Wedding Reception Dinner Menu Ideas
(discounts are given for larger groups)
Pricing below reflects:
50-99 guests/100-199 guests/200 + guests
Parties of 50 or more may choose up to two entrees.
Note: I offer an open menu so the vegetables and starches can be alternated/switched. If there is a dish you would like to try that I don't have listed, let me know and I will do my best to prepare it.
Pasta Bar - Two pasta shapes such as spaghetti and penne set up as a buffet with three kinds of sauce, salad and homemade bread. Sauce choices: chicken Alfredo, Beer Cheese, Chili, Marinara or Bolognese. $12/11/10 per person.
Chicken Lasagna. Layers of lasagna noodles, slow cooked chicken, green pepper, garlic, cheese and cream sauce. Served with a side vegetable, salad and bread. This dish is simple, but everyone seems to love it. $11/10/9 per person
Chicken Tikka Masala; a somewhat spicy Indian dish that's got a creamy tomato base. The spice is about a 6 on a heat scale from 1-10 but I give this dish a 10 all around. Great served with rice, potatoes or polenta. Chicken breast portions in a tomato cream sauce with a vegetable, starch, salad and homemade bread for $13/$12/$11 per person.
Sherry marinated chicken breast. Chicken breasts soaked in a sherry teriyaki marinade then seared on the grill and finished in the oven. Seasonal vegetables are served on the side with buttered parsley potatoes, salad and bread. $12/11/10 per person
Chicken with 40 cloves of garlic served with scallion mashed potatoes, seasonal vegetables and side salad with fresh bread - incredibly tender chicken slowly braised with garlic cloves and white wine. This is not an over powering dish. $13/12/11 per person
Turkey or Beef Osso Bucco - tender turkey or beef braised with carrot and onion in a tomato base; served over creamy polenta or mashed potatoes. Classic cooking at it's best. $14/13/12 per person
Dijon encrusted pork loin with Dijon aioli, garlic mashed potatoes, seasonal vegetables, salad and bread - the loin is smothered in a Dijon sauce, seared on the grill and finished in the oven. $13/12/11 per person
Smoked pork loin; I make my own rub and barrel smoke the loin to finish with a robust smoky sweet flavor. Served with cheesy potatoes, cowboy beans, salad and bread for $13/$12/$11
Garlic infused Prime Rib with garlic mashed potatoes, seasonal vegetables, side salad and bread - the roast is encrusted with Kosher salt and minced garlic, then slow roasted to perfection. Served with pork or chicken for $25/$24/$23 per person.
Beef Wellington with parsley potatoes and seasonal vegetables - filet of beef wrapped in mushroom duxelle and puff pastry, served medium rare. $35 per person
Beef Tenderloin Medallions with garlic mashed potatoes and bacon green beans. The filet section of beef is seared, roasted, sliced thin and drizzled with a delicious pan sauce. $30/29/28 per person.
Sirloin Steak - an 8oz. sirloin served with red skinned potatoes, seasonal vegetable, salad and bread with a homemade steak sauce on the side. $18/17/16 per person
Beef Bourguignon; tender chunks of beef slow cooked in a red wine tomato sauce with carrot, onion and mushroom, served over creamy polenta or mashed potatoes with a salad and bread on the side. $13/12/11 per person.
Sherry marinated Mahi Mahi with fruit salsa and sticky rice - this hearty white flaky fish is marinated and grilled. Even people that don't prefer fish seem to like this dish. $16/15/14 per person
Seafood Imperial served with carrot rice pilaf and seasonal vegetables. A filet of seasonal white fish topped with a crab cake mixture, then finished in the oven. $20/19/18 per person
Alternately, if you would like a bit of variety for your guests I can set up a buffet of two of the following: Dijon encrusted pork loin, smoked pork loin, sherry marinated chicken breast, chicken with 40 cloves of garlic or tilapia with potato, vegetable, salad or soup and fresh bread for $15/14/13 per person, or prime rib buffet with either pork or chicken and sides for $25/24/23.
Side Choices: garlic mashed potatoes, cheesy potatoes, scallion mashed potatoes, buttered parsley potatoes, polenta, rice pilaf, vegetable rice, macaroni and cheese, green beans with almonds, green beans with bacon, Italian green beans, sweet corn with red peppers, buttered sweet corn, dilled spring peas, steamed mixed vegetables or cowboy beans.
For all weddings I require a non refundable $200 deposit to hold the date.
I ask for a firm head count two weeks prior to the wedding date.
I provide heavy Chinet paper plates, clear flatware and white napkins with all meals.
A gratuity of 15% will be added to the bill for all buffet set ups; 18% for plated service.