help with menu wording

ninaelizabeth3

We are having a stations dinner with a carving station: Sirloin of Beef or Turkey, Salad Station: Tossed salad of iceberg and romain, cold pasta salad, potato salad, coleslaw, fresh fruit and relish tray, Seafood Station: Seafood Alfredo and Shrimp and Lobster Scampi, Vegetable Station: Medley of vegetables with basil butter and chilled veggie platter and Pasta Station: Pasta tossed in Marinara Sauce and Pasta tossed in Vodka Sauce . 

At our last meeting with the receptoin venue my FI decided that he really wanted to add Sausage, roasted peppers and onions.  What station do I put that under? haha!

Should I change the wording of Carving Station to something else?  It's a little detail, but I really want to get started on printing these, as we are putting together 250 of them!  Any ideas ladies?

Thanks!

RebeccaB88

I would probably add it to the carving station, since that's where the other meats are.

SCogs18

For what it's worth, you probably don't need a menu card.  Won't all of these things be identified by a sign at the table from which they are served?

alithebride

well-what form is the sausage in? is it grilled right there or done previously and you can add it to the pasta or salad?
also-if you're going to write up your own menus watch  your capitalization and spelling.

Peavy

Sausage, peppers and onions are Italian to me, so I would put them at the pasta station.

For the carving station, I would say Sirloin of Beef or Roasted Turkey.  Turkey all by itself sounds lonely.

HeatherR45

I agree that sausage, peppers, and onions sounds like it belongs in the pasta station. Romaine is also spelled with an "e" at the end, not sure if that was just a typo or not.