Wedding Reception Menus Ideas – Part One

Sit-Down Dinner

Appetizer

Choice of:

  • Seafood salad: shrimp, calamari, scungilli, octopus, and mussels with lemon and extra-virgin olive oil
  • Fresh figs: draped with prosciutto di Parma
  • Tuscan garden salad: romaine lettuce, Bibb lettuce, radicchio, tomatoes, and radishes with balsamic vinaigrette

Main Course

Choice of:

  • Salmon: broiled and seasoned with bread crumbs, garlic, lemon, and butter
  • Baby rack of lamb: three double cuts of rack of lamb coated in an aromatic blend of fresh herbs and spices
  • Served with: Bouquet of fresh seasonal vegetables and golden fried potato croquette

Buffet

  • Stuffed endive with Roquefort cheese, topped with chopped walnuts
  • Roasted new potatoes with dill cream and golden caviar
  • Spinach dip with toasted pita triangles
  • Wild mushroom tartlets
  • Artichoke mousse puffs
  • Melon wrapped in prosciutto
  • Miniature reuben sandwiches
  • Spanakopita (spinach and Feta in phyllo pastry)
  • Smoked salmon canapes topped with capers and fresh dill
  • Seafood dip with sliced French bread
  • Miniature crab cakes
  • Antipasti display (buffalo mozzarella, grilled eggplant, marinated mushrooms, artichokes, vine-ripened tomatoes, kalamata olives, and bread sticks)
  • Smoked salmon display (sliced salmon served with chopped onion, lemon slices, capers, cucumber-dill sauce, and assorted dark breads)
  • Pasta station (ravioli with roasted red-pepper sauce; bow tie pasta with Gorgonzola cream sauce)
  • Carving station (Asian flank steak and Cajun-rubbed turkey breast served with cranberry-mango chutney and assorted rolls)

 

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