Posts: 373
From: virginia beach, VA (hometown and wedding in NYC)
Re: Reception Menu is it too much or too little
Posted on: 04/18/2008 11:33 PM
I think you should definitely do the fish. I am not to crazy about fettucine alfredo as a side but that is just my personal preference.
Here a an example of my menu maybe you can get some tips from it:
*bleep*tail hour = random appeetizers and stations
appertizer = *bleep*tail shrimp
salad = mixed greens with vinegrette
pasta = penne a la vodka
main course = Choice of Prime Rib, Broiled Salmon, Baked Chicken
sides = rice pilaf and steamed vegetables
random deserts (pie, cookies, etc.)
Open Bar and unlimited soft drinks
I choose not to have just wedding cske as desert because people don't even eat it. So I am doing a nice little cake and a desert table where they could choose their own desert.
But it your day so you should choose what works best for you.
Hope this helps!
Hey Ivery, I like your menu. Maybe you don't you need two types of chicken, though. Also i think you can knock off one of your beverages. Too much variety just raises costs and creates waste. People are coming to celebrate you, not rate the buffet at a hotel.
Looking at your menu it seems like the grilled chicken and fettucine will go together, curry goat and rice & peas go together. I like the idea of adding the fish, but what side would "fit" with it? I also think you can cut out the fried chicken, unless it's not increases your price or you're trying to meet a minimum. For drinks I would just do the beer, soda, and rum punch. Alize is basically a punch anyway (or maybe my people are just lushes - LOL).
Basically I would take away the fried chicken and Alize, add the baked fish, and also add another side that would "go" with the fish.
Oh, and for desserts maybe just some cookies in case people don't want the wedding cake.
Ivery I agree with Future. How will the fish be cooked, with a carribean touch or regular baked fish? If regular, you would probably want more of a rice pilaf but if carribean style, rice and peas work fine. If you are going for a carribean flair, don't forget the plantains (love me some plaintains).
Are you questioning your menu because of cost factors? If not, keep everything you currently have, maybe add some sort of fruit platter or salad for **bleep**tail hour.
"I'm a work in progress, God is not through me yet"
Thank you for the suggestions, I will get ready of the alize, and the fried chicken.
I will add the plantains because I completely forgot about them and the shrimp *bleep*tails,and a fruit platter. But for the fish and don't have a side for it.
For dessert maybe a red velvet cake, black cake or cupcakes or cookies
Posts: 373
From: virginia beach, VA (hometown and wedding in NYC)
Re: Reception Menu is it too much or too little
Posted on: 04/22/2008 10:55 AM
I think you made a great choice by getting rid of the fried chicken and the alize. The deserts sound good. I am stumped on what you can do for the fish. I am sure these ladies can figure out something for that fish but everything else sounds great.
Good luck!!!!!
ivery2139 are you Caribbean? That curry goat has my mouth watering. Why Fettuccine? To go with the grilled chicken?It seems a very island menu except for those. You should stay in the same style of food. Wedding cake is all you need for dessert.
Ivery how many people do you plan to feed? and what season is the wedding? i think your menu should reflect those two things. my wedding is oct 11 and we are expecting 170 people out of 228 dinner will be served buffet style we like the idea of people being able to eat as muck as and whatever they want our menu will consist of chicken cutlets in garlic sauce, fried chicken wings,roast beef, meatballs,stuffed flounder with crab meat, bbq spare ribs,grilled shrimp,rice and beans,mixed veg, roasted potatoes,tossed salad, and mac salad, bread and butter
Posts: 1768
From: Tallahassee, FL (Originally Ft. Lauderdale, FL)
Re: Reception Menu is it too much or too little
Posted on: 04/23/2008 07:18 AM
I also agree. I would limit meats to 2 offerings: The curried dish and maybe a carribean style fish. 1-2 choices of starches or sides and the appropriate veggies...
Here is a story, I am planning ur 10-year HS reunion in very expensive ft. lauderdale and was able to know 15.00 off the per person cost, leaving us underbudget enough to afford chair covers and other things....After getting wiser after my wedding helped that....I simplified the menu and asked for a less fancier cooked meat. reduced it to 1 meat and 1 vegetarian meal and even hd enough to cover for a bartender:) That way I made them feel like they could get more money from our party at the cash bar....I said all that to say that you could save a lot of money...People are not going to eat all that food.
pamcrow u sure can if you can handle the drive from upstate ny to northern nj lol our families are food lovers as we are too and at first we were running around looking for a beautiful place where we had to do nothing but then the prices were outragous per plate so this spanish restaurant near where i work and everybody downtown eats and the food is too die for you hear me i had come across one of their catering menus and that was it per person menu started at 19.99 and after talking to the manager i found that for what i wanted the menu ive listed would be cheaper per pan so we went from 3500.plus 7% tax and 18% gratuity to just 2225.00 that included delivery and setup we've hired waiters and bartenders for 600. and we got quadruple the food at a great price.
I chose the carribean dish because everyone on both side of the family are from jamaica and I grew up on these foods. Now with the fettucine I thought it went well with it and I always eat my grill chicken with it.
My wedding is november 22, 2008 with about 50 guests, but we are cooking the food ourselves and we are going to make enough food for 100 people.
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