Dinner Menu Question

starsuitcase

We are expecting a maximum of 75 guests and planning on a cocktail hour and then a plated dinner.  The venue has given us a list of menu selections including displays and hors d'ouerves.

What is standard or suggested to include? We were thinking two displays (maybe a fruit and cheese - each serve 50), one hot hors d'oeuvres and one cold hors d'oeuvres (each has 100 pieces). I don't want to run out of food during the cocktail hour while we are doing photos, but I don't want to waste a ton of food either.

Thanks in advance!

kaesha

We did 4 passed hors d'oeuvres, and that worked out perfectly for the hour. I should say though, that the hors d'oeuvres were fairly substantial and weren't miniature. I find the cheese and veggie displays tend to result in the biggest amount of leftover food at weddings. I'll only ever go to them if I'm starving.

jc04100657

We have around 120 guests and we will be doing a cheese, fruit, and cracker display (serves 100) plus 2 butler pass hors d'oeuvres (fried ravioli and bacon wrapped scallops) serves 100 each.

OBX2011

Hello!  We are having around 60-75 guests and we are having mini-crab cakes which will be passed throughout the cocktail hour as well as a Fruit & Cheese Display that also includes crackers and a Shrimp Cocktail display.  There will also be deviled eggs topped with lump crabmeat or lobster.  We are getting married at the beach and want to include some of the local seafood.  Thanks goodness most of our guests are big seafood eaters!  The dinner is more traditional with Rosemary Crusted Chicken or London Broil with green beans (the FI's ONLY request, lol) and a potato of some sort, which leads me to my next post in a minute.  Somewhere in all of this there is going to be a traditional mixed greens salad or a tomato basil pasta salad. 

BlueBoxBride

We're having 120 people and we're having nine passed canapes, assuming it'll average out to 9 pieces per person. We're also doing a plated dinner.

BoxtMix

If you have your hors d'oeuvres passed it'll slow down the consumption by your guests & stretch out how long they'll last.  Plus when you run out it's less noticeable as there aren't empty trays on display.  There's also a percieved luxury with tray passed items.  Some venues will charge a labor fee to have them passed, but it'll  save you menu in the long run because the quantity you'll order will be less than if you had displays {i.e. guests taking heaping portions}. 

You could also do your less expensive items {crudite, bruschetta,etc.} served as displays and tray pass your higher cost items {prawns, crab cakes, etc.}.