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

posted 8 years ago in Food
Post # 3
Member
11325 posts
Sugar 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. 

Mexican: 

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

enchiladas (chicken and cheese/onion)

rice

beans

chips/salsa

 

Asian:

potstickers (pork i think?)

lettuce wraps (chicken and veggie)

gen tso’s chicken

egg rolls (veggie and pork)

lo mein

 

so excited!

Post # 4
Member
198 posts
Blushing 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
Member
461 posts
Helper bee
  • Wedding: October 2010

Good thread! Here’s my menu:

Appetizers:
– Cheese & Fruit station
– Crab dip
– Mini quiche

Entree:
– 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.

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

Post # 6
Member
175 posts
Blushing bee
  • Wedding: May 2009

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

Post # 7
Member
745 posts
Busy 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.

dinner:

fresh green salad

pasta with a tomato sauce

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

sorbet

sweet table

Post # 8
Member
2859 posts
Sugar 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
Member
26 posts
Newbee
  • 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

 

dinner:

-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)

 

desserts:

-creme brulee spoons

-chocolate strawberries

-fruit and cheese platter

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

Post # 10
Member
627 posts
Busy 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
Member
172 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
Member
69 posts
Worker bee

Lots of great ideas! I’m getting hungry!

Post # 13
Member
132 posts
Blushing bee
  • Wedding: September 2010

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

Clam Chowder

Lobster

Clams

Mussels

Potatoes

Rolls

Corn on the Cob

Funfetti Cupcakes for dessert

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

Post # 14
Member
463 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
Member
2090 posts
Buzzing 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

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

Dessert:
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
Member
799 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

Dinner:

  • 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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