wedding menu wording

SarahK20

I am coming up blank on wording our menu cards. here is the basic run-down:

Table 1                                                             
House made garlic bread
Garden Salad
Braised short ribs in a demi glace
Garlic mashed potatoes
Sauteed green beans in a balsamic reduction

Table 2
House made garlic bread 
Garden salad
Grilled chicken alfredo
Sauteed green beans in a balsamic reduction

Any ideas on how to jazz that up?

melissak1q

Maybe some disccriptive words?

Buttery-toasted garlic bread
Tender braised ribs in a rich demi-glace sauce
creamy garlic mashed potatoes
fresh hericot vert (french thin green beans) sauted in a tangy balsamic reduction
Crisp garden salad
Chargrilled chicken breast over pasta with a creamy alfredo sauce

cmp1986

I agree with Melissa. Make it sound mouth-watering.

sheenammeder

As a restaurant owner and foodie, here is how I would write it:

House made bread, roasted garlic
(pick what season your wedding is in) Spring garden salad
Braised bonesless beef short ribs, demi glace
Whipped garlic potatoes
Haricot vert, balsamic reduction

House made bread, roasted garlic
Spring garden salad
(list the kind of pasta) Fettuccini alfredo, grilled breast of chicken
Haricot vert, balsamic reduction

In the professional world, dish discriptions are separated by commas. Menu language does not use words like "in a" or "with a". Also, menus do not traditianlly use adjictives either. I would keep it simple, but jazz it up by listing all the possible components of the dish.

Does the salad have a special dressing? (ie: Summer garden salad, rasperry poppyseed dressing), What kind of potatoes will be used? (ie: whipped garlic yukons) What kind of demi glace is with the ribs? (ie: Braised bonesless beef short ribs, cabernet sauvignon demi glace)

Hope that helps!