We finally finished putting together our menu for the big day and I am so excited to finally share it with you bees! It’s been a bit of a process, from randomly designing it with our venue, to going through the list with our family, just to make sure people had enough to eat. It was incredibly difficult to pick out foods that people would be able to eat, especially since we have vegetarians, no dairy folks, and people who are allergic to most things to a point where it might be easier to ask what they can eat. I’m not 100% happy with the menu, but I think it’s pretty good for now.
|Photo by: Z Media on Shi Shi Events via Lover.ly|
You know how I waxed poetically about how we *had* to have a family style dinner, instead of a plated, or a buffet style dinner? Well, turns out having family style is a lot more expensive, due to the addition of extra plates, extra food needed, extra servers and can be somewhat of a hassle. So, what are we doing instead? Did we finally stay with family style, or change back to buffet or plated?
The answer is we’re currently planning on doing all three. Does that just blow anyone else’s mind too?
Yup, talk about being indecisive. The current plan is to do a plated salad and soup courses, while moving to family style for the main course, and then moving to buffet styled desserts, best of every world.
Currently our planned menu has:
Five to six passed Hors d’oeuvres during cocktail hour including:
* Fig and marscarpone cheese filo rolls (our absolute favorite from the tasting)
* cherry tomatoes stuffed with eggplant hummus
* crab cakes with a mustard caper sauce
* tempura shrimp with a plum sauce
* coconut chicken with a mango dijon sauce
Plated Soup Course:
A vegetable consume
Plated Salad Course:
a marinated watermelon, orange, almond, goat cheese salad with chianti-basil vinaigrette
A family style main course involving:
* Grilled chicken with a corn and black bean salad
* A spinach ravioli with a lemon, artichoke, sweet tomato sauce
* grilled vegetables
* Wild Rice
*assorted baked rolls & breadsticks
Buffet Dessert Table:
We decided to have this part as buffet to give people the time to get up and walk around and mingle. I’m not really sure what desserts we’ll have. I’m thinking right now just cupcakes, since I think there probably will be enough food otherwise. But we were planning on having four types of cupcakes, so it’s not like we’re lacking in choices there either.
|Source: Nicole Sakr Photography|
Along with those food options, we’re having five types of beer, two white and two red wines, and two signature drinks involving prosecco, a sparkling sweet wine. I haven’t pinpointed down our signature drinks yet, but I know I’d like to do one pink and one peach, or maybe even blue drink to match our colors.
|Photo by: Leo Patrone on Snippet and Ink via Lover.ly|
Whew, that’s a lot of food, but I’m concerned about the cohesiveness of the dinner. I don’t want people to think it was randomly put together (even though it really is). I want it to be tasty and hope that when people think about our wedding years later, they’ll still say that the food was pretty good.
Also, is it just me or does it sound like an insane amount of food? I think there should be enough options for our picky guests, but it’s really hard to say. What do people think of our menu options so far? Is there anything I should change? or add?
- Boston, MA
- Graduate Student
- Wedding Date:
- June 2013