From the most casual backyard reception to the most elegant 5 course dinner your reception meal should define your groom’s and your personality. Included are some suggestions to for Fall Wedding Reception Meals.
A backyard reception in mid September should always begin with fresh squeeze lemonade and peppermint stick stirrers. The suggested menu either catered or prepared by family and friends would include some or all of the item below.
Buffet:
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Fresh Fruit Salad consisting of sliced Melon, Fresh Berries, Citrus Wedges, and Grated Coconut
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Fresh from your garden Spinach Salad with Red Onion, Egg Wedges, Crumbled Bacon, Grilled Portabella Mushrooms, Crumbled Blue Cheese and a Warm Bacon Dressing
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Mom’s, (or the caterers) Redskin Potato Salad, Red Cabbage Slaw and Fresh sliced Tomatoes and Cucumbers drizzled with a Balsamic Vinaigrette.
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You’re Grilling: BBQ Brisket and Chicken Quarters and on a cedar or mesquite plank a whole Salmon. For the little ones I suggest hot dogs or chicken legs
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On the other side of the grill roast your vegetables of sliced Yellow Squash, Zucchini, Eggplant, Portabella mushrooms, and a Red, Yellow and Green Pepper assortment with sliced Onions. Season these vegetables with a little Olive Oil, Coarse Black Pepper, Sea Salt and a sprinkle of red chili pepper.
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Fresh baked Muffins and Cornbread with Creamery Butter
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To dress the wedding cake up add a fresh fruit compote to be drizzled on the slices and whipped cream
A Casual Beach Roving Cocktail Menu: Featured Cocktail a Mojito with Fresh Mint
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A Display of Imported and Domestic Cheeses, Fresh sliced Fruit to include some of the end of season tropical’s like Kiwi and Pineapple, Sliced Avocado, Tomatoes, Cucumber and seasoned oils. Select a variety of crackers
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A display of Seafood: On Ice Jumbo Gulf Shrimp with Cocktail Sauce and Lemon Wedges, Dungeness Crab Claws, and King Crab Legs. From the steamer serve Littleneck Clams and Green Tip Mussels accompanied by clarified and garlic butter.
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Carving Station should include two or three entrée’s such as Roasted Turkey Breast, Beef or Pork Tenderloin and Baked Ham. Serve these items with mini rolls and condiments.
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A display of salads: Arugula, Sliced Apple, Goat Cheese Spread on a Croistini, Fingerling Potatoes, Fresh Peas, Red Onion, tossed with a Dijon vinaigrette, Fafaelle Pasta Salad with diced Roasted Red Peppers, cubed Pepperoni or Salami, cubed Smoked Mozzarella and Black Olives tossed in a Italian dressing, Fresh Green Beans tossed in Olive Oil seasoned with Kosher salt and Coarse Black Pepper finished with a Splash of apple cider Vinegar.
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A Sweet Table with an assortment of mini pastries like Cream Puffs, Petit Fours and Éclairs.
A simple plated reception offering your guests a traditional style of dinner would start with these suggestions.
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Cocktail to start the meal a Champagne Spritzer
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Grilled Scallop on Micro Greens drizzled with a Chipotle Oil
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Fresh salad of Field Greens, Pear quarters, sugared Pecans, Dried Cranberries tossed in a Raspberry vinaigrette
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Sage and Rosemary Rubbed Frenched Pork Chop served with butter tossed Peruvian Potatoes and sautéed Broccoli Rabe
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Brioche or Crusty Portuguese Rolls with herb infused spreads
The Semi formal Dinner should start with a Hors’ D’ouvre Hour with Passed delights and a full Open Bar.
Hors’ D’ouvre Suggestions:
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Mini Potato Pancakes with Caviar and Crème Fraiche
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Oysters Rockefeller
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Hummus spread Pita Triangles topped with julienne Cucumber, finely diced Black Olives and Red Onion
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Fresh Fruit Kabobs
The plated Dinner:
Soup:
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Avocado & Shrimp Bisque
Salad:
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Romaine Leaf Sprinkled with Fresh Grated Romano drizzled with a Creamy Caesar Dressing and served with a Parmesan dusted Giant Crouton
Entrée’s:
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Two Entrée choices of:
Pecan Encrusted Grouper served with a Roasted Red Pepper Grit Cake and a Brown Sugar Slice Baked Apple
Or
Espresso Dusted Filet Migon with a Vanilla Bean Infused Basmati Rice garnished with Chocolate covered Bacon
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Warm Baguette with Creamery Butter
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Finish the meal with an assortment of Imported Cookies and Candies
The Formal Dinner would start with Martini’s and Hors’ D’oeuvres
Passed:
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Coconut Shrimp
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Jumbo Lump Creamed Crab Spread on a Baguette
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Rare Beef Tenderloin and Fresh Grated Horseradish on a Croistini
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Shredded Potato Round topped with Caviar and a dollop of Crème Fraiche
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Peanut Encrusted Chicken Strip with a Orange Thai Dipping Sauce
Appetizer:
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Fuseli tossed in a Gorgonzola and Pine Nut Sauce
Intermezzo: Champagne Sorbet
Salad:
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Baby Greens(micro if available), sliced Granny Smith Apple, Honey Glazed Walnuts, Goats Milk Cheese crumbles drizzled with an Vanilla-Orange vinaigrette
Intermezzo: Lemongrass Sorbet
Entrée’s: Two Entrée Choices
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Pan Seared Lamb Chops dressed with a Red Currant Demi Glaze served with a Yukon Gold Mashers and a Minted Haricot Verts
Or
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Dover Sole stuffed with Jumbo Lump Crab Imperial finished with a Sherry Volute and served with Fresh Asparagus
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Fresh Baked Crusty Rolls and Creamery Butter
Finish Dinner with a center plate of fine Imported Cheeses, Champagne Grapes, Strawberries and Dark Chocolates
Bridal Brunch is an n elegant experience for the guest with the following menu
Champagne Cocktails and Mimosa’s
Soup:
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Pumpkin Bisque topped with a Walnut Crème
Salad:
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Watercress, Racchicco, Orange sections, Bean Sprouts tossed in a Vanilla infused Oil and gentle splash of Rice Wine Vinegar
Intermezzo: Lemon Sorbet
Entrée:
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Chilled split Lobster Tail served on a bed of Cellophane Noodles topped with Jumbo Lump Crab and Tiger Shrimp served with a trio of sauces to include a Sweet and Spicy Thai Red Curry Sauce, a Avocado and Green Chili Cream and a Soy Citrus Marmalade
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Fresh Baked Popovers with spreadable Cheeses
Individual 4′ Wedding cakes
Theses are just a few examples for fall wedding menus. It is the best time of year in having the freshness of summer fruits, vegetables and seafood as well as the onset of the winter gardens.
