food options?

[sleeping beauty]

What are you serving for your reception....... food wise that is?

If you had a buffet, how many different choices did you have? what were they?

Just trying to get an idea.

 

[zoebartlett]

We're having a sit down instead of a buffet. We're having prime rib au jus, lemon and herb chicken, and lobster stuffed haddock with newburgh sauce. If you want to know what we're doing for hors d'oeuvres, I can let you know after I check our paperwork.

Instead of wedding cake, we're doing a dessert buffet with lots of fresh berries and cream, chocolate covered strawberries, and mini desserts. Coffee and tea are also included.

ETA: The dinner (well, lunch really) comes with roasted red potatoes, some type of seasonal vegetable, rolls and butter.

For hors d'oeuvres, we're having a fruit and cheese platter. We're also having lobster bisque cups, assorted toasts (crab, artichoke, lobster, and shrimp), and assorted stuffed mushrooms.

I think we're having ceasar salads to begin our meal.

 

[Haven]

Hi Sleeping Beauty,

We haven't ironed out the details yet (there are some items I want to swap out, and our menu is kosher-style) but here is our buffet menu as it stands right now:

BUTLERED HORS D’OEUVRES
Presented Upon a Variety of Eclectic Trays & Platters with Fresh Floral Garnish

Artichoke & Jarlsberg Swiss Petite Souffle

Beggar's Purse
of Imported Brie with Apricot Mustard

Tuscan Crostini
Our Freshly Baked Italian Bread toasted with Tuscan Marinade & Mozzarella
then topped with Cracked Olive, Tomato & Basil in Balsamic Vinaigrette

Sweet Potato Pancake
with Creme Fraiche & Lingonberry Garnish

Spinach & Feta Phyllo Triangles


LAYAROUND APPETIZERS

Hors d'oeuvres Strudel
Smoked Chicken, Fresh Asparagus, Camembert & Dried Wild Cherries
in a Flaky Paper Thin Phyllo

Fresh Vegetable Crudite
of Broccoli, Cauliflower, Asparagus, Carrots & other select Fresh Vegetables
accompanied by Spinach Spring Scallion & Roasted Red Pepper Dips

Pesto Charlotte
Our Fresh Basil & Mascarpone Torte
layered with Fresh Basil Pesto accompanied by Fresh Tomato Basil & French Breads


PLATED 1ST COURSE
Choose 1 of 3 Soup Selections

Chilled Gazpacho
with Cilantro Sour Cream

Vichyssoise
with Watercress Crème Fraiche

Chilled Cucumber
with Cucumber Sorbet and Fresh Dill Garnish

Specialty Bread Basket to include
Tomato Basil Bread, Petite Croissants, French Cheddar Bread, Crusty Sourdough Bread,
Raisin Pumpernickel, Focaccia, Seven Grain & assorted Muffins


STATIONS MENU
Mediterranean Station

Warm Falafel Patties
served with Tahina, Tomatoes, Chopped Lettuce & Warm Pita

Homemade Hummus
drizzled with Virgin Olive Oil & garnished with Paprika
accompanied by Fresh Warm Pita Triangles

Eggplant Timbale
Layers of Sautéed Eggplant, Fresh Tomato Basil Sauce and Parmesan & Mozzarella Cheese

Spicy Vegetable Cous Cous
A Medley of Italian Summer Vegetables
combined with Cous Cous in a Curried Red Pepper Marinade

Italian Station

Famous Caesar Salad
with Homemade Croutons & Parmesan Crisp
served in Up Martini Glasses

Foccacia
with Caramelized Onion, Beefsteak Tomato & Asiago Cheese
drizzled with Virgin Olive Oil

Butternut Squash Ravioli OR Wild Mushroom Ravioli
with Oven Roasted Tomato Cream Sauce & Fresh Chive Garnish

Blackened Chicken & Artichoke Hearts
on Parsley Garlic Fettuccini with Alfredo Sauce & Roasted Red Pepper Garnish

Fish & Vegetarian Station

Whole Poached Norwegian Salmon
fully garnished & served with Cucumber Dill, Mustard & Mayonnaise Sauces

Lightly Poached Asparagus Spears, Hearts of Palm, Tear Drop Tomatoes & Sprouts
sprinkled with Raspberry Walnut Vinaigrette

Blackened Extra Firm Mu Tofu
seared with Nutritional Yeast & Cajun Spices served with Wilted Spinach

DESSERT SERVICE

Cake
By Host

Fresh Fruit & Berry Station
Display of Fresh Fruit to include Assorted Berries
Strawberries, Blueberries, Blackberries & Raspberries
with Crème Fresh, Brown Sugar & Whipped Cream
Cheese Station
Eight Varieties of Delightful Artisan Cheeses
(Varieties TBD together)
Accompanied by Dried Fruit, Nuts,
Fresh Red and Green Grapes & 5 Varieties of Specialty Crackers
COFFEE SERVICE
Served Tableside by Hel’s Wait Staff
French Roast Decaffeinated & Regular Coffee
Cream, Sugar & Equal
BEVERAGE SERVICE

Full Bar
By Host

 

[zoebartlett]

Haven, your menu sounds AMAZING!!

 

[Sabine]

WOW Haven, I think if I was at your wedding I''d want to try everything and then would need to dance for 10 hours to work off all the extra calories, it all sounds so wonderful!

Our menu is much simpler:

Cheese, veggie, and fruit stations as well as a small selection of butler pass h''ors d''eouvrs.

Italian Wedding soup and mixed green salad.

Main course selection of Braised Short ribs with baked potatoe and asparagus, Rosemary roasted chicken with garlic mashed potatoes and green beans, or a vegetarian struedel.

Wedding cake.

 

[Gypsy]

Haven, can I come to your wedding. LOL.

We've decided to do a plated meal. But we're doing a duet. It's some kind of steak with Mahi Mahi. I can't be bothered with entree tracking on my invites, too much of a PITA. We're doing a salad, and cake as the dessert. But I'm going to talk to my venue about us bringing in small platters of persian pastries (already plated for each table so they just have to serve them) to 'beef up' the dessert. I think they'll let us do that, they've been fairly accomodating to date.

And we are trying to decide between adding extra hordourves at the cocktail hour or an extra course to the main meal (an appetizer). Right now we're doing the three course meal only with a cheese and grape display plus an antipasto display for our cocktail hour. I'm leaning toward adding a fourth course,of either crab cakes or bacon wrapped scallops though.

 

[partyjewels]

Can I come to your wedding too Haven?

For ours we're having a buffet, but we really aren't many options, basically it's what would be offered if we were having a sit down. It's basically a plated salad, then the buffet is bbq ribs, rotisserie chicken, some kind of veggie and garlic mashed potatoes. I think thats pretty much it! Hmm.. I'm feeling like our meal is going to be kind of inadequate now that I think about it.... blah!

Oh, I guess I should also add that we will be having cake, and then later at night we're going to have pizzas for the people who stuck around long enough and might be feeling hungry again after partying, cause I know I will be!! And I didn't even think of hoer devours, we're not sure yet if we're having them or not.

 

[happy in love]

We are having a sit down dinner, our reception is actually at an amazing restaurant!
The choices are a beef fillet with a dried cherry sauce, fresh halibut, eggplant wellington, and then grilled chicken strips w/mac n cheese for the kiddos (and FI says that''s what he''s eating! HA!)

For dessert our cake is very simple, white cake with custard and raspberry filling. We are setting it up with a dessert buffet using some of my mom''s best dessert recipes: tiramisu, chocolate mousse cake with soft lady fingers and fresh strawberry custard pie! I think I might skip dinner and eat nothing but dessert all night!

We don''t know what our cocktail hour hors d'' oeuvres or the midnight snacks yet. Maybe I''ll get some good ideas from you ladies!

 

[Haven]

I''m so happy to hear the positive feedback! Our caterer is amazing; we sat down together and he wove this menu of incredible-sounding food while I sat there stunned by every word. I can''t wait to try everything!

 

[Future Mrs Polka Dot]

Haven, I love your stations menu! We are doing stations too though we have not yet worked out the details - and I must say your menu has just made me very excited that we chose stations! That sounds like such a FUN and yummy selection of food!

Yummmmm

 

[LegacyGirl]

All of your menus sound so great. I have no idea what I''m going to do! I don''t even want to think about it.

 

[julabean]

Our venue has a policy that over a certain number of people (60), food is served buffet style. Under that, it''s sit down. I''m hoping we don''t get 5 more people on our list because I prefer sit down (and ended up inviting 15 more people than I wanted to, thanks to my mother!).

We''re having a choice between a 12 ounce New York steak, served with mashed potatoes and vegetables or chicken breast with rice pilaf and veggies. Our appetizers are some empanadas, quesadillas, and chicken wings. And wedding cake.

 

[zoebartlett]

Date: 2/13/2008 6:26:20 PM
Author: Gypsy
Haven, can I come to your wedding. LOL.

We''ve decided to do a plated meal. But we''re doing a duet. It''s some kind of steak with Mahi Mahi. I can''t be bothered with entree tracking on my invites, too much of a PITA. We''re doing a salad, and cake as the dessert. But I''m going to talk to my venue about us bringing in small platters of persian pastries (already plated for each table so they just have to serve them) to ''beef up'' the dessert. I think they''ll let us do that, they''ve been fairly accomodating to date.

And we are trying to decide between adding extra hordourves at the cocktail hour or an extra course to the main meal (an appetizer). Right now we''re doing the three course meal only with a cheese and grape display plus an antipasto display for our cocktail hour. I''m leaning toward adding a fourth course,of either crab cakes or bacon wrapped scallops though.

That sounds really good Gypsy. I''ve never heard of a duet before but I like the sound of it. I think both of your choices for a fourth course sound yummy. I love scallops wrapped in bacon! I wanted that but we had too many apps. already. Anything wrapped in bacon is scrumptious!

 

[Gypsy]

Date: 2/13/2008 7:27:54 PM
Author: ZoeBartlett

Date: 2/13/2008 6:26:20 PM
Author: Gypsy
Haven, can I come to your wedding. LOL.

We've decided to do a plated meal. But we're doing a duet. It's some kind of steak with Mahi Mahi. I can't be bothered with entree tracking on my invites, too much of a PITA. We're doing a salad, and cake as the dessert. But I'm going to talk to my venue about us bringing in small platters of persian pastries (already plated for each table so they just have to serve them) to 'beef up' the dessert. I think they'll let us do that, they've been fairly accomodating to date.

And we are trying to decide between adding extra hordourves at the cocktail hour or an extra course to the main meal (an appetizer). Right now we're doing the three course meal only with a cheese and grape display plus an antipasto display for our cocktail hour. I'm leaning toward adding a fourth course,of either crab cakes or bacon wrapped scallops though.

That sounds really good Gypsy. I've never heard of a duet before but I like the sound of it. I think both of your choices for a fourth course sound yummy. I love scallops wrapped in bacon! I wanted that but we had too many apps. already. Anything wrapped in bacon is scrumptious!

Thanks Zoe. I really needed to hear that.

I think we're feeling really.... intimidated. All the east coast weddings (and PARTICULALRY the NYE wedding for FI's cousin we just attended-- you could have fed THREE third world coutries for a month on the amount of food at that wedding) have had a TON of food. But I've looked at the venues and packages out there and the pricing and priority structure out there is so different so it's much more affordable to do that out there. For example at one of the NJ venues a dessert buffet in addition to your cake was like 7-8 a head extra. For a FULL dessert buffet. At the CA venues we looked at they thought we were crazy for even suggesting it and I nearly passed out at the prices we were qouted for it. Just adding the one course of TWO scallops wrapped in bacon is 13 bucks a head. Out there I could get a full seafood display station added for that price a head. And our guests from back east are going to be expecting that, and since they are flying out... well, we're feeling a little under the gun to beef up the food. But frankly, EVERYTHING is so expensive out here a 'little' beefing is a LOT of financial pain.

Sorry for ranting, I didn't realize how much that was bugging me till now.

 

[basil]

We''re having a sit-down dinner.

Passed Hors d''oeuvres:

Warm Smoked Duck on toasted cheese and Brioche Bread with Aged Gouda Mission Figs and Fig Aioli

Tuna Tartar flavored with Rice Wine and Ginger in a fried Wonton Cone with Wasabi Aioli and Tobiko Caviar

Succulent mini Lamb Chops with a Tangy fresh Raspberry Cabernet Sauce

A mini grilled Polenta Round topped with pan seared Nantucket Scallops And Sundried Tomato White Wine Sauce Served in a Scallop Shell

Crispy Fried Haddock and Yukon Gold Fries Served in Newspaper Cones (with Malt Vinegar of course!)

Stationary hors d''oeuvres:

Moonstone Oysters and Point Judith Countnecks
With Tangy Cocktail Sauce, Tabasco, Horseradish and Mignonette Sauce

Demi tasse Cups of Rhode Island and New England Chowder
With Crispy Clam Cakes full of Tender Ocean Clams

Homemade medium sized Stuffies

Salad course:

Torn Radicchio and Baby Spinach, Tossed with Grapes, Plumped Raisins, Dried Apricots, Red Onions, Fresh Lemon Juice, Virgin Olive Oil and topped with Frizzled Prosciutto and Toasted Pine nuts

Entrees:
Choice of -

Truffle Dusted Black Angus Filet Mignon Layered with Asiago Yukon Gold Smashed Potatoes and Wilted Baby Spinach Finished with Armagnac Truffle Demi Glaze Served with a Baby Vegetable Saute

Seared Tuna with Soy Kaffir Lime Glaze With Soba Noodle Salad And Sugar Snap Peas with Yellow Squash Moons

Dessert:

Wedding cake: TBD

Chocolate-covered strawberries

Chocolate truffles

 

[Gypsy]

Basil. I want to STUFF MYSELF SILLY AT YOUR WEDDING! That is like the EXACT menu I would have, if I could. (Only with some pasta thrown in to placate the italians... and vegetarian pasta, to make the vegetarian''s happy).

 

[staceybelle]

For our buffet we''re having:

Italian Sausage with Smoked Tomato Sauce
Chipotle Pork Tenderloin Over Pasta
Blackened Chicken
Meatballs with Smoked Tomato Sauce
Salmon with Lemon Pepper Sauce
Penne with Roasted Vegetable and Red Sauce
Beef & Turkey Carving Stations
Egg Rolls with Sweet & Sour Sauce
Ham & Turkey Wraps
Pasta Salad
Jamaican Jerk Chicken Salad
Cheese Tray with Fresh Fruit
Vegetable Tray with Dip

It''s the standard menu for the venue. They seem kind of picky and they like everything done a certain way, but they really are one of the best places in town to have a reception.

 

[Pandora II]

Cocktail Hour:

English Afternoon Tea:

Mini Sandwiches:
Smoked Salmon
Egg Mayonnaise and Cress
Ham & Tomato

Mini Scones with strawberry jam and Cornish Clotted Cream.

As it will be 4 o'clock, I'm serving this in place of canapes - with Champagne or a non alcoholic tea-based cocktail to drink - FI and I go to hundreds of canape type events for work and I never want to see another vol-au-vent as long as I live!

We will also have croquet sets out on the lawns for guests to play - FI and I first met playing croquet, and we have a 2 hour cocktail hour so plenty of time for a tournament.

Reception:

Plated Starter:

Warm goat's cheese tart with red onion maramalade on a bed of rocket


Buffet Main:

Cold Roast Sirloin of Beef (locally reared and organic)
Whole dressed poached wild Scottish Salmon

We need to decide between:

Honey & Mustard Roast Ham (locally reared and organic)
Cold Roast Crown of free-range Norfolk Turkey

for the third option - I'm going to see if I could do a selection of cheese instead/as well as, so that there is choice for the non-fish eating vegetarians, if we have any.

Served with:

Rolls & Butter
Warm buttered new potatoes
Mixed Green Salad
Dressed Tomato Salad
Pasta Salad
Greek Salad

All using local, organic produce.


Plated Pudding:

Sussex Strawberries with cream

Strawberries will be a heritage variety and supplied by a strawberry farm I used to work for as a teenager. Cream will be couriered from Cornwall overnight for both the pudding and the scones. It is amazing thick, yellow cream produced only in Devon and Cornwall with a fantastic taste and very famous.

Coffee and Mints


Cake

served at 10 o'clock pm

4 tiers (11", 9", 7" & 5")of fruitcake with a marzipan waistband, covered in a thick layer of marzipan and iced with white royal icing.

I made the cake back in November and am icing and decorating it at the beginning of July.

I bought the absolute best ingredients I could find and soaked all the fruit for 24 hours in large amounts of brandy, port, ginger liqueur and whisky. All the tiers get 'fed' with brandy every month.

So far it has cost me less than $100 - including a christmas cake and my grandmother's 85th birthday cake (I wanted to taste test over xmas!).

 

[sleeping beauty]

i been so busy i havent been able to participate in my own thread

ZoeBarlett, Your menu made my mouth water as i was reading it. Yummy!!!

Haven, that is some menu you have have going on there!!! So many choices, how did you ever put all that together, you are a genious and everything sounds so good. If i was at your wedding id gain like ten pounds going from station to station. Could never decide on just one.

Gypsy, Anything in bacon is yummy, i''d say add the bacon wrapped scallops, YUM!!!

Basil, your menu sounds good too, i guess chocolate covered strawberrys are a hit, but im afraid if i get that, that will be all i eat. I just looooveeee them!!!!

Well i''m having a buffet, because having a sit down dinner for 200+ people wont be an easy task. my mom thought the food might be cold by the time they get it. so she suggested a buffet with multiple stations for eaier and faster movement. i''m not sure how i feel about the buffet idea but i do like the idea of having differents types of food available, specially since im such a picky eater.

so far we have a cheese and something table for apps.
and for dessert diferent types of cakes including chocolate, (yummy) different types of spanish sweets and wedding cake
and lots of drinks.. ohhh my poor guest are in trouble.. no entress and only cheese for apps... i need to get cracking on this.

thanks for the ideas, but now i want them all, i think ill have a Zoe, a haven, a gypsy and a basil station

 

[Hudson_Hawk]

Zoe, can I come? Your menu sounds so yummy!

 

[mjso]

I''m actually pretty excited about our menu. We''re having a seated dinner, here''s the prelim menu as we still have to go to the tasting, so some of the stations might change for the cocktail hour:

Butler Style Hors d’ oeuvres

Warmed Brie on French Toast

with Toasted Almonds and Honey Drizzle

Lamb Chop Lollipops

Skewered Creole Shrimp with a Dill Remoulade

Cold Gazpacho Soup


Hot Dog Coins enrobed with Puff Pastry

Goat Cheese & Shiitake Mushroom Crisps

Mini Reuben’s with Sauerkraut & Alpine Lace Swiss Cheese

Tenderloin of Beef presented on Garlic Crostini

with a Tarragon Emulsion

Petite Bayou Crab Cake topped with Chipotle Aioli
Cocktail Hour

Shrimptini Station

Merri-Makers’ Signature Colossal Shrimp

served on display in Martini Glasses with a duo of sauces:

Fiery Bourbon Cocktail and Wasabi Aioli

International Cheese Display

Saga Bleu, French Brie & Gouda Wheels along with Sharp & Mild

Vermont Cheddar Cheeses, Pepperjack and Swiss Cheeses

garnished with Fresh Fruit & served with Water Crackers & Flat Breads

Fresh Vegetable Crudites

Crisp Garden Vegetables including Carrots, Cucumbers, Celery, Peppers, Broccoli, Zucchini, Radishes and Cherry Tomatoes

served with the Chef’s selection of Dipping Sauce

Tuscan Antipasto Display

Selections of Prosciutto Di Parma, Peppercorn cured Dry Sausage,

Sweet Soppresata and cured Salami accented with

Provolone, Asiago and Aged Reggiano Cheeses

Grilled Marinated Vegetable Platters

Fire Roasted Red & Yellow Peppers

Marinated Olive Medley

Fresh Bocconcini Mozzarella Salad with Garden Basil,

Grape Tomatoes & Artichoke Hearts

Herb & Garlic Toasted Baguettes

Pasta Station

Penne Vodka-Coral

Miniature Penne Pasta served with Merri-Makers’ Homestyle Vodka Sauce

with Emerald Green Peas, Plum Tomatoes & Fresh Basil

and

Cavatelli & Broccoli

Cavatelli Pasta & Broccoli Florets with Sun-Dried Tomatoes and Olive Oil

prepared in a Roasted Garlic Broth

(Below are the two stations that might change...)


Butcher’s Block

Roasted Turkey Breast, Honey Glazed Ham

Crocks of Stone Ground Mustard, Orange & Cranberry Relish

and Horseradish Chive Remoulade


Chafing Dish Selections

Eggplant Rollatini, Swedish Meatballs, Sausage, Peppers & Onions

Dinner Service

First Course

Bocconcini Fresh Mozzarella, Vine Ripened Tomatoes & Fresh Basil

drizzled with Aged Balsamic Vinaigrette & Virgin Olive Oil

OR (Haven''t decided yet)

Spinach Ravioli filled with Quatro Fromaggio

complimented by a Plum Tomato Ragout &

garnished with Fresh Basil Florets


Second Course

Pear & Gorgonzola Salad

Red Wine Poached Bartlett Pears and crumbled Gorgonzola Cheese

on a bed of Field Greens sprinkled with candied Pecans and dressed with Champagne Vinaigrette

served with Freshly Baked Dinner Rolls and Whipped Butter

The Main Entrée, Choice Day of

Filet Mignon

Montreal seasoned 7 oz. Filet Mignon Steak,

slow roasted with a savory Bordelaise Sauce

~

Stuffed Tilapia Filet

Filet of Tilapia filled with Old Bay scented Maryland Lump Crabmeat

with a Sherry Lobster Sauce

~

Chicken Francaise

Scallopine of Chicken dipped in an Egg Batter and lightly sautéed

in a White Wine and Lemon Butter Sauce

Accompanied by

Chef’s Choice of Seasonal Vegetable and Potato

~ Vegetarian Entree Available ~

Dessert

Trilogy

The Wedding Cake, served with Chocolate Molten Cake

and miniature Vanilla Bean Crème Brulee

Freshly Brewed Colombian Coffee

Regular and Assorted Herbal Teas

Brewed Decaffeinated Coffee

(I think this is really kind of cool - coffee to go from my wedding!)

Coffee Express Station

Your guests will enjoy a cup of Freshly Brewed Colombian Coffee

or Decaffeinated Coffee using paper service for the ride home.

Here''s the Beverage Service for the night as well:

Beverage Service

Champagne Toast

Tableside Wine Service with Dinner

After-Dinner Cordials

Open Premium Bar Including:

Absolute Vodka, Dewar’s, Jack Daniels, Bacardi Rum, Southern Comfort, V.O., Malibu Rum & Tanqueray Gin

Assorted Domestic & Imported Beers

Sonoma & Napa Valley wine selections to include:

Merlot

Chardonnay

Pinot Grigio

White Zinfandel

 

[Haven]

Date: 2/14/2008 9:55:40 AM
Author: sleeping beauty

Haven, that is some menu you have have going on there!!! So many choices, how did you ever put all that together, you are a genious and everything sounds so good. If i was at your wedding id gain like ten pounds going from station to station. Could never decide on just one.

Oh goodness--I didn''t do anything! Our caterer is a true foodie, so we met, I told him what we love and what we need (e.g. vegetarian) and he put the entire thing together. He''s incredible, and I definitely can''t take any credit.

 

[gtn]

this thread is making me hungry.

FI and I have not decided on the menu yet, but I know that he wants prawns so that be one of our sitdown banquet courses.

 

[LegacyGirl]

mjso your menu sounds soooo yummy!!

 

[sleeping beauty]

Date: 2/14/2008 1:50:50 PM
Author: Haven

Date: 2/14/2008 9:55:40 AM
Author: sleeping beauty

Haven, that is some menu you have have going on there!!! So many choices, how did you ever put all that together, you are a genious and everything sounds so good. If i was at your wedding id gain like ten pounds going from station to station. Could never decide on just one.

Oh goodness--I didn''t do anything! Our caterer is a true foodie, so we met, I told him what we love and what we need (e.g. vegetarian) and he put the entire thing together. He''s incredible, and I definitely can''t take any credit.

Then you are a genious for hiring that caterer. too bad his not where im having my wedding. with a menu like that id hire him in a minute.

 

[mjso]

Date: 2/14/2008 6:34:22 PM
Author: LegacyGirl
mjso your menu sounds soooo yummy!!

Thanks!! At the moment its probably the thing I''m most excited about, because it is actually pretty much set and because it sounds so tasty! I just hope I have some time to eat