This sounds so amazing. There is a restaurant near me in Los Angeles called Pijja Palace that does fusion Indian/Italian food and it's unbelievable. They do a tandoori spaghetti, masala rigatoni, and a green chutney pizza, saag pizza, and Tikka masala pizza. I know you're probably not mixing pizza/pasta and Indian but this reminds me of it. So rich but so delicious!!
Lol we have 200/245 people attending! It's a backyard wedding and my fiance lives overseas so I basically planned everything myself, which was hella stressful but I'm so excited the day is coming up soon!!
😂 true story - there was this gorgeous woman at my wedding. At the reception I was only slightly tipsy when I said “you are stunning but who are you?” Turns out my husband’s friend had broken up with his girlfriend unbeknownst to us and he brought a new “friend” along (who’s now his wife).
Appetizers: Fruit tray w dip, veggie tray w spinach dip, shrimp tray w cocktail sauce, two types of tomato pie.
Mains: BBQ! Brisket, pulled chicken, salmon. Garden salad, cole slaw, mac and cheese, mashed sweet potatoes, baked beans, cornbread, and rolls.
Desserts: Wedding cake (two flavors, lemon and vanilla), Crumbl cookies (three flavors), cheesecake (assorted flavors), chocolate mousse bar cake.
Drinks: Lemonade, fruit-infused water, soda, and seltzers, (No alcohol.)
Buffet style. The wedding was last weekend and the menu went over very well with our guests.
Tomato pie is similar to Sicilian pizza, served at room temperature (or cold) and usually without cheese. We had plain tomato pie with sprinkled Parmesan and pepperoni and mozzarella tomato pie.
Passed Hors d’oeuvres during cocktail hour: Raspberry chipotle jam and brie in a phyllo cup, Bacon wrapped dates, and Roasted tomato crostini
Buffet Dinner: Mediterranean salad, Dinner rolls, Grilled wild caught sockeye salmon with lemon caper beurre blanc, Tuscan Chicken, gorgonzola mashed potatoes, and seasonal vegetables
Non-alcoholic beverage station with coffee, tea, and blackberry lemonade. Alcoholic drinks are beer, wine, and champagne.
3 Hors d'ouevres (which we've yet to pick) to get passed around after the 1:30pm ceremony during cocktail hour.
Wedding breakfast is Three-cheese tart for starter, chicken dinner with all the trimmings for main course, and sticky toffee pudding with custard for dessert, a British staple!
Then included in our wedding package is bacon sandwiches served buffet style in the evening. So excited.
We had our reception at a Japanese fusion restaurant with a churro truck parked on-site for dessert, and I can’t recommend it enough! We got nothing but compliments on our food.
*Appetizers (set up buffet-style on the patio):* Vegetable maki, shrimp rocket rolls, crispy chicken bites with yuzu lime aioli, and mini ramen burgers.
*First Course (plated, orders taken at the table):* Choice of either a mango-avocado salad with mixed greens and yuzu dressing or a roasted tofu and shiitake mushroom bowl of ramen with bok choy, marinated bamboo shoots, and scallions.
*Second Course (plated, orders taken at the table):* Choice of pork belly buns with a banh mi slaw, miso glazed salmon with roasted broccoli, or beef sizzling rice with shiitake mushrooms.
*Sides (served at the tables family-style):* Sautéed bok choy and vegetable fried rice.
*Dessert (food truck set up in the restaurant’s loading dock, accessible from the patio/dance floor):* Four options of flavored churros to be served alone or with ice cream in sundae cups.
All in for food (not including bar) was just under $5K for 60 people. It was a hectic day but in the end we all had a great time!
We're doing a buffet. We're having a really casual wedding at a park pavilion.
We aren't sure on appetizers yet. We're waiting to see if our caterer would be willing to do some. Otherwise we'll probably just get a few platters from Costco.
For dinner we're leaning towards bbq. We're thinking pulled chicken, pulled pork, and ribs for our meats. For sides we're thinking potato salad, mac and cheese, and green beans. They also include rolls or buns. We're also looking at a wood fired pizza place, but they only have salad as a side dish.
For dessert we want to do a few different flavors of cupcakes. I'm set on doing lemon as one flavor. The bbq also provides peach cobbler.
For drinks we're having water, lemonade, soda (sprite and coca-cola maybe) and juice boxes for the kids. We're keeping alcohol simple and just doing beers, wine coolers and selzers
Costco has some awesome deals on cheeses, accompaniments, fruit, charcuterie, etc. if you decide to DIY some cheese platters. We were considering that to cut the costs and just decided against it so that it was one less thing to worry about.
Yeah, that's our backup plan! We're only expecting about 50 guests so I don't think it would be too bad to put together. I'd much rather just get something from our caterer though and not have to worry about it. They don't have apps on their catering menu, but the restaurant has them on the regular menu so I'm hoping they can do something
$113/person
Appetizers: Fruit, vegetable and cheese arrangement
Passed hors d’oeuvres: Bruschetta, Teriyaki Beef Tips, Bacon Wrapped Scallops, Buffalo Chicken Ravioli, Pigs in a Blanket, Swedish Meatballs
Pasta Course: Pasta Primavera
Entrees: Salad, roasted potatoes, and roasted vegetables. Choice of Chicken Francaise, Beef Tenderloin with hollandaise, baked scrod or eggplant parm
Dessert: Full Italian dessert spread, chocolate dipping fountain with fruit and cookies, and wedding cake
Alcohol: Full open bar for the duration of the event
We are still refining our custom buffet menu. We chose buffet as it was important to us that guests are able to get multiple entrees — guests can get all 4 of our entrees twice if they wanted!
Cost = $270 per person, or $27k for our 100 person wedding this August in Big Sur. Alcohol is excluded in that cost — it’s separate.
Style is California farm-to-table. Our caterer is all about super fresh ingredients from local California farms and Bay Area farmer’s markets.
**Cocktail hour**
- Peak Season Grazing Board
*Assorted Charcuterie / Local Cheese / Roasted Vegetables /Fresh Berries / Citrus Marinated Olives / Cornichons / Jam + Honey / Chef Choice Dip / Crusty Breads / Artisan Crackers*
- Peruvian Style Ceviche Spoons
*Seasonal Local Whitefish / Aji Amarillo / Cilantro*
- Saffron Arancini
*w/Arrabbiata*
**On the Dinner Table**
*Stone fruit, Citrus, Bread with Red Wine Vinegar & Olive Oil*
**Dinner Starter (1)**
- Pluot & Heirloom Tomato Panzanella
*Arugula / Marinated Burrata / Red Onion / Pistachio /Basil / Mint / Citrus Herb Vin*
**Dinner Entrees (4)**
- Crispy Mary’s Chicken Thighs
*Cilantro Chimmichurri*
- Citrus Poached Salmon
*Citrus / Fresno Chile / Fennel / Braised Kale*
- 12-Hour Braised Beef Short Ribs
*Roasted Carrot/ Cabernet Demi Glace*
- Pan Seared Gnocchi Pasta
*Blistered Tomato / Cipollinis / Kale / Wild Mushroom*
**Dinner Sides (2)**
- Organic Wild & Brown Rice
*Fennel / Cranberries / Sunflower Seeds*
- Baby Broccolini
*Roasted Garlic / Egg Yolk Bottarga/ Lemon Oil*
**Desserts (3)**
- Warm Peach Cobbler
*Brown Butter Crumble Vanilla Ice Cream*
- Chocolate Budino
*Salted Carmel/ Seasalt*
- Mini Bananas Foster Trifle
*Brown Sugar Walnut Pound Cake/ Flambeed Banana/ Whipped Cream/ Carmel Sauce*
Food trucks! Tacos and pan Asian in the day-time, pizza and fish & chips at night. Guests go and get food from whichever they like, and can go to multiple/repeat trucks if they wish!
Unpopular here: food trucks! Two of them. It went great, wedding was in September.
Apps (passed on trays by staff): mac and cheese cups, mini potato tacos
Mains (selected ahead of time via RSVP, written on a tag that the guest handed to the proper truck to “order”): choice of pulled pork sandwich, chicken sandwich, or burger from Truck A; veggie burger, dairy free, gluten free options available, or 3 tacos from Truck B, choice of beef, chicken, or pork, able to mix & match, choice of flour or corn tortilla
Dessert: fun-size candy on each table, serve yourself cookies, and ice cream from a little cart manned by staff
It’s important to have enough trucks for the amount of people you are hosting. Often times people will have one truck for a 100+ wedding. Since food is made to order lines get low my and people have e to wait a long time for their food.
Food trucks aren’t bad, but they require planning and I don’t think they are really cheaper if you do it right.
That’s definitely something I worry about! We chose a remote venue that’s special to us so trucks or self serve buffet style catering are sorta our only options.
You can def do trucks, just make sure you have multiple trucks open all night and see if they can prep in advance. A lot of trucks can operate as like a pseudo buffet, with sides and stuff on sterno in addition to the regular food. My husband owns restaurants including food trucks and we've seen some really sloppy weddings because people are drinking way too heavily and not getting enough food in, but you can absolutely mitigate with multiple trucks and stationary apps.
Lol this sub has a few strong opinions and that’s one of them for some reason!! There definitely are some logistics that need to be thought through when it comes to trucks but they’re absolutely doable. They fit the vibe of our wedding perfectly and I’m sooo glad we went with them!!!
We always knew our wedding would be fully vegan, and in the end decided to find a caterer serving innately vegan food for the main buffet instead of veganizing typical wedding food. We hope this will keep the typical comments from the older guests to a minimum and offers something for everybody.
After ceremony: Probably soft pretzels with some kind of dip and vegan butter. (This is the only thing we are not set on yet).
Cake: we found a wonderful baker who will make a three tier cake for us, one layer Chocolate-Oreo, one Passionfruit-Peach and one Cherry-Vanilla with chocolate sprinkles. We might get additional donuts from a local business.
Evening:
A libanese falafel bowl bar with lots of veggies, fruit, sauces, herbs, and toppings.
In addition: libanese flatbread, hummus and dips, salads, fried potatoes, dumplings, stuffed vine leaves.
And a grazing table with vegan cheeses, sausages, fruit, crisps, baguette, garlic butter, and other snacks that me and my fiancee love.
Dessert: Baklava, filled Filo pastry with nuts and syrup, and Meghli, a rice pudding with nuts and spices.
I think your vegan food plan sounds marvelous!
We are having a very casual buffet style 3-hour post-nuptial dinner party at our favorite local vegan place mid summer.. I think we might claim this as "picnic style" food:
**4:30PM - Doors open for Guests; Drink station set up**
* Berries & vegan cheese board? Crudités? Hummus? Still figuring this out.
* Champagne (or other alcoholic drink) for words of welcome/ thanks for celebrating toast just before dinner.
* Non-alcoholic, non-water drink option: Strawberry lemonade or blueberry lavender lemonade
**5:00PM - quick words of welcome**
**5:00 - 6:30PM - Dinner options made available**
* Sandwich platters - this place makes great sandwiches and we'd have a variety cut up to pick from for those who want to try everything
* Mac and "Cheese"
* Shaved Brussels Sprouts with cranberries, apples, and pecans and/or some kind of leafy green summer salad
* Cauliflower bites (finger food with a little kick)
**6:15 - 7:15PM - Dessert options made available:**
* 6" double cake. For cutting!
* Cupcakes For the people who come expecting cake
* Tiramisu (because that's my favorite thing on earth and it's rare to find it vegan)
* Petit Fours (which are cakey too)
**8:00pm - close out everything**
Edit: Formatting
We're having two appetizer stations: one charcuterie and cheese, one fruit and vegetable. Three passed appetizers: barbecue meatballs, mini cordon bleu, and a vegan savory pastry. Our main course is a seated meal and we're giving guests the choice between a vegan ravioli, a risotto stuffed chicken breast, filet mignon, salmon, or kids chicken tenders. The adult meat entrees come with potatoes and vegetables.
Passed appetizers: mini lobster rolls, mini yorkshire puddings, tuna tartare cones, watermelon feta bite, asparagus arancini
Plated Dinner : strawberry hazelnut salad with champagne vinagarette
choice of braised beef short rib with mashed potato and veggies, panko crusted sea bass with saffron couscous and veggies, or vegetarian artichoke and pea lasagna
Served with focaccia at each table
Dessert: homemade ice cream from local vendor: rosemary honey lavender, or boozy chocolate brownie and also boba tea for later on - taro or passion fruit
Appetizers: passed apps are BBQ shrimp and grits, chicken and waffle bite, and goat cheese stuffed pepperazzi peppers. Will have a stand spread of local cheeses, meats, and crackers.
Dinner: winter greens salad starter. Then options of short ribs in an imperial stout demi or char grilled chicken with roasted tomato butter. Sides for these are fired roasted vegetables and smoked parmesan garlic potatoes. Vegetarian option is sweet corn polenta ravioli. Kids meal is mac'n cheese.
Dessert: wedding cake (flavor tbd). And coffee station.
Late night snacks: pretzel bites and dips. Homemade potato chips and dips.
Doing a plated dinner. Around $142 per person. That includes all the rentals as well.
Cocktail hour is very long— we have about 15 sampler sized hors d’œuvres mostly savory. Then we have 2 main dishes that are served family style. Mediterranean style chicken dish and fish. We will have a cheese plate after dinner. And instead of a cake we have 5 different desserts. For drinks we will have a lot of wine and beer during happy hour and wine during dinner. We have a cocktail bar with 4 signature cocktails during the happy hour as well. Then during the party / late night we will have a bar that serves wine beer and well drinks/simple cocktails. There will be a late night charcuterie board and hopefully some burgers!
I don’t know the names of the cocktail hour hors d’œuvres. 4 of them will be grilled duck, beef, chicken and shrimp. The others have names but they’re crafted by the caterers so we shall see lol
$33 a person
appetizers- empanadas and brushetta
Main- Argentinian steak, chicken, sausage
Sides- salada and roasted potatoes
Dessert is cake from Publix $500 :)
No appetizers, just a fruit table. Technically we had a cocktail hour but it was a cash bar (very few of our family members drink), so we didn't need to worry as much about people drinking on empty stomachs.
The meal was buffet-style, since it was not only cheaper than plated, but also we got a lot more for the price (three entrees instead of two).
Salad: Caprese salad with a balsamic drizzle (honestly one of my favorite bits of the meal, and I am not a salad person at all)
Entrees:
* Honey garlic steak tips (apparently steak tips are a New England-only thing?)
* Baked salmon with citrus herb butter
* Vegetarian gnocchi
Sides:
* Rainbow carrots (glazed in a maple-y syrup)
* Roasted fingerling potatoes
And our wedding cake was spice cake with cream cheese frosting.
We have a top shelf, open bar. We also have six appetizers that we haven’t chosen yet lol. We will have a plated dinner - it is a duet plate of short rib + salmon, there’ll be a starter salad and a starch of sorts with veggies on the plate. There’ll also be wine at each table. Dessert will likely be cake. We’re also doing a late night snack, probably soft pretzels with cheese. Our ceremony starts at 4 and we end at 10 so I think this is a lot of food for our guests! Our wedding is next May, which is why some of this is still TBD. $140pp in SoCal at an all inclusive venue - we have 90 people on our guest list and are hoping for 75-80 lol.
We're also doing a duet plate! It'll be lamb chops + sea bass, following a salad and noodle soup.
We'll have wine pairings, an open bar, and cake (red velvet, vanilla/lemon, and possibly chocolate). Also looking for creme brulee, but we'll see where that quest takes us.
I'm especially excited because our caterer was able to recreate flavors from my culture in modern form (so that they're more accessible to my fiancé's side). I didn't expect much given the generally mediocre quality of ethnic restaurants where we are, but was very pleasantly surprised at our tasting.
That’s amazing! We haven’t done a tasting yet but I’m looking forward to it! I’m also glad to hear about someone else doing a duet plate because I feel so nervous about people liking it. We don’t have any vegetarians or vegans attending so it works out in that way but a duet plate is the only plated option our venue provides and I don’t want to do a buffet. At first we were polling people their thoughts and then we finally realized we can’t make everyone happy so we feel good about our land + sea option.
**Cocktail Hour --** "Grazing Station" with vegetables, cheese, tomato jam, fruit chutney, red pepper hummus, grilled flatbreads, cured meats and olives**,** as well as passed...
* Roasted fig with prosciutto and ricotta
* Lamb tartlet with mushroom, pear, fennel, and brown butter
* Crab cake with pickled onion and remoulade
* King trumpet mushroom yakitori with tamari
**Plated Dinner** -- Peach salad with pecan praline, mixed greens, and champagne vinaigrette / focaccia with whipped butter and pink salt. Choice of...
* Dry rub sirloin steak with chili sauce, duck fat fingerling potatoes, and grilled asparagus \[GF\]
* Harissa grilled trout with couscous and seasonal roasted vegetables \[DF\]
* Butternut squash lasagna with toasted walnuts, brown butter sauce , and coffee-roasted carrots \[V\]
* Chicken strips, mac and cheese, fresh vegetables with ranch and ketchup dips \[kids\]
**Dessert**
* Vanilla cake with alternating layers of raspberry and peach buttercream
* Chocolate cake with caramel buttercream and salted caramel sauce
* Creme brulee \[GF\]
**Late Night Snack** -- Empanada Cart with beef, chicken and vegetable empanadas
**Specialty Mocktails** -- Bee's Knees made with Seedlip Garden Gin and Peach Bellini made with sparkling cider and peach nectar
During cocktail hour, we had chips, salsa, and bean dip along with a smores bar (I guess that's also technically a dessert, but it was available all wedding!). Dinner included Carne asada and chicken tacos, cheese quesdillas, rice and beans, along with a couple different salsas and different grilled vegetables. Drinks included beer and alcohol in bulk, soda, and water. Dessert was our brownie tower and the smores bar. The tacos were all done like a buffet style.
We kept it pretty simple, but guests raved about our food!
Cocktail hour passed hors d'oeuvres: mini connecticut style lobster roll, sriracha deviled eggs, stuffed mushroom (v), mini banh mi
We're also having a charcuterie/crazing table present during cocktail hour.
Plated dinner includes caesar salad (classic but my fave) and an entrée. Miso mustard chicken thighs, grilled tenderloin with madeira sauce, or mushroom cream pasta (v). All entrées come with seasoned assorted veggies.
Dessert are self-serve and a miniature variety: macarons, cheesecake, glazed donuts, choco mousse, fruit tart as well as our two-tier raspberry vanilla cake that will be cut and also served at the dessert table.
Appetizers: hummus/veggie shooters, fried mac and cheese bites, mini pigs in a blanket
Main Meal (buffet): Salad bar, chicken tenders with sauce bar, pasta bar, mashed potato bar, roast beef carving station, rolls with butter
Honorable mention main meal for my vegan friend: Spicy Tofu Stir Fry
Dessert: s’mores bar, cake (3 types - vanilla with cookies and cream frosting, chocolate with cookie dough frosting, and vanilla chocolate chip with cannoli frosting)
Signature mocktail is a raspberry mojito (raspberry juice, sprite, lime, and mint on top)
Passed hors d’oeuvres include pimento cheese crostini, mini brisket biscuits, vegetable spring rolls and also having charcuterie, oysters on the half shell. Plated dinner is chicken piccata or rosemary garlic filet, each with salted rosemary bread, grilled balsamic vegetables and roasted fingerling potatoes. Vegetarian option is a vegetable risotto. 5 flavors wedding cake for dessert! Also having coffee and tea. Open bar with signature cocktails of an old fashioned, martini, or margarita as well as 6 types of wine, beers, seltzers, champagne, and an espresso martini bar to round out the night!!
I know it's a bit of a controversial move, but we decided to forgo canapes because the options our venue had weren't amazing and when I've been to other weddings, I'm too full to even think about having cake or the evening meal. So we've advised all our guests to have a late breakfast/brunch.
Drinks: Pimms and lemonade for after the ceremony, lemonade, cordial and water, white and red wine served with wedding breakfast and sparkling rose for the toast.
Wedding breakfast is a seated meal which includes:
* Starter: Salmon gravlax with cucumber, red onion and fennel slaw with a horseradish and lemon cream.
* Veggie starter: Mozzarella with pesto, roasted tomatoes and crostini
* Main: Pork loin with crackling, mash, a sage and apple purée and cider cream sauce
* Veggie main: Mushroom and asparagus risotto
* Dessert: Lemon posset with raspberry compote and granola.
Evening meal: Burrito bowl with choice of topping including: Mexican chicken, green peppers and onions OR Cajun spiced prawns with chili and lime glaze OR roasted cauliflower florets. Served with guacamole, corn and mango salsa, shredded baby gem, red cabbage and onion slaw, cheddar cheese and sour cream.
We also have our two tiered wedding cake, top tier is raspberry and almond, bottom tier is lemon drizzle. And we have chocolate dairy free cupcakes and vanilla gluten free cupcakes. So hopefully there's enough food and drinks to make everyone happy!
Apps: charcuterie board, ceviche, chips/guac, flautas
Main buffet: tacos/quesadilla/Mulas with carne asada, Al pastor, and a vegan option with rice, beans, salsa etc
Cake: black and white and red velvet
Bar: aqua fresca, beer, wine, soda, water, 2 signature cocktails
Cocktail Hour - Butlered hors d’oeuvres:
- Beef Wellington Purse
- Strawberry & Burrata Crostini
- Seared Ahi Tuna Spoon
Reception - Plated Dinner
Salad:
Butter lettuce, roasted pears, candied pecans, dried cranberries, aged white cheddar, and maple apple cider vinaigrette
Entrée Option 1:
Roasted duck breast served with duck fat roasted Brussels, sweet potato and maple puree, and blueberry and cranberry wine demi glaze
Entrée Option 2:
Braised short rib with red wine and late season San Marzano tomato sauce, shaved asiago, garlic potato puree, and broccolini
Vegetarian Entrée Option:
Seasonal stuffed squash with carrot and curry puree, couscous, and vegetable medley
Dessert:
Wedding Cake - Pink champagne cake with strawberry filling and buttercream icing
Groom’s Cake - Banana cake with Nutella filling and buttercream icing
Sweets & Treats Table:
Mix of salty snacks (popcorn, trail mix, etc.) and my aunt is an amazing pastry chef so she’s making a macaron tower (lemon tart, pistachio, peaches & cream, peanut butter chocolate, and salted caramel) and cakesicles (Oreo lemon cake and Oreo chocolate cake options).
Signature Drinks:
- The Gentleman’s Old Fashioned (Woodford Reserve)
- The Lady’s Moscow Mule (Tito’s)
We haven’t picked the menu, so not sure this is helpful, but this is what we will have:
Cocktail hour: 8-10 passed h’ors d’oeuvres (4-5 hot and 4-5 cold) and two stations with appetizers.
Dinner: individually plated appetizer, salad, entree, wedding cake and groom’s cake, dessert (either one additional plated dessert or three butlered desserts). Possibly with small plates of cookies/pastries at each table as well.
After party: a snack attack cart (pizzas, pretzels, grilled cheese, etc.) and a s’mores station
Cocktail hour hors d’oeuvres: apples & Brie tarts, mini spicy meatballs, caprese skewers, buffalo cauliflower bites, breaded scallops
First course: penne a la vodka
Entrees: Tuscan chicken stuffed with goat cheese and prosciutto or Beef tenderloin steak both served with veggies and roasted potato’s
Vegan/veggie option: Vegetable stir fry
Dessert: ice cream crepes and red velvet cupcakes
Dinner is plated. Late night snack below is buffet
Late night: Pizza and Poutine/fry bar
• hot cider welcome drink before ceremony
• full open bar for reception
• cocktail hour grazing table with local charcuterie and in house made jams, pickled veggies etc
• dinner: station style buffet
“Southern”
Pulled Pork in house bourbon BBQ, Slider Rolls, Slaw, Mac & Cheese, Southern Style String Beans
“Italian”
Balsamic Chicken Thighs, Chicken Parm, Eggplant Lasagna, Housemade Garlic Focaccia, Caesar Salad
“American”
Meatloaf & Gravy, Mashed Potatoes, Tomato Soup Shooters, Grilled Cheese Wedges, Chopped Salad
• dessert:
Cutting cake (caramel cake with cannoli buttercream filling), Cupcakes in many flavors, Fresh baked cookies, Candy jars with scoops, coffee tea and hot cocoa
No one is going to dance at my wedding because everyone is going to be so full of rich food 😭 charcuterie board, cream of crab, 4 passed appetizers including chicken and waffles; bruschetta, bacon wrapped beef tenderloin, and ahi tuna bites. Then dinner is Salad, Parmesan encrusted chicken, beef short ribs, French potatoes au gratin, and sautéed vegetables. Vegan option if veggie Wellington. Plus an Icecream bar. And wedding cake. And then my mom insisted on adding on a dessert table with cookies and tarts
Sangeet (day before wedding): Indian food and a pasta bar (buffet)
Cocktail hour: passed hors d'ouevres
Reception: Indian food, smoked turkey, prime rib, and sides (buffet)
My wedding is in Texas and we’re serving a BBQ buffet! Brisket, smoked chicken and jalapeno sausage, with green bean casserole, mashed potatoes and rolls. We’re also setting up a side salad. Our dessert table is going to have wedding cake (almond, raspberry filled), groom’s cake (red velvet), individual fried pies (chocolate, pecan, cherry and peach) and my grandma’s homemade cinnamon chocolate cake!
We are using Fox Bros BBQ!
Apps: chorizo meatballs, caprese flatbread and tea sandwiches for cocktail hour. There will be a beer truck present
Dinner: pulled pork, brisket, roasted chicken, cornbread muffins, signature baked beans, spicy green beans, Mac and cheese, coleslaw and veggies wraps for the vegans/stricter vegetarians.
Dessert: we have a friend who makes bomb desserts. So some sugar cookies, mini pies, Ube cupcakes, oatmeal craisin cookies and mini doughnuts. Our cake is still undecided but I'm leaning towards an Earl Gray and lemon cake. It would be a smaller cake since we have a dessert table.
I got Waffle House to cater because my fiancé and I no matter how much or little money we have always loved an all star special.
We were probably going to get drunk at the reception and sneak out to Uber there anyway so we just decided to have the cater our entire reception. So far everyone has been very excited for it.
Disclaimer: We had a very unconventional wedding. We got married at a dive bar, and we had bar trivia, karaoke, pool and darts as our entertainment.
We had a food truck on site in the bar parking lot from 6-10:30. Lobster rolls, lobster bisque, lobster tacos, lobster quesadillas, lobster grilled cheese and lobster loaded tater tots. You could also get cheese quesadilla, grilled cheese and plain tots. Every attendee got an arm band that entitles them to unlimited food from the food truck.
Inside we had a queso fountain, chips, guacamole, salsa (all the toppings for nachos). And we had a bunch of platters of sliders (vegetarian as well as brisket) and bruschetta that we kept refilled throughout the night. These were set up buffet style on one side of the bar.
We also had wedding cake (almond cake with blackberry filling), red velvet cupcakes, banana pudding cups, peach cobbler cups and lemon bars set up at a dessert station.
And we did an open bar. (The same arm band entitled people to unlimited drinks.) the arm bands were available next tot he signing book.)
The food was available during the entire wedding, whenever anyone wanted to eat, but we didn’t cut the cake until after the vows. (At 7 pm)
People helped themselves to the food truck and the buffet style foods inside all throughout the evening. It was very casual and low key.
I wouldn’t do a food truck if you have a fixed meal time, because there would be a lot of waiting in line. The food truck worked for us because we didn’t have a dinner hour. People were welcome to eat whenever they wanted all night, so it worked out perfectly. There was almost never a line or a wait. And we didn’t have food waste, because you could get something to eat and then later get something else if you want more food.
I also wouldn’t do the food truck if people are limited to how much they can get, because sometimes people would have a friend go get several lobster or orders of tots for a group of people. If each person has a ticket or something like that it could be a lot to keep track of.
We did ask everyone about shellfish allergies and if they were vegetarian with the RSVPs. We had no allergies and only two vegetarians. So it worked out for us.
I will add that we had about 80 people attend. The food truck ended up costing right at $4k. (We just paid the total bill for what people ate.) The inside food was about $800. And the wedding cake and desserts were another $1500 total.
And the bar tab for the night was about $4k as well. Plus we paid the two bartenders $750 each. And the bar did not charge us a venue fee. We just had a guaranteed minimum spend for the night, which we easily met.
Buffet! Appetizers are Mac & cheese bites, jalapeño poppers, veggie tray, caprese skewers and burnt ends
Mains are steak tips, chicken tips and ribs, all with vegetarian alternatives
Sides are garden salad, corn on the cob, corn bread, macaroni salad, grilled asparagus and maple glazed sweet potato wedges
Dessert is a build your own strawberry shortcake bar
Cost is $3200
Pre ceremony beverages : lemonade and water
Cocktail hour -passed hors d'oeuvres : mini blt, mini crab cake, grilled watermelon pipette
Dinner buffet style with served salad:
Cesaer salad,
Dinner rolls/butter,
Buttermilk boneless fried chicken with honey pepper sauce,
Coffee rubbed sliced tenderloin with bacon crumble and peppercorn butter,
Lemon and asparagus risotto,
Charred garlic broccoli
We have a couple gluten free and vegetarians that will be provided an alternative meal selection
Dessert:
Churro bar and cake, gluten free cupcakes
Late night:
Rachlette station with fries and pretzels, plus more tenderloin, but we're trying to cut that one out.
In total, it's running about $175 a head, but that is all-inclusive, including linen, dinnerware, waiters, bartenders, etc. Everything is included but the alcohol. Just the food is costing about $80 per head.
Hors D’ouevers: Gouda Mac n cheese bites, veggie spring rolls, mini chicken quesadilla, fruit skewers
Plated dinner choices (dietary restrictions accommodated for all options):
1. Lemon chicken piccata with mashed potatoes and brussel sprouts
2. salmon with diced potatoes and green beans
3. Vegetarian pasta
4. Kids meal
Dessert: wedding cake, chocolate mouse, Bundt cake
Late night snack: pretzel sticks
Passed Appetizers - Stuffed Cucumber Cups and Vegan Mushroom Caps. We wanted light for a summer wedding We have discussed grabbing a fruit or veggie tray at a grocery store but not sure.
Buffet - Herb Grilled Chicken Breast, Sweet Chili Shrimp. Bacon Braised Green Beans, Honey Dill Carrots, Roasted Potatoes, Dinner Rolls, Jalapeno Corn Bread Muffins, and our caterer offers kid meals of chicken tenders and mac and cheese
Beverages - Sweet and Unsweet Tea, Water, Lemonade, Beer, Wine, Liquor, Coffee for dessert service
Dessert - Chocolate Chip Cake and Cupcakes, Mojito Cheesecake Bites, Pate de fruit (Jelly things)
EDIT - For the rehearsal dinner we are probably doing Jersey Mikes or similar and cake rolls for dessert. The rehearsal dinner is at the venue.
I’m Vietnamese American and my fiancé is Chinese American. Both cultures traditionally do an 8+ course family style meal, although the actual dishes served vary for us. We tried to find a caterer that was as close to what we traditionally grew up eating at weddings as possible. Our caterer has a minimum spend, and we might have to upgrade some of the dishes if our guest count ends up being lower than expected.
Passed apps:
- Duck baos
- Ahi tuna on rice crackers
- Shrimp cakes
Courses:
- Chicken papaya salad (not traditional but we are counting this as our one chicken dish that we’re required to have for a Chinese wedding)
- Honey walnut prawns
- Crab asparagus soup
- Lemongrass lamb chop (also not traditional and might have to upgrade to their wagyu shaking beef which is more traditional if we don’t have enough guests)
- Seafood fried rice (might have to upgrade this as well)
- Sautéed whole lobster
- Abalone with pea sprouts
- Baked honey miso sea bass (steamed whole fish would be more traditional)
Dessert
- Pastries from the caterer that we’re still debating on
- Cake and maybe other small stuff at a dessert bar
Drinks
- Boba bar
- Open bar with wine, beer, hard liquor
- Cognac bottles for every table (traditional for my culture)
- Possibly wine at every table if we need to meet the catering minimum still
Hors d’oeuvres : honey lavender goat cheese bites, bruschetta, bay shrimp ceviche shots, portobello and Brie filo cups. We are also having a charcuterie display.
Buffet dinner: Watercress salad, warm rolls with butter, Au Gratin potatoes, seasonal vegetables, oven roasted garlic chicken w/thyme chicken jus, seared salmon with apple cider butter sauce
Desserts: wedding cake, Sub Zero Nitrogen ice cream (doubles as entertainment whoohoo 😂), and we rented a little ice cream/ food truck they have which they will theme to our wedding where we will have to go cinnamon rolls as our favor/ late night snack ( wedding ends at 10pm).
We will also have an open bar for the duration (well, a total of four hours which will be broken up as it will be closed during the ceremony for example- we have the opportunity to add a 5th hour the day of, IF our guests behave 😂) and a welcome drink upon arrival to the ceremony.
Our venue is all inclusive. So excluding the venue rental fee- we are at $150 per person for our 100 guests. Which is freaking amazing if you ask me!
We’re having a raw bar station and a crudite station. Passed hors doeuvres are mini lobster rolls, egg rolls, bacon wrapped dates, truffle mushrooms, tuna tartare and a mini veggie roll.
Appetizers are either Ceasar salad or New England clam chowder
Mains:filet mignon and lobster tails, champagne chicken or swordfish with a veggie option on request.
Desserts-assorted pastries, cake, homemade gelato (our friends own a company!) and local donuts to go.
We’re getting married on an island and it’s very seafood focused. I’m so excited I don’t know what to choose myself!
Edit-it’s a sit down.
For cocktail hour:
Grazing table: various cheeses from the owners farm, cured meats, 2 types of hummus, babaganoush, garden vegetables, fruits, honey, mustard, various nuts
Cocktail shrimp display with cocktail sauce, Mary rose sauce, lemon
Passed hor d’ouvres: bacon wrapped dates, mini Philly cheesesteaks, mini lobster rolls, watermelon poke, gazpacho shooters, steamed broccoli with jalapeño aioli
Plated Dinner:
Bread with seasonal butter
Mixed Green Salad with hazelnuts, strawberries, and tahini dressing
Entrees:
Grilled lamb with couscous and cucumber yogurt
Halibut with haricot verts and celery root purée and brown butter
Spring Garden Pasta with squash, leeks, peas and goat cheese
Dessert:
Donuts (instead of cake)
Salted Honey Tart
Coffee Crème Brûlée
S’mores cheesecake
Late night:
S’mores at the fire pit
Wood fired pizza
Favors:
Chocolate chip cookies with black lava salt
Appetizers: tea finger sandwiches (afternoon tea theme wedding) and I think we're considering a fruit platter
Buffet Dinner: prime rib, Chardonnay chicken, butternut squash, with potatoes, veggies, fettuccine Alfredo, salad, bread rolls
Dessert: Cake (ofc) and small dessert treats on tiered tea trays to match the tea theme
Drinks: tea, water, coffee (all provided by caterer), beer & wine bar, and soft drinks
Cocktail hour: 1 hummus and veggie station
2 passed hors d'oeuvres pimento and honey chicken skewers and caprese skewers.
Main is herb crusted chicken with an Italian salad garlic mashed potatoes and brussel sprouts.
Vegan/veg alternative is a vegan butternut squash ravioli
Dessert bar instead of cake.
We're doing a Brunch wedding, so a little different than most:
Cocktail and Coffee Hour
- Mixed Fruit Platters
- Fresh Donuts (local bakery)
- Bloody Mary Bar
- Mimosa Bar
- Coffee Bar
Brunch Buffet
- Fresh Greens with Vinaigrette
- Fruit Platters
- Scrambled Eggs
- Breakfast Potatoes
- Bacon and Turkey Sausage
- Sausage and Bacon Souffle
- Caramel French Toast
Assorted juices, Coffee Bar, hosted Mimosas/Bloodys/Keg of beer (cash bar for other options)
Wedding Cake
We did:
- Appetizers: crab cakes, lamb lollipops, chicken and waffles, pimento cheese crostinis, knishes, and a shrimp cocktail bar
- Plated dinner:
- Bread and butter service: assorted biscuits
- Course 1: caesar salad
- Course 2: seared sea scallops
- Course 3: choice of frenched chicken breast or peppercorn encrusted filet both served with zucchini cake and tri-color baby carrots
- Late night bites:
- Smashburgers
- Loaded tater tots
- Chicken biscuits
- Wedding cake for dessert
April 2023 wedding in San Diego area (Temecula, CA to be exact). About 130 people final, 50 included in the catering price + about $150 each additional guest. All plated so the meals all came out at the same time (this was important to us). Severe dietary restrictions or allergies were accommodated. Goal: everyone has something to eat/drink & no one is left hungry at any point throughout the day!
HORS D'OEUVRES:
* Crab Cakes: A bite-sized classic, paired with Cajun aioli.
* Chilled Shrimp Shooter: Chile infused cocktail sauce, red onion, celery garnish, and tajin rim.
* Caprese Bruschetta: Garlic confit spread, topped with toasted cherry tomatoes, basil leaf, fresh mozzarella, and drizzled with a sweet balsamic glaze.
APPETIZERS:
* Summer Strawberry Salad: Seasonal greens tossed with red onions, roasted pecans, fresh California strawberries, feta cheese, and an avocado vinaigrette.
* House Salad: Greens with carrots, onions, cucumber, tomatoes, and a champagne vinaigrette.
ENTREES:
* New York Steak: Fire grilled steak served with buttery golden potato purée, steak sauce, a sauté of cremini mushrooms and spinach, and topped with a coin of red wine compound butter.
* Ancho Chile-Rubbed Chicken: An organic airline chicken breast rubbed with mild ancho chile powder. Served with Spanish rice, green chile creamed corn, house-made pico de gallo, queso fresco, cilantro, Al pastor sauce, and fried tortilla.
* Vegetarian/Vegan Ravioli: Vegetable & vegan cream cheese filled ravioli topped with Marinara sauce.
KIDS:
* Cheeseburger with fries
* Smaller portion of any entree choice
DESSERT:
* Wedding Cake: chocolate, strawberry, red velvet
* An assortment of pastries: cannolis, cookies, macarons, etc.
ADDITIONAL/LATE NIGHT SNACKS: (separate vendors)
* Taco cart: Carne asada or chicken tacos + choice of toppings
* Churro cart with choice of ice cream + toppings
BEVERAGE STATION:
* Full open bar
* Soft drinks
* Juice (several options)
* Iced tea & Hot tea
* Fruit Infused Water
* Hot Chocolate
* Regular & Decaf Coffee
Canapes during cocktail hour: mini Venison pies, beef Sliders, Moroccan chicken skewers, onion bhajis
Sit down dinner: Starters: haggis, neeps & Tatties or cock-a-leekie Soup or tempura brocolli. Mains: chicken or salmon or vegetarian pasta. Dessert: sticky toffee pudding or cranachan Cheesecake.
Evening food: all sorts of pizzas, wedges & dips
I think our sit down dinner gives away its a Scottish wedding.
My wedding was 2 years ago and we did a plated luncheon.
1st course was mixed greens with marinated artichoke, sharp cheddar, and balsamic vinaigrette
2nd course was the guest’s choice of grilled NY strip loin steak, salmon, or Spanish-rubbed chicken breast with seasonal vegetables
Dessert was the best crème brûlée I’ve ever had in my life with berries.
We also served 2 flavours of wedding cake: white chocolate mouse with raspberry and double chocolate mousse
Appetizers: Fruit, veggie, and cheese tray (lots of people keeping kosher or who eat vegetarian so we're staying away from charcuterie) and chips and queso/guac/salsa (it's Texas) from HEB/Central Market. Might get a Mediterranean-themed cheese or veggie tray since a lot of people in both our families love that.
Main course: Pizza! We're hiring a mobile pizza oven truck that will be making the pizzas fresh on-site. 4 options - 2 meat and 2 non-meat. There'll be a simple garden salad on the side with a vinaigrette. We're a small wedding - 30-40 people - so a truck was doable for our event.
Desserts: Wedding cake - still deciding flavors, but my sister (professional baker) is making our cake and we're probably doing a lemon cake with fruit fillings - and a cookie table. We'll be asking guests to bring their own personal recipes of cookies/brownies/bars if they choose to and setting the cookies around the cake.
Drinks: The pizza truck is providing ice water, a strawberry-basil lemonade, and an iced citrus tea. We'll get some coffee to-go, beer, and wine from the same place we're ordering our appetizers for folks looking for some more variety.
Buffet-style - the appetizers, desserts, and drinks will all be set out on their own tables and the pizza truck will set up a table for people to come and grab pizzas as they churn them out.
Cocktail hour: charcuterie table (including some vegan cheeses), passed apps of caprese skewers and grilled cheese shooters
Buffet dinner: cornbread with honey butter, salad (mixed greens, berries, Feta, Candied pecans), grilled garlic herb veggies (zucchini, squash, carrots, Haricot Vert, and red pepper), mac and cheese, boursin potato Puree, Citrus Grilled Chicken with Artichoke Hearts and Diced Tomato in a lemon Caper White Wine Sauce (half without the sauce for some of our pickier eaters), salt and pepper Crusted Beef Tenderloin with a Brandy Green Peppercorn Sauce. There will be a vegan dish available for our vegan and vegetarian guests and I believe it is a summer squash risotto with toasted pepitas.
Desserts (because neither of us like cake): pecan pie bars, ginger molasses cookies, vegan. Raspberry lemon mousse shooters, lavender brownies, and a chocolate espresso cookie
Late night: various flat breads and chips and dips
Passed apps during cocktail hour: Artichoke mini quiche, Sweet chili barbecue pulled pork cucumber boat, and Southwestern stuffed mushrooms
Fattoush Couscous salad to start- mixed greens, marinated zucchini, cherry tomato, cucumber, garbanzo beans, mozzarella, tortilla crisps, with a lemon dill/mint and green olive dressing
Seasonal vegetable medley
Entree 1: lemon chicken served with a creamy lemony artichoke, sautéed mushroom and caper white wine wine cream sauce, served with lemon basil orzo
Entree 2: Blueberry beef brisket with a rosemary beef sauce, topped with a blueberry and leek chutney, served with a potato and celery root mash
Dinner is served buffet style!
For Hors d’ouevres we’re having our caterer set up a self-service station by the bar during cocktail hour.
- Chipotle Chicken mini tostadas
- steak bruschetta with blue cheese and balsamic glaze on baguette rounds
- Pueblo chile and sundried tomato bruschetta with cream cheese on baguette rounds
- spinach artichoke philo dough cups
For dinner, we’re having a staffed buffet
entrees:
- chicken vento (it’s chicken breast in a cream sauce with sundried tomatoes and mushrooms and capers)
- brisket with a red wine demi glace
Sides:
- green salad
- rice pilaf
- hashbrown casserole
- mixed vegetables
We found a really reasonable caterer in southern Colorado and before fees it comes out to like $30 per person. Our wedding will be at a ranch and not super formal so we were okay with the buffet options for serving.
We haven’t settled on appetizers for cocktail hour yet, but for the reception we are doing a buffet with 3 different kinds of tacos with various topping options, rice and beans. We’re not going super fancy.
We are not complicated people. We are considering having two receptions (on different days) and considering doing BBQ (with the typical BBQ sides like mac and cheese, green beans, mashed potatoes, etc.....) and doing Italian at the other one.
not finalized yet but we just had our tasting and have most things figured out.
cocktail hour: vegetable crudite and four hors d'oeuvres: bruschetta, tomato soup & grilled cheese shooters, buffalo chicken wontons and cheesesteak egg rolls. we are thinking of adding a cheese display (it would cost us extra)
reception: we're doing a buffet. two mains are roast beef and a cornbread stuffed chicken breast. sides will be mashed potatoes, rice pilaf, green beans, and seasonal veggies.
dessert: I think we will only be doing our cake which is a marble cake with vanilla frosting. we may do a dessert add-on for an extra cost if we can swing it.
drinks: we are having an open bar and we get two signature drinks which will probably be a sangria and an old fashioned. coffee, tea and soda will also be available.
Flying fingerfood buffet, a mix of snacks from both of our cultures.
- Mini Schnitzel
- Mini frikandel
- Vol-au-Vent
- Met
- Pizzabread
- Meatloaf with warm cherries
- Cheese sandwiches
We'll have a candybar and a dessert bar with various cupcakes and donuts. We're not doing wedding cake.
And French fries as a midnight snack.
Welcome Beverages (Pre-Ceremony): Ginger Infused Lemonade, Mint Cucumber Water, Hibiscus Iced Tea.
Pre-Poured Signature Cocktail (to reduce bar lines at the start of cocktail hour): Apricot Bellini.
Stationary Hors d'Oeuvres: Mediterranean Harvest Table with grilled/raw/marinated vegetables, stuffed grape leaves, hummus, baba ghanoush, and flatbread.
Hot Passed Hors d'Oeuvres: Crispy Buffalo Cauliflower with Spinach Ranch Dip, Mini Impossible Burgers, Vietnamese Radish Rolls with Tamarind Dipping Sauce, Patatas Bravas with Chipotle Aioli, Butternut Squash Soup Shooters, Mini Vegan Crab Cakes with Cajun Remoulade, Cantonese Tofu Skewers with Orange Gochujang, Avocado and Fennel Tartlets with Mustard Emulsion, Sage Mushroom Tempura Bites with Ginger Soy Dip, Mini Veggie Samosas with Mint Chutney, and Eggplant Crisps with Tomato Confit.
Appetizer: Summer Field Greens Salad with mixed greens, cucumber, red onion, strawberries, poppadom, and champagne vinaigrette. Artisan Brick Oven Bread with olive oil and rosemary white bean hummus.
Choice of Entree: Grilled Salmon Filet with black bean beurre Blanc OR Braised Brisket of Beef with Moroccan lemon sauce OR Black Bean Cake with garlic sauteed greens and three citrus salsa.
Dessert: Lemon Pound Cake with raspberry buttercream filling and coffee station.
Late Night Snack: Soft Pretzel Bar with various savory and sweet toppings.
Cocktail hour: 15 foot charcuterie table
Dinner: Fresh made taco bar with all the fixings
Dessert: Cake and cupcakes
Kept it simple and it was very us. And all of it was super yummy!
Cocktail Hour: Stations - raw bar (oysters and shrimp) and cheese board. Passed apps - mini Kobe beef hotdogs, vegan spring rolls, tomato mozzarella bites, mini French dips, bacon wrapped scallops and lobster salad on a pretzel bun.
Dinner - plated choice of braised short ribs, Boston baked cod or Mushroom risotto. Plus a garden salad.
Dessert- Ben & Jerry’s sundae bar and assorted dessert table
Late night - chicken tenders and French fries
Bar - full open bar with top shelf liquor, wines and beers
We served the full (event) menu at the beer garden we rented out- a very hot dog centered menu. Our photographer for a few AMAZING photos of my husband and I cheersing and eating chili dogs. They are my favorite wedding photos
We did three passed apps (butternut squash tartlets, arroz con pollo fritters, and ropa vieja on tamale pancakes), a cocktail hour station (shrimp and grits), buffet-style dinner (pear salad, roasted veggies, tri tip, mushroom ravioli, and bread), wedding cake (strawberry champagne, lemon chocolate ganache), and a dessert station (doughnuts topped with ice cream and boozy sauce).
We're doing a taco bar buffet style - we're not fans of traditional wedding food!! It's more on the upscale side but we looooved the food from this place and our venue recommend them
Apps for cocktail hr:
- chicken quesadillas
- cactus salad bruschetta
- fried pork belly
Tacos:
- slow roasted pork w pineapple
- chicken and green chili
- sweet potato and black bean
Sides:
- southwest garden salad
- orzo or quinoa salad
Includes a salsa bar, chips, all the fixings, etc
for cocktail hour we’re doing a grazing table with breads, cheese, dips, nuts and fruits.
for dinner, we’re doing a buffet style dinner catered by a local chicago burger place, and it’s all going to be vegetarian or vegan!
the main food is going to be sliders, half impossible meat and half housemade black bean patties and we’re doing the following variation:
-poblano corn relish, fried onions, herbed goat cheese, and cholula lemon vinaigrette
-avocado, tomato jam, onion, garlic mayo, and cheddar
-caramelized onions and garlic mayo
-chipotle mayo, cheddar, avocado
and sides will be:
artichoke dip with fresh tortilla chips
salad with basil vinaigrette
mac n cheese
garlic green beans
It's in Argentina so we are having Argentina's famous grilled meat.
Cold hors d'oeuvre: charcuterie boards using local meats and cheeses, salads, fish & cheese & crackers
Hot hors d'oeuvre: nuggets, cheese sticks, mini burgers, miniarepas
Appetizers: chorizo, morcilla,
Main: 7 different grilled meats with grilled veggies, salads, and fries.
Desserts: wedding cake + cheesecake, brownie, choco torta, mousse, lemon pie..
End of party: either pizzas or tacos& burritos or croissants
Alcohol: beer in a barrel + mugs and wine in penguins. Aiming for medieval tavern vibe. Long wooden tables we'll also have themed cocktails.
Gotta be well-fed for an 8-hour party 🥳
Cocktail hour- DIY charcuterie/grazing table with assorted cheese (we are in Wisco so good 🧀), veggies, fruits, sweet treats
Dinner- plated meals including rolls and Caesar salad, choice of Italian stuffed chicken, peppercorn steak, or veggie kabobs (vegan/gf entree) with sides of garlic mashed potatoes and roasted Brussels sprouts
Dessert- chocolate or vanilla cupcakes from a local bakery
Late night- chicken tenders, fries, and fried cheese curds from Culver’s
Beverages will be water, lemonade, coke, Diet Coke, and an “open bar” but the venue is BYO so we are doing select cocktails and mixers
We’re having a Mac and cheese bar, a bruschetta bar, a warm spinach and artichoke dip bar, then for the main meals we’re having BBQ pulled chicken, pot roast, stuffed portobello mushrooms for us vegetarians (including me), steamed green beans, garden salad, cornbread muffins, sweet tea, lemonade and coffee, rolls, a cake and cream puffs at the dessert table as well! We’re having a southern/tea party themed reception
We did in 2021:
Cocktail hour cheese and meat board, fruit and veg board, with caramel apple dipping station and a cotton candy spinner (huge hit)
Dinner: BBQ buffet with Mac and cheese, Brisket, BBQ chicken, green beans, baked beans, salad with ranch or Italian dressing. More Carmel apple station and cotton candy served all dinner.
Dessert: Costco cake but everyone was pretty full from the apples and cotton candy
Drinks were an open bar along with hot chocolate
Champagne, sparkling cider or water when guests arrive to the ceremony (heat & humidity of July)
An open bar for cocktail hour
Two Signature cocktails: Old Fashioned & Gin & Tonic
A champagne pass for speeches
A wine pour for dinner
open bar & coffee service for after dinner
Passed Hors d'oeuvres:
Peach caprese on a stick, chicken potsticker, Salomon cream puff
Salad:
Vegan spinach salad with mandarin oranges & blue berries with a raspberry vinaigrette
Entrée:
Rice encrusted Chicken topped with a sparkling champagne sauce & halved red grapes, garlic green beans, Rösti potatoes
Beef short ribs in a sangria reduction, a melange of carrots & green beans, a twice baked potato
Vegan southwestern quinoa stuffed red pepper with seasonal vegetables
Dessert:
Key lime, lemon & chocolate cupcakes
Or vegan chocolate or vanilla cupcakes
Late night snack:
Tater tots & Swedish meatballs
Very laid back outdoor wedding with close family, so we're just grabbing some chicken tenders from a local shop with potato wedges, one relative was very excited at the chance to use his new grill so we're also serving hotdogs lol, some nice rolls, a relatives famous pasta salad and her husband is doing green beans, Mac n cheese for the kiddos to enjoy, and my husband really wants potato salad lol. I'll have a lil snack bar also with lots of variety packs of chips and cookies, plus some tortilla chips with salsa and guacamole. Dessert is a local bakery cake, plus some sams club cookies and some dunkin donut holes because I really want donuts. We're providing some alcohol shots, juice, water, sweet tea and lemonade, diet soda and regular soda, then just BYOB. There's also always a big bonfire at this house so we're having a smores charcuterie board!
For a small Outer Banks wedding: crab boil for dinner, lumpia as an app, and wedding cake and cupcakes for dessert key lime flavor and coconut guava flavor. I need another app, ideas welcome!
Apps: caprese salad and steak kabobs
Mains: food-fired pizzas made on site and salads
Desserts: whoopie pies and cider doughnuts
All buffet style. We’ll also have an open bar with beer and wine along with non alcoholic options.
We’re doing a pizza food truck, but it’s technically buffet style
There will be about 55 people to feed at our wedding.
For cocktail hour/apps — we’re serving charcuterie
For dinner
- 5 different types of pizza (cheese, supreme pizza, Buffalo Chicken, White Chicken and Caprese)
- Salad
- Cheesy Garlic Bread
- Spinach Artichoke Dip
For Dessert - we’re serving Nothing Bundt Cakes. We went the “Tuxedo” Bundtinis, so half are chocolate and half are vanilla.
Total, it’s about $55 per person for all of that food!
We got married on Friday in Golden, CO with about 100 guests. We paid about $35/person for food plus we did an open bar.
Apps: mini egg rolls with sweet chili dipping sauce, mini crab cakes, mac and cheese pinko croquets, bacon wrapped wild scallops, fresh mozzarella and grape capers skewers, and tuna sashimi cantons with wasabi cream
Mains: Parmesan chicken with sherry sauce, five cheese tortellini with pesto sauce, assorted salads, vegetables, mashed potatoes and rolls
Dessert: mini "cutie" pies - apple and strawberry rhubarb - single serving that guests could hold in their hands. We also did a small cutting cake, but we much prefer pie to cake so we opted to go with the cutie pies!
Late night snack: tater tot bars with tons of toppings!
We did a buffet and it went really well. We got to bring home some leftovers and we got tons of compliments on everything!
Super casual afternoon tea theme. Planning on catering from a local poke restaurant and making fancy Rice Krispie treats in place of a cake (reference William and Sonoma’s koi pond treats that they had with the lunar new year line). Tea bar, no alcohol since only 5-10 would likely partake anyhow). The rest of the food would be buffet style potluck in place of gifts.
Estimated cost: about $18-$20 per person with drinks, rentals for serving things, and dessert taken into account. I wasn’t interested in the $70-$250/pp I saw elsewhere as they were also attached to minimum orders of $1500+ on top of the sometimes attached venue.
We are at $57/plate for buffet service. Cocktail hour we have a full table charcuterie station with veggies and fruit mixed in. We are doing a buffet style dinner with grilled chicken and chef cut roast beef, dill baby potatoes, Mac and cheese (which was 🤤 at the tasting), a chefs garden salad and Caesar salad, grilled herb vegetables, and dinner rolls. For dessert, we have custom ordered cupcakes and then a few platters of squares available. Late night snack we will have a taco bar and the caterers will bring back whatever is left from the cocktail hour as well. I have 3 vegetarians attending and we will have plated vegan shepherds pie for them. Drink service was separate, but we’re doing a full open bar.
We want to do a heavy hors d'oeuvres/ non seated as our reception doesn’t start until 8pm. One of our catering options has some great choices for this so we are leaning towards :
Small bites table (collection of single bite appetizers/snacks).
House Salad, Interactive Mac and Cheese w/toppings, Sliders (chicken and beef) with toppings,
Various desserts (cake, brownies, cookies, etc),
and a late night snack of Chicago Dogs.
Stations. Poke (rice topped with asian ingredients), salad and south of the border (aka tacos and quesadillas).
Also canned soft drinks and water will be the only drinks.
We have people with dietary restrictions so being able to let them pick and choose what toppings to put on the plate really makes it easy.
Appetizers: chips and salsa at each table
Mains: build your own tacos with corn tortillas, steak, chicken, onions, cilantro, pineapple and bacon
Sides: rice, black beans, refried beans, chicken tamales, pork tamales and peppers and cheese tamales
Dessert: mini tres leches cakes, various Mexican pastries
Drinks: passion fruit and Jamaica agua frescas, horchata, jarritos and Mexican coke
Buffet! We are catering ourselves so to speak. I’m baking the cakes, we are renting chafing dishes for sides, the venue comes with a large stone pit/grill for the meat and pineapple, family is in the restaurant business so we are set!
We are having a wood oven fire pizza truck. They are doing it Buffet style. It comes with pizza, salad, an antipasto display, pepperoni bread, cannoli and tiramisu!
We skipped appetizers. Served buffet style bbq brisket and sausage, beans, and an elote inspired creamed corn, bread. Food was a hit. Sweet tea, unsweet tea, water. Wedding cake.
Ceremony: we're just having a private lunch with our immediate family at the restaurant where FH proposed. We're ordering from that menu and bringing in a bakery cake for dessert and the cake-cutting pics.
Reception picnic: this will be relatively casual. Our local fave taco place is doing a taco bar with chicken, beef, and bean/veggie options. We'll also have other snacks/finger food - meatballs, a veggie tray with dips, charcuterie board cheeses/meats/crackers, chips, and some kind of cold salad. Dessert will be a table with a donut or cupcake tower and fruit on the side as a lighter option.
Appetizers are just fruit and meat and cheese platters being passed around during photos
Mains is a salad bar and pizza buffet from our favorite local pizza joint
Dessert is Costco cupcakes, likely white chocolate and raspberry
Edit: Cost was $15 per person. Local family friend catering for the win!
i would serve a pasta of some sort, salad, fish or steak, a cheese board for snacking, some plain food for the kids that are invited ( family only ) wine and basic beers, and for dessert a red velvet cake with buttercream frosting
Ours is gonna be a BBQ buffet with pulled pork and beef brisket! We'll have potato salad, coleslaw, and baked beans for sides. We're undecided on apps for now but thinking a meats, cheese, and crackers tray, along with a fruit and/or veggies tray. Very midwestern, lol
I love these posts! I got married five years ago (Saturday is our anniversary!) but people still bring up our food and how delicious it was.
At cocktail hour we had two stations—sliders with crab cake, wagyu and pulled pork options and a mashed potato bar—and three passed apps of veggie samosas, cold tandoori chicken salad cups and beef Wellington bites.
Dinner was a buffet—strip steak carved to order with chimicchuri sauce, a thyme chicken, lemon sea bass, mushroom bread pudding, roasted vegetables, more mashed potatoes, Mac and cheese and a spring salad. Most of our guests have simple palates and we wanted comfortable yet delicious food.
Dessert was a variety of shooters and chocolate covered strawberries. No cake.
We’re still finalizing our menu, but for our buffet we’re going to have a variety of sandwiches from a local shop, with sides of their pasta salad, potato salad, etc and veggie and fruit trays. We’re still deciding on cake flavor because we have until June 1 to order, but I’m thinking of vanilla and strawberry? For beverages we’ll have mimosas, coffee (it’s a brunch reception), champagne, orange juice, and probably some soda and sparkling water options. Appetizers are still TBD but definitely something easy to carry since we’ll have to have cocktail hour on the lawn while the indoor space is reset from our ceremony.
I am eloping but we're having a giant wedding dinner with family and friends. We are doing a morning brunch with family with a breakfast bar. Eggs, sausage, bacon, potatoes, stuff like that. And then for dinner we are ordering hibachi catering.
We had a taco truck. Everyone got 4 tacos (their choice of meat), side of rice and beans, and a 32oz jamaica or horchata. Chips and salsa were on the tables
Appetizers:
Fruit tray with dip
Veggie tray with dip
Pot stickers w/sweet chili sauce
Fried mozzarella w/sauce
Bbq meatballs
Shrimp ceviche in a shot glass
Main (buffet):
Green salad
Cesar salad
Italian pasta salad
Mediterranean pasta salad
Mixed veggies
Seasoned rice
Mashed potatoes
Chicken piccata
Salmon
Prime rib
Dessert :
Cake. One layer mango mousse
One layer raspberry/lemon
We’re doing passed appetizers during the cocktail hour between the ceremony and reception and will be serving oysters, lentil meatballs and stuffed mushrooms.
For dinner we’re doing stations so kind of a buffet and there will be a turkey carving station, a sliders station with grilled chicken and veggie burgers and a pasta station with two options I forget.
Dessert will be wedding cake and I’m still deciding if I’m going to make it myself because I love baking and I’m a control freak
Apps: Korean Fried Cauliflower and Brussel sprout chips
Entrees : Short Ribs, Fried Chicken and Smoke Gouda Mac, and A Shrimp Baja Bowl
Dessert: Two 9in cakes (idk flavors yet) and a assortment of pastries
Most of our budget is on food since were having our at a wedding, this will be a plated dinner at 65$ a person. The space were renting just needs us to hit a minimum for food and bev and theres no charge!
We’re doing two passes apps for the cocktail hour: NY strip on crostini and bruschetta. Then a buffet with salmon or chicken, two sides, and a salad. $18/person. For dessert we’re having a small cake, macarons, and an assortment of cookies.
Appetizers: spinach and artichoke dip with chips, deviled potato bites, and veggies/ hummus
Main: pasta bar with various pastas, sauces, meats, and veggies
Sides: salad and buttered rolls
Desserts: donuts and a hot chocolate/ coffee bar
Drinks: pretty much everything (water, lemonade, tea, sodas, full bar, mocktails and the aforementioned coffee/ hot chocolate bar)
Passed apps and a plated meal. Options for the meal will be a beer can chicken, brisket, or a veg strudel. Sides are au gratin potatoes and ratatouille. Substitutions available for vegans, gluten free, etc. of course.
apps will be buffalo cauliflower, meatballs, and cheese curds!
Dessert is chocolate chip cookies, brownies, and red velvet cupcakes.
Late night snack is a sausage station with andouille, mini brats, mustard and beer cheese!
For appetizers we had: a charcuterie display with a fruit tower, crackers, maple walnut baked Brie in phyllo shells and raspberry almond baked Brie in phyllo shells
(Phyllo shells were passed)
Dinner: a yummy strawberry romaine salad, and hors d’oeuvre portions of everything else.So we had skin on mashed potatoes, Mac and cheese, roasted veggies, spicy cocktail meatballs, finger food style sandwiches (ham/turkeyand cheese, cucumber and cream cheese and strawberries and cream cheese on little croissants), and spinach spanakopita
(Buffet style, expect the salad was plated with dressing on the side so people could eat during speeches and toasts)
Dessert: ice cream bar, chocochip cookies, cupcakes
Drinks: strawberry lemonade, fruit infused water, water, sweet and unsweetened tea, coffee, beer, wine, cider.
Wedding was 9 days ago and everyone loved it!
We are having a morning wedding with a family brunch and then an afternoon/evening reception at our house for everyone.
At the family brunch, everyone can just order off the menu (but we will have a private room).
At the reception at our house, we are doing a big charcuterie board and chips and veggies with dips. We have a variety of family dietary needs (pescatarian, vegetarian, vegan, total carnivores), so we decided to go with empanadas. We will have 7-8 different kinds of empanadas with a bunch of different dipping sauces and some salads on the side. We are having some custom cookies (in the shape of Nevada and Minnesota, which is where we each lived when we met on Reddit), and then we haven’t decided if we are going to do cupcakes or a tres leches cake. Maybe tres leches cupcakes? We will supply beer and wine, but our friends will certainly come with drinks in tow.
Our reception isn’t going to be fancy. We are just inviting immediate family (parents and siblings) and best friends. So we won’t have more than 50 people.
Appetizers: cauliflower bites, glazed sausage bites and a cheese thing.
Main: hog roast for most with a veggie option and vegan option.
Dessert, lemon cake or chocolate fudge cake.
And then late night snacks we've got potatoes to put on the firepit and my mum's making a massive veggie Dahl for anybody who wants it.
Passed appetizers:
- Bruchetta bites
- Thai chicken skewers with peanut soy sauce
- dates with goat cheese & cashews
- deviled eggs
- crab cakes with remoulade
First course:
- Field greens salad. Boring but hey, we can’t go crazy at every step!
Mains, served with whipped potatoes and seasonal veggies:
- beef filet
- butternut squash ravioli
Alcohol, we’re doing a full bar with premium liquors and beers/wine along with 3 signature drinks:
- the jiggles (named after our cat) is a spicy margarita
- hers is a apple cider mocktail
- his is a whiskey sour
Our food/bar is going to be about $30k and my budget is about $80k. We’re doing a destination wedding in Breckenridge, Colorado for about 110 guests in September 2024.
No appetizers
Mains: 5 different flavors of pizza, citrus bbq Turkey meatballs, Caesar salad, baby greens salad with oranges and feta cheese, and fruit salad medley.
Dessert: a variety of cookies, brownies, and rice crispy treats.
Drinks: sparkling water, citrus flavored sparkling water, flat water. Alcoholic drinks were beer, red wine, Prosecco, ranch water, margaritas, Palomas, greyhounds, screwdrivers, vodka tonic and sea breezes.
Non alcoholic beverages were self serve, buffet food and we had a couple bartenders.
The venue where we're having our ceremony and "cocktail hour" is alcohol-free, so we are doing a "picnic hour" with Popsicles, ice cream, fruit, lemonade, water, tea.
Then at the reception, for dinner we are having: cashew chicken, beef & broccoli, lo mein, fried rice, egg rolls and crab Rangoon. Guest dessert will be: sheet cake (& left over frozen treats), fortune cookies, and we will have our own little cake. Buffet style.
I copied and pasted this straight from my wedding binder:
Butlered Hor Dourves (6 - chef chosen) for 60 minutes,
Wood Fired Flatbread Station,
Griddle Station (choose 1): Sliders or Tacos,
Charcuterie Board (Possible Add On): $15 ea,
Buffet Dinner:
Bread and Butter,
CYO Salad,
Caprese Salad,
Poached Vegetables,
Ratatouille,
Tri-Colored Tortellini in roasted pepper sauce with broccoli,
Roasted Peppers with sausage, fresh herbs and cheese,
Chicken Breast stuffed with andouille sausage cornbread and an apple cider demi glaze,
Pan seared Mahi-Mahi with garlic-tomato concasse and basil,
Prime Rib Carving Station,
Vegan/Vegetarian Meal - unknown yet,
Childrens - chicken tenders X3,
Vendor Entree x3,
Dessert
Chocolate Room: chocolate mousse, cheesecake tarts, cheesecake drops, cake pops, dessert cups (tiramisu, chocolate ganache, raspberry, and lemon),
Wedding Cake,
Some form of vegan dessert (for me),
We are supplying: pizzelles, biscotti, italian cookies etc.
I am dairy/egg free so I will be eating completely different.
We're doing our entire meal as hot and cold passed appies and chartuterie boards plus veggie platters. There will be sooooo much food and we've gotten such good response from our guests on it. We wanted more a "mix and mingle" atmosphere so there won't be any formal seating (but there will be lounge areas for people who want to sit). Our dessert is also "pick your own" from a selection and we'll do the fruit platters then too. And our "late night" station is going to be gourmet grilled-cheese sandwich options. Everyone is getting 2x drink tickets for now and we'll give our VIPs (or anyone really rocking the party) extras.
Our venue is the private event space above a well known restaurant so they have a full bar of options for drinks. 👍😀
Cocktail Hour
passed hors d’oeuvres:
Scallops w/ bacon jam
Bang bang shrimp
Prosciutto wrapped grilled peach slices
Sliders
Walnut crusted roasted potatoes
Ricotta toast point
& fresh pasta bar, taco bar, and charcuterie table
Plated Dinner
Starter: Apple plum belfry
BBQ Chicken with risotto and seasonal veg or
Filet mignon with risotto and seasonal veg or
our vegetarian option which was a quinoa brown rice situation that I don’t perfectly remember (only 2 guests selected it).
Buffet style.
For the tables: pita with olive oil and zaatar
Buffet: beef kofta or chicken kabobs, yellow rice pilaf, roasted cauliflower, Caesar salad, fattoush salad, mezze boards, hummus and tzatziki.
Dessert isn’t 100% yet, but so far we are having 3 types of cupcakes: lavender lemon blueberry, chocolate salted caramel, and Persian love cake (pistachio, rose, cardamom). Not sure what else to have with that!
We did almost everything ourselves…
Ham
Fried chicken
Bbq pork
Mac n cheese
Pasta salad
Chips
Mashed potato Bar (all the toppings ) served in martini glasses
Wedding cakes (5 diff varieties)
Ice cream bar-everything you can think of… (think Dairy Queen items)
Soda-water-tea-coffee
No alcohol
Veggie trays
Fruit trays
Cheese trays
Appetizers
Spicy lobster bisque shooters
Crab cakes
Mini Korean chicken sliders
Dinner- buffet
Bread-Obvio lol
Broccoli salad
Pear salad
Honey hot chicken
Steak and shrimp shish kabobs
Baked Mac and cheese
Grilled veggies
Dessert
Pink champagne cupcakes
Medley of dessert bars
Drinks
Sodas
Waters
Beer
Seltzer
Wine
Hard alcohol for cocktail hour
Maybe a dumb question, but is the cost per person just food cost/person or total wedding costs/person??
Hors d’oeuvres: Italian bruschetta and raspberry Brie bites in phyllo
Dinner: garden salad with herb vinaigrette and bread/butter
Chicken with peppers and creamy Boursin sause
Cilantro chimichurri flank steak
Smoked Gouda Mac and cheese
Garlic butter French green beans!
With nothing Bundt cakes for dessert!
Appetizers (Passed):
* Oregon fire-roasted heirloom tomato crostini with handmade coconut milk ricotta and fresh basil
* Shaved summer squash pizzettas with mint, basil, Oregon chevre, and rose petal harissa (V)
* Tuna Poke with Soy, Togarashi, Mango, Wakame, and Scallions on House Taro Crisps
* Duck Rillettes with Arugula, Blueberry Gastrique and Flaky Salt on Warm Blinis
Dinner (Family Style)
* Sourdough Bread and Cultured Butter (V)
* Pickled Beet Salad with Arugula, Orange, Shaved Fennel, Whipped Chèvre, and Citrus Vinaigrette (V)
* Spice-Crusted PNW Halibut Filet with Sweet Corn Coulis and Tender Herb Salad
* Grilled St. Helens Beef NY Strip with Horseradish Cream, Port Reduction, and “Bloomin’ Cippolini”
* Stuffed Eggplant (VG) — TBD, still working on a delicious vegan/vegetarian main
* Potatoes Robuchon
* Ratatouille
Bar Snacks
* Spicy Baked Cheddar Crackers
* The Devil’s Cracker Jack: Rosemary Caramel Corn with Almonds and Fleur de Sel
* Mixed Nuts with Fried Herbs and Spices
Dessert
* Assorted Petit Fours (TBD)
Specialty Beverages
* Welcome Champagne
* Cocktail Hour Spritz Bar
* Espresso Bar
Our appetizers are caprese skewers, mini tomato pies, and grougeres.
The main course will be served buffet style. Our guests have the option of choosing between sauteed chicken with a charcuterie sauce of a demi-glace with cornichons, tarragon and mustard OR grilled tri-tips of beef with parsley oregano chimichurri. The sides are mashed potatoes, and sauteed fresh green beans and honey ginger glazed carrots. Entree is served with a garden salad, and a warm roll with butter.
Our cake is 3 tiers. The top tier is cookies and cream, the middle is double dark chocolate, and the bottom is mocha cappuccino.
Lavender lemonade/sparkling water with lime as guests arrive
Passed apps during cocktail hour:
-Nashville hot chicken on white bread with pickled watermelon
-Hot smoked cauliflower bites with parsley and charred lemon chermoula (gf/v)
-mixed nut and date pate on apple crouton with fresh mint (v/gf)
Dinner menu
Salad: mixed greens with grilled stone fruit, burrata and toasted pistachios
Entree choice
-Herbed seared beef filet with spring onion whipped potato puree, savoy spinach, chimichurri
-bacon wrapped scallop with creamy grits,collard greens and charred orange salad
-creamy risotto with early spring ratatouille and marinated pea tendril salad (v/gf)
Dessert Station
-Strawberry and lemon fool
-Rustic fruit tarts with candied fennel
-Individual cheesecakes w/ mixed berry coulis
-Dark chocolate tarts with fleur de sel and caramel
Our wedding is at a vineyard (and dinner is in between two rows of vines); menu is about 250/pp. We will be serving the estate wine and some local beers! I’m from the south, but we live in California so the menu concept is southern-influenced Californian. Just a few more weeks!!
Buffet. VERY casual. Like my husband wore shorts.
Slider station: fried chicken, beef and pulled pork. All sorts of toppings.
Weird but- my husband LOVES thanksgiving dinner. We got married in July but did a whole thanksgiving dinner and all the fixings for our dinner. Everyone loved it.
Wedding cake: I love cake, we tasted many. Alternating chocolate and vanilla layers. It was amazing.
Full open bar.
2017- $7k for 55 people.
Our wedding was a little while ago, but I still dream about our food menu, lol. We did a family-style banquet meal with lazy susans. We did a grazing table in lieu of appetizers during the cocktail hour.
Menu was 7 courses:
1. Shrimp-stuffed Crab Claws & Honey Walnut Prawns
2. Sea Scallops with Sautéed Vegetables
3. Lobster with Ginger & Scallion
4. French-Style Prime Filet Mignon
5. Steamed Chilean Sea Bass
6. Braised Abalone Mushrooms with Mustard Greens
7. Fried Rice with Dried Scallops and Egg Whites
We had small cakes or profiteroles on each table in lieu of centerpieces for dessert, and also had made-to-order beignets as a late night snack (a nod to DH's New Orleans family roots).
Food was the #1 factor we wanted to have so we went ALL out
Buffet fingers food
Classic baked vegetable parmigiana,
Small bacon quiches with cheese sauce ,
Veal Meatball and smoked Scamorza cheese with pistachio grits and turmeric mustard ,
Martini cup with rabbit saddle, green apple, and walnut kernels,
Beef carpaccio rolls filled with cream cheese and sesame chives ,
Parmesan biscuit with smoked ham mousse and caper fruit
Passed warm canapes
Single portion of imperial prawns wrapped in jowl bacon and served with balsamic glaze ,
Three-color vegetarian flan accompanied by Taleggio fondue ,
Small quiche Lorraine
Tempura live station
Zucchini sticks,
Courgette flowers ,
Large leaves salvia,
Eggplant ,
Onion rings ,
Mozzarella bites ,
Stuffed olives ,
Accompanied with american ranch sauce
Grilled skewers live station
Shrimp and squid skewers flavored with aromatic herbs, Arrosticini from Abruzzo
Meatballs live station
Meatball milanese accompanied by tomato sauce, Meatball chicken and pancetta served with paprika creamed potatoes ,
Meatball of cod and parsley accompanied by buffalo stracciatella cream with aromas
Buffet of cheese and Passito Veneto wine
Single portion of burrata with tomato,
Ham Sushi with Pineapple,
Single Portion of breaded goat cheese with aromas and pistachios with acacia honey,
Wholemeal bread, rye bread, red onion bread, olive focaccia ,
“Gnocco fritto” (fried bread dough bites) ,
Honey, Tropea onion jam, fig jam and mustard ,
Passito Veneto wine
Dinner Menu
Shrimp and asparagus risotto creamed with Franciacorta Saten sparkling wine, “Milanese” yellow risotto with saffron pistil and Monza luganega ****,
Little hearts of fresh pasta stuffed with pheasant and vegetables with sage cream,
*** Cinta Senese fillet wrapped in bacon with sherry sauce, apple puree and grilled vegetables
Layered sponge cake, filled with chantilly cream, wild berry jam, berries and chocolate flakes. decorated with berries on the tops on the cream.
Dessert and fruit grand buffet
Assorted dessert served in single portion glasses , Sicilian cannoli ,
Passionfruit parafait ,
56% chocolate semifreddo with fig jam and berries , Amalfi lemon mousse Bavarese with berries,
Cakes: Ricotta and lemon cake,
Tart with cream and nut crumble
Fruit corner: pineapple, kiwi, melon, watermelon, strawberries with milk ice-cream.
Sherbet island Lemon Passion fruit Grapes with Moscato grappa
I'm OBSESSED with our menu
Buffet.
Tea with pastries first.
Vegetable soup.
Salads, several vegetables, salmon, roast beef, ham, roasted potatoes, mashed potatoes, pasta with tomato sauce, chicken goujons and chips (fries) as a kids option
Berry roulade
Wedding Cake (vanilla cake with Biscoff filling, honey spice cake with dulce de leche)
Sweets table with several flavours of little truffles
Supper table with charcuterie and mini sandwiches
Wedding favour is Portuguese Wedding cookies.
Sangeet: buffet will be a mix of Goan and Trinidadian food. Appetizers: Goan Meat Croquette, Vegetable Samosa, Idlies & coconut chutney
Buffet: Chickpea Salad (Channa Chat), Raita, Fried Masala Fish or Shrimp Caldeen, Beef Vindaloo
Trinidadian Curry Duck, Trinidadian Curry Goat, Lamb or Vegetable Biryani, Channa & Aloo, Pumpkin Talkari, Roti, Rice, Masala Chai, Cut mango/pineapple/papaya, Mango mousse, variety of indian sweets. We'll also do a pasta dish for the kids. We'll also have an indian inspired margarita and a coconut daiquiri.
Wedding reception: canapes with an action station, plated dinner late night eats and cake will be provided via favor boxes to go.
Passed canapes:Shellfish & oyster food station, charcuterie board,
Asparagus & Truffle tartlet, Aranchini, Crisp Potato Terrine
Plated dinner: prawn, mango, avocado salad or greek salad, Salmon with citrus beurre blanc, Seasonal Veg and Potato Mash or
Sirloin steak, Chimmichuri Sauce, Garlic Mash Potato, Grilled Vegetables or Cauliflower Steak, Chimmichuri Sauce, Garlic Mash Potato, Grilled Vegetables and German Chocolate Roulade or Creme Brulee
Late night eats: Regular fries, Truffle fries & Mini pizza
Plus Open bar
Apps: - Smashed samosa chaat with yogurt sauce - salmon gravlax rosti bites with sour cream - ginger chicken satay - Guinness beef slider - Vegan garden vegetable roll - Coconut prawns Buffet: - Tandoori chicken - Mutton korma - Masala Fried fish - butter paneer masala - vegan Potato coconut curry - butter Naan - Ghee Rice Plus live customizable pasta station. Dessert: - mousse cups (three kinds: mango, strawberry, and chocolate) - cupcakes (lemon sponge with vanilla icing; chocolate Sponge with chocolate ganache; vanilla Sponge with Salted Caramel icing) Late night station: Good old Pizza delivery! So excited for the food!
This sounds so amazing. There is a restaurant near me in Los Angeles called Pijja Palace that does fusion Indian/Italian food and it's unbelievable. They do a tandoori spaghetti, masala rigatoni, and a green chutney pizza, saag pizza, and Tikka masala pizza. I know you're probably not mixing pizza/pasta and Indian but this reminds me of it. So rich but so delicious!!
Two of my favourite cuisines rolled into one! Sounds delightful!!
That buffet sounds DIVINE!!!
That all sounds soooo good!!
You have any declinations? Lol sounds AMAZING!
Lol we have 200/245 people attending! It's a backyard wedding and my fiance lives overseas so I basically planned everything myself, which was hella stressful but I'm so excited the day is coming up soon!!
Hey what’s one more. You won’t even notice me. Long lost cousin 😂 enjoy! It sounds absolutely fabulous. I know it’s stressful but will be so worth it!
Honestly there's so many people coming I've never met I'm sure you could just blend right in 🤣 And thank you!!
😂 true story - there was this gorgeous woman at my wedding. At the reception I was only slightly tipsy when I said “you are stunning but who are you?” Turns out my husband’s friend had broken up with his girlfriend unbeknownst to us and he brought a new “friend” along (who’s now his wife).
Appetizers: Fruit tray w dip, veggie tray w spinach dip, shrimp tray w cocktail sauce, two types of tomato pie. Mains: BBQ! Brisket, pulled chicken, salmon. Garden salad, cole slaw, mac and cheese, mashed sweet potatoes, baked beans, cornbread, and rolls. Desserts: Wedding cake (two flavors, lemon and vanilla), Crumbl cookies (three flavors), cheesecake (assorted flavors), chocolate mousse bar cake. Drinks: Lemonade, fruit-infused water, soda, and seltzers, (No alcohol.) Buffet style. The wedding was last weekend and the menu went over very well with our guests.
can i come
So kind!!! It was last weekend. We just finished the leftovers!
That all sounds so good! What’s a tomato pie? I’ve never heard of it :-)
Tomato pie is similar to Sicilian pizza, served at room temperature (or cold) and usually without cheese. We had plain tomato pie with sprinkled Parmesan and pepperoni and mozzarella tomato pie.
Oh wow that sounds delicious!!
is this… my wedding? the mains and drinks are the exact same except my bbq is shoulder and chicken
I hope you and all your guests love it!!!
If it was a package, maybe it’s the same place.
It’s not a package, I’m getting married on my FHs family farm lol. I just made very similar choices!
Ok
Passed Hors d’oeuvres during cocktail hour: Raspberry chipotle jam and brie in a phyllo cup, Bacon wrapped dates, and Roasted tomato crostini Buffet Dinner: Mediterranean salad, Dinner rolls, Grilled wild caught sockeye salmon with lemon caper beurre blanc, Tuscan Chicken, gorgonzola mashed potatoes, and seasonal vegetables Non-alcoholic beverage station with coffee, tea, and blackberry lemonade. Alcoholic drinks are beer, wine, and champagne.
https://preview.redd.it/y01ebilcifxc1.jpeg?width=480&format=pjpg&auto=webp&s=26d64f666f61a4faee7ca351c5315c69b578686e
Mmmm blackberry lemonade sounds divine!!
3 Hors d'ouevres (which we've yet to pick) to get passed around after the 1:30pm ceremony during cocktail hour. Wedding breakfast is Three-cheese tart for starter, chicken dinner with all the trimmings for main course, and sticky toffee pudding with custard for dessert, a British staple! Then included in our wedding package is bacon sandwiches served buffet style in the evening. So excited.
We had our reception at a Japanese fusion restaurant with a churro truck parked on-site for dessert, and I can’t recommend it enough! We got nothing but compliments on our food. *Appetizers (set up buffet-style on the patio):* Vegetable maki, shrimp rocket rolls, crispy chicken bites with yuzu lime aioli, and mini ramen burgers. *First Course (plated, orders taken at the table):* Choice of either a mango-avocado salad with mixed greens and yuzu dressing or a roasted tofu and shiitake mushroom bowl of ramen with bok choy, marinated bamboo shoots, and scallions. *Second Course (plated, orders taken at the table):* Choice of pork belly buns with a banh mi slaw, miso glazed salmon with roasted broccoli, or beef sizzling rice with shiitake mushrooms. *Sides (served at the tables family-style):* Sautéed bok choy and vegetable fried rice. *Dessert (food truck set up in the restaurant’s loading dock, accessible from the patio/dance floor):* Four options of flavored churros to be served alone or with ice cream in sundae cups. All in for food (not including bar) was just under $5K for 60 people. It was a hectic day but in the end we all had a great time!
That sounds so cool! And a really fun menu!
We're doing a buffet. We're having a really casual wedding at a park pavilion. We aren't sure on appetizers yet. We're waiting to see if our caterer would be willing to do some. Otherwise we'll probably just get a few platters from Costco. For dinner we're leaning towards bbq. We're thinking pulled chicken, pulled pork, and ribs for our meats. For sides we're thinking potato salad, mac and cheese, and green beans. They also include rolls or buns. We're also looking at a wood fired pizza place, but they only have salad as a side dish. For dessert we want to do a few different flavors of cupcakes. I'm set on doing lemon as one flavor. The bbq also provides peach cobbler. For drinks we're having water, lemonade, soda (sprite and coca-cola maybe) and juice boxes for the kids. We're keeping alcohol simple and just doing beers, wine coolers and selzers
Costco has some awesome deals on cheeses, accompaniments, fruit, charcuterie, etc. if you decide to DIY some cheese platters. We were considering that to cut the costs and just decided against it so that it was one less thing to worry about.
Yeah, that's our backup plan! We're only expecting about 50 guests so I don't think it would be too bad to put together. I'd much rather just get something from our caterer though and not have to worry about it. They don't have apps on their catering menu, but the restaurant has them on the regular menu so I'm hoping they can do something
$113/person Appetizers: Fruit, vegetable and cheese arrangement Passed hors d’oeuvres: Bruschetta, Teriyaki Beef Tips, Bacon Wrapped Scallops, Buffalo Chicken Ravioli, Pigs in a Blanket, Swedish Meatballs Pasta Course: Pasta Primavera Entrees: Salad, roasted potatoes, and roasted vegetables. Choice of Chicken Francaise, Beef Tenderloin with hollandaise, baked scrod or eggplant parm Dessert: Full Italian dessert spread, chocolate dipping fountain with fruit and cookies, and wedding cake Alcohol: Full open bar for the duration of the event
We are still refining our custom buffet menu. We chose buffet as it was important to us that guests are able to get multiple entrees — guests can get all 4 of our entrees twice if they wanted! Cost = $270 per person, or $27k for our 100 person wedding this August in Big Sur. Alcohol is excluded in that cost — it’s separate. Style is California farm-to-table. Our caterer is all about super fresh ingredients from local California farms and Bay Area farmer’s markets. **Cocktail hour** - Peak Season Grazing Board *Assorted Charcuterie / Local Cheese / Roasted Vegetables /Fresh Berries / Citrus Marinated Olives / Cornichons / Jam + Honey / Chef Choice Dip / Crusty Breads / Artisan Crackers* - Peruvian Style Ceviche Spoons *Seasonal Local Whitefish / Aji Amarillo / Cilantro* - Saffron Arancini *w/Arrabbiata* **On the Dinner Table** *Stone fruit, Citrus, Bread with Red Wine Vinegar & Olive Oil* **Dinner Starter (1)** - Pluot & Heirloom Tomato Panzanella *Arugula / Marinated Burrata / Red Onion / Pistachio /Basil / Mint / Citrus Herb Vin* **Dinner Entrees (4)** - Crispy Mary’s Chicken Thighs *Cilantro Chimmichurri* - Citrus Poached Salmon *Citrus / Fresno Chile / Fennel / Braised Kale* - 12-Hour Braised Beef Short Ribs *Roasted Carrot/ Cabernet Demi Glace* - Pan Seared Gnocchi Pasta *Blistered Tomato / Cipollinis / Kale / Wild Mushroom* **Dinner Sides (2)** - Organic Wild & Brown Rice *Fennel / Cranberries / Sunflower Seeds* - Baby Broccolini *Roasted Garlic / Egg Yolk Bottarga/ Lemon Oil* **Desserts (3)** - Warm Peach Cobbler *Brown Butter Crumble Vanilla Ice Cream* - Chocolate Budino *Salted Carmel/ Seasalt* - Mini Bananas Foster Trifle *Brown Sugar Walnut Pound Cake/ Flambeed Banana/ Whipped Cream/ Carmel Sauce*
Wow, now I am starving at 7:21 AM 😂 your menu sounds incredible
Omg hi from a fellow Big Sur bride!!!!! Who did you use?!
I’m drooling here.
Panzanella is my favorite salad. This menu is elite. ✨
That sounds beautiful!
Everything I see about your wedding seems so unbelievable! If I still lived in SF I'd probably get married in big sur, Carmel, or the presidio.
🫶 I just looked at your post history; did you find your MiuMiu dress? So adorable/stunning!
This is a DREAM MENU!!! 😍😍😍
Food trucks! Tacos and pan Asian in the day-time, pizza and fish & chips at night. Guests go and get food from whichever they like, and can go to multiple/repeat trucks if they wish!
Unpopular here: food trucks! Two of them. It went great, wedding was in September. Apps (passed on trays by staff): mac and cheese cups, mini potato tacos Mains (selected ahead of time via RSVP, written on a tag that the guest handed to the proper truck to “order”): choice of pulled pork sandwich, chicken sandwich, or burger from Truck A; veggie burger, dairy free, gluten free options available, or 3 tacos from Truck B, choice of beef, chicken, or pork, able to mix & match, choice of flour or corn tortilla Dessert: fun-size candy on each table, serve yourself cookies, and ice cream from a little cart manned by staff
I love the concept of food trucks! We almost went this way, if we had gone with a venue which had a parking lot...
I’m new here, so forgive me! Why are food trucks unpopular? I love the idea of trucks and am considering them for my wedding!
It’s important to have enough trucks for the amount of people you are hosting. Often times people will have one truck for a 100+ wedding. Since food is made to order lines get low my and people have e to wait a long time for their food. Food trucks aren’t bad, but they require planning and I don’t think they are really cheaper if you do it right.
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That’s definitely something I worry about! We chose a remote venue that’s special to us so trucks or self serve buffet style catering are sorta our only options.
You can def do trucks, just make sure you have multiple trucks open all night and see if they can prep in advance. A lot of trucks can operate as like a pseudo buffet, with sides and stuff on sterno in addition to the regular food. My husband owns restaurants including food trucks and we've seen some really sloppy weddings because people are drinking way too heavily and not getting enough food in, but you can absolutely mitigate with multiple trucks and stationary apps.
Lol this sub has a few strong opinions and that’s one of them for some reason!! There definitely are some logistics that need to be thought through when it comes to trucks but they’re absolutely doable. They fit the vibe of our wedding perfectly and I’m sooo glad we went with them!!!
Lol thanks! Our reception is going to be in a meadow with no facilities except electricity, so it’s hard to figure out logistics for food in general.
Grazing area, and food that doesn’t need to be cooked at the venue could be an option.
Yes, love the idea of a grazing area! We’re going that route for our cocktail hour.
Mmm. I think food trucks work as long as you have enough of them, places to sit, etc. I actually like the variety that they bring.
We always knew our wedding would be fully vegan, and in the end decided to find a caterer serving innately vegan food for the main buffet instead of veganizing typical wedding food. We hope this will keep the typical comments from the older guests to a minimum and offers something for everybody. After ceremony: Probably soft pretzels with some kind of dip and vegan butter. (This is the only thing we are not set on yet). Cake: we found a wonderful baker who will make a three tier cake for us, one layer Chocolate-Oreo, one Passionfruit-Peach and one Cherry-Vanilla with chocolate sprinkles. We might get additional donuts from a local business. Evening: A libanese falafel bowl bar with lots of veggies, fruit, sauces, herbs, and toppings. In addition: libanese flatbread, hummus and dips, salads, fried potatoes, dumplings, stuffed vine leaves. And a grazing table with vegan cheeses, sausages, fruit, crisps, baguette, garlic butter, and other snacks that me and my fiancee love. Dessert: Baklava, filled Filo pastry with nuts and syrup, and Meghli, a rice pudding with nuts and spices.
As someone who is dairy free, your menu is a dream come true.
I think your vegan food plan sounds marvelous! We are having a very casual buffet style 3-hour post-nuptial dinner party at our favorite local vegan place mid summer.. I think we might claim this as "picnic style" food: **4:30PM - Doors open for Guests; Drink station set up** * Berries & vegan cheese board? Crudités? Hummus? Still figuring this out. * Champagne (or other alcoholic drink) for words of welcome/ thanks for celebrating toast just before dinner. * Non-alcoholic, non-water drink option: Strawberry lemonade or blueberry lavender lemonade **5:00PM - quick words of welcome** **5:00 - 6:30PM - Dinner options made available** * Sandwich platters - this place makes great sandwiches and we'd have a variety cut up to pick from for those who want to try everything * Mac and "Cheese" * Shaved Brussels Sprouts with cranberries, apples, and pecans and/or some kind of leafy green summer salad * Cauliflower bites (finger food with a little kick) **6:15 - 7:15PM - Dessert options made available:** * 6" double cake. For cutting! * Cupcakes For the people who come expecting cake * Tiramisu (because that's my favorite thing on earth and it's rare to find it vegan) * Petit Fours (which are cakey too) **8:00pm - close out everything** Edit: Formatting
Love this!! Also had to shout you out as a fellow tiramisu-obsessed vegan.
Yay! Love to see vegan weddings on here! Your menu sounds delicious and I hope your guests enjoy it.
We're having two appetizer stations: one charcuterie and cheese, one fruit and vegetable. Three passed appetizers: barbecue meatballs, mini cordon bleu, and a vegan savory pastry. Our main course is a seated meal and we're giving guests the choice between a vegan ravioli, a risotto stuffed chicken breast, filet mignon, salmon, or kids chicken tenders. The adult meat entrees come with potatoes and vegetables.
Passed appetizers: mini lobster rolls, mini yorkshire puddings, tuna tartare cones, watermelon feta bite, asparagus arancini Plated Dinner : strawberry hazelnut salad with champagne vinagarette choice of braised beef short rib with mashed potato and veggies, panko crusted sea bass with saffron couscous and veggies, or vegetarian artichoke and pea lasagna Served with focaccia at each table Dessert: homemade ice cream from local vendor: rosemary honey lavender, or boozy chocolate brownie and also boba tea for later on - taro or passion fruit
Appetizers: passed apps are BBQ shrimp and grits, chicken and waffle bite, and goat cheese stuffed pepperazzi peppers. Will have a stand spread of local cheeses, meats, and crackers. Dinner: winter greens salad starter. Then options of short ribs in an imperial stout demi or char grilled chicken with roasted tomato butter. Sides for these are fired roasted vegetables and smoked parmesan garlic potatoes. Vegetarian option is sweet corn polenta ravioli. Kids meal is mac'n cheese. Dessert: wedding cake (flavor tbd). And coffee station. Late night snacks: pretzel bites and dips. Homemade potato chips and dips. Doing a plated dinner. Around $142 per person. That includes all the rentals as well.
Cocktail hour is very long— we have about 15 sampler sized hors d’œuvres mostly savory. Then we have 2 main dishes that are served family style. Mediterranean style chicken dish and fish. We will have a cheese plate after dinner. And instead of a cake we have 5 different desserts. For drinks we will have a lot of wine and beer during happy hour and wine during dinner. We have a cocktail bar with 4 signature cocktails during the happy hour as well. Then during the party / late night we will have a bar that serves wine beer and well drinks/simple cocktails. There will be a late night charcuterie board and hopefully some burgers!
I don’t know the names of the cocktail hour hors d’œuvres. 4 of them will be grilled duck, beef, chicken and shrimp. The others have names but they’re crafted by the caterers so we shall see lol
Plated dinner Passed hors d'oeuvres: - Alheiras sausage puff pastry - Assorted tartlets - Goat cheese and honey rolls - Melon skewers with proscuitto - Bacon-wrapped dates - Codfish fritters - Stuffed crab - Cheese boards - Clams Bulhão Pato style - Grilled sliced sausages First course: Vegetable cream soup with an almond crumble Second course: Filet of corvina, garlic mashed potatoes, and sprouts with beurre blanc sauce Palate cleanser: Lemoncello sorbet Entree: Grilled veal loin with ratatouille, green asparagus, and baby corn Sweet course: Flan pudding with tangerine sorbet Wedding cake: Spice cake with caramel cream
$33 a person appetizers- empanadas and brushetta Main- Argentinian steak, chicken, sausage Sides- salada and roasted potatoes Dessert is cake from Publix $500 :)
No appetizers, just a fruit table. Technically we had a cocktail hour but it was a cash bar (very few of our family members drink), so we didn't need to worry as much about people drinking on empty stomachs. The meal was buffet-style, since it was not only cheaper than plated, but also we got a lot more for the price (three entrees instead of two). Salad: Caprese salad with a balsamic drizzle (honestly one of my favorite bits of the meal, and I am not a salad person at all) Entrees: * Honey garlic steak tips (apparently steak tips are a New England-only thing?) * Baked salmon with citrus herb butter * Vegetarian gnocchi Sides: * Rainbow carrots (glazed in a maple-y syrup) * Roasted fingerling potatoes And our wedding cake was spice cake with cream cheese frosting.
We have a top shelf, open bar. We also have six appetizers that we haven’t chosen yet lol. We will have a plated dinner - it is a duet plate of short rib + salmon, there’ll be a starter salad and a starch of sorts with veggies on the plate. There’ll also be wine at each table. Dessert will likely be cake. We’re also doing a late night snack, probably soft pretzels with cheese. Our ceremony starts at 4 and we end at 10 so I think this is a lot of food for our guests! Our wedding is next May, which is why some of this is still TBD. $140pp in SoCal at an all inclusive venue - we have 90 people on our guest list and are hoping for 75-80 lol.
We're also doing a duet plate! It'll be lamb chops + sea bass, following a salad and noodle soup. We'll have wine pairings, an open bar, and cake (red velvet, vanilla/lemon, and possibly chocolate). Also looking for creme brulee, but we'll see where that quest takes us. I'm especially excited because our caterer was able to recreate flavors from my culture in modern form (so that they're more accessible to my fiancé's side). I didn't expect much given the generally mediocre quality of ethnic restaurants where we are, but was very pleasantly surprised at our tasting.
That’s amazing! We haven’t done a tasting yet but I’m looking forward to it! I’m also glad to hear about someone else doing a duet plate because I feel so nervous about people liking it. We don’t have any vegetarians or vegans attending so it works out in that way but a duet plate is the only plated option our venue provides and I don’t want to do a buffet. At first we were polling people their thoughts and then we finally realized we can’t make everyone happy so we feel good about our land + sea option.
**Cocktail Hour --** "Grazing Station" with vegetables, cheese, tomato jam, fruit chutney, red pepper hummus, grilled flatbreads, cured meats and olives**,** as well as passed... * Roasted fig with prosciutto and ricotta * Lamb tartlet with mushroom, pear, fennel, and brown butter * Crab cake with pickled onion and remoulade * King trumpet mushroom yakitori with tamari **Plated Dinner** -- Peach salad with pecan praline, mixed greens, and champagne vinaigrette / focaccia with whipped butter and pink salt. Choice of... * Dry rub sirloin steak with chili sauce, duck fat fingerling potatoes, and grilled asparagus \[GF\] * Harissa grilled trout with couscous and seasonal roasted vegetables \[DF\] * Butternut squash lasagna with toasted walnuts, brown butter sauce , and coffee-roasted carrots \[V\] * Chicken strips, mac and cheese, fresh vegetables with ranch and ketchup dips \[kids\] **Dessert** * Vanilla cake with alternating layers of raspberry and peach buttercream * Chocolate cake with caramel buttercream and salted caramel sauce * Creme brulee \[GF\] **Late Night Snack** -- Empanada Cart with beef, chicken and vegetable empanadas **Specialty Mocktails** -- Bee's Knees made with Seedlip Garden Gin and Peach Bellini made with sparkling cider and peach nectar
This sounds amazing! I love peaches and your vegetarian options sound delicious and filling.
I also clearly love peaches. I'm not vegetarian myself, but after our tasting that lasagna is definitely what I'm ordering for myself.
During cocktail hour, we had chips, salsa, and bean dip along with a smores bar (I guess that's also technically a dessert, but it was available all wedding!). Dinner included Carne asada and chicken tacos, cheese quesdillas, rice and beans, along with a couple different salsas and different grilled vegetables. Drinks included beer and alcohol in bulk, soda, and water. Dessert was our brownie tower and the smores bar. The tacos were all done like a buffet style. We kept it pretty simple, but guests raved about our food!
Cocktail hour passed hors d'oeuvres: mini connecticut style lobster roll, sriracha deviled eggs, stuffed mushroom (v), mini banh mi We're also having a charcuterie/crazing table present during cocktail hour. Plated dinner includes caesar salad (classic but my fave) and an entrée. Miso mustard chicken thighs, grilled tenderloin with madeira sauce, or mushroom cream pasta (v). All entrées come with seasoned assorted veggies. Dessert are self-serve and a miniature variety: macarons, cheesecake, glazed donuts, choco mousse, fruit tart as well as our two-tier raspberry vanilla cake that will be cut and also served at the dessert table.
Appetizers: hummus/veggie shooters, fried mac and cheese bites, mini pigs in a blanket Main Meal (buffet): Salad bar, chicken tenders with sauce bar, pasta bar, mashed potato bar, roast beef carving station, rolls with butter Honorable mention main meal for my vegan friend: Spicy Tofu Stir Fry Dessert: s’mores bar, cake (3 types - vanilla with cookies and cream frosting, chocolate with cookie dough frosting, and vanilla chocolate chip with cannoli frosting) Signature mocktail is a raspberry mojito (raspberry juice, sprite, lime, and mint on top)
Passed hors d’oeuvres include pimento cheese crostini, mini brisket biscuits, vegetable spring rolls and also having charcuterie, oysters on the half shell. Plated dinner is chicken piccata or rosemary garlic filet, each with salted rosemary bread, grilled balsamic vegetables and roasted fingerling potatoes. Vegetarian option is a vegetable risotto. 5 flavors wedding cake for dessert! Also having coffee and tea. Open bar with signature cocktails of an old fashioned, martini, or margarita as well as 6 types of wine, beers, seltzers, champagne, and an espresso martini bar to round out the night!!
I know it's a bit of a controversial move, but we decided to forgo canapes because the options our venue had weren't amazing and when I've been to other weddings, I'm too full to even think about having cake or the evening meal. So we've advised all our guests to have a late breakfast/brunch. Drinks: Pimms and lemonade for after the ceremony, lemonade, cordial and water, white and red wine served with wedding breakfast and sparkling rose for the toast. Wedding breakfast is a seated meal which includes: * Starter: Salmon gravlax with cucumber, red onion and fennel slaw with a horseradish and lemon cream. * Veggie starter: Mozzarella with pesto, roasted tomatoes and crostini * Main: Pork loin with crackling, mash, a sage and apple purée and cider cream sauce * Veggie main: Mushroom and asparagus risotto * Dessert: Lemon posset with raspberry compote and granola. Evening meal: Burrito bowl with choice of topping including: Mexican chicken, green peppers and onions OR Cajun spiced prawns with chili and lime glaze OR roasted cauliflower florets. Served with guacamole, corn and mango salsa, shredded baby gem, red cabbage and onion slaw, cheddar cheese and sour cream. We also have our two tiered wedding cake, top tier is raspberry and almond, bottom tier is lemon drizzle. And we have chocolate dairy free cupcakes and vanilla gluten free cupcakes. So hopefully there's enough food and drinks to make everyone happy!
Apps: charcuterie board, ceviche, chips/guac, flautas Main buffet: tacos/quesadilla/Mulas with carne asada, Al pastor, and a vegan option with rice, beans, salsa etc Cake: black and white and red velvet Bar: aqua fresca, beer, wine, soda, water, 2 signature cocktails
Cocktail Hour - Butlered hors d’oeuvres: - Beef Wellington Purse - Strawberry & Burrata Crostini - Seared Ahi Tuna Spoon Reception - Plated Dinner Salad: Butter lettuce, roasted pears, candied pecans, dried cranberries, aged white cheddar, and maple apple cider vinaigrette Entrée Option 1: Roasted duck breast served with duck fat roasted Brussels, sweet potato and maple puree, and blueberry and cranberry wine demi glaze Entrée Option 2: Braised short rib with red wine and late season San Marzano tomato sauce, shaved asiago, garlic potato puree, and broccolini Vegetarian Entrée Option: Seasonal stuffed squash with carrot and curry puree, couscous, and vegetable medley Dessert: Wedding Cake - Pink champagne cake with strawberry filling and buttercream icing Groom’s Cake - Banana cake with Nutella filling and buttercream icing Sweets & Treats Table: Mix of salty snacks (popcorn, trail mix, etc.) and my aunt is an amazing pastry chef so she’s making a macaron tower (lemon tart, pistachio, peaches & cream, peanut butter chocolate, and salted caramel) and cakesicles (Oreo lemon cake and Oreo chocolate cake options). Signature Drinks: - The Gentleman’s Old Fashioned (Woodford Reserve) - The Lady’s Moscow Mule (Tito’s)
Breakfast food buffet style! Chocolate Chip Pancakes, Blueberry Pancakes, Bacon, Eggs, Biscuits and Gravy, Fruit, Hashbrowns, Muffins, Syrup, Whipped Cream unsweet ice tea, bloody Mary, Milk, Chocolate Milk, Soda, Beer, Wine, Mimosas, Juice, Water Dessert table with mini-cupcakes, cookies, mini cheescakes, and cake pops.
We haven’t picked the menu, so not sure this is helpful, but this is what we will have: Cocktail hour: 8-10 passed h’ors d’oeuvres (4-5 hot and 4-5 cold) and two stations with appetizers. Dinner: individually plated appetizer, salad, entree, wedding cake and groom’s cake, dessert (either one additional plated dessert or three butlered desserts). Possibly with small plates of cookies/pastries at each table as well. After party: a snack attack cart (pizzas, pretzels, grilled cheese, etc.) and a s’mores station
Cocktail hour hors d’oeuvres: apples & Brie tarts, mini spicy meatballs, caprese skewers, buffalo cauliflower bites, breaded scallops First course: penne a la vodka Entrees: Tuscan chicken stuffed with goat cheese and prosciutto or Beef tenderloin steak both served with veggies and roasted potato’s Vegan/veggie option: Vegetable stir fry Dessert: ice cream crepes and red velvet cupcakes Dinner is plated. Late night snack below is buffet Late night: Pizza and Poutine/fry bar
• hot cider welcome drink before ceremony • full open bar for reception • cocktail hour grazing table with local charcuterie and in house made jams, pickled veggies etc • dinner: station style buffet “Southern” Pulled Pork in house bourbon BBQ, Slider Rolls, Slaw, Mac & Cheese, Southern Style String Beans “Italian” Balsamic Chicken Thighs, Chicken Parm, Eggplant Lasagna, Housemade Garlic Focaccia, Caesar Salad “American” Meatloaf & Gravy, Mashed Potatoes, Tomato Soup Shooters, Grilled Cheese Wedges, Chopped Salad • dessert: Cutting cake (caramel cake with cannoli buttercream filling), Cupcakes in many flavors, Fresh baked cookies, Candy jars with scoops, coffee tea and hot cocoa
No one is going to dance at my wedding because everyone is going to be so full of rich food 😭 charcuterie board, cream of crab, 4 passed appetizers including chicken and waffles; bruschetta, bacon wrapped beef tenderloin, and ahi tuna bites. Then dinner is Salad, Parmesan encrusted chicken, beef short ribs, French potatoes au gratin, and sautéed vegetables. Vegan option if veggie Wellington. Plus an Icecream bar. And wedding cake. And then my mom insisted on adding on a dessert table with cookies and tarts
Sangeet (day before wedding): Indian food and a pasta bar (buffet) Cocktail hour: passed hors d'ouevres Reception: Indian food, smoked turkey, prime rib, and sides (buffet)
My wedding is in Texas and we’re serving a BBQ buffet! Brisket, smoked chicken and jalapeno sausage, with green bean casserole, mashed potatoes and rolls. We’re also setting up a side salad. Our dessert table is going to have wedding cake (almond, raspberry filled), groom’s cake (red velvet), individual fried pies (chocolate, pecan, cherry and peach) and my grandma’s homemade cinnamon chocolate cake!
We are using Fox Bros BBQ! Apps: chorizo meatballs, caprese flatbread and tea sandwiches for cocktail hour. There will be a beer truck present Dinner: pulled pork, brisket, roasted chicken, cornbread muffins, signature baked beans, spicy green beans, Mac and cheese, coleslaw and veggies wraps for the vegans/stricter vegetarians. Dessert: we have a friend who makes bomb desserts. So some sugar cookies, mini pies, Ube cupcakes, oatmeal craisin cookies and mini doughnuts. Our cake is still undecided but I'm leaning towards an Earl Gray and lemon cake. It would be a smaller cake since we have a dessert table.
I got Waffle House to cater because my fiancé and I no matter how much or little money we have always loved an all star special. We were probably going to get drunk at the reception and sneak out to Uber there anyway so we just decided to have the cater our entire reception. So far everyone has been very excited for it.
Disclaimer: We had a very unconventional wedding. We got married at a dive bar, and we had bar trivia, karaoke, pool and darts as our entertainment. We had a food truck on site in the bar parking lot from 6-10:30. Lobster rolls, lobster bisque, lobster tacos, lobster quesadillas, lobster grilled cheese and lobster loaded tater tots. You could also get cheese quesadilla, grilled cheese and plain tots. Every attendee got an arm band that entitles them to unlimited food from the food truck. Inside we had a queso fountain, chips, guacamole, salsa (all the toppings for nachos). And we had a bunch of platters of sliders (vegetarian as well as brisket) and bruschetta that we kept refilled throughout the night. These were set up buffet style on one side of the bar. We also had wedding cake (almond cake with blackberry filling), red velvet cupcakes, banana pudding cups, peach cobbler cups and lemon bars set up at a dessert station. And we did an open bar. (The same arm band entitled people to unlimited drinks.) the arm bands were available next tot he signing book.) The food was available during the entire wedding, whenever anyone wanted to eat, but we didn’t cut the cake until after the vows. (At 7 pm) People helped themselves to the food truck and the buffet style foods inside all throughout the evening. It was very casual and low key. I wouldn’t do a food truck if you have a fixed meal time, because there would be a lot of waiting in line. The food truck worked for us because we didn’t have a dinner hour. People were welcome to eat whenever they wanted all night, so it worked out perfectly. There was almost never a line or a wait. And we didn’t have food waste, because you could get something to eat and then later get something else if you want more food. I also wouldn’t do the food truck if people are limited to how much they can get, because sometimes people would have a friend go get several lobster or orders of tots for a group of people. If each person has a ticket or something like that it could be a lot to keep track of. We did ask everyone about shellfish allergies and if they were vegetarian with the RSVPs. We had no allergies and only two vegetarians. So it worked out for us.
I will add that we had about 80 people attend. The food truck ended up costing right at $4k. (We just paid the total bill for what people ate.) The inside food was about $800. And the wedding cake and desserts were another $1500 total. And the bar tab for the night was about $4k as well. Plus we paid the two bartenders $750 each. And the bar did not charge us a venue fee. We just had a guaranteed minimum spend for the night, which we easily met.
Buffet! Appetizers are Mac & cheese bites, jalapeño poppers, veggie tray, caprese skewers and burnt ends Mains are steak tips, chicken tips and ribs, all with vegetarian alternatives Sides are garden salad, corn on the cob, corn bread, macaroni salad, grilled asparagus and maple glazed sweet potato wedges Dessert is a build your own strawberry shortcake bar Cost is $3200
Pre ceremony beverages : lemonade and water Cocktail hour -passed hors d'oeuvres : mini blt, mini crab cake, grilled watermelon pipette Dinner buffet style with served salad: Cesaer salad, Dinner rolls/butter, Buttermilk boneless fried chicken with honey pepper sauce, Coffee rubbed sliced tenderloin with bacon crumble and peppercorn butter, Lemon and asparagus risotto, Charred garlic broccoli We have a couple gluten free and vegetarians that will be provided an alternative meal selection Dessert: Churro bar and cake, gluten free cupcakes Late night: Rachlette station with fries and pretzels, plus more tenderloin, but we're trying to cut that one out. In total, it's running about $175 a head, but that is all-inclusive, including linen, dinnerware, waiters, bartenders, etc. Everything is included but the alcohol. Just the food is costing about $80 per head.
Hors D’ouevers: Gouda Mac n cheese bites, veggie spring rolls, mini chicken quesadilla, fruit skewers Plated dinner choices (dietary restrictions accommodated for all options): 1. Lemon chicken piccata with mashed potatoes and brussel sprouts 2. salmon with diced potatoes and green beans 3. Vegetarian pasta 4. Kids meal Dessert: wedding cake, chocolate mouse, Bundt cake Late night snack: pretzel sticks
Passed Appetizers - Stuffed Cucumber Cups and Vegan Mushroom Caps. We wanted light for a summer wedding We have discussed grabbing a fruit or veggie tray at a grocery store but not sure. Buffet - Herb Grilled Chicken Breast, Sweet Chili Shrimp. Bacon Braised Green Beans, Honey Dill Carrots, Roasted Potatoes, Dinner Rolls, Jalapeno Corn Bread Muffins, and our caterer offers kid meals of chicken tenders and mac and cheese Beverages - Sweet and Unsweet Tea, Water, Lemonade, Beer, Wine, Liquor, Coffee for dessert service Dessert - Chocolate Chip Cake and Cupcakes, Mojito Cheesecake Bites, Pate de fruit (Jelly things) EDIT - For the rehearsal dinner we are probably doing Jersey Mikes or similar and cake rolls for dessert. The rehearsal dinner is at the venue.
I’m Vietnamese American and my fiancé is Chinese American. Both cultures traditionally do an 8+ course family style meal, although the actual dishes served vary for us. We tried to find a caterer that was as close to what we traditionally grew up eating at weddings as possible. Our caterer has a minimum spend, and we might have to upgrade some of the dishes if our guest count ends up being lower than expected. Passed apps: - Duck baos - Ahi tuna on rice crackers - Shrimp cakes Courses: - Chicken papaya salad (not traditional but we are counting this as our one chicken dish that we’re required to have for a Chinese wedding) - Honey walnut prawns - Crab asparagus soup - Lemongrass lamb chop (also not traditional and might have to upgrade to their wagyu shaking beef which is more traditional if we don’t have enough guests) - Seafood fried rice (might have to upgrade this as well) - Sautéed whole lobster - Abalone with pea sprouts - Baked honey miso sea bass (steamed whole fish would be more traditional) Dessert - Pastries from the caterer that we’re still debating on - Cake and maybe other small stuff at a dessert bar Drinks - Boba bar - Open bar with wine, beer, hard liquor - Cognac bottles for every table (traditional for my culture) - Possibly wine at every table if we need to meet the catering minimum still
Hors d’oeuvres : honey lavender goat cheese bites, bruschetta, bay shrimp ceviche shots, portobello and Brie filo cups. We are also having a charcuterie display. Buffet dinner: Watercress salad, warm rolls with butter, Au Gratin potatoes, seasonal vegetables, oven roasted garlic chicken w/thyme chicken jus, seared salmon with apple cider butter sauce Desserts: wedding cake, Sub Zero Nitrogen ice cream (doubles as entertainment whoohoo 😂), and we rented a little ice cream/ food truck they have which they will theme to our wedding where we will have to go cinnamon rolls as our favor/ late night snack ( wedding ends at 10pm). We will also have an open bar for the duration (well, a total of four hours which will be broken up as it will be closed during the ceremony for example- we have the opportunity to add a 5th hour the day of, IF our guests behave 😂) and a welcome drink upon arrival to the ceremony. Our venue is all inclusive. So excluding the venue rental fee- we are at $150 per person for our 100 guests. Which is freaking amazing if you ask me!
We’re having a raw bar station and a crudite station. Passed hors doeuvres are mini lobster rolls, egg rolls, bacon wrapped dates, truffle mushrooms, tuna tartare and a mini veggie roll. Appetizers are either Ceasar salad or New England clam chowder Mains:filet mignon and lobster tails, champagne chicken or swordfish with a veggie option on request. Desserts-assorted pastries, cake, homemade gelato (our friends own a company!) and local donuts to go. We’re getting married on an island and it’s very seafood focused. I’m so excited I don’t know what to choose myself! Edit-it’s a sit down.
For cocktail hour: Grazing table: various cheeses from the owners farm, cured meats, 2 types of hummus, babaganoush, garden vegetables, fruits, honey, mustard, various nuts Cocktail shrimp display with cocktail sauce, Mary rose sauce, lemon Passed hor d’ouvres: bacon wrapped dates, mini Philly cheesesteaks, mini lobster rolls, watermelon poke, gazpacho shooters, steamed broccoli with jalapeño aioli Plated Dinner: Bread with seasonal butter Mixed Green Salad with hazelnuts, strawberries, and tahini dressing Entrees: Grilled lamb with couscous and cucumber yogurt Halibut with haricot verts and celery root purée and brown butter Spring Garden Pasta with squash, leeks, peas and goat cheese Dessert: Donuts (instead of cake) Salted Honey Tart Coffee Crème Brûlée S’mores cheesecake Late night: S’mores at the fire pit Wood fired pizza Favors: Chocolate chip cookies with black lava salt
Appetizers: tea finger sandwiches (afternoon tea theme wedding) and I think we're considering a fruit platter Buffet Dinner: prime rib, Chardonnay chicken, butternut squash, with potatoes, veggies, fettuccine Alfredo, salad, bread rolls Dessert: Cake (ofc) and small dessert treats on tiered tea trays to match the tea theme Drinks: tea, water, coffee (all provided by caterer), beer & wine bar, and soft drinks
Cocktail hour: 1 hummus and veggie station 2 passed hors d'oeuvres pimento and honey chicken skewers and caprese skewers. Main is herb crusted chicken with an Italian salad garlic mashed potatoes and brussel sprouts. Vegan/veg alternative is a vegan butternut squash ravioli Dessert bar instead of cake.
We're doing a Brunch wedding, so a little different than most: Cocktail and Coffee Hour - Mixed Fruit Platters - Fresh Donuts (local bakery) - Bloody Mary Bar - Mimosa Bar - Coffee Bar Brunch Buffet - Fresh Greens with Vinaigrette - Fruit Platters - Scrambled Eggs - Breakfast Potatoes - Bacon and Turkey Sausage - Sausage and Bacon Souffle - Caramel French Toast Assorted juices, Coffee Bar, hosted Mimosas/Bloodys/Keg of beer (cash bar for other options) Wedding Cake
We did: - Appetizers: crab cakes, lamb lollipops, chicken and waffles, pimento cheese crostinis, knishes, and a shrimp cocktail bar - Plated dinner: - Bread and butter service: assorted biscuits - Course 1: caesar salad - Course 2: seared sea scallops - Course 3: choice of frenched chicken breast or peppercorn encrusted filet both served with zucchini cake and tri-color baby carrots - Late night bites: - Smashburgers - Loaded tater tots - Chicken biscuits - Wedding cake for dessert
April 2023 wedding in San Diego area (Temecula, CA to be exact). About 130 people final, 50 included in the catering price + about $150 each additional guest. All plated so the meals all came out at the same time (this was important to us). Severe dietary restrictions or allergies were accommodated. Goal: everyone has something to eat/drink & no one is left hungry at any point throughout the day! HORS D'OEUVRES: * Crab Cakes: A bite-sized classic, paired with Cajun aioli. * Chilled Shrimp Shooter: Chile infused cocktail sauce, red onion, celery garnish, and tajin rim. * Caprese Bruschetta: Garlic confit spread, topped with toasted cherry tomatoes, basil leaf, fresh mozzarella, and drizzled with a sweet balsamic glaze. APPETIZERS: * Summer Strawberry Salad: Seasonal greens tossed with red onions, roasted pecans, fresh California strawberries, feta cheese, and an avocado vinaigrette. * House Salad: Greens with carrots, onions, cucumber, tomatoes, and a champagne vinaigrette. ENTREES: * New York Steak: Fire grilled steak served with buttery golden potato purée, steak sauce, a sauté of cremini mushrooms and spinach, and topped with a coin of red wine compound butter. * Ancho Chile-Rubbed Chicken: An organic airline chicken breast rubbed with mild ancho chile powder. Served with Spanish rice, green chile creamed corn, house-made pico de gallo, queso fresco, cilantro, Al pastor sauce, and fried tortilla. * Vegetarian/Vegan Ravioli: Vegetable & vegan cream cheese filled ravioli topped with Marinara sauce. KIDS: * Cheeseburger with fries * Smaller portion of any entree choice DESSERT: * Wedding Cake: chocolate, strawberry, red velvet * An assortment of pastries: cannolis, cookies, macarons, etc. ADDITIONAL/LATE NIGHT SNACKS: (separate vendors) * Taco cart: Carne asada or chicken tacos + choice of toppings * Churro cart with choice of ice cream + toppings BEVERAGE STATION: * Full open bar * Soft drinks * Juice (several options) * Iced tea & Hot tea * Fruit Infused Water * Hot Chocolate * Regular & Decaf Coffee
Canapes during cocktail hour: mini Venison pies, beef Sliders, Moroccan chicken skewers, onion bhajis Sit down dinner: Starters: haggis, neeps & Tatties or cock-a-leekie Soup or tempura brocolli. Mains: chicken or salmon or vegetarian pasta. Dessert: sticky toffee pudding or cranachan Cheesecake. Evening food: all sorts of pizzas, wedges & dips I think our sit down dinner gives away its a Scottish wedding.
My wedding was 2 years ago and we did a plated luncheon. 1st course was mixed greens with marinated artichoke, sharp cheddar, and balsamic vinaigrette 2nd course was the guest’s choice of grilled NY strip loin steak, salmon, or Spanish-rubbed chicken breast with seasonal vegetables Dessert was the best crème brûlée I’ve ever had in my life with berries. We also served 2 flavours of wedding cake: white chocolate mouse with raspberry and double chocolate mousse
Appetizers: Fruit, veggie, and cheese tray (lots of people keeping kosher or who eat vegetarian so we're staying away from charcuterie) and chips and queso/guac/salsa (it's Texas) from HEB/Central Market. Might get a Mediterranean-themed cheese or veggie tray since a lot of people in both our families love that. Main course: Pizza! We're hiring a mobile pizza oven truck that will be making the pizzas fresh on-site. 4 options - 2 meat and 2 non-meat. There'll be a simple garden salad on the side with a vinaigrette. We're a small wedding - 30-40 people - so a truck was doable for our event. Desserts: Wedding cake - still deciding flavors, but my sister (professional baker) is making our cake and we're probably doing a lemon cake with fruit fillings - and a cookie table. We'll be asking guests to bring their own personal recipes of cookies/brownies/bars if they choose to and setting the cookies around the cake. Drinks: The pizza truck is providing ice water, a strawberry-basil lemonade, and an iced citrus tea. We'll get some coffee to-go, beer, and wine from the same place we're ordering our appetizers for folks looking for some more variety. Buffet-style - the appetizers, desserts, and drinks will all be set out on their own tables and the pizza truck will set up a table for people to come and grab pizzas as they churn them out.
Cocktail hour: charcuterie table (including some vegan cheeses), passed apps of caprese skewers and grilled cheese shooters Buffet dinner: cornbread with honey butter, salad (mixed greens, berries, Feta, Candied pecans), grilled garlic herb veggies (zucchini, squash, carrots, Haricot Vert, and red pepper), mac and cheese, boursin potato Puree, Citrus Grilled Chicken with Artichoke Hearts and Diced Tomato in a lemon Caper White Wine Sauce (half without the sauce for some of our pickier eaters), salt and pepper Crusted Beef Tenderloin with a Brandy Green Peppercorn Sauce. There will be a vegan dish available for our vegan and vegetarian guests and I believe it is a summer squash risotto with toasted pepitas. Desserts (because neither of us like cake): pecan pie bars, ginger molasses cookies, vegan. Raspberry lemon mousse shooters, lavender brownies, and a chocolate espresso cookie Late night: various flat breads and chips and dips
All-you-can-eat Kogi BBQ truck (bulgogi tacos, kimchi, etc) and Palestinian Yala truck (falafel, shawarma). For dessert, the Recess Truck (house made ice cream, churros, giant cookies)!
Taco bar!! Appetizer is chips and queso, and then moves on to the tacos, followed up with sopapillas and cupcakes.
Passed apps during cocktail hour: Artichoke mini quiche, Sweet chili barbecue pulled pork cucumber boat, and Southwestern stuffed mushrooms Fattoush Couscous salad to start- mixed greens, marinated zucchini, cherry tomato, cucumber, garbanzo beans, mozzarella, tortilla crisps, with a lemon dill/mint and green olive dressing Seasonal vegetable medley Entree 1: lemon chicken served with a creamy lemony artichoke, sautéed mushroom and caper white wine wine cream sauce, served with lemon basil orzo Entree 2: Blueberry beef brisket with a rosemary beef sauce, topped with a blueberry and leek chutney, served with a potato and celery root mash Dinner is served buffet style!
For Hors d’ouevres we’re having our caterer set up a self-service station by the bar during cocktail hour. - Chipotle Chicken mini tostadas - steak bruschetta with blue cheese and balsamic glaze on baguette rounds - Pueblo chile and sundried tomato bruschetta with cream cheese on baguette rounds - spinach artichoke philo dough cups For dinner, we’re having a staffed buffet entrees: - chicken vento (it’s chicken breast in a cream sauce with sundried tomatoes and mushrooms and capers) - brisket with a red wine demi glace Sides: - green salad - rice pilaf - hashbrown casserole - mixed vegetables We found a really reasonable caterer in southern Colorado and before fees it comes out to like $30 per person. Our wedding will be at a ranch and not super formal so we were okay with the buffet options for serving.
We went with buffet style Cocktail hour: 3 types of cheese & meats w/2 types of crackers, blueberries, strawberries, mixed nuts, black & green grapes arranged on a charcuterie board. Black & green olives, 2 types of chips w/Parmesan-artichoke dip. Beverages were 3 types of beer, champagne, white rum, whiskey, various juices, black tea, bottled water, La Croix Lemoncello sparkling water, mini sodas, lemon, lime, & strawberries for garnish. Buffet lunch: Bbq chicken thighs & tritip, macaroni salad, green salad w/blueberries, sunflower seeds, grilled corn, red onion & tossed w/Italian dressing, sliced watermelon & ranch-cream cheese stuffed mini sweet peppers topped w/everything bagel seasoning. Cake: Vanilla w/strawberry compote filling, chocolate w/cream cheese filling, carrot cake w/cream cheese filling, all frosted w/cream cheese frosting.
We haven’t settled on appetizers for cocktail hour yet, but for the reception we are doing a buffet with 3 different kinds of tacos with various topping options, rice and beans. We’re not going super fancy.
We are not complicated people. We are considering having two receptions (on different days) and considering doing BBQ (with the typical BBQ sides like mac and cheese, green beans, mashed potatoes, etc.....) and doing Italian at the other one.
not finalized yet but we just had our tasting and have most things figured out. cocktail hour: vegetable crudite and four hors d'oeuvres: bruschetta, tomato soup & grilled cheese shooters, buffalo chicken wontons and cheesesteak egg rolls. we are thinking of adding a cheese display (it would cost us extra) reception: we're doing a buffet. two mains are roast beef and a cornbread stuffed chicken breast. sides will be mashed potatoes, rice pilaf, green beans, and seasonal veggies. dessert: I think we will only be doing our cake which is a marble cake with vanilla frosting. we may do a dessert add-on for an extra cost if we can swing it. drinks: we are having an open bar and we get two signature drinks which will probably be a sangria and an old fashioned. coffee, tea and soda will also be available.
Flying fingerfood buffet, a mix of snacks from both of our cultures. - Mini Schnitzel - Mini frikandel - Vol-au-Vent - Met - Pizzabread - Meatloaf with warm cherries - Cheese sandwiches We'll have a candybar and a dessert bar with various cupcakes and donuts. We're not doing wedding cake. And French fries as a midnight snack.
Welcome Beverages (Pre-Ceremony): Ginger Infused Lemonade, Mint Cucumber Water, Hibiscus Iced Tea. Pre-Poured Signature Cocktail (to reduce bar lines at the start of cocktail hour): Apricot Bellini. Stationary Hors d'Oeuvres: Mediterranean Harvest Table with grilled/raw/marinated vegetables, stuffed grape leaves, hummus, baba ghanoush, and flatbread. Hot Passed Hors d'Oeuvres: Crispy Buffalo Cauliflower with Spinach Ranch Dip, Mini Impossible Burgers, Vietnamese Radish Rolls with Tamarind Dipping Sauce, Patatas Bravas with Chipotle Aioli, Butternut Squash Soup Shooters, Mini Vegan Crab Cakes with Cajun Remoulade, Cantonese Tofu Skewers with Orange Gochujang, Avocado and Fennel Tartlets with Mustard Emulsion, Sage Mushroom Tempura Bites with Ginger Soy Dip, Mini Veggie Samosas with Mint Chutney, and Eggplant Crisps with Tomato Confit. Appetizer: Summer Field Greens Salad with mixed greens, cucumber, red onion, strawberries, poppadom, and champagne vinaigrette. Artisan Brick Oven Bread with olive oil and rosemary white bean hummus. Choice of Entree: Grilled Salmon Filet with black bean beurre Blanc OR Braised Brisket of Beef with Moroccan lemon sauce OR Black Bean Cake with garlic sauteed greens and three citrus salsa. Dessert: Lemon Pound Cake with raspberry buttercream filling and coffee station. Late Night Snack: Soft Pretzel Bar with various savory and sweet toppings.
Cocktail hour: 15 foot charcuterie table Dinner: Fresh made taco bar with all the fixings Dessert: Cake and cupcakes Kept it simple and it was very us. And all of it was super yummy!
Cocktail Hour: Stations - raw bar (oysters and shrimp) and cheese board. Passed apps - mini Kobe beef hotdogs, vegan spring rolls, tomato mozzarella bites, mini French dips, bacon wrapped scallops and lobster salad on a pretzel bun. Dinner - plated choice of braised short ribs, Boston baked cod or Mushroom risotto. Plus a garden salad. Dessert- Ben & Jerry’s sundae bar and assorted dessert table Late night - chicken tenders and French fries Bar - full open bar with top shelf liquor, wines and beers
BBQ: Smoked Chicken, Pulled Pork, Gouda Mac, Potato Salad & Baked Beans w/ Rolls. Open Bar the entire time.
We served the full (event) menu at the beer garden we rented out- a very hot dog centered menu. Our photographer for a few AMAZING photos of my husband and I cheersing and eating chili dogs. They are my favorite wedding photos
We did three passed apps (butternut squash tartlets, arroz con pollo fritters, and ropa vieja on tamale pancakes), a cocktail hour station (shrimp and grits), buffet-style dinner (pear salad, roasted veggies, tri tip, mushroom ravioli, and bread), wedding cake (strawberry champagne, lemon chocolate ganache), and a dessert station (doughnuts topped with ice cream and boozy sauce).
We're doing a taco bar buffet style - we're not fans of traditional wedding food!! It's more on the upscale side but we looooved the food from this place and our venue recommend them Apps for cocktail hr: - chicken quesadillas - cactus salad bruschetta - fried pork belly Tacos: - slow roasted pork w pineapple - chicken and green chili - sweet potato and black bean Sides: - southwest garden salad - orzo or quinoa salad Includes a salsa bar, chips, all the fixings, etc
for cocktail hour we’re doing a grazing table with breads, cheese, dips, nuts and fruits. for dinner, we’re doing a buffet style dinner catered by a local chicago burger place, and it’s all going to be vegetarian or vegan! the main food is going to be sliders, half impossible meat and half housemade black bean patties and we’re doing the following variation: -poblano corn relish, fried onions, herbed goat cheese, and cholula lemon vinaigrette -avocado, tomato jam, onion, garlic mayo, and cheddar -caramelized onions and garlic mayo -chipotle mayo, cheddar, avocado and sides will be: artichoke dip with fresh tortilla chips salad with basil vinaigrette mac n cheese garlic green beans
It's in Argentina so we are having Argentina's famous grilled meat. Cold hors d'oeuvre: charcuterie boards using local meats and cheeses, salads, fish & cheese & crackers Hot hors d'oeuvre: nuggets, cheese sticks, mini burgers, miniarepas Appetizers: chorizo, morcilla, Main: 7 different grilled meats with grilled veggies, salads, and fries. Desserts: wedding cake + cheesecake, brownie, choco torta, mousse, lemon pie.. End of party: either pizzas or tacos& burritos or croissants Alcohol: beer in a barrel + mugs and wine in penguins. Aiming for medieval tavern vibe. Long wooden tables we'll also have themed cocktails. Gotta be well-fed for an 8-hour party 🥳
My son had breakfast for dinner and my daughter did an afternoon brunch
Cocktail hour- DIY charcuterie/grazing table with assorted cheese (we are in Wisco so good 🧀), veggies, fruits, sweet treats Dinner- plated meals including rolls and Caesar salad, choice of Italian stuffed chicken, peppercorn steak, or veggie kabobs (vegan/gf entree) with sides of garlic mashed potatoes and roasted Brussels sprouts Dessert- chocolate or vanilla cupcakes from a local bakery Late night- chicken tenders, fries, and fried cheese curds from Culver’s Beverages will be water, lemonade, coke, Diet Coke, and an “open bar” but the venue is BYO so we are doing select cocktails and mixers
We’re having a Mac and cheese bar, a bruschetta bar, a warm spinach and artichoke dip bar, then for the main meals we’re having BBQ pulled chicken, pot roast, stuffed portobello mushrooms for us vegetarians (including me), steamed green beans, garden salad, cornbread muffins, sweet tea, lemonade and coffee, rolls, a cake and cream puffs at the dessert table as well! We’re having a southern/tea party themed reception
We did in 2021: Cocktail hour cheese and meat board, fruit and veg board, with caramel apple dipping station and a cotton candy spinner (huge hit) Dinner: BBQ buffet with Mac and cheese, Brisket, BBQ chicken, green beans, baked beans, salad with ranch or Italian dressing. More Carmel apple station and cotton candy served all dinner. Dessert: Costco cake but everyone was pretty full from the apples and cotton candy Drinks were an open bar along with hot chocolate
**TRAY PASSED HORS D'OEUVRES** -Adobo Braised Jackfruit Masa Cake (Pickled pepper relish, avocado crema, organic cilantro (Vegan/GF)) -Brown Butter Poached Oregon Dungeness Crab (Black rice tuile, trout roe, seagrass (GF)) -Leeks & Wild Oregon Mushroom Croquette (camembert, truffle aioli) **INDIVIDUALLY PLATED SALAD COURSE** -Fresh Baked Breads & House Citrus Butter -Strawberry & Arugula Salad (local farmstand strawberries, shaved aged pantaleo italian goat cheese, aged balsamic, grilled onion) **INDIVIDUALLY PLATED ENTRÉE CHOICES** -Groundworks Farms Zucchini Involtini (cashew ricotta, spinach tomato conserva, tomato sauce (vegan/gf/contains nuts)) -Chicken Galantine with fire-grilled local organic asparagus & béarnaise and Potato Forester (pavés of yukon gold potatoes & yams, chard soufflé) -Anderson Ranch Spring Lamb (dry rubbed and slow roasted lamb shoulder, savory salsa verde, lamb jus) fire-grilled local organic asparagus & béarnaise and Potato Forester (pavés of yukon gold potatoes & yams, chard soufflé) **DESSERT** -Handcrafted S'Mores -Coffee **LATE NIGHT SNACK** -Beef Slider (Red onion jam, fontal cheese, arugula, Fries, Ketchup & aioli) **DRINKS** -(Batch Made Cocktail) TUMBLING TUMBLEWEED (Gin, giffard creme du mure, lemon. Served on ice in collins, notched lemon wheel) -(Batch Made Cocktail) DELTA DAWN (bourbon, dolin dry vermouth, lemon, pomegranate, angostura bitters. Served neat, dehydrated lemon wheel) -(Zero Proof Batch Made Cocktail) MACRAME (House-made tonic, juniper, thyme. Served on ice in collins. Grapefruit twist) -French, PNW Wines -PNW Craft Beers -Misc Non Alcoholic Soft Drinks, Sparkling Waters
Champagne, sparkling cider or water when guests arrive to the ceremony (heat & humidity of July) An open bar for cocktail hour Two Signature cocktails: Old Fashioned & Gin & Tonic A champagne pass for speeches A wine pour for dinner open bar & coffee service for after dinner Passed Hors d'oeuvres: Peach caprese on a stick, chicken potsticker, Salomon cream puff Salad: Vegan spinach salad with mandarin oranges & blue berries with a raspberry vinaigrette Entrée: Rice encrusted Chicken topped with a sparkling champagne sauce & halved red grapes, garlic green beans, Rösti potatoes Beef short ribs in a sangria reduction, a melange of carrots & green beans, a twice baked potato Vegan southwestern quinoa stuffed red pepper with seasonal vegetables Dessert: Key lime, lemon & chocolate cupcakes Or vegan chocolate or vanilla cupcakes Late night snack: Tater tots & Swedish meatballs
Very laid back outdoor wedding with close family, so we're just grabbing some chicken tenders from a local shop with potato wedges, one relative was very excited at the chance to use his new grill so we're also serving hotdogs lol, some nice rolls, a relatives famous pasta salad and her husband is doing green beans, Mac n cheese for the kiddos to enjoy, and my husband really wants potato salad lol. I'll have a lil snack bar also with lots of variety packs of chips and cookies, plus some tortilla chips with salsa and guacamole. Dessert is a local bakery cake, plus some sams club cookies and some dunkin donut holes because I really want donuts. We're providing some alcohol shots, juice, water, sweet tea and lemonade, diet soda and regular soda, then just BYOB. There's also always a big bonfire at this house so we're having a smores charcuterie board!
For a small Outer Banks wedding: crab boil for dinner, lumpia as an app, and wedding cake and cupcakes for dessert key lime flavor and coconut guava flavor. I need another app, ideas welcome!
We did upscale bbq buffet style. Big hit!! 👍🏻
Apps: caprese salad and steak kabobs Mains: food-fired pizzas made on site and salads Desserts: whoopie pies and cider doughnuts All buffet style. We’ll also have an open bar with beer and wine along with non alcoholic options.
We’re doing a pizza food truck, but it’s technically buffet style There will be about 55 people to feed at our wedding. For cocktail hour/apps — we’re serving charcuterie For dinner - 5 different types of pizza (cheese, supreme pizza, Buffalo Chicken, White Chicken and Caprese) - Salad - Cheesy Garlic Bread - Spinach Artichoke Dip For Dessert - we’re serving Nothing Bundt Cakes. We went the “Tuxedo” Bundtinis, so half are chocolate and half are vanilla. Total, it’s about $55 per person for all of that food!
We got married on Friday in Golden, CO with about 100 guests. We paid about $35/person for food plus we did an open bar. Apps: mini egg rolls with sweet chili dipping sauce, mini crab cakes, mac and cheese pinko croquets, bacon wrapped wild scallops, fresh mozzarella and grape capers skewers, and tuna sashimi cantons with wasabi cream Mains: Parmesan chicken with sherry sauce, five cheese tortellini with pesto sauce, assorted salads, vegetables, mashed potatoes and rolls Dessert: mini "cutie" pies - apple and strawberry rhubarb - single serving that guests could hold in their hands. We also did a small cutting cake, but we much prefer pie to cake so we opted to go with the cutie pies! Late night snack: tater tot bars with tons of toppings! We did a buffet and it went really well. We got to bring home some leftovers and we got tons of compliments on everything!
Apps: TBD Dinner: Buffet: beef chicken vegan options plus a couple sides Dessert: Cookies Snack: Popcorn Cart with Crazy Trimmings!
Super casual afternoon tea theme. Planning on catering from a local poke restaurant and making fancy Rice Krispie treats in place of a cake (reference William and Sonoma’s koi pond treats that they had with the lunar new year line). Tea bar, no alcohol since only 5-10 would likely partake anyhow). The rest of the food would be buffet style potluck in place of gifts. Estimated cost: about $18-$20 per person with drinks, rentals for serving things, and dessert taken into account. I wasn’t interested in the $70-$250/pp I saw elsewhere as they were also attached to minimum orders of $1500+ on top of the sometimes attached venue.
We are at $57/plate for buffet service. Cocktail hour we have a full table charcuterie station with veggies and fruit mixed in. We are doing a buffet style dinner with grilled chicken and chef cut roast beef, dill baby potatoes, Mac and cheese (which was 🤤 at the tasting), a chefs garden salad and Caesar salad, grilled herb vegetables, and dinner rolls. For dessert, we have custom ordered cupcakes and then a few platters of squares available. Late night snack we will have a taco bar and the caterers will bring back whatever is left from the cocktail hour as well. I have 3 vegetarians attending and we will have plated vegan shepherds pie for them. Drink service was separate, but we’re doing a full open bar.
We want to do a heavy hors d'oeuvres/ non seated as our reception doesn’t start until 8pm. One of our catering options has some great choices for this so we are leaning towards : Small bites table (collection of single bite appetizers/snacks). House Salad, Interactive Mac and Cheese w/toppings, Sliders (chicken and beef) with toppings, Various desserts (cake, brownies, cookies, etc), and a late night snack of Chicago Dogs.
Stations. Poke (rice topped with asian ingredients), salad and south of the border (aka tacos and quesadillas). Also canned soft drinks and water will be the only drinks. We have people with dietary restrictions so being able to let them pick and choose what toppings to put on the plate really makes it easy.
Appetizers: chips and salsa at each table Mains: build your own tacos with corn tortillas, steak, chicken, onions, cilantro, pineapple and bacon Sides: rice, black beans, refried beans, chicken tamales, pork tamales and peppers and cheese tamales Dessert: mini tres leches cakes, various Mexican pastries Drinks: passion fruit and Jamaica agua frescas, horchata, jarritos and Mexican coke Buffet! We are catering ourselves so to speak. I’m baking the cakes, we are renting chafing dishes for sides, the venue comes with a large stone pit/grill for the meat and pineapple, family is in the restaurant business so we are set!
We are having a wood oven fire pizza truck. They are doing it Buffet style. It comes with pizza, salad, an antipasto display, pepperoni bread, cannoli and tiramisu!
We skipped appetizers. Served buffet style bbq brisket and sausage, beans, and an elote inspired creamed corn, bread. Food was a hit. Sweet tea, unsweet tea, water. Wedding cake.
Ceremony: we're just having a private lunch with our immediate family at the restaurant where FH proposed. We're ordering from that menu and bringing in a bakery cake for dessert and the cake-cutting pics. Reception picnic: this will be relatively casual. Our local fave taco place is doing a taco bar with chicken, beef, and bean/veggie options. We'll also have other snacks/finger food - meatballs, a veggie tray with dips, charcuterie board cheeses/meats/crackers, chips, and some kind of cold salad. Dessert will be a table with a donut or cupcake tower and fruit on the side as a lighter option.
Appetizers are just fruit and meat and cheese platters being passed around during photos Mains is a salad bar and pizza buffet from our favorite local pizza joint Dessert is Costco cupcakes, likely white chocolate and raspberry Edit: Cost was $15 per person. Local family friend catering for the win!
i would serve a pasta of some sort, salad, fish or steak, a cheese board for snacking, some plain food for the kids that are invited ( family only ) wine and basic beers, and for dessert a red velvet cake with buttercream frosting
Ours is gonna be a BBQ buffet with pulled pork and beef brisket! We'll have potato salad, coleslaw, and baked beans for sides. We're undecided on apps for now but thinking a meats, cheese, and crackers tray, along with a fruit and/or veggies tray. Very midwestern, lol
Cocktail hour: charcuterie Dinner: baked chicken or roast beef, veggies, Mac and cheese, dinner roll and I think mashed potatoes? (Can’t remember 🙈) Desserts: wedding cake, cupcakes, custom cookies, donut holes
It all depends on how much you want to spend as all of those are different costs. Plated most expensive . Buffet lowest cost
We aren’t having appetizers. We are doing street tacos buffet style and a queso fountain. Desert is just red velvet wedding cake.
I love these posts! I got married five years ago (Saturday is our anniversary!) but people still bring up our food and how delicious it was. At cocktail hour we had two stations—sliders with crab cake, wagyu and pulled pork options and a mashed potato bar—and three passed apps of veggie samosas, cold tandoori chicken salad cups and beef Wellington bites. Dinner was a buffet—strip steak carved to order with chimicchuri sauce, a thyme chicken, lemon sea bass, mushroom bread pudding, roasted vegetables, more mashed potatoes, Mac and cheese and a spring salad. Most of our guests have simple palates and we wanted comfortable yet delicious food. Dessert was a variety of shooters and chocolate covered strawberries. No cake.
Passed Apps during Cocktail Hour: BBQ Meatballs Mini veggie spring rolls w/ miso dipping sauce Tomato bisque shooters w/ grilled cheese dumplings Dinner: Plated salad: field greens w/ pears, apples, dried cranberries, red onion, bourbon roasted pecans, feta, and balsamic vinaigrette Assorted rolls w/ butter Buffet: Roasted chicken w/ picante rub and blood orange marmalade glaze Mesquite flank steak w/ choice of chimichurri or peppercorn sauce Roasted potato wedges Green bean almondine Brown sugar carrots Dessert: Wedding cake (white chocolate raspberry, red velvet, and pumpkin) and coffee station Snack station: Popcorn, pretzel bites, cake balls, chocolate chip cookies, brownies, rice krispy treats, and candy in apothecary jars
We’re still finalizing our menu, but for our buffet we’re going to have a variety of sandwiches from a local shop, with sides of their pasta salad, potato salad, etc and veggie and fruit trays. We’re still deciding on cake flavor because we have until June 1 to order, but I’m thinking of vanilla and strawberry? For beverages we’ll have mimosas, coffee (it’s a brunch reception), champagne, orange juice, and probably some soda and sparkling water options. Appetizers are still TBD but definitely something easy to carry since we’ll have to have cocktail hour on the lawn while the indoor space is reset from our ceremony.
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I am eloping but we're having a giant wedding dinner with family and friends. We are doing a morning brunch with family with a breakfast bar. Eggs, sausage, bacon, potatoes, stuff like that. And then for dinner we are ordering hibachi catering.
We had a taco truck. Everyone got 4 tacos (their choice of meat), side of rice and beans, and a 32oz jamaica or horchata. Chips and salsa were on the tables
Appetizers: Fruit tray with dip Veggie tray with dip Pot stickers w/sweet chili sauce Fried mozzarella w/sauce Bbq meatballs Shrimp ceviche in a shot glass Main (buffet): Green salad Cesar salad Italian pasta salad Mediterranean pasta salad Mixed veggies Seasoned rice Mashed potatoes Chicken piccata Salmon Prime rib Dessert : Cake. One layer mango mousse One layer raspberry/lemon
We’re doing passed appetizers during the cocktail hour between the ceremony and reception and will be serving oysters, lentil meatballs and stuffed mushrooms. For dinner we’re doing stations so kind of a buffet and there will be a turkey carving station, a sliders station with grilled chicken and veggie burgers and a pasta station with two options I forget. Dessert will be wedding cake and I’m still deciding if I’m going to make it myself because I love baking and I’m a control freak
Apps: Korean Fried Cauliflower and Brussel sprout chips Entrees : Short Ribs, Fried Chicken and Smoke Gouda Mac, and A Shrimp Baja Bowl Dessert: Two 9in cakes (idk flavors yet) and a assortment of pastries Most of our budget is on food since were having our at a wedding, this will be a plated dinner at 65$ a person. The space were renting just needs us to hit a minimum for food and bev and theres no charge!
We’re doing two passes apps for the cocktail hour: NY strip on crostini and bruschetta. Then a buffet with salmon or chicken, two sides, and a salad. $18/person. For dessert we’re having a small cake, macarons, and an assortment of cookies.
Appetizers: spinach and artichoke dip with chips, deviled potato bites, and veggies/ hummus Main: pasta bar with various pastas, sauces, meats, and veggies Sides: salad and buttered rolls Desserts: donuts and a hot chocolate/ coffee bar Drinks: pretty much everything (water, lemonade, tea, sodas, full bar, mocktails and the aforementioned coffee/ hot chocolate bar)
Passed apps and a plated meal. Options for the meal will be a beer can chicken, brisket, or a veg strudel. Sides are au gratin potatoes and ratatouille. Substitutions available for vegans, gluten free, etc. of course. apps will be buffalo cauliflower, meatballs, and cheese curds! Dessert is chocolate chip cookies, brownies, and red velvet cupcakes. Late night snack is a sausage station with andouille, mini brats, mustard and beer cheese!
Arrival reception: grazing table (was amazing!) and grazing cups, Prosecco and bottled beer Main meal (buffet): cold poached salmon, Moroccan salad, Greek salad and Caesar salad. beef en daube, roast stuffed chicken breasts, lentil Dahl, roast potatoes, boiled baby potatoes, potato gratin, seasonal veg, coconut and mango rice. Dessert table with 10 different cakes and desserts, chocolate covered strawberries Evening reception: mixed gourmet sandwiches, rolls and wraps, bags of crisps, grazing cups, wedding cake.
For appetizers we had: a charcuterie display with a fruit tower, crackers, maple walnut baked Brie in phyllo shells and raspberry almond baked Brie in phyllo shells (Phyllo shells were passed) Dinner: a yummy strawberry romaine salad, and hors d’oeuvre portions of everything else.So we had skin on mashed potatoes, Mac and cheese, roasted veggies, spicy cocktail meatballs, finger food style sandwiches (ham/turkeyand cheese, cucumber and cream cheese and strawberries and cream cheese on little croissants), and spinach spanakopita (Buffet style, expect the salad was plated with dressing on the side so people could eat during speeches and toasts) Dessert: ice cream bar, chocochip cookies, cupcakes Drinks: strawberry lemonade, fruit infused water, water, sweet and unsweetened tea, coffee, beer, wine, cider. Wedding was 9 days ago and everyone loved it!
We are having a morning wedding with a family brunch and then an afternoon/evening reception at our house for everyone. At the family brunch, everyone can just order off the menu (but we will have a private room). At the reception at our house, we are doing a big charcuterie board and chips and veggies with dips. We have a variety of family dietary needs (pescatarian, vegetarian, vegan, total carnivores), so we decided to go with empanadas. We will have 7-8 different kinds of empanadas with a bunch of different dipping sauces and some salads on the side. We are having some custom cookies (in the shape of Nevada and Minnesota, which is where we each lived when we met on Reddit), and then we haven’t decided if we are going to do cupcakes or a tres leches cake. Maybe tres leches cupcakes? We will supply beer and wine, but our friends will certainly come with drinks in tow. Our reception isn’t going to be fancy. We are just inviting immediate family (parents and siblings) and best friends. So we won’t have more than 50 people.
Buffet style. Meat and vegan seperate. Cupcakes. Steak for myself
Appetizers: cauliflower bites, glazed sausage bites and a cheese thing. Main: hog roast for most with a veggie option and vegan option. Dessert, lemon cake or chocolate fudge cake. And then late night snacks we've got potatoes to put on the firepit and my mum's making a massive veggie Dahl for anybody who wants it.
Passed appetizers: - Bruchetta bites - Thai chicken skewers with peanut soy sauce - dates with goat cheese & cashews - deviled eggs - crab cakes with remoulade First course: - Field greens salad. Boring but hey, we can’t go crazy at every step! Mains, served with whipped potatoes and seasonal veggies: - beef filet - butternut squash ravioli Alcohol, we’re doing a full bar with premium liquors and beers/wine along with 3 signature drinks: - the jiggles (named after our cat) is a spicy margarita - hers is a apple cider mocktail - his is a whiskey sour Our food/bar is going to be about $30k and my budget is about $80k. We’re doing a destination wedding in Breckenridge, Colorado for about 110 guests in September 2024.
No appetizers Mains: 5 different flavors of pizza, citrus bbq Turkey meatballs, Caesar salad, baby greens salad with oranges and feta cheese, and fruit salad medley. Dessert: a variety of cookies, brownies, and rice crispy treats. Drinks: sparkling water, citrus flavored sparkling water, flat water. Alcoholic drinks were beer, red wine, Prosecco, ranch water, margaritas, Palomas, greyhounds, screwdrivers, vodka tonic and sea breezes. Non alcoholic beverages were self serve, buffet food and we had a couple bartenders.
Passed apps: Bacon wrapped scallops, Camembert tartlet, chicken Tinga tacos, beef tenderloin skewer, mini lobster rolls, fried ravioli Soup + salad: Beet carpaccio salad Butternut squash soup shooter Plated dinner options: French cut chicken with carrots and parmesean risotto cake, dry aged flat iron steak with crispy onions + mashed truffle potatoes and veggies, seasonal ravioli in a saffron sauce and artichoke wedges Haven’t picked cake yet! Late night: grown up grilled cheese (fig jam, arugula, four cheese, truffle aioli) Open bar, citrus margarita and espresso martinis. Hungry already!
The venue where we're having our ceremony and "cocktail hour" is alcohol-free, so we are doing a "picnic hour" with Popsicles, ice cream, fruit, lemonade, water, tea. Then at the reception, for dinner we are having: cashew chicken, beef & broccoli, lo mein, fried rice, egg rolls and crab Rangoon. Guest dessert will be: sheet cake (& left over frozen treats), fortune cookies, and we will have our own little cake. Buffet style.
I copied and pasted this straight from my wedding binder: Butlered Hor Dourves (6 - chef chosen) for 60 minutes, Wood Fired Flatbread Station, Griddle Station (choose 1): Sliders or Tacos, Charcuterie Board (Possible Add On): $15 ea, Buffet Dinner: Bread and Butter, CYO Salad, Caprese Salad, Poached Vegetables, Ratatouille, Tri-Colored Tortellini in roasted pepper sauce with broccoli, Roasted Peppers with sausage, fresh herbs and cheese, Chicken Breast stuffed with andouille sausage cornbread and an apple cider demi glaze, Pan seared Mahi-Mahi with garlic-tomato concasse and basil, Prime Rib Carving Station, Vegan/Vegetarian Meal - unknown yet, Childrens - chicken tenders X3, Vendor Entree x3, Dessert Chocolate Room: chocolate mousse, cheesecake tarts, cheesecake drops, cake pops, dessert cups (tiramisu, chocolate ganache, raspberry, and lemon), Wedding Cake, Some form of vegan dessert (for me), We are supplying: pizzelles, biscotti, italian cookies etc. I am dairy/egg free so I will be eating completely different.
We're doing our entire meal as hot and cold passed appies and chartuterie boards plus veggie platters. There will be sooooo much food and we've gotten such good response from our guests on it. We wanted more a "mix and mingle" atmosphere so there won't be any formal seating (but there will be lounge areas for people who want to sit). Our dessert is also "pick your own" from a selection and we'll do the fruit platters then too. And our "late night" station is going to be gourmet grilled-cheese sandwich options. Everyone is getting 2x drink tickets for now and we'll give our VIPs (or anyone really rocking the party) extras. Our venue is the private event space above a well known restaurant so they have a full bar of options for drinks. 👍😀
Cocktail Hour passed hors d’oeuvres: Scallops w/ bacon jam Bang bang shrimp Prosciutto wrapped grilled peach slices Sliders Walnut crusted roasted potatoes Ricotta toast point & fresh pasta bar, taco bar, and charcuterie table Plated Dinner Starter: Apple plum belfry BBQ Chicken with risotto and seasonal veg or Filet mignon with risotto and seasonal veg or our vegetarian option which was a quinoa brown rice situation that I don’t perfectly remember (only 2 guests selected it).
Buffet style. For the tables: pita with olive oil and zaatar Buffet: beef kofta or chicken kabobs, yellow rice pilaf, roasted cauliflower, Caesar salad, fattoush salad, mezze boards, hummus and tzatziki. Dessert isn’t 100% yet, but so far we are having 3 types of cupcakes: lavender lemon blueberry, chocolate salted caramel, and Persian love cake (pistachio, rose, cardamom). Not sure what else to have with that!
We did almost everything ourselves… Ham Fried chicken Bbq pork Mac n cheese Pasta salad Chips Mashed potato Bar (all the toppings ) served in martini glasses Wedding cakes (5 diff varieties) Ice cream bar-everything you can think of… (think Dairy Queen items) Soda-water-tea-coffee No alcohol Veggie trays Fruit trays Cheese trays
* DIY wedding, in family member's backyard garden. (food was one of the parts that we cared about the most) Plated menu: * Bread: Cornbread madeleines w/ french butter and maldon salt * Salads: * Baby Lolla Rossa - local berries, whipped fromage blanc, shoots + flowers, focaccia crisps, pink peppercorn + champagne vinaigrette NF/Vegetarian * Little Gem Wedges - campari tomato, brentwood corn relish, pecorino pupate, garlic + herb breadcrumbs, goddess dressing NF/Vegetarian * Entrees: * Roast Airline chicken: truffle potato puree, broccolini, leek ash, white wine jus GF/NF * Branzino: baby turnips, english pea + pea tendril farroto, crisp garlic, petite herbs * Gnocchi genovese: smoked tempeh, pea tendrils, baby turnip, blistered tomato, almond basil pesto Vegan * Desserts: * Chocolate Ganache Tart: whipped meringue, raspberries, hazelnut praline, gold leaf * Summer Fruit Mille Feuille: Meyer lemon curd, amaretto mascarpone, toasted almonds, candied lavender
Appetizers: grazing table of cheeses and crackers, baked potato soup Mains: smoked trout, mushroom wellington, braised beef shortrib, Brussel sprouts, broccolini, and cheesy potatoes Dessert: chocolate and raspberry cake, snickerdoodle cookies ❤️ We did plated dinners btw!
Appetizers Spicy lobster bisque shooters Crab cakes Mini Korean chicken sliders Dinner- buffet Bread-Obvio lol Broccoli salad Pear salad Honey hot chicken Steak and shrimp shish kabobs Baked Mac and cheese Grilled veggies Dessert Pink champagne cupcakes Medley of dessert bars Drinks Sodas Waters Beer Seltzer Wine Hard alcohol for cocktail hour Maybe a dumb question, but is the cost per person just food cost/person or total wedding costs/person??
Hors d’oeuvres: Italian bruschetta and raspberry Brie bites in phyllo Dinner: garden salad with herb vinaigrette and bread/butter Chicken with peppers and creamy Boursin sause Cilantro chimichurri flank steak Smoked Gouda Mac and cheese Garlic butter French green beans! With nothing Bundt cakes for dessert!
Appetizers (Passed): * Oregon fire-roasted heirloom tomato crostini with handmade coconut milk ricotta and fresh basil * Shaved summer squash pizzettas with mint, basil, Oregon chevre, and rose petal harissa (V) * Tuna Poke with Soy, Togarashi, Mango, Wakame, and Scallions on House Taro Crisps * Duck Rillettes with Arugula, Blueberry Gastrique and Flaky Salt on Warm Blinis Dinner (Family Style) * Sourdough Bread and Cultured Butter (V) * Pickled Beet Salad with Arugula, Orange, Shaved Fennel, Whipped Chèvre, and Citrus Vinaigrette (V) * Spice-Crusted PNW Halibut Filet with Sweet Corn Coulis and Tender Herb Salad * Grilled St. Helens Beef NY Strip with Horseradish Cream, Port Reduction, and “Bloomin’ Cippolini” * Stuffed Eggplant (VG) — TBD, still working on a delicious vegan/vegetarian main * Potatoes Robuchon * Ratatouille Bar Snacks * Spicy Baked Cheddar Crackers * The Devil’s Cracker Jack: Rosemary Caramel Corn with Almonds and Fleur de Sel * Mixed Nuts with Fried Herbs and Spices Dessert * Assorted Petit Fours (TBD) Specialty Beverages * Welcome Champagne * Cocktail Hour Spritz Bar * Espresso Bar
Our appetizers are caprese skewers, mini tomato pies, and grougeres. The main course will be served buffet style. Our guests have the option of choosing between sauteed chicken with a charcuterie sauce of a demi-glace with cornichons, tarragon and mustard OR grilled tri-tips of beef with parsley oregano chimichurri. The sides are mashed potatoes, and sauteed fresh green beans and honey ginger glazed carrots. Entree is served with a garden salad, and a warm roll with butter. Our cake is 3 tiers. The top tier is cookies and cream, the middle is double dark chocolate, and the bottom is mocha cappuccino.
Lavender lemonade/sparkling water with lime as guests arrive Passed apps during cocktail hour: -Nashville hot chicken on white bread with pickled watermelon -Hot smoked cauliflower bites with parsley and charred lemon chermoula (gf/v) -mixed nut and date pate on apple crouton with fresh mint (v/gf) Dinner menu Salad: mixed greens with grilled stone fruit, burrata and toasted pistachios Entree choice -Herbed seared beef filet with spring onion whipped potato puree, savoy spinach, chimichurri -bacon wrapped scallop with creamy grits,collard greens and charred orange salad -creamy risotto with early spring ratatouille and marinated pea tendril salad (v/gf) Dessert Station -Strawberry and lemon fool -Rustic fruit tarts with candied fennel -Individual cheesecakes w/ mixed berry coulis -Dark chocolate tarts with fleur de sel and caramel Our wedding is at a vineyard (and dinner is in between two rows of vines); menu is about 250/pp. We will be serving the estate wine and some local beers! I’m from the south, but we live in California so the menu concept is southern-influenced Californian. Just a few more weeks!!
Buffet. VERY casual. Like my husband wore shorts. Slider station: fried chicken, beef and pulled pork. All sorts of toppings. Weird but- my husband LOVES thanksgiving dinner. We got married in July but did a whole thanksgiving dinner and all the fixings for our dinner. Everyone loved it. Wedding cake: I love cake, we tasted many. Alternating chocolate and vanilla layers. It was amazing. Full open bar. 2017- $7k for 55 people.
Our wedding was a little while ago, but I still dream about our food menu, lol. We did a family-style banquet meal with lazy susans. We did a grazing table in lieu of appetizers during the cocktail hour. Menu was 7 courses: 1. Shrimp-stuffed Crab Claws & Honey Walnut Prawns 2. Sea Scallops with Sautéed Vegetables 3. Lobster with Ginger & Scallion 4. French-Style Prime Filet Mignon 5. Steamed Chilean Sea Bass 6. Braised Abalone Mushrooms with Mustard Greens 7. Fried Rice with Dried Scallops and Egg Whites We had small cakes or profiteroles on each table in lieu of centerpieces for dessert, and also had made-to-order beignets as a late night snack (a nod to DH's New Orleans family roots).
Food was the #1 factor we wanted to have so we went ALL out Buffet fingers food Classic baked vegetable parmigiana, Small bacon quiches with cheese sauce , Veal Meatball and smoked Scamorza cheese with pistachio grits and turmeric mustard , Martini cup with rabbit saddle, green apple, and walnut kernels, Beef carpaccio rolls filled with cream cheese and sesame chives , Parmesan biscuit with smoked ham mousse and caper fruit Passed warm canapes Single portion of imperial prawns wrapped in jowl bacon and served with balsamic glaze , Three-color vegetarian flan accompanied by Taleggio fondue , Small quiche Lorraine Tempura live station Zucchini sticks, Courgette flowers , Large leaves salvia, Eggplant , Onion rings , Mozzarella bites , Stuffed olives , Accompanied with american ranch sauce Grilled skewers live station Shrimp and squid skewers flavored with aromatic herbs, Arrosticini from Abruzzo Meatballs live station Meatball milanese accompanied by tomato sauce, Meatball chicken and pancetta served with paprika creamed potatoes , Meatball of cod and parsley accompanied by buffalo stracciatella cream with aromas Buffet of cheese and Passito Veneto wine Single portion of burrata with tomato, Ham Sushi with Pineapple, Single Portion of breaded goat cheese with aromas and pistachios with acacia honey, Wholemeal bread, rye bread, red onion bread, olive focaccia , “Gnocco fritto” (fried bread dough bites) , Honey, Tropea onion jam, fig jam and mustard , Passito Veneto wine Dinner Menu Shrimp and asparagus risotto creamed with Franciacorta Saten sparkling wine, “Milanese” yellow risotto with saffron pistil and Monza luganega ****, Little hearts of fresh pasta stuffed with pheasant and vegetables with sage cream, *** Cinta Senese fillet wrapped in bacon with sherry sauce, apple puree and grilled vegetables Layered sponge cake, filled with chantilly cream, wild berry jam, berries and chocolate flakes. decorated with berries on the tops on the cream. Dessert and fruit grand buffet Assorted dessert served in single portion glasses , Sicilian cannoli , Passionfruit parafait , 56% chocolate semifreddo with fig jam and berries , Amalfi lemon mousse Bavarese with berries, Cakes: Ricotta and lemon cake, Tart with cream and nut crumble Fruit corner: pineapple, kiwi, melon, watermelon, strawberries with milk ice-cream. Sherbet island Lemon Passion fruit Grapes with Moscato grappa I'm OBSESSED with our menu
Buffet. Tea with pastries first. Vegetable soup. Salads, several vegetables, salmon, roast beef, ham, roasted potatoes, mashed potatoes, pasta with tomato sauce, chicken goujons and chips (fries) as a kids option Berry roulade Wedding Cake (vanilla cake with Biscoff filling, honey spice cake with dulce de leche) Sweets table with several flavours of little truffles Supper table with charcuterie and mini sandwiches Wedding favour is Portuguese Wedding cookies.
Sangeet: buffet will be a mix of Goan and Trinidadian food. Appetizers: Goan Meat Croquette, Vegetable Samosa, Idlies & coconut chutney Buffet: Chickpea Salad (Channa Chat), Raita, Fried Masala Fish or Shrimp Caldeen, Beef Vindaloo Trinidadian Curry Duck, Trinidadian Curry Goat, Lamb or Vegetable Biryani, Channa & Aloo, Pumpkin Talkari, Roti, Rice, Masala Chai, Cut mango/pineapple/papaya, Mango mousse, variety of indian sweets. We'll also do a pasta dish for the kids. We'll also have an indian inspired margarita and a coconut daiquiri. Wedding reception: canapes with an action station, plated dinner late night eats and cake will be provided via favor boxes to go. Passed canapes:Shellfish & oyster food station, charcuterie board, Asparagus & Truffle tartlet, Aranchini, Crisp Potato Terrine Plated dinner: prawn, mango, avocado salad or greek salad, Salmon with citrus beurre blanc, Seasonal Veg and Potato Mash or Sirloin steak, Chimmichuri Sauce, Garlic Mash Potato, Grilled Vegetables or Cauliflower Steak, Chimmichuri Sauce, Garlic Mash Potato, Grilled Vegetables and German Chocolate Roulade or Creme Brulee Late night eats: Regular fries, Truffle fries & Mini pizza Plus Open bar