My Wedding Reception Menu

by Justin Levy on May 9, 2009

Note: This was originally posted on my food blog, Prime Cuts. Head over there if you’re a foodie and never stopped by before…

p6290478

At my steakhouse it can take us months of working on a menu before we are willing to release it into the wild.  It takes a lot of thought to design something that you feel will appeal to everyone that comes to your restaurant, or in this case, to my wedding.  But, being a 10 year veteran of restaurants, I wanted to design a menu that would be different than any other wedding menu I had ever seen before.  Previously I used to own a DJ company so I became very familiar with typical wedding menus as I’m sure any of you who has been to a wedding before has experienced.

Well, our menu is completed and as I do with many aspects of my life, I wanted to share it with you.  I want your feedback, your opinions, and hopefully, I want to make you hungry :)

Without further ado, enjoy!

JUSTIN LEVY & LAURA PASTERNACK WEDDING MENU – 6/6/09

COCKTAIL RECEPTION

DISPLAYS

International Cheese Display to Include: Brie, Blue Cheese, Aged Cheddar and a Selection of Local Cheeses with Assorted Crackers and Flatbreads

Garden Bounty Vegetable Crudite with Hummus, Blue Cheese Dip and Balsamic Vinaigrette

PASSED HORS D’OEUVRES

Shrimp Cocktail
Chicken Satay with Spicy Peanut Dipping Sauce
Bruschetta
Beef Tenderloin with Gorgonzola Cream in Phyllo Cups
Bacon Wrapped Scallops

APPETIZER

Trio of  Ravioli
Three Cheese with Pesto
Lobster Ravioli with Madeira Cream
Roasted Red Pepper with Saffron and Yellow Pepper Coulis

SALAD

Baby Greens and Arugula, Granny Smith Apples, Crumbled Blue Cheese, Dried Cranberries and Candied Walnuts in a Raspberry Vinaigrette

DINNER

Wood Grilled Filet Mignon Au Poivre with a Brandy Demi Cream
Smoked Gouda Mashed and Garlic Haricots Vert
OR
Prosciutto and Gruyere Stuffed Chicken Breast with Mornay Sauce
Wild Rice Pilaf, Baby Carrots and Asparagus
OR
Crab Cakes with White and Wild Rice Pilaf, Asparagus and Baby Carrots and a Drizzle of Cajun Remoulade

BREAD

Country Style White and Whole Wheat Loaves with Whipped Butter

If you enjoyed this post, please consider leaving a comment or subscribing to the feed to receive future articles delivered to your feed reader.

Tagged as: , ,

  • Yup, I'm hungry now. As a matter of fact, you've got me thinking about actually cooking lunch! I'm thinking chicken, salad greens and some great cheese. Wine? probably........oops, sorry Justin, rambling there.

    Great menu. Mazeltov to both of you and may you live in wedded bliss!

    @debworks
  • Wow...that's a fantastic menu. Sounds like it's going to be an incredible event and I hope the two of you enjoy every minute of it with each other and with your family and friends!
  • It's hard for me to look at the menu when I can't take my eyes off your beautiful wedding location! :)
  • katieroberts44
    Wow! I think you make me just drool on my desk. Did you come up with the menu yourself or was that the caterer's idea? I want a caterer who will come up with ideas on their own but bounce them back and forth with me. Did you get to taste samples first? How do you find someone like that? I've been looking on http://www.gatheringguide.com/ec/caterers.html. Thanks!
  • We came up with the menu in conjunction with the Executive Chef. Since I'm
    a partner in a restaurant and we're both foodies, we wanted to have a real
    say in the process. We did do a tasting after we decided on the menu but
    before the wedding. We then decided to make some small changes to the menu
    that's posted on the blog. As far as finding someone, the Executive Chef
    was provided through the venue that we had our reception at.

    I wish you luck in planning your wedding. It is definitely a hard,
    occasionally frustrating, but fun time :)
blog comments powered by Disqus

Previous post:

Next post: