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

posted 10 years ago in Food
Post # 32
Member
1738 posts
Bumble bee
  • Wedding: July 2010

our wedding is in puerto rico so our menu is puerto rican:

starter: traditional puertorican fried snaks (fried yellow plantain with meat inside and other stuff that i dont know hoe to explain in english)

dinner: 

puertorican yellow rice with beans

greek rice (with vegetables) 

roasted pork shoulder

stuff chicken breast (cheese and ham or stuff with mofongo)

green salad

baby potatoes with garlic and rosemary

garlic bread

 

dessert: 

five different wedding cakes

chocolate cover oreos

chocolate cover strawberries

cake pops

 

Post # 33
Member
11 posts
Newbee
  • Wedding: November 2010

Hors d’oeuvres:

  • Roast lamb brochettes with cilantro aioli
  • Thai style chicken saté with spicy peanut sauce
  • Shots of butternut squash soup
  • Phyllo cups with vegetable curry

Salad:

  • Gypsy salad of baby lettuces, beets and fennel in toasted caraway vinaigrette with goat cheese medallions

Entree – choice of one:

  • Halibut in roasted tomato coulis with capers, calamata olives and herb crusted Yukon gold potatoes
  • Tart and spicy duck breast with jalapeno apple puree’, Santa Fe vegetables and red rice
  • Filet mignon in three peppercorn crust, with balsamic scented jus, herbed potatoes and grilled vegetable medley

And of course, our big, beautiful wedding cake for dessert!



Post # 34
Member
11 posts
Newbee
  • Wedding: March 2011

Hors D’oeuvres

 

Italian Crostini with Port Glazed Pear Slices and Goat Cheese

 

Charcoal Roasted Beets & Red Sweet Onion Tarts

 

Freshwater Shrimp Skewers with Sweet Chili Sauce

 

Ginger Beef over Coconut Rice on Asian Spoons

 

Chicken Empanadas with Yellow Tomato Salsa

 

Individual Gazpacho Soup Shots

 

 

First Course

 

Crumbled Gorgonzola, Walnuts, and Grilled Peaches

On Baby Mixed Greens with Chardonnay Vinaigrette

 

Second Course

 

Herb Crusted Lamb Loin with a Red Wine Jus

Caramelized Onion and Potato Cake

Lemon Scented Sautéed Spinach

 

Roasted Free Range Chicken with Porcini and Sweet Peppers

Horseradish Potato Puree

Steamed Asparagus and Baby Carrots

 

Seared Salmon with Five Type Mustard Sauce

Rogue Bleu and Yukon Gold Mashed Potatoes

Fresh Snap Peas Sautéed with Olive Oil and Herbs

 

 

Post # 35
Member
61 posts
Worker bee
  • Wedding: April 2011

These all sound so good! I love trying new/different things, but most of our family members on both sides would starve if we served anything too different. Since it’s in the South on a hunting lodge, however, we’re getting away with a little bit.

Hors d’oeuvres:

Bite size bacon wrapped quail breast

Pimento cheese bruschetta or fig jam, bleu cheese and bacon bruschetta (I can’t decide)

Assorted gourmet deviled eggs

Buffet:

Carved bison roast

Fried shrimp or grilled grouper (deciding, it’s so hard!)

Wild rice

Grilled/roasted vegetables (asparagus, peppers, onions, zucchini, etc)

Sweet potato soufflé

Sour cream biscuits

Dessert:

Assorted fruit display

Mini pecan pies

Mini carrot cake bites

Mini bites of chocolate cake with crème anglaise/black cherry filling

 

Post # 36
Member
382 posts
Helper bee
  • Wedding: October 2010

We are still looking at caterers, but we are having a full English Sunday roast in honor of my English hubby. Roast chicken and beef, new potatoes, steamed vegetables, and Yorkshire pudding, buffet style! Vegetarian lasagna for the vegetarians. And a plated salad to start. At the cocktail hour, cheese, bread, fruits and veggies platters, sausage rolls and one more vegetarian option we haven’t decided on.

Post # 37
Member
405 posts
Helper bee
  • Wedding: October 2010

I’m being lazy and just copyig and pasting from my caterers email…lol! 😉

My fiance and I are BIG foodies and worked very  closely with our caterer to design this menu. Our wedding is October 2 up in the White Mountains of New Hampshire…so we went for a rustic harvest menu. We’re so proud of it and cannot wait to share this delicious meal with our family and friends!!!

Pre – Ceremony

Hot Apple Cider & Apple Cider Donuts  

Cocktail Hour Stations

Smoked Seafood & Steamed Mussels ~ A Mirrored Display of Smoked Shrimp, Mussels, Scallops, Salmon, Mackerel  Grilled Tuna & Steamed Mussels served with appropriate Dipping Sauces

Crudités ~ A Mirrored Display of Fresh Fruit & Vegetables served with Dipping Sauces, Domestic & Imported Cheeses with a variety of Crackers, Tortilla Points & Corn Crisps ~ Marinated Mushrooms, Artichoke Hearts , Imported Olives & Fine Salamis

Cocktail Hour Passed Hors d’Oeuvers

Harvest Risotto Fritters

Pot Roast in Mini Phyllo Cups Topped with Roasted Vegetable Slaw

Duck Confit Pastie with Apple Cider Reduction & Apple Chutney

Miniature Chicken & Fresh Corn Pot Pie

Plated Dinner Service

Partially De-boned Cornish Game Hen with Portugese Sausage and Cornbread Stuffing Topped with an Apple Brandy Cream Sauce and Baked Apple. Served with Garlic Mashed Potatoes ad Veggie

Lamb Shank with Garlic Rosemary Au-Jus with Wild Mushroom Risotto and Veggie

Butternut Squash Ravioli with Brown Butter Sage Sauce

Wedding Cake

Top and bottom tier: Spice Cake with alternating layers of Caramel Buttercream and Apple Preserves

Middle Tier: Red Velvet Cake with Chocolate Truffle Filling

Post # 38
Member
2530 posts
Sugar bee
  • Wedding: August 2010

Cocktail hour:

-mini crab cakes

-3 different sushi rolls

-andouille sausage en croute (basically pigs in a blanket)

-spinach spanakopita

 

Main courses: (buffet style)

-salmon with lemon caper sauce over grits

-filet with 2 choices of sauce (mushroom reduced in wine or bernaise)

-mushroom stuffed ravioli

-macaroni and cheese

-vegetable medley

-summer salad with poppyseed dressing

 

Dessert:

-petite desserts tower

-CAKE!

 

Post # 39
Member
205 posts
Helper bee

This was my client’s Menu Card I made….

 

[attachment=1072339,133862]

Post # 40
Member
453 posts
Helper bee
  • Wedding: September 2011

I haven’t picked out anything for the cocktail hour but I do know what we are having for dinner.

Our Menu!

 Appetizer

Seafood Ceviche

~

Salad

Tomato & Mozzarella Salad with Basil Vinaigrette

 

 

Warm Rolls & Butter

 

Palette Cleanser

Mango Sorbet

 

Main Entree

10 oz. Filet Mignon

 

Grilled Zucchini,  Duchesse Potato L’ Orange, served over Pasta

 

 

 

Post # 41
Member
235 posts
Helper bee
  • Wedding: July 2010

Mmmm, menus! I love love love food, and seeing all these amazing menus is making my mouth water! 
Fiance and I are having a very intimate wedding, followed by dinner. Our menu includes:

Appetizers:

  • Salad of mixed greens with strawberries, feta, candied pecans and a pear vinaigrette
  • Warmed tart of caramelized onion, fontina cheese, apple brunoise and fresh sage
  • Panko crumb-crusted brie with lingonberry sauce

 

Main:

  • Roasted breast of chicken wrapped with maple-smoked bacon, served with pan gravy, herbed gnocchi, and fresh vegetables
  • Pan-seared beef tenderloin with a merlot demi-glace, served with garlic mashed potatoes, fresh vegetables, on a crispy onion nest
  • Hand-made ravioli’s stuffed with wild boar and caramelized onion, served in a hickory-smoked tomato sauce and fontina cheese

 

Dessert:

  • Creme brulee
  • Pavlova with fresh fruit (an amazing baked meringue with whipped cream)
  • Chocolate hazelnut cake with a chocolate ganache

Post # 42
Member
91 posts
Worker bee
  • Wedding: April 2011

Passed apps:

– Scallops wrapped in bacon

– Something vegetarian .. bruschetta?

– Something chicken …

 

Dinner: Mixture of stations and buffet

– Carving station with prime rib

– Pasta station with two types of pasta, red and alfredo sauces, chicken and shrimp and tons of veggie

– Roasted potatoes

– Asparagus

-Caesar salad

– Caprese salad

– Breadsticks

Post # 43
Member
2702 posts
Sugar bee
  • Wedding: September 2010

hor d’oeuvres: crab stuffed mushroom caps, cherry tomato with buffalo mozzarella, mini spinach pies

salad: traditional garden with the BEST RANCH DRESSING (lol) and italian with dinner rolls… (i liked the dried cherry with vinigarette salad, but figured this was the safe option for guests)

pasta: penne pasta with homemade marinara sauce

main dish: stuffed chicken florentine (chkn stuffed with spinach and cheese with a supreme cream sauce) & twice baked potatoes

dessert: chocolate fountain and wedding cake!

Post # 44
Member
2777 posts
Sugar bee
  • Wedding: July 2010

I’m already married but can I still play? 
We had passed canapés.

Seafood:
Queen Scallops, panfried with garlic and herb butter sauce
Crab and chive tarts
Mini fish and chips

Meats:
Mini rare roast beef with Yorkshire puddings and horseradish sauce

Vegetarian:
Goats cheese tarts with poppyseed mousse
Spring rolls with spicy dipping sauce

Post # 45
Member
53 posts
Worker bee
  • Wedding: December 2010

After ceremony: Champagne and nibbles (cheese, crackers, dips etc)

Cocktail hour: Passed canapes (chefs selection but will be things like arancini, spring rolls, bruschetta)

First course: five spice duck ravioli in duck broth or caramelised goats cheese tart with pear and rocket salad

Second course: Slow roasted lamb rump with parmesan polenta and bordelaise sauce or kingfish with crayfish risotto. Side serves of rocket and parmesan salad and kipfler potatoes

Dessert: wedding cake (croquembouche) served with cream and raspberry coulis

Post # 46
Member
61 posts
Worker bee
  • Wedding: September 2011

View original reply
@Miss PumpkinPenguin Love this! I’m a southern veg, too, but i definitely want to stay true to my Texas roots. Did you come up with any other BBQ/ Southern foods when brainstorming your menu?

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