I posted on Food & Cakes to get the opinion of people I don't know, but I figured since this board is MUCH more active that I'd ask you ladies!
Please let me know your thoughts on our menu! Our caterer asked us to tweak it so we know what we want when we go in for a tasting in May. Any suggestions or input is appreciated.
We have four dinner stations at our wedding, 8 passed appetizers, and a stationary appetizer bar.
I want them to be cohesive yet distinct. I want it to be a well rounded meal, with lots of options, without being too weird. I want people who have an adventurous palette to be happy while people who are more "meat and potatoes" are able to find plenty to eat and enjoy. I want vegetarians & carnivores alike to be raving about the food.
Do I want too much???
We were thinking an international theme, with Mid-East, Europe, Asia, and Latin-America being the different tables. I know that doesn't lend itself to a cohesive menu, but it might be really fun!
We were thinking:
Passed Appetizers:Ahi Tuna Taco
Scallop ceviche shooters
Shrimp lollipop with cilantro pesto
BBQ Duck & Wild Mushroom Quesadilla
Foie Gras BLT
Emily’s Pizza (gorgonzola, sauteed onions, pear)
Goat cheese popovers with honey and apricot jam
Stuffed mushroom caps
Stationary Appetizers:Mediterranean "Grazing Table" - marinated olive medley, vine ripened tomato bruchetta laced with fresh roasted garlic, sundried tomato tapenade with goat cheese, hummus, baba ganouj, marinated peppers, and grilled artichoke hearts. Accompanied by pita crisps and crostini.
Dinner Stations:Europe – Risotto Milanese “Martini” Station (served to order in martini glasses with a wide variety of toppings including crab meat, chives, bacon, spinach, mushrooms, shaved beef tenderloin, gruyere cheese, and more)
Mid-East – Rock the Casbah (petite lamb loin, rubbed with Moroccan spices and grilled on site and served with tasty cucumber/yogurt sauce, cous cous tossed with fresh and dried apricots, fresh figs and mint along with curry spiked pumpkin puree)
Asia – Petite grilled salmon filets, brushed with sweet and spicy teriyaki glaze and garnished with black and white sesame seeds and candied orange peel (served cold). Shrimp lo-mein served in little take-out boxes with optional chopsticks.
Latin America – Marinated carne asada steak with grilled vegetables and red onion marmalade, grilled chicken skewers in a chipotle seasoning, grilled sea bass with fresh mango salsa.