Tell me about your reception menu

chubbybunny · January 2010

We have our tasting tomorrow, we're trying a beef, a chicken and a fish. But, we have to narrow it down to two options. In addition to the two options, we can have a vegetarian dish for those who don't eat any of the above.

My question for all of you: What are you serving/did you serve at your wedding? I can't decide if we should do the beef/fish, chicken/fish or beef/chicken. I could just wait until tomorrow and decide based on the taste, but figured I'd ask you all instead!

Shazzie116 · January 2010

I guess it depends on what kind of beef, chicken or fish dish you think would be most broadly appealing to your guests (and of course, what you and your FI like!).

Here's our menu, and how many people chose each selection:

Chicken Picatta - 33

New York Sirloin - 58

Barker Swordfish - 53

I'd say 90% of our guests who chose the swordfish are local to the South Shore and know how delicious the signature dish is. We were also lucky enough to have 3 choices. For soup we served our favorite, New England Clam Chowder, and we had a seafood option with the passed apps as well (crabcakes), to give our guests a bit of the coastal cuisine that we grew up on.

We had 2 guests who were vegetarian so our venue provided them with roasted zuchinni boat meals for no added charge. If you're not sure, just ask your venue about options!

BostonBride919 · January 2010

Here is our menu - Our guest's raved about it. We had more people choose filet than halibut, but not as many as we expected. Only 3 ppl chose the veggie pasta option.

Hors D'oeuvres (Butler Passed during Cocktail Hour)

Butternut Squash Soup ShotsScallops wrapped in Bacon with Lime and Sam Adams Glaze Maine Crab Cakes with Fire Roasted Red Pepper AioliVegetarian Spring Rolls with Sweet Chili Plum DipCherry Tomato and Fresh Mozzarella Skewer, Herb Pesto Seared New York Steak Bite on Ciabatta Crouton, roasted Garlic Mayonnaise, Crumbled Gorgonzola
First Course - APPETIZER: Five Shrimp Cocktail, on a Bed of Julienne Lettuce in a Martini Glass, Lemon Wedge, Cocktail Sauce
Second Course - SALADBoston Bibb, Baby Arugula & Belgian Endive wrapped in Cucumber Ribbon, Orange Segments, Roasted Walnuts, Gorgonzola Cheese with Citrus Basil DressingAssorted Iggy’s Rolls, Individual Butter Rosettes on Lemon Leaf

Third Course - PASTAStriped Cheese Ravioli with Marinara Sauce and Fried Basil Garnish

Fourth Course – ENTRÉE (Guest’s Selection)Option 1: 8oz. Grilled Filet Mignon, Shallot & Red Wine Sauce, Fingerling Potatoes, Green Asparagus wrapped in Carrot Ribbon, Roasted Acorn Squash, Yellow CauliflowerOption 2: Baked Halibut, Tomato, Caper & Olive Vinaigrette, Roasted Red and Purple Potatoes, Green Asparagus wrapped in Carrot Ribbon, Red Peppers and Sugar Snap Peas Option 3: Penne Pasta, Fresh Vegetable and Herb Broth, Grilled Asparagus, Squash and Roasted Plum Tomatoes (Vegetarian)

Fifth Course - DESSERT:Wedding Cake served with a Chocolate Covered StrawberryItalian CookiesCandy Buffet

Late Night Snacks: Fenway Favorites Jumbo Warm Pretzels with Spicy Mustard and Honey MustardMiniature Fenway Franks in a Puff PastryMiniature Hamburgers and CheeseburgersFrench Fries served in Miniature Boxes

LexiMS · January 2010

We are having passed apps, a salad/bread course and a main course where the choice is steak or salmon. Part of my family is Jewish and will not eat chicken or beef if its not Kosher, so we needed the fish option. We will also have vegetarian if anyone picks it.

jesibel14 · January 2010

For me personally I think the safest way is a chicken and a fish.

We are having -
Passed Apps - crab cakes w/wasabi cream, caprise skewers (cherry tomato/mozerella/pesto), stuffed cornbread and spinach mushrooms and cajun chicken brochettes. as well as a crudite station and a bruschetta station.

Dinner - we are doing a buffet, so a bit different.
Summer salad (spring mix with blue cheese, walnuts, grape tomatoes and walnuts)
Chicken saltimboca
baked stuff haddocked with shrimp stuffing
fingerling potatoes and rice pilaf
asparagus with red pepper garni

dessert we are just doing the wedding cake.

allisong23 · January 2010

We are having stations for the main meal, and here it is:

Stationary hors d’oeuvre

Assorted domestic and imported cheeses

with fresh fruit and crackers

Passed hors d’oeuvre

Brie and raspberry in phyllo cups

Crab cakes with spicy remoulade

Chicken quesadillas with cilantro pesto

Mini Beef Wellingtons

Apple and goat cheese in puff pastry

Stations menu

Salad station

Sunburst salad-mixed lettuces, orange slices, jicama strips,

spiced pecans, and balsamic vinaigrette

Baby arugula with goat cheese, toasted almonds, cherry tomatoes and roasted shallot vinaigrette

Assorted warm crusty rolls with whipped butter

Pasta station

Butternut squash ravioli with Alfredo sauce

Cheese tortellini with sun-dried tomato cream sauce

Farfalle con carciofi-bowties with fresh plum tomatoes simmered in white wine and garlic butter, with artichoke hearts and capers

Carving station

Roast sirloin of beef with horseradish sauce

Turkey breast with herb stuffing and cranberry-orange compote

Red bliss garlic mashed potatoes

Zucchini, yellow squash and garden tomato gratin

Coffee station

Cape Cod Coffee Roasters regular and decaf coffee and assorted teas

Cupcakes from Geoffrey’s

Raspberry-filled Linzer hearts

motbx3 · January 2010

We had the tasting for my daughter's wedding 2 week ago. The food was amazing. The menu will be:

Stationary Display

Antipasto Display with cured meats, cheeses, and roasted veggies tapandes

Butlered Hors d'Oeuvres

Scallops and bacon
Lobster and Pecorinio Risotto Balls
Vegetarian Stuffed Mushrooms
Mimi beef wellington
Chicken Saltimbocca bites

Salad

Boston Bibb with Onion, Macadamia, and bacon with a choice of Roquefort or Ranch Dressing

Entree

Chicken Francais,
Pan seared breast of chicken, sauteed witha lemon chablis cream sauce, over creamy pecorino Risotto

or

Baked Stuffed Haddock

Stuffed with a shrimp, scallop, and crab stuffing, underlined with a sherry lobster cream paired with garlic mashed potatoes

Scarlet856 · January 2010

I was torn on the same issue. I couldn't decide whether or not to do a chicken/fish beef/fish or beef/chicken. I decided onthe beef/chicken as the safest alternative for my guests. About 40% of our guests opted for the chicken and the other 60% for the beef. GL!

MelissaWhall · January 2010

I only have our hors doeuvres picked out but here it is. BTW bostonbride I love the fenway late night snacks, I will be borrowing that:):) such a great idea, I know my reception will go on till the wee hours:) Elite Hors d'oeuvres Package
choose from our variety of hot and cold horsd oeuvres, Cheese & Vegetable crudite,shrimp cocktail,scallops & bacon,beef teriyaki, assorted quiche,stuffed mushrooms,raspberry & brie in filo, mini crabcakes, asparagus and cheese tartlets

Raw Bar Station
Our raw bar offers a variety of littleneck clams,cherrystones,oysters on the half shell,snow crab claws and jumbo shrimp cocktail, with a variety of dipping sauces,with crushed ice,lemons,and more

jhdance111 · January 2010

We had chateau briand and chilean sea bass that people chose at time of reception. We also had a silent veggie option so if someone requested it they would receive it. It was an eggplant rillette.

for cocktail hour- it's in my planning bio...lots of choices (sushi, coney island station, passed apps, etc)

for salad course- also in bio.

dessert table as well as cake.

EKobrenski · January 2010

Stationary Display
Assorted Middle Eastern Station with Pita CrispsTabouleh, Hummus, Babbaganoosh, Garlic Hummus, Grape Leaves, Baked Kibbee, Lemon Wedges, Olives, Sliced Feta, Chopped Tomato, Chopped Parsley, Paprika, Chopped Red OnionMascarpone TorteTerrine of Mascarpone, Basil and Sun-dried TomatoWith Garlic Bruschetta and Mixed Nuts

Passed Hors d'Oeuvres

Still Undecided...I need to pick four...maybe I'll post on this!

Salad
Mesclun greens, etc, with balsamic vinagerette.

Entree
New York Sirloin with a Port Wine ReductionServed with seasonal vegetables and Creamy Red Bliss Potato with Garlic Baked Fresh Boston Schrod, topped with lemon vermouth butterServed with seasonal vegetables and rosemary rubbed new potato

Late Night Snack
We're still deciding on this too...either hamburger sliders, buffalo chicken sliders or pizza

EKobrenski · January 2010

Wow, sorry for the formatting!

junelley · January 2010

We had our menu picked way early in the planning process and I don't remember the exact dishes we chose, but we are doing 5 passed apps, salad, and chicken or salad entree. Dessert will be the wedding cake!

chubbybunny · January 2010

Thanks for all the replies! This thread made me hungry...can't wait for the tasting later.

And Ooooooo I like the idea of a late night snack! That's right up my alley...

MeaghanandMichael · January 2010

Here is our menu:

Cocktail Hour
Raw Bar
Crudite Mirror Disply
Passed Hos d'oeuvres of:
Baked Brie en Croute w/sun dried tomato basil filling
Crab Cakes w/pistachio cream and roasted red pepper
Free Range Chicken Satay in Thai Sauce
Seared AUstralian Lamb Chops w/shallot mint glaze
Herb Crusted Gourmet Pizzas in 3 Flavors
Skeward Swordfish and Shrimp Kabobs

Warm Goat Cheese Salad
Pumpkin Gnocci

Intermezzo of Lemon Sorbet

Entrees
Tournedos Maison: Sauteed twin filet mignon atop lobster tips, artichoke hearts, mushroom, tomato & scallion ragout with sauce chron
Pan Seared Hazelnut Crusted Halibut: In Marsala buerre blanc with roasted shallot whipped potato and tender baby vegetables

Dessert
Creme Brulee
Wedding Cake with icecream, berries and raspberry coulis

After Party
Footlong Subs (assorted)
Spinach Dip/Hummus Dip platter
Nachos and Popcorn
Smores

CCBelle · January 2010

I opted for surf/turf rather than give guests options... I think I was too lazy to want to record responses! There was a vegetarian option, of course, available upon request.

Here is my dinner menu:

Salad Course

Simple Greens with Champagne Vinaigrette

First Course

Seared “Day Boat” Scallops over Creamy Polenta with Forest Mushrooms and Red Pepper Butter

Main Course

Petite Filet of Beef with Sautéed Shrimp and Tarragon Butter Sauce

Dessert

Vanilla Cupcakes with Cream Cheese Frosting Assorted Petite Desserts

october010bride · January 2010

We're doing a 4 course meal.. app, salad, entree, desert. For the entree we're planning doing a veggie option, a combo of shrimp and chicken and filet or tenderloin.

JBs_Bride · January 2010

1st course
Choice 1: Tomato and spring pea soup with garlic croutons and mint yogurt
Choice 2: Spicy fava bean soup with preserved lemon

2nd course
Curried potato and grilled eggplant tart with arugula, heirloom tomatoes, and hazelnut oil dressing

3rd course
Choice 1: Duo of 12 hour braised beef short rib and seared beef tenderloin with white bean puree, carrots, crispy onions, and port wine jus
Choice 2: Indian vegetarian something or other that's a WIP. lol

4th course
Duo of dessert with red berries gratine and yogurt ice cream and creamy tiramisue with espresso foam

Still hashing out what the cocktail hour food will be.

eeyore4771 · February 2010

We had two options, filet mignon and chicken with shrimp. PIB under Paper/DIY of our full menu and pics of actual courses in bio under Reception.

I think maybe 65% or so of our guests chose the filet.

Tell me about your reception menu

Re: Tell me about your reception menu

Salad Course

First Course

Main Course

Dessert

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