On The Menu

We are in the teens, folks! 19 days to go!

One of the more important things (to me) about the wedding was (obviously) the food and drinks. An open bar was a must. It was the one thing I was adament on. And I wanted a full dinner, not just a reception sort of thing. The wedding is actually dirt cheap itself (Thank you, Vegas!) so we really put a lot into the reception.

So we ending up selecting a package that was a buffet-style dinner.

During cocktail (half)hour, there will be passed hor d’ourves (that my mother will have died and gone to heaven over all the cheese):

Imported & Domestic Cheese: Brie, Camembert, Port Salut, Gouda, Swiss, Bel Paese, Monterey

Jack, Cheddar and Bleu Cheese

Garnished with Fresh Fruit

Sliced French Bread

Large Crudite: Fresh Vegetables Choice of Ranch or Blue

Dinner buffet:

~ ~ Salad ~ ~

Caesar Salad with Hearts of Romaine and Shaved Romano

Cheese Tossed with Tangy Caesar Dressing and Herb Bread


Marinated Artichoke Salad

Buffalo Mozzarella and Beefsteak Tomato Salad

Jumbo Shrimp on Ice with Cocktail Sauce and Sliced Lemon


Baked Atlantic Salmon with Leeks and Artichokes

Slow Roasted Peppered Prime Rib of Beef Served with Au Jus and Creamed Horseradish

Chicken Napa Valley: Grilled Chicken Breast with Mushrooms and Sun dried Tomatoes

Rigatoni: Rigatoni Provencal with Italian Sausage and Mushrooms in a Tomato Cream Sauce

Fresh Seasonal Vegetables

Chef’s Choice of Potato or Rice Creation

Served with Freshly Baked Artisian Rolls and Butter

The cake:

Bottom: Lemon Cake with Fresh Raspberry Fruit Filling

Middle: Chocolate Cake with Chocolate Mousse Filling

Top: White Cake with Amaretto Mousse Filling

Fondant Cake

And of course, a champagne toast and full premium bar, coffee, tea, and all of that.

What I especially love about the menu is that there are seafood, chicken, beef, and pork options. I wanted to have a wide variety because I have a lot of picky eaters and people with different allergies and intolerances. I am a little disappointed that there isn’t really a vegetarian option but I don’t think we have any vegetarians. And there will be lots of vegetables and potato or rice “creation” available as well as hearty salads and such so I think anyone would be ok.

I doubt we will be able to take the top tier of our cake home with us to save for our 1 year anniversary. That’s another logistical nightmare I don’t feel like dealing with. Oh well. But I’m really excited about the cake. And all the different layers. I wanted each to be way different so people can have options! I love options!


6 Responses

  1. Ooooh that all looks really good! Can’t wait to see pictures. 🙂

  2. YUM! That all sounds awesome 🙂
    It’s going to be a great day! I wish we had had an open bar, but we just had wine available at all of the tables. Vegas seems like it will be a lot of fun for a wedding.
    Remember, don’t get too stressed out at the end..my aunt said it best “no one knows what was supposed to happen on your wedding day, if anything goes off plan, only you will know, and it will be fine, so have fun!”

  3. YAY, it will be here before you know it!

  4. Have you ever TASTED year old freeezer cake? Honey, this really IS a blessing in disguise. ;D

  5. Hooray for the cheese! And the shrimp and the salmon, and prime rib and the open bar……

    Don’t worry about the cake top, I’m sure your Aunt Steph would loooove to drive it back for you!

  6. Don’t stress about the cake! I actually forgot about the cake in the freezer. We’ll be married four years on the 27th so not eating it didn’t doom us to early divorce yet! ;P

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