Your Menu

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FutureMrsBabler Posts : 104 Registered: 5/18/09
Re: Your Menu
Posted: Nov 2, 2009 4:50 PM Go to message in response to: TheWeddingMaven

I just had Chipotle around an hour ago and am now hungry again, thanks to all of you! :) It's definitely a fun topic though!

TWM--your food sounds especially AMAZING! can i come to your reception? :)

Our reception is in my parents' backyard, so we thought it would be fun to have picnic/bbq style cuisine. It's going to be set up as a buffet, and we figured since it would probably be a complete nightmare to have assigned seating and have everyone eat at once, we are simply going to have dinner from 5:30 to 7... I think that's what we have written down anyways. This way, people can kind of eat when they want and it (hopefully!) won't be as hectic.

We are serving pulled pork and beef sandwiches (either or, or both... the pork will have Gates BBQ sauce from KC - if you like BBQ sauce, you NEED to try Gates', I'm almost certain it's the best in the world! :)) and then we will have a variety of upscale condiments for people to add to their sammies.

For sides we are having cheesey potatoes (come on, who doesn't love them?), coleslaw (which can also be put on the pulled pork sandwiches - yum!), pasta salad with lots of veggies, and fruit skewers.

The cake was something I had been super excited for since we first started planning, but we are both super indecisive when it comes to the flavor. After a bunch of thinking, we decided we are simply going to go with a display of four or five different flavors of cupcakes - red velvet w/cream cheese frosting, lemon with... i can't remember the frosting, white chocolate with coconut frosting, and devil's food with and espresso-butter cream frosting.

We also wanted to get a little creative with the drinks we are going to offer, so we are having 4 or so varieties of canned beer and three signature drinks. I have an AMAZING homemade sangria recipe, so we will be serving that... and also Wisconsin Bulldogs (same as a colorado bulldog, but with 1919 rootbeer instead of Coke) and then vodka tonics with fresh lemon and lime juice. We will also have a couple N/A options, along with the 1919. We are in the process of thinking of some festive names for the drinks... but all we have come up with so far is 'Say 'I do' Sangria,' - any ideas are welcomed! :)

Yum! I'm so excited!!!

You know you're in love when you can't fall asleep because reality is finally better than your dreams. 

~Dr. Seuss


BrighterThanSun... Posts : 853 Registered: 10/17/08
Re: Your Menu
Posted: Nov 2, 2009 5:39 PM Go to message in response to: FutureMrsBabler

I love Sangria!

I am pretty happy with the one I currently make--well I normally just kind of wing it but it usually follows certain guidelines.

Do you mind sharing your recipe? I am always up for trying a new version.


FutureMrsBabler Posts : 104 Registered: 5/18/09
Re: Your Menu
Posted: Nov 2, 2009 5:56 PM Go to message in response to: BrighterThanSun...

For sure! Here's the link to the recipe:

We never put as much grenadine as it calls for - usually about half the amount, and we prefer using fresca or any grapefruit flavored soda rather than 7-up. We usually make it the day before and let it sit in the fridge over night. Another thing we found works best is when making it ahead, omit the soda and top the glasses off with it before it's served - this way it's sure to have some good carbonation! Enjoy! :)

You know you're in love when you can't fall asleep because reality is finally better than your dreams. 

~Dr. Seuss


WoostaBride Posts : 220 Registered: 6/8/09
Re: Your Menu
Posted: Nov 2, 2009 11:09 PM Go to message in response to: FutureMrsBabler

Everyone has such different food options! We're getting married on the beach in RI, so we really wanted our meal to compliment the area, and the surroundings. Following the ceremony the guests will enjoy cocktail hour where we will have around 10 passed hors d' oeuvres along with a mediterranean station, antipasto and gourmet cheese station. The dinner is what I'm really excited about though...We are having an upscale version of a classic lobster bake. Half of the meal with be plated, the other half is stations from which our guests will be served from. First course is New England clam chowder (have to have that) followed by salad, both of which are served plated to our guests. The stations will have lobsters, baby back ribs, steamers and mussels, roasted chicken, potatoes, corn on the cob and a filet mignon slicing station (along with special housemade rolls and dipping sauces) We haven't sat for our exact menu yet, but everything will be a gourmet variation on those classics. Oh, and we are having monogrammed lobster bibs made as well :) Dessert will be cake, along with peach and apple cobbler.....and about a million homemade italian cookies, courtesy of all my great aunts and cousins! I wanted our wedding to be elegant, yet fun and memorable.The venue is absolutely gorgeous and I think the food will definitely stand out as well. I hope everyone enjoys it!


Colelle Posts : 48 Registered: 6/21/09
Re: Your Menu
Posted: Nov 2, 2009 11:58 PM Go to message in response to: BrighterThanSun...

Fh and I love French food, he cooks it for me all the time (I'm very spoiled!).

Sooo Fh wants to be in charge of the food, he shall be cooking it (and he can def. do it, no doubts about that).

Since the theme is basically French Cafe Fh will be making his famous French Onion Soup and homemade croissants (he just made chocolate ones last night, very yummy). The highlight of the meal is centered around the wine we'll be serving--we'll have fruit and good cheese to accompany the wine. Mmm. For dessert Fh is making his incredibly yummy chocolate truffles in 3 flavors--peanut butter, pecan, and double chocolate.

The wedding cake will be chocolate with a dark chocolate ganache filling, topped with buttercream frosting. -Drool- I don't care how it looks, as long as it tastes great. Can you tell my fh and I love chocolate? He's actually a chocolate snob funny enough. We haven't decided on a baker yet, gotta do some serious taste testing yet.

We love wine, so we're on the hunt still for what we'll be serving. I was thinking of a white and a red wine, our two favorites.I reallly like Moscato d' Asti, but I realize it's a bit sweet of a sparkling wine for a lot of people and we're already serving some pretty rich sweets. Hmm maybe a nice Pinot? Or Red Zinfandel?


EWF Posts : 158 Registered: 7/16/09
Re: Your Menu
Posted: Nov 3, 2009 12:15 PM Go to message in response to: WoostaBride

woosta, i am so jealous of your menu! it sounds amazing!



Proud Member of P.O.O.P - People Offended by Offended People


WoostaBride Posts : 220 Registered: 6/8/09
Re: Your Menu
Posted: Nov 3, 2009 1:23 PM Go to message in response to: EWF

Thanks! I'm excited, I hope everyone likes it!


BrighterThanSun... Posts : 853 Registered: 10/17/08
Re: Your Menu
Posted: Nov 3, 2009 1:41 PM Go to message in response to: WoostaBride

Can I come to your wedding Woo?

I am practically salivating.


WoostaBride Posts : 220 Registered: 6/8/09
Re: Your Menu
Posted: Nov 3, 2009 3:51 PM Go to message in response to: BrighterThanSun...

You're close enough, come on dowwwwwn!!


GingerRogers Posts : 3 Registered: 11/4/09
Re: Your Menu
Posted: Nov 4, 2009 6:03 PM Go to message in response to: BrighterThanSun...

I'm having a NYE wedding so it starts late and ends late. My fiance` and I wanted the menu to fit both the evening and our personalities.

Cocktail Hour
3 stationary stations
International cheese and tapinade display
Cheese Fondue station with different breads, pretzels, and apples for dipping
A fruit tree station

8 passed hor D'oeuvres
Tuna Tartar on a wonton crisp
Grill baget with fresh tom, bacon, and brie
Artichoke hearts stuffed with gorgonzola and parmesan
Shrimp cocktail
Clams Casino
Roast beef and crispy onions on skewer
Antipasto on skewer

Salad Station...with lots of toppings to choose from

Assorted breads...garlic, dinner rolls, wheat sundried tom, pumpernickel...

Butternut squash bisque

Mac and Cheese bar...truffle oil, lobster, peas, bacon, sect
Penne with garlic spinach and sundried tomato

Taco station-up 16 foot!

Wedding cake
cookies, brownies, and chocolate covered strawberries

Hot Chocolate bar with cordials and different marshmallows

Since our party doesn't end until 1:00 am

Late night menu
Stuffed breads will be brought out late night

Popcorn and munchies all night

Of course open bar the entire night and LOTS of champagne

Select what you and your fiance` love and the rest will fall into place

Good Luck!


CheetahAngel Posts : 2,017 Registered: 11/29/08
Re: Your Menu
Posted: Feb 19, 2010 8:33 PM Go to message in response to: GingerRogers

Our wedding menu is great! There's going to be A TON of food. I can't wait! This is how it will look like:

Cocktail Hour:

Vegetables with Onion Dip
Cheese and Crackers.

Hot Hors d' ouevres: (appetizers)
Spring Rolls
Jalapeno Poppers
Mozzarella Sticks
Puffy Franks (pigs in a blanket)
Teriyaki Chicken
Swedish Meatballs


Mixed Green Salad with Bread Rolls
Bow Tie Pasta with Alfredo Sauce

Choice of dinner selection:
N.Y. Sirloin
Stuffed Chicken Parmigiana
Seafood Stuffed Sole

Dinner includes Oven Roast Potatoes and Vegetables Medley of Broccoli, Corn, and Carrots.

There will be Coffee (and Decaf) and tea.

The cake will be for dessert.

will be an Open Bar (and for non-alcoholic drinks like soda, Shirley
Temples, etc). I may cut the serving of alcohol an hour before the
reception is over.

Also each table will have a dark wine
(Merlot) and a sweet wine (White Zinfandel). Each guest will also get a
glass of Spumante for the toast.


                                          CIMG7482-1.jpg picture by CheetahAngel81


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AmyJustin2010 Posts : 201 Registered: 1/18/10
Re: Your Menu
Posted: Feb 20, 2010 4:05 PM Go to message in response to: CheetahAngel

Cocktail hour:
Cheese, meat, and cracker tray
Vegetables and dip

Homemade bread and butter
House salad
Then each guest chooses between Prime Rib or Chicken French or Vegetarian Cheese Ravioli, or children's chicken nuggets & fries.

Then it's wedding cake for dessert.

The bar is open with beer, wine, pop, juice, and all hard liquor drinks (besides top shelf) available all night. We're not doing a specific champagne toast, but champagne will also be available to those who want it.



Amy & Justin--Buffalo Sabres Fanatics :) 


TheeBride Posts : 130 Registered: 1/17/10
Re: Your Menu
Posted: Feb 20, 2010 9:15 PM Go to message in response to: Colelle

Wow, all of your menu's sound amazing! We haven't had our tasting yet so I'm not sure exactly what we're having. The tasting's scheduled for March 6th, I'm so excited! I know we're going to have a veggie, cheese and cracker/bread tray with 4 or 5 (I can't remember) passed hors d'oeuvres, a buffet of a chicken, beef and pasta dish with the wedding cake for dessert. We'll also be serving beer and wine with a cash bar for 'cocktails' available. Do you think I should have other desserts as well as the cake?

"I carry your heart with me, I carry it in
my heart. I am never without it, anywhere
I go you go, my dear..."

E.E. Cummings


starfish701 Posts : 465 Registered: 12/10/08
Re: Your Menu
Posted: Feb 20, 2010 11:30 PM Go to message in response to: TheeBride

Just came back from a yummy dinner yet I still want to talk about food......

Cocktail hour:

Chicken Yakitori
Corn Fritters served warm with Pasilla Chile Mayonnaise.
Mac n' Cheese Bites with Pulled Carolina-style Chicken Barbecue.
Pan-fried Risotto Cakes Crowned with Oven-dried Cherry Tomatoes
Crispy Potato Pancakes with Smoked Salmon Rosettes Lemon-Dill Cream Cheese.

Mixed Salad of Endives, Beet Greens, Radicchio, Watercress and Arugula. Tossed with Nasturtium Flowers and lightly dressed with Honey Mustard Vinaigrette.

Assorted dinner Breads to include Madeleines, Cheese Straws and rustic Breads. Served with
Sweet Butter


Pan Roasted Salmon with Citrus-Balsamic Vinaigrette

Chicken with Spinach in a Shallot Jus

Portobello Mushroom and Sun-dried Tomato Crêpes

Each served with:

Silver Queen Corn Soufflé Timbale and Sautéed Summer Vegetables

Wedding cake and mini ice cream cones

We will be serving an open bar of soda, sparkling fruit drinks, white and red wine, champaign, Hook and Ladder Golden Ale and Sierra Nevada Pale Ale.

wedding tickers


jmd22 Posts : 125 Registered: 7/17/08
Re: Your Menu
Posted: Feb 22, 2010 4:23 PM Go to message in response to: BrighterThanSun...

We are going with what we are calling an "appetizer-style buffet." Basically, appetizer/finger food type foods. Our menu consists of the following:

-Italian sandwich station: Italian meats and cheeses with foccacia bread
-spicy 3-cheese quesadillas
-BBQ meatballs
-beef and cheese empanadas
-fresh fruit- watermelon and pineapple
-pesto pasta salad
-focaccia flatbread mini "pizzas" (our caterer described these as foccacia bread topped with melted cheese and sauce)

We wanted to go with casual, fun foods- everything that we have tasted so far from our caterer has been amazing, so I'm pretty excited about our choices!


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