(Closed) Your reception menu?

posted 9 years ago in Food
Post # 3
Member
80 posts
Worker bee
  • Wedding: September 2009

Cocktail hour is sushi, stuffed mushroom caps and tapas…. because its our favorites

Dinner: Asian bbq salmon, antipasta, grilled veggies as part of a station buffet…

We decided to go completely with our favorite foods even down to the strawberries served with the cake (my fiance loves strawberries). We are still having a pasta and filet migon station for family (we dont eat those type of things but we cant go into this thinking everyone loves fish). So its about 75% what we love and 25% of safety food as we call it

Post # 4
Member
256 posts
Helper bee
  • Wedding: September 2010

Our venue does a 5 course meal so we are having:

Escarole Soup, then Fresh Garden Salad, Pasta with Marinara Sauce (ALL SERVED UNLIMITED FAMILY STYLE!) then guests have a choice of entrees. Either chicken ala Rose (chicken breasts with artichokes and tomatoes or Roast Beef. Each will be served with roasted potatoes and a vegetable medley and then finally a fruit cup for dessert.

We eat anything and everything (big food lovers) so we tried to pick stuff that we thought people would most likely enjoy.

 

Post # 5
Member
102 posts
Blushing bee
  • Wedding: October 2009

We wanted a caterer that knew his strengths and weaknesses and didn’t try to convince us he’s just as good at Kosher as he is at Japanese or Tapas.  We ended up going with a caterer that only does French and French inspired Mediterranean- which is great b/c I’m a total Francophile! 

For passed apps:  Moroccan merguez sausage skewer, mushroom/chevre tartletts & tuna tartare in cucumber drums.  We’ll also have a stationary antipasti buffet (cheeses, fruits, breads, grilled veggies).  We’re having stations for main:  a fresh made ravioli (with ricotta,sun-dried tomato, and lardons) station and a grill station with a choice of steak, salmon or portobello mushroom and tabbouleh on the side.  We’ll be having a live action crepe station throughout the night. 

I’m drooling on my keyboard just thinking about it.  We have the most awesome caterer on the planet.

Post # 6
Member
2271 posts
Buzzing bee
  • Wedding: August 2009

Since ours is an evening wedding, we are serving light refreshments afterwards:

Fruit and cheese

deli pinwheels

hot crab dip

punch and coffee bar

and of course wedding cake!

We are having a huge pig roast the next day!

Post # 7
Member
2680 posts
Sugar bee

 The hors d’ eouvres are chicken skewers with peanut sauce, beef skewers with teriyaki sauce, chinese egg rolls, salami coronets stuffed with cream cheese and seafood stuffed mushrooms.

For the dinner, we have a duet entree which is each of our favorite meals.  Chicken Picatta (his) and Filet with Boursin cheese melted on top (mine).  It will come with garlic mashed potatoes and veggies.

Post # 9
Member
113 posts
Blushing bee

We are going for a southern theme with our menu. For passed appetizers we are serving pimento cheese on crostini, deviled eggs, and chicken salad tarts. For the main course we are offering a buffet of shrimp and grits, chicken skewers, roast beef on biscuits, broccoli salad, black eyed pea salad, and fried green tomatoes made to order.  I hope it turns out as good as it sounds!!

Post # 10
Member
32 posts
Newbee

Those all sound so good!  We’re having passed appetizers and stationary appetizers for the cocktail menu, then a buffet. Here’s the line up:

Stationary apps – cheese platter, crudite, trio of middle eastern dips with pita

Passed – tyropitas, mini falafel sandwiches, corn cakes 

Buffet: 

Local salad with creamy garlic and sherry walnut dressings

Vegetable lasagna (This was AWESOME at the tasting…definitely not the ordinary wedding lasagna with the thick, goopy sauce.  She makes the noodles from scratch)

Shrimp and grits. 

Grilled seasonal veggies

Tomato-zucchini tart

Roasted potatoes

buttered green beans with almonds 

Post # 11
Member
3316 posts
Sugar bee
  • Wedding: October 2009

For the luncheon after the ceremony:

First Course

New England Clam Chowder

Second Course

Classic Caesar Salad

Entrée (served with rice pilaf and seasonal vegetable), choice of:

  • Legal’s Signature Crab Cake Dinner
  • Wood Grilled Atlantic Salmon with Grilled Shrimp Skewer
  • Wood Grilled 8oz Filet Mignon
  • 1.25-Pound Steamed Lobster

Dessert

Triple Chocolate Layer Cake

For the reception back home, hors d’oeuvres will be purchased from BJ’s. We will either have friends help us with cooking, serving, and cleaning up, or will hire someone we know to do that for us. The following are foods we are considering:

  • Decadent Dips — Legal Sea Foods Crab and Lobster Dip
  • TGI Fridays Spinach Artichoke Dip
  • Black Tie Chicken Peanut Satay
  • Baby quiches
  • Pigs in blankets (beef franks)
  • Berkley & Jensen hors d’oeuvres
  • Filet in bacon
  • The Perfect Kitchen Co. Kiss Combination which includes 12 Roasted Vegetable and Cheese Tartlets and Feta Cheese and Caramelized Onion Puff Pastry Kisses
  • Scallops in bacon
  • Swedish meatballs
  • Italian meatballs
  • Brie & raspberry
  • Pillsbury savorings (Cheese & spinach, mozarella & pepperoni, chicken)
  • Cream puffs
  • Eclairs
  • The Cheesecake Factory Original Cheesecake
  • Brownies
  • Wellsley Farms Baking 9" Deep Dish Custard Pie available in coconut custard, egg custard, sweet potato or pecan pie

Post # 12
Member
3979 posts
Honey bee
  • Wedding: January 2012

We’re 99% this is what we’re going with. It’s hard because there are sooo many delicious things to choose from. It’s special to us because our food is a mix of west coast cuisine w/ a southern twist. I’m from the west coast (and love seafood, if you couldn’t tell!) and he’s from Kentucky and loves southern spice 

Tapas:
Lobster & Scallop Fritters
Hazelnut Brie Wontons
Fig & Asparagus Puff Pastry
Crab & Shrimp wraps
Lobster tails

Buffet Entrees:
Coastal Salmon -topped w/ seared lobster & shrimp in lemon thyme butter sauce
Asiago Chicken Breasts -in a creamy chive sauce

Sides:
Citrus rice -we may add garlic mashed potatoes, but currently we think its too heavy
Seasonal Veggies
Portabella mushroom & asparagus salad
Ancho Fettuccini – sauteed arugula, snap peas & mushrooms in asiago cream sauce w/ ancho chilli spice

Dessert:
Wedding cake

Post # 13
Member
14183 posts
Honey Beekeeper
  • Wedding: June 2009

I’m so jealous of everyone’s fancy food!!!

Ours is chicken piccata, vegetables, and potatoes. Nothing real exciting here. What is it with St Louis vendors having lame food? *sad face* At least our drinks are awesome…and nobody really expects more than chicken/veggies/potatoes!

Post # 14
Member
14183 posts
Honey Beekeeper
  • Wedding: June 2009

Just to show you…these are our caterers "choices". Kinda not exciting

 

1st Course:

  • complimentary Hors d’oeuvres – our gift to the bride & groom </h1>

2nd Course:<>

  • Salad Selection

    • California Salad of Garden Greens topped with Vinaigrette Dressing
    • Caesar Salad topped with Caesar Dressing
    • Spinach Salad with Roma Tomatoes topped with Vinaigrette Dressing

  • Entree Selection

    • Chicken Marsala (breast of chicken with cheese, mushrooms & marsala wine sauce)
    • Chicken Piccata (breast of chicken with clear lemon and herb sauce)
    • Chicken Modega (breast of chicken with lemon/sage, mushroom & wine sauce)
    • Filet of Tilapia baked in a light lemon and herb sauce
    • Sliced Top Round of Beef served with au jus or bordelaise sauce
    • Roasted Pork Tenderloin carved and served to your plate

  • Side Selection

    • New Potatoes with butter and parsley
    • Au Gratin Potatoes
    • Rice Pilaf
    • Wild Rice Blend
    • Fettucine Alfredo
    • Pasta con Broccoli
    • Garlic Mashed Potatoes
    • Twice Baked Potatoes (75¢ per guest extra)

  • Side Selection

    • Medley of Fresh Vegetables
    • Green Bean Almondine
    • Glazed Baby Carrots
    • Golden Buttered Corn

4th Course:

  • Dessert

    • Wedding Cake (additional fee applies)

 

Post # 15
Member
3979 posts
Honey bee
  • Wedding: January 2012

If it helps ejs4y8, our drinks are lame. Local beer, wine & mimosas only.

A lot of my aunts & uncles like to drink– especially at weddings– and we’re having a day reception. I’m sure most won’t be impressed by the food: they’ll just remember I robbed them of their noon rum & coke lol.  

Post # 16
Member
2344 posts
Buzzing bee
  • Wedding: June 2010

Everyone’s menus sound great! Keep ’em coming, they’re so fun to read!

We’re having a brunch reception, so this is our "shoot for the moon" menu. We are probably going to have to cut some things back because its getting so pricey!

Pre-ceremony:

Mini muffins & iced bottled water (DIY)

Passed hors d’eourves immediately after ceremony:

Chicken salad tartlets

Mini BLTs w/ avocado

Buffet:

Fruit display with pomegranate orange dip

Create your own salad bar

Mini ham & biscuit

Roast beef & cheddar wrap quarters

Italian sausage strata

Hashbrown casserole

French toast casserole

Omelette Action Station:

Made to order omelettes with plenty of options

Smoothie Bar:

Strawberry Banana & Very Berry, freshly blended & served in martini glasses

Beverages:

Iced tea, lemonade, orange & cranberry juices, coffee

I’d love to hear feedback from the hive on what you would eliminate if it were you. I’m thinking the passed hor’s d’eourves aren’t necessary at a brunch, & I’d like to take something off the buffet maybe. The omelette station is a big cost because of the chefs, but I think its really special!

 

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