(Closed) What's your menu for your outdoor/tent wedding

posted 9 years ago in Reception
Post # 3
357 posts
Helper bee
  • Wedding: August 2013

Our menu is burgers, Jamaican jerk chicken, brats, pasta feta salad, roasted potatoes, grilled veggies, and tossed salad. We are having the grilling done on site. 


Post # 4
975 posts
Busy bee

BBQ Catering:


Pulled BBQ Pork w/Buns for sandwhiches

Beef Brisket

Special Smoked Boneless Chicken Thighs

Hickory Smoked Baked Beans

Cole Slaw

Mixed Fruit

Post # 5
614 posts
Busy bee

I am keeping it really basic with hamburgers (and veg. burgers), sausages, pasta salad, potato salad, garden salad. Its a pretty bare bones menu but it is all organic and locally sourced which is important to us

Post # 7
2748 posts
Sugar bee
  • Wedding: August 2014

We are having brunch:

home made doughnuts

– fresh fruit display

– mondo salad, walnuts, feta cheese, tomatoes, cucumbers and balsamic vinaigrette dressing over mixed field greens

-pasta salad, bowtie pasta in a creamy dillsauce with sundried tomatoes, scallions, and toasted pine nuts

– bacon

– breakfast sausage

– french toast bake, tart green apples, dried cranberries and sliced white bread

– hash browns with goat cheese

– feta and veggie frittata

– ham and cheese frittata

– assorted quiches, Lorraine with spinach and swiss cheese, smoked ham and cheddar, and garden vegetable

– beef tips with mushroom burgundy sauce

-carved turkey

– fresh peel and eat shrimp display

– assorted breakfast breads, muffins

Post # 9
835 posts
Busy bee
  • Wedding: May 2013

Cocktail hour:

  • chicken empanadas 
  • Potato balls (stuffed with seasoned ground beef)
  • Red snapper civiche
  • Chorizo empanadas 


  • Taco cart (Asada, chicken and Al pastor)
  • Rice and beans
  • Birria (goat meat) 

Dessert pastry table: 

  • Homemade pastries with vanilla whip cream and powder sugar
  • Napoleon dulce de leche cake
  • Carrot cake (our wedding cake) 

Post # 10
6593 posts
Bee Keeper
  • Wedding: November 2013 - St. Augustine Beach, FL

@BeeRod527:  Sounds a lot like our beach BBQ menu.  We’re doing pulled pork, beef brisket, and smoked chicken.  Side will be mac and cheese and green beans with a salad.  Can’t decide if I want to add baked beans and/or coleslaw too.  Mac and cheese is FH’s favorite so that stays no matter what.  I figured green beans would be a lighter side.  I would love to do the baked beans because they are really good from our caterer but I thought that might be too many bean dishes.

Post # 11
71 posts
Worker bee

My daughter is having a tented wedding at a country inn.  Here’s our menu


Cold Display

*Cheese and Cracker Display

*Mediterranean Display of Hummus, Roasted Red Peppers, Kalamata Olives, Marinated Mushrooms, Oven Roasted Tomatoes, Balsamic Onions and Long Stem Artichokes served with Toasted Pita Points


Passed Hors D’oeuvres

*Hot – Mini Beef Wellingtons Wrapped in Puff Pastry and Filled with a Mushroom Duxelle

*Hot- Coconut Shrimp with Pineapple Chutney

*Cold – Pork Tenderloin Canapé with Ancho Cilantro Spread

*Hot – Spanakopita



*Bouquet of Mixed Greens with Garden Vegetables

*Orzo Salad with Fresh Basil, Feta Cheese and Roasted Tomatoes in a Lemon Garlic Dressing

*New England Clam Chowder

*Chicken Breast Stuffed with Prosciutto Ham, Roasted Red Peppers and Boursin Cheese

*Ravioli with Ricotta Cheese in a Roasted Garlic and Chive Cream Sauce

*Chef Carved Dijon Peppercorn Encrusted Sirloin of Beef

*Chef’sChoice of Fresh Vegetables and Potato

*Assorted Artisan Rustic Loaves and Rolls

*Wedding Cake for Dessert

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