Wedding Menu

All of this food sounds so good!! I have a question about shrimp and grits. I am from Pennsylvania and am getting married in North Carolina. Our caterer mentioned shrimp and grits as though it were a given that we would choose it as a part of our menu. We have never tasted it and actually can't even imagine what it would be like. We were leaning toward asking if it could be taken off the menu. For those who have tried it - is it something we should have? We do want our wedding to have the feel of the Outer Banks, but we are catering to guests from Pa and NJ.

For cocktail hour we are having:

Stationary HD - - Cheese and Cracker Sampler - Vegetable Trio, Ranch - Antipasto Skewer, Basil Vinaigrette - Sesame-Ginger Udon Noodles - Short Rib Rangoon, Yukon Coulis - Roasted Corn and Chili Salad - Lemon-Basil Hummus - Pineapple-Mango Gazpacho

Butlered HD - Cold: - Seared Sesame, Fennel & Cumin Crusted Ahi Tuna, Seared Medium Rare with Wasabi Mayonnaise and Tobiko on Flat Bread - Kobe Beef Slaw with Angel Hair Pasta Presented in a Wonton Cone Hot: - Beef + Smoked Portobello Mushroom Wellington with Béarnaise Sauce - Sea Scallops Wrapped in Smoked Bacon with a Pineapple Dipping Sauce - Philly Cheese Steaks in a Miniature Phyllo Cup with Fried Onions and Ketchup - Miniature Duck Confit Panini with Smoked Gouda, Caramelized Onion and Whole Grain Apple Mustard

Salad - - Fresh Baby Field Greens and Crisp Romaine with Candied Walnuts, Balsamic Marinated Poached Pears, and Goat Cheese in Honey Thyme Fig Vinaigrette

Intermezzo - Blackberry Sauvignon Sorbet

Dinner Choices - - Braised Boneless Short Ribs Au Jus - Veal Saltimbocca Topped with Sliced Prosciutto + Fresh Herbs Braised in a Marsala Wine Sauce - Moroccan Sea Bass - Vegetable and Ricotta Cheese Manicotti Finished with a Fresh Basil Rosa Sauce -

Each served with Grated Parmesan Cheese and Sun-Dried Tomato Risotto - Asparagus Spears Drizzled with a Garlic-Herb Butter - Hearth Baked Dinner Rolls with Whipped Creamery Butter

@Donna I have never had shrimp and grits and I'm from TN. But I would leave it and have a mix of foods from Pa and NC so that people can try different foods. Most of the foods for our cocktail hour I have never Had but they are a normal things for TX and that's where the wedding is so people not from TX can try them.

We are having a buffet style dinner.

- Strawberry spinach & romaine salad with toasted almonds in a poppy seed vinaigrette dressing.

- Italian meatballs.

- Chicken parmesan cutlets with choice of either marinara or creamy parmesan mushroom sauce.

- Penne pasta.

- Herb-roasted garlic baby red potatoes.

- Dinner rolls.

- Fruit display.

- Lemonade, punch, coffee, and ice water (pitcher on each table).

- Open bar!

* For our special diet guests, our caterer is making a special dish for them according to their restrictions. (i.e. gluten free, vegetarian, or vegan).

We're having a sit down/plated dinner.

Appetizer

Shrimp Platter

Salad

Del’s Salad or

Blue Cheese Lettuce Wedge

Entrée Choices:

Roasted Chicken

Salmon Filet

Filet Mignon

Prime Strip

Prime Ribeye

Bone-In Ribeye

Side

Chateau Potatoes or Fresh Vegetable

Dessert

Cheesecake or Bread Pudding

Wedding Cake

I prefer plated simply because I want people to be drinking and dancing not going up to the buffet 8 times and standing in line waiting to get a plate.

Our dance will not start until after everyone has finished eating. The DJ will play light music during the meal.

For our cocktail hour we will have four pass arounds, an antipasto station with thirteen choices, a pasta station with three choices, a carving station with two choices, a gourmet grille with two choices and our choice of ten hot chafing dishes.

Then for our reception there will be our choice of one trio, our choice of one pasta, then the guests choice of four different salads. Then the guests choice of ten entrees.

Filet Mignon: Individually grilled and served with a mushroom cap.

Aged Prime NY Shell Steak: individually grilled 160z portion served on the bone.

Chicken Tuscany: Breast of chicken marinated in a citrus infused olive oil with fresh rosemary and roasted garlic. Madeira wine reduction with sun baked tomatoes, wild mushrooms and artichoke hearts.

Alaskan King Salmon: Delicately grilled with white wine lemon capers, diced red pepper, fresh sage, thyme and garlic.

Panko Crusted Shrimp: Butterflied Jumbo Shrimp in garlic and oil, topped with seasoned breadcrumbs.

Veal Boscaiolo: Medallions of milk fed veal in a porcini mushroom and Cognac sauce.

Roast Duckling Muscatello: Deboned and stuffed with dried fruits served with a cabernet blackberry raspberry and blueberry glaze.

Apple Jack Grilled Pock Chop: Resting on an apple, sausage and sage stuffing served with an Apple Jack reduction.

Vegetable Symphony: Grilled eggplant, zucchini, roasted peppers, steamed broccoli, cauliflower, stuffed tomatoes and glazed baby carrots.

Vegetarian Manicotti: Oversized stuffed pasta shells with sun died tomato, ricotta and broccoli rage served with a light plum tomato reduction.

My issue is there is going to be SO much to choose from with our guests, I don't want them thinking it's too much or they can't decide. They will have the option to try different plates as seconds.

We are having Italian. I'm trying to decide between buffet and family style (like a real Italian dinner would be) at the tables. Thoughts? My MOH's parents have a small catering business so we are going to be saving a ton of money.

For cocktail hour we will have antipasti (meats, cheeses, breads, olives, bruschetta, stuffed mushrooms).

Fresh fruit.

Italian Wedding soup, salad

Italian meatballs

Lasagna, chicken parm, chicken/shrimp alfredo, shrimp marsala

Sauteed veggies like mushrooms, asparagus, green beans

Wedding cake

Tiramisu

Beer and wine

Tea and lemonade, water

Coffee bar

I didn't want to over do it with food but by looking at your menus for your guest I rather eat your food. You ladies have a lot of choices. My type of wedding!

We are doing a sit down dinner. ..

Cocktail hour

Butler passed apps.

cheese and fruit displays

Caesar salad

Grouper w/ a crab cake on top served with mashed potatoes and asparagus

NY Strip Steak served with mashed potatoes

Cake & possible desert bar

My favorite topic. Food!

Cocktail Hour

Chilled Displays: Charcuterie Board, Roman Antipasti

Passed Hors D’oeuvres (8): Franks in Puff Pastry with Dijon Mustard; Mini Meat Empanadas; Fried Shrimp; Mini Egg Rolls; Mini Crab Cakes; Mini Thai Rolls (Chicken); Mini Quesadillas; Mini Pizzas; and Marinated London Broil with Mushroom Glace Carving Station

Dinner (sit down)

Salad Appetizer Joining: Mozzarella En Carozza (Served atop Classic Caesar with Red & Yellow Pepper Garnish)

Choice of Grilled Breast of Chicken or Salmon with veggies

Dessert

Apple Lattice Tart

Passed Apps: Brushetta, chicken salad inside a pastry

Stationary apps: Crab dip, crackers, ham biscuits, fruit/chocolate sauce

Dinner: Roast beef rib roast with sauteed mushrooms, salmon, Mediterranean lemon chicken with seasonal veggies, asparagus, and a mashed potato bar

We are having an outdoor/southern/casual wedding. We're still planning our cocktail hour but our dinner is buffet style and we are offering:

Baby back ribs

Chicken breast (bbq&plain)

^An assortment of different sauces for both

Roasted Red Dill Potatoes

Corn on the Cob

Potato Salad

Mac n Cheese

Southern Baked Beans

Mixed Seasoned Veggies

Salad

Cornbread & Dinner Rolls

Sweet Tea, Fresh Squeezed Lemonade, pop, water, open bar

Cake/assorted pastries for dessert

We are doing a buffet dinner which includes...

Cesar salad and a tossed salad with apples and cranberries with a citrus vinaigrette

lemon herb and garlic chicken breast

Halibut in a citrus butter sauce

Roasted vegetable spinach lasagna

Garlic butter green beans

Herb Roasted potatoes

Safron rice

rolls and butter

Assorted cakes, squares, bars and mouses for dessert with a fruit tray, coffee and tea!

I have no idea what we had-- it was a buffet, I skipped the seating chart, cause we had plenty of extra room and a small-ish wedding (only 60 or so), and the head table was seated up against a window, so one of the groomsmen kindly offered to bring me a plate of food, which I was then too excited to eat. I think there was a pasta salad, there was definitely fruit, but the rest is a mystery to me.

I wish I'll in your guest list, all your menus sounds delicious!! I'm not sure what I'll give yet!

Cocktail Hr includes Butlered Hors d’ oeuvres

Mushroom caps stuffed with crabmeat

Shrimp skewers coated in a molasses glaze and barbecue sauce

Cocktail franks wrapped in a puff pastry, served with a honey mustard dipping sauce

Grilled eggplant and coriander pesto mayonnaise, served on our homemade toasted crustini

Cheese quesadillas filled with roasted pepper, sweet onion, black beans and topped with a salsa cream

Grilled Bruschetta served on our homemade toasted crustini

Sesame chicken tenders served with a Szechwan dipping sauce

Fresh sea scallops wrapped in either pork or turkey bacon

Miniature Italian meatballs served with marinara sauce

Chicken Shumi

The dinner is buffet style

Ceasar Salad

A pasta choice still undecided

Wild rice blend

Medley of cauliflower, broccoli, baby carrots and zucchini

Carved Top Sirloin of Beef

Chicken Sorrento

Seared Salmon Filet

Dessert includes:

Strawberry short cake

Black forest cake

Creamy New York style cheesecake with cherry and blueberry toppings

Carrot cake with a cream cheese topping

Homemade Cannolis

Fresh fruit salad

Italian style cookies

Creamy chocolate mousse cones

Chef’s choice of assorted pastries

Cream puffs

Rich chocolate brownies

Chocolate éclairs

Cinnamon buns with Walnuts and Raisins

and of course the Wedding cake.

Cheri its an outside caterer only $25 a head!

@madeline that is a GOOD rate. Geez! I need that!