(Closed) What’s on your buffet menu?

posted 9 years ago in Food
Post # 3
Member
9478 posts
Buzzing Beekeeper
  • Wedding: October 2012

@sojourner73: 

Hot Hors D’ouerves

  • Imported and domestic cheese display
  • Cocktail franks in puff pastry
  • Mushroom caps stuffed with crab imperial
  • Sesame chicken tenders

Salad station

  • Tomato and Mozzerella salad
  • Pasta salad
  • Tossed garden salad

Dinner station
Includes chef’s choice of potato and veggies; assorted dinner rolls

  • London Broil with mushrooms and onions
  • Chicken Franchaise
  • (Insert seafood choice) – haven’t decided yet
  • Penne Vodka

Dessert

  • Custom wedding cake
  • Assorted desserts
  • Coffee

We also have a champagne toast and a four hour open bar.

Post # 4
Member
4822 posts
Honey bee

We had small plate stations that were open and replenished for 2 (plus some passed apps)

OUNTY/SEAFOOD STATION 

Seasonal Crudite and Specialty Cheeses garnished with fresh fruit, assorted crackers and dip

Quesadilla Triangles -Pesto with Spinach, Goat Cheese and Roasted Red Peppers, Grilled Chicken with Avocado and Brie

Hummus and Baba Ghannoush garnished with pita triangles, chopped cucumber, tomato and red onion

House Cured Salmon served on grilled flatbread with a basil aioli

Poached Sides of Salmon garnished with dark breads, lemon, cucumbers, red onions, capers, horseradish and a lemon dill

Tuna Tartare served on a wonton crisp with a wasabi aioli

STATION 1 – PASTA

Artesan Breads served with butter and infused oil

Artichokes Primavera half and artichoke filled with fresh vegetables and asiago cheese for punch

Stuffed Roma Tomatoes filled with pesto and romano cheese

Penne a la Vodka (prepared tableside)- penne pasta tossed with tomatoes, fresh herbs, garlic, pecorino romano

Farfalle with Fontinella (prepared tableside)- rigatoni pasta tossed with tomatoes, fresh basil, garlic and fontinella cheese

Pasta Toppings (roasted red and yellow peppers – capers- kalamata olives sundried tomatoes – shaved parmesan)

STATION 2 – CARVING TABLE 

Grilled Zucchini and Summer Squash drizzled with roasted tomatoes and rosemary oil

Grilled Portabello Mushrooms with wilted spinach and roasted red/yellow peppers drizzled with a balsamic reduction

Red Potato Rosettes mini-red potatoes piped with mashed potatoes

Stuffed Mediterranean Chicken pinwheels of chicken filled spinach, proscuitto and mozzarella sauced with a light lemon sauce – easy on salt

Whole Roasted Filet Mignon (carved tableside) served with horseradish sauce and small rustic rolls 

 

DESSERT

Small Wedding CAke Just for Cake Cutting

(supplied by Client)

Petite Desserts

Baby Cheesecakes, Petite Chocolate Decadence, Assorted Mini-Tarts and Cookies

Post # 5
Member
3363 posts
Sugar bee
  • Wedding: December 2011

Served House Salad

Tortellini/Pesto Pasta Salad

Two Entrees: Chicken Marsala and Salmon (but if not available we’ll get the Carved Sirloin)

Garlic Mashed Potatoes, Veggies and Rolls

Dessert: Wedding Cookies and Carrot Cake with Bavarian Cream (OMG! Amazing)

Post # 6
Member
3518 posts
Sugar bee
  • Wedding: March 2012

We’re doing an outdoor daytime wedding, so we’re having a BBQ reception catered: ribs, chicken, hot dogs, hamburgers, the restaurant’s famous bacon mac and cheese, potato salad, and green salad.  3 small cakes on a tiered server: vanilla, carrot, and red velvet.  Gigantic cheese board appetizer, Krispy Kremes for the favors in little boxes.

Post # 7
Member
1526 posts
Bumble bee
  • Wedding: March 2012

View original reply
@MrsLongcoatPeacoat: OMG I want to eat your wedding food right this second 🙂 

 

We are having truffle chicken salad, caprese and roast beef po’boys for hors d’ouerves, then we also have a vegetable, fruit and imported cheeses display, chicken and andouille sausage gumbo, then we have an action station of BBQ shrimp and grits, then we have 2 entree choices, marinated hanger steak or deep friend turrkey with cranberry sauce, both of those come with pontalba potatoes, corn something or other (delicious little corn cakes) and salads. Very New Orleans flavored 🙂

Post # 8
Member
9024 posts
Buzzing Beekeeper
  • Wedding: June 2011

Two salads- I cant rememeber what was in each one.

Baked chicken

Grilled fish

Fried ripe plantains

We had 3 different types of rice; west african style rice and beans, vegetable fried rice and another west african rice dish called Jollof which is basically rice and meat sauce cooked together. {DH is west african}

Vegetarian casserole

Meat sauce

 

For appetizers we had sausage rolls and other savory and sweet pastries. The appetizers were served to them at their table, as was the dessert. Only the main meal was done buffet style.

Dessert was a Red velvet wedding cake with chocolate fugde icing topped with strawberries.

 

 

 

 

Post # 10
Member
113 posts
Blushing bee
  • Wedding: December 2011

UGH!!! Should not have read this post! I just had my wisdom teeth out this morning and have not ate anything. I’m sooo hungry and this definitely didn’t help LOL! Smile

Post # 11
Member
4822 posts
Honey bee

View original reply
@Winter11: awwww. How about a smoothie?

Post # 12
Member
4883 posts
Honey bee
  • Wedding: May 2012

Stationed apps:  cheese and fruit

Passed apps:  grilled asparagus with boursin and proscuitto, endive cups with crab

Salad:  Harvest salad (grees, apples, spiced walnuts, cranberries, champagne vinaigrette)

Meats: GINORMOUS double stuffed apple sage bone-in pork chops, flank steak with port demi

Sides: Penne with basil marinara, roasted Italian vegetables, au gratin potatoes with greuyere

I mean seriously, this is the pork chop from our tasting. That’s a regular sized dinner plate.  :/

Post # 13
Member
113 posts
Blushing bee
  • Wedding: December 2011

View original reply
@lefeymw: Lol sounds good!

 

Post # 14
Member
1128 posts
Bumble bee
  • Wedding: November 2011

FH used to work in a mexican restaurant that is VERY popular where we will be getting married (in our home town in MI), so we will be having basically a taco/burrito bar. It does not sound fancy at all, but I know my guests will like it WAY better than anything fancy 🙂

Post # 15
Member
2583 posts
Sugar bee
  • Wedding: June 2012

Pizza (a LOT of variety. seriously, everything.)

Fried Chicken

Mashed potatoes and gravy

Corn

Mac n cheese

Lots of cakes- I’ll be baking sheet cakes myself, and I estimate I’ll need 6 to feed everyone. Red Velvet, Strawberry, Marble, White, Chocolate, maybe Carrot? Not official though.

Post # 16
Member
821 posts
Busy bee
  • Wedding: January 2012

Fiance and I both come from huge eat meating (& seafood!) families, we only have 2 vegetarians coming and they both eat chicken and fish.

Nibbles

– Goats cheese, slow roasted tomato & caramelised Onion Tarts

– Lamb Kofta Skewers in a shot glass with Pea, Coriander & Mint Dip

– Whitebait fritters served with Lemon Mayonnaise (my fav!)

– Mini venisen burgers, with beetroot, rocket & herb Aioli in a baby bun

Main

– Med rare beef fillet with a herb crust, served with mustard, horseradish cream & red wine demi glaze

– Chicken breasts stuffed with spinich, pistachio nuts, orange & cream cheese, wrapped in bacon

– Baked Terekihi (fish) with a Peacon crunch topping, served with Dill mayonnaise

– Salad bowls of fresh baby salad leaves, shaved parmesan, cheery tomatoes & cucumber

– Pumpkin, green bean & feta salad with herbed couscous

– Baby boiled, buttered and minted potatoes

Dessert

– Strawberry cheesecake

– Chocolate Mousse in Chocolate Cups with Hazelnut & White chocolate Marbled Wedge

– Fresh seasonal fruit (summer so will be berries & melons etc)

– Wedding Cake

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