(Closed) Working on our menu! :D Thoughts?

posted 4 years ago in Food
Post # 1
Member
2358 posts
Buzzing bee
  • Wedding: December 2014

We finally made some decisions about what we want and will be trying them in the next couple of weeks.  😀  I just wanted to share and see what you all thought. Also, I would LOVE to hear about your menus. 😀

Cocktail hour:

Cold hors d’oeuvres-

Hibiscus-crusted Ahi tuna, Indian fry bread, cilantro creme

CONSIDERING… foie gras bonbons

Hot hors d’oeuvres-

Thai lamb kabobs, dill yogurt

CONSIDERING (instead of foie gras)- truffled mac and cheese pops

And open bar, of course!

I REALLLLLLY think it would be awesome to have a cheese display (domestic and imported cheeses, almond and fig cake, quince paste, dried fruit, nuts, english crackers, baguette, walnut-raisin bread), buuuuuuuuut I’m also considering a crepe bar during the reception.

Reception:

First course-

We are considering…

Lobster soup en “croute” – soup, obviously

Asparagus, roasted wild mushrooms, cured duck, truffle vinaigrette – cold appetizer

Squash, zucchini, goat cheese tart, baby arugula, balsamic reduction – hot appetizer

Again, we’ll be trying them, but what do you guys think?

Entree-

Considering these three items as choices for guests…

Crispy skin duck breast with herb quinoa, roasted tomato, dried cherry jus

60-hour braised beef short ribs with baby vegetables, fried rosemary potato puree, cabernet sauce

Olive oil-roasted striped bass filet with crab and lemon risotto, asparagus, sauce vierge

Dessert:

We are considering a “Sweet crepes” bar which would be SUPER MEGA AWESOME

and the wedding cake will beeee

“Raspberry Dream”

It’s vanilla pound cake with raspberry preserves between layers and frosted with lemon curd uhhhh… buttercream I guess? Anyway, it’s delish.

Share your thoughts and your menus! 😀

  • This topic was modified 4 years, 3 months ago by  RenoSweeney24.
  • This topic was modified 4 years, 3 months ago by  RenoSweeney24.

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Post # 2
Member
2350 posts
Buzzing bee

RenoSweeney24:  Food writer here! Gorgeous menu. I would note that some peope are very oppossed to foie gras, I love it, but for a large gathering it might not be the safest bet. I’d include the mac and cheese appetizer alongside your lamb for the picky eaters. 

First course I would go for lobster and duck (I assume you have a veggie option for vegetarian guests) 

Main course- I would go for short ribs and bass. I’d avoid the duck here since you have a first course duck option. Some people find duck to be too gamey (again, I love it). 

You know your guests and their tastes. I think it looks like a great menu, as I said, assuming you have some sort of vegetarian solution. 

Post # 3
Member
1003 posts
Bumble bee
  • Wedding: November 2014

You have a lot of duck on the menu.  I would probably only have one duck item between, the foie, the cured duck app, and entree.  It’s a pretty fatty, dark meat that isn’t loved by most.  I have found people either love it or hate it.

Also, if you are doing crepes for dessert I wouldn’t do a crepe bar during the reception.  I think cheese would be more popular because I mean, who doesn’t love cheese?

Post # 4
Member
2691 posts
Sugar bee
  • Wedding: September 2014

RenoSweeney24:  Your menu sounds incredible. I would probably just omit the foie gras bonbons due to the ethical implications.

Post # 5
Member
2358 posts
Buzzing bee
  • Wedding: December 2014

Lbward6:  Sorry when I referenced the crepe bar during the reception I meant dessert since that’s during the reception as well.

RE: All the duck

We can give 3 choices for the entree and really as long as they’re aware ahead of time about cured duck and duck and they choose duck (and foie gras, obviously not required to eat it), then that means they obviously love duck. And yes I just LOVE LOVE LOVE cheese for real, but crepes are just such a fun fest food and with my cake being fruity, it would be a good opportunity for something chocolatey (banana nutella crepes)

swonderful:  Yes, so we are waiting til we try the duck appetizer and the duck entree to see just how… UHH… ducky they are together.  I don’t know how much of that appetizer IS duck, you know? But if it’s not too overwhelming, then if they know they’ll be eating duck and then choose the duck entree… meh? Anyway, I mean we could go with a chicken dish, but… My family had a period where we pretty much only ate 2oz of chicken and assorted vegetables for like 1.5 years and I just… I HATE CHICKEN. lol

Yes, vegetarian as needed of course. 🙂 Haven’t worked out exactly what yet because we would have to come up with something not regularly available as a choice.

ALSO, forgot to mention there will also be a candy bar.

Post # 6
Member
2358 posts
Buzzing bee
  • Wedding: December 2014

WestCoastV:  I was considering omitting the foie gras because my dad’s side of the family might not really be a fan (of the taste, I guess), but I certainly wouldn’t omit it for ethical implications.  I love foie gras, but I know that it can be overwhelming.  One time, I had a foie gras… popsicle?  It was delicious and bizarre and too big for what it was.  It wasn’t frozen, but it was on a popsicle stick and covered in chocolate.  It was one of my favorite restaurants, but they had been experimenting with the whole gastronomy thing.

ANYWAY, point being, if there were a reason for ME to omit foie gras, it wouldn’t be ethics.

Post # 7
Member
2350 posts
Buzzing bee

RenoSweeney24:  Yes, that’s why I think the duck appetizer is a better choice- it looks like there will be lots of other flavors on the plate. For a vegetarian option, you could do: 

First Course- Goat cheese tart

Main Course- Butternut Squash Risotto, or maybe a Petso Penne? 

Post # 8
Member
1003 posts
Bumble bee
  • Wedding: November 2014

RenoSweeney24:  Ohh I see what you did there!  Well then, I say crepe bar for dessert sounds amazing!  I also creeped back on your old posts because your menu is very ambitious and I assumed you were getting married somewhere fabulous haha.  I am getting married at the Ritz too (in NYC) but the food is SO delicious.  They let us have a vegatarian/vegan option upon request.  

Post # 9
Member
2358 posts
Buzzing bee
  • Wedding: December 2014

swonderful:  Yeah, I mean I guess I haven’t been around people who were ethically opposed to foie gras, but I know not everyone likes it.  So we were thinking probably the mac and cheese things.  

Post # 10
Member
1465 posts
Bumble bee
  • Wedding: March 2015

I think your menu sounds delicious! I agree with PPs on the duck – even if you personally don’t like chicken, most of your guests might prefer chicken to duck. Also I’d add a vegetarian hot hors d’oeuvre, as well as another meat option since not everyone likes lamb. We’re not deciding our menus until the end of January, but we will definitely be having a raw seafood bar and beer cheese fondue station as part of cocktail hour. 🙂

Post # 11
Member
2691 posts
Sugar bee
  • Wedding: September 2014

RenoSweeney24:  Understood. I said I would probably omit it for ethical reasons, but I know many other people don’t feel the same way. It is a personal choice. Regardless, with or without foie gras, the menu sounds wonderful.

Post # 12
Member
2358 posts
Buzzing bee
  • Wedding: December 2014

Lbward6:  AHH that’s awesome! Yeah, I figured they’d do something vegetarian or vegan if I asked.

Every time we stay there the food is top notch.  My fiance got oatmeal one morning and even that was beyond what you would expect.  OATMEAL, MAN.

Have you considered your menu yet? 😀

Post # 13
Member
2358 posts
Buzzing bee
  • Wedding: December 2014

Jewelieee:  The vegetarian thing is VERY hard (we plan on working something out with the venue) because just about everything listed is CERTAINLY not vegan.  With the hors d’oeuvres there are some good vegetarian options (cauliflower soup with truffle cream) but even those probably aren’t vegan.  The bonus is that we are having a small (40-50 person) wedding with family and close friends and, as far as I know, none of them are vegetarian or vegan. I mean, I know for certain at least 32 of them aren’t. LOL

Post # 14
Member
1003 posts
Bumble bee
  • Wedding: November 2014

RenoSweeney24:  We have, we are actually getting married in 3 weeks!  We are doing

Butlered Hors D’Oeuvres

Grilled Oysters with leeks and bacon cream

Hamachi with Avocado Maki and topped with Spicy Salmon

Marinated Black Pepper Tuna with ginger, soy, and scallion

Lobster mac and cheese fritters

Mushroom and Goat cheese tart

Corn and crab fritter with a red chile sauce

Prosciutto and fig chutney on a gorgonzola polenta cake

American wagyu beef tartare with dijon, capers, and cornichons

Cocktail Stations

Grilling Station

Asian Station

Cheese and Bruschetta Table

Dinner Menu

Seasonal chopped vegetable salad

Entree choices

Filet Mignon

Ginger Glazed sea bass

Dessert

Almond cake with an espresso mousse filling with caramel sauce

chocolate caramel with sea salt macaroons

and butlered chocolate chip cookies with shots of milk.

  • This reply was modified 4 years, 3 months ago by  Lbward6.
Post # 15
Member
2358 posts
Buzzing bee
  • Wedding: December 2014

Lbward6:  THAT IS AWESOME.

We totally were considering doing some of the stations for a while, but for 40 people I feel like that might get a little overwhelming. LOL Lord help me if I didn’t talk about wanting a sushi station for weeks. 

That menu sounds delicious!

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