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Yeah, I was curious if it would be better to skip the plated dinner (which sucks because they have amazing food) and put that saved money toward a couple of extra stations at the cocktail hour and more desserts. My cocktail hour is already rather extreme:BUTLER STYLE PASSED HORS D'OEUVRES INCLUDED ON SILVER SERVICE:Filet Mignon BrochettesStuffed Mushroom CapsFranks in BlanketsSalmon Mousse in EndiveVegetable TempuraScallops Wrapped with BaconSmoked Salmon on PumpernickelTomato and Basil BruschettaBaked Clams OreganataQuiche LorraineMini Chicken Kabobs MEDITTERANEAN ANTIPASTO TABLE:Sliced Displays of Imported Genoa SalamiSoppressataHam CapicolaPepperoniImported Greek Kalamata Olives and Cracked Sicilian OlivesMarinated Bocconcini MozzarellaImported Sharp ProvolonePepperoncini PeppersMarinated ArtichokesGardineriaMarinated MushroomsFresh Roasted GarlicSundried TomatoesGreen Bean SaladCold Calamari Seafood SaladExtra Virgin Olive OilBalsamic VinegarSpices* Served with Pita Points and Sesame Breadsticks * TRADITIONAL COLD TABLE DISPLAYS:Sculptured Watermelon and Sliced Fresh Fruit DisplayInternational Wine and Cheese Display with English Water CrackersTri-Color Fusilli Pasta with CrabmeatDeviled Eggs with CaviarFresh Vegetable Crudite Basket with DipsWaldorf Salad* Served with Seasoned Flatbreads *HOT CHAFING DISHES: (I still have to pick eight of these)Calamari and Scungilli MarinaraEggplant RollatiniMoussakaShrimp ScampiChicken PiccataCoq Au VinKeilbasi and SauerkrautSpicy Seafood CreolePetite Stuffed CabbageSausage with Peppers and OnionsSweet and Sour Hawaiian ChickenChicken MarsalaHoneycomb TripePierogiesPepper SteakMussels MarinaraSeafood PaellaFried CalamariBeef and Broccoli TeriyakiVeal and PeppersChicken TeriyakiRice PilafFresh Broccoli Rabe with Garlic and Oil ATTENDED CARVING STATION:Seared London Broil Au JusWhole Roast Suckling Pig Flambe PASTA STATION: Linguini with White Clam SauceCheese Tortellini PrimaveraZiti Filetto di Pomodoro* Served with Warm Homemade Focaccia Bread *We're also having an oyster / clam bar.Given the time and how much food there is at the cocktail, could I reasonably not do a sit down dinner? I'd probably upgrade to a full raw bar and add a sushi bar with the saved money.Sorry for the long food list! ETA: I think my cocktail package also comes with a cheese and wine pairing station.
Could you turn the separate cocktail hour and reception into a cocktail style reception and have the cocktail hour food available longer? That's what I would do at that hour. You have enough heavy apps to make a meal. You could have food available from 8 to 10 (or whatever time you expect dinner to run through), then maybe a few passed apps throughout the night to keep people full and absorb the alcohol as the night goes on.SIB:This would be perfect IMO
If I were you, I would find a way to extend the cocktail hour into the reception which would allow guests to eat throughout the night- but skip the plated dinner. Maybe do a Viennese hour also? I like the idea of being able to eat if you want to eat, or dance if you want to dance. One wedding I went to had an extravagant cocktail hour and guests actually thought it was the reception and were so full that they could barely eat the 5 course meal that followed.
Thanks for the suggestions I love the idea of spreading cocktail hour, but I'm not sure I can since another wedding will be taking place the same day. If this is something they can accommodate I think it's the best option. Maybe have them save the passed apps until later in the night and have them passed in the reception room rather than the cocktail room?