay)

-sorbet palette cleanser

-roasted beef tenderloin (with cabernet-merlot) or eggplant and garlic parcels with lentils (with gewurztraminer)

-peach sampler of mini peach desserts (with indian summer riesling)



-creme brulee spoons

-chocolate strawberries

-fruit and cheese platter

-dense almond wedding cake with rich mocha ganache and vanilla buttercreme

Post # 10
325 posts
Helper bee
  • Wedding: September 2010

we’re doing a southern-themed bbq wedding, so it’s:


appetizers: bruschetta, chicken wings, veggie trays

meal: bbq – pulled pork and chicken, macaroni and cheese, summer jimenca slaw, baked beans, hushpuppies, bread

drinks: lemonade, sweet tea (also beer and wine…)

dessert: banana pudding

i’m SO excited!  the funny part is that i’m a vegetarian but being a southern girl, i totally respect the importance of some delicious bbq!

Post # 11
105 posts
Blushing bee
  • Wedding: April 2010

Canapes: Mini cheeseburgers, chicken satay skewers, smoked salmon blinis, mini strawberry tarts, um something else I forget


Starter: Rich lentil soup

Main: Braised chicken with tomato and bacon roulades

Vegetarian Option: Gnocchi

Dessert: Almond and pear tart with butterscotch sauce

Tea and coffee with petits fours


Evening buffet: Rolls with bacon, sausage, potato scones

Post # 12
40 posts

Lots of great ideas! I’m getting hungry!

Post # 13
87 posts
Worker bee
  • Wedding: September 2010

We’re doing a Maine lobster bake, so we’re having:

Clam Chowder






Corn on the Cob

Funfetti Cupcakes for dessert

And Chick-fil-a nuggets during cocktail hour because I *love* Chick-fil-a

Post # 14
293 posts
Helper bee
  • Wedding: May 2010

Cocktail hour is smoked salmon canapes, spanakopita, scallops wrapped in bacon and coconut shrimp.

Dinner is:

  • butternut squash soup
  • boston bibb lettuce w/ oven roasted tomatoes and bocconcini
  • Beef tenderloin, Seabass or Lentil Ragout with Feta Cheese Baked in Phyllo Pastry
  • Chocolate Grand Marnier Truffle Cake
  • Sweet table



Post # 15
1337 posts
Bumble bee
  • Wedding: August 2010

Food was one of the (the?) most important parts of our wedding:

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


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 caper, or 2. Crab cakes with lime remoulde
Fourth course: Choice between two pastas

Cupcakes!!! woohoo, with edible flowers on top! teehee
Flavors: chocolate with buttercream frosting, and red velvet with cream cheese frosting


@Walkunafraid – we’re from ME too, and doing a Lobster Bake for our rehearsal dinner! yum! 🙂

Post # 16
641 posts
Busy bee
  • Wedding: October 2009

Signature drink – The Bellini

Cocktail hour:

  • Crostini bar – Bruschetta spread (huge success…all kinds of breads, mixtures for toppings, hummus, etc.)
  • Passed:
  • Mini cheesesteaks (these were a huge hit…our wedding was in Philadelphia)
  • Bacon wrapped scallops
  • Parmesan Mustard Chicken Crusted Chicken Medallion on corn fritter with lime cilantro aioli
  • Asparagus and smoke mozzarella wrapped in prosciutto
  • Peppered tuna with wasabi mayonnaise on a wonton


  • Baby Spinach Salad with chevre, dried cranberries, and the house vinagerette
  • Choice of:
  • Petite (5 oz.) Filet and Jumbo Lump Crab Cake
  • Roulade of Chicken (with spinach, sundried tomatoes, and mozzarella)
  • Risotto topped with grilled vegetables

Dessert: Almond Wedding Cake (YUM) and Italian cookie tray (homemade by my fabulous aunt!)

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