Nevada-Las Vegas

Maggianos: Critique My Menu

missmo14missmo14 member
5 Love Its First Anniversary First Comment First Answer
edited February 2014 in Nevada-Las Vegas

Most of our RSVPs are in and I have checked for dietary requirements. We will have 2 vegetarians and my Diabetic Aunt who will just need a special meal made for her. We are expecting about 40 guests, this menu will be served family style. Can you please critique my menu choices. (See Post below)

 

My biggest issue with the menu is serving ravioli with the 1st course. Its the only "hot" item on that menu list. Is that weird? Im also not 100% on the bruschetta as I didn't love it on my tasting.

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Re: Maggianos: Critique My Menu

  • Oh my goodness - where did the spacing go!! - Lets try this again

     

    First Course

    Antipasti
    Bruschetta
    Caesar Salad
    Four-Cheese Ravioli

    Main Course

    Beef Medallions, Balsamic Cream Sauce
    Grilled Chicken, Tomatoes & Basil
    Eggplant Rollatini

    Crispy Red Potatoes
    Broccolini Lemon & Garlic

    Dessert
    Maggiano’s Signature Sweet Table
    New York Style Cheesecake
    Crème Brulee
    Tiramisu
    Apple Crostada
    Chocolate Zucotto Bites
    + Small Platter of Fresh Fruit

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  • well i'm the farthest from fancy...but that sounds amazing! I would think that I was on top of the world eating food like that.
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  • I love ravioli! So I see no problem with it!
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  • Hahaha..... thanks @ssteele04.

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  • Oh and our signature cocktail will be the wedding cake martini

    1.5oz Vanilla Vodka
    1/2oz Malibu Coconut Rum
    1.5oz Pineapple Juice
    1 splash grenadine syrup

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  • Mmmmm can I come?
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  • Hahaha @shoebunnie ofcourse! I mean... Vegas weddings are a free for all! Lol!

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  • That is the word on the street mo!
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  • Looks delicious! 
    We had our dream wedding at Mirage on May 3, 2014! 
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  • Looks good, Mo! I'm tasting the spinach and artichoke al forno and calamari this Friday to see if I want them as my appetizers, but the ravioli is a close second/third. Did you try it? Was it good? And what was wrong with the bruschetta? I was thinking of having that as a pre-appetizer.

    I think it's totally fine to have one warm thing with all the rest. It will be a delicious and delightful option for everyone else if they want a warm choice!

    And your drink sounds delicious! I was thinking of asking them to make a Caesar type drink for us Canadians, but I don't know if it will be worth it if they don't have Clamato!

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  • There was nothing wrong with the bruschetta, I just found it a bit bland and not very exciting. Im looking forward to topping it up with things from the antipasto platter haha.

    I LOVED the ravioli! It was my favourite thing at the tasting. But I need to add that I'm a cheese addict so my view may be very heavily biased.

    I basically took Maggiano's Venetian menu and customised it which they were very accommodating with. They don't even have an antipasto platter as an appetizer option for banquets (they can offer it as a station), but they were flexible and will be serving a small platter to each table family style. I just liked that cos antipasto is traditionally served at the beginning of Italian Feasts - which is what this wedding will be. I think I will be all full up by the end of the first course - especially with that ravioli!

    Moral is - don't be afraid to ask! As far as vendor communication goes - Beth & Sabrina at Maggiano's have really delivered.

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  • I LOVE Beth & Sabrina, they are so helpful! And now I'm totally going to ask about different options when I see them this weekend! Thanks!

    Good to know about the Ravioli too, I might just have to move that from second/third choice to second! haha.

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  • Oh wow, you have an amazing menu... I would clean up from beef medallions, but I don't get how they would be served cold? I hope we can Tiramasu on our dessert menu!!
  • Lol.. the beef medallions and everything on the 2nd course will be hot! Eeeewwww cold beef! Lol.

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  • haha i was confused... duh, too early to think!
  • Now I'm starving!
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  • Does the 4hour bar start during your meal? Or is it all after dinner? I love your menus choices. I would love to do a pre wedding menu tasting visit, but I don't think I'll be able to.
  • Our whole reception is 4 hours so the bar will start at 7pm til 11pm.

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  • Ok. That sounds perfect! Just out of curiosity, what do you tip since they're adding 28% to the bill? If you prefer not to answer public ally, you can email me :)
  • FI and I havent really figured that out yet. We will definitely tip the bar and banquet staff at the end of the night just not sure on how much. I was thinking maybe $50 each? I think there will be 1 bar, 2 wait staff and 1 banquet captain. $200 seems low but we have already paid a 20% gratuity/service fee on $4500.

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  • Exactly...that's what I was thinking too. I just have my little heart set on Maggianos. I can't find a bad review anywhere.
  • My Fi and my parents did a tasting yesterday (delicious!!!!) We asked about tipping the staff and what I understood was the tax and gratuity does not count as the tip. And what we do tip is completely up to us. I think a $50 tip to each sounds pretty good since they get paid an hourly wage as well.
  • Brilliant! Which menu items did you choose @Strznureyz1 and when is your wedding?

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  • Again I'll say it, I have no idea how these things work, but since when does a 20% gratuity charge NOT cover the tip to the staff?? It seems crazy to me that you'd be charged for that and still be expected to tip on top of it. I mean, I'm cool with bonuses and tipping extra for great service, but you're saying that none of the 20% even goes to the servers in the first place? Do they just consider it a service fee, and if so, why call it "gratuity" at all? Is that normal in Vegas, or normal for weddings in general, or am I crazy for thinking that seems abnormal? :-/ I'm so lost...
  • You got it @caolson it is called a service fee! I'm paying a $900 service fee. I just included it in my per head calculations so I didnt feel so "ripped off" but thats why im not tipping the staff another 10 - 15% of our banquet total.

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  • That's insane the "gratuity" isn't even a gratuity for the people taking care of you!
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  • I completely agree! I think pretty much everyone adds on fees now which doesn't make sense to me besides them just making more money. My wedding is September 15, it's becoming real now that we got to check out the chapel at the aria and Maggiano's! We havent finalized the menu yet but so far are having the spinach dip and maggianos salad for aps, baked rigatoni with meatballs, and chicken Alfredo for main dish, and apple fritter thing and creme Brule for dessert. We have the lunch menu. We are still deciding on our third choices for apps and entrée. Everything was so good!
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