Please post your menu!

Hey ladies -

I'm thinking about making changes to my menu, and I need some ideas. If you can describe your cocktail hour food, appetizers, salads, and entree selections, I'd appreciate it

Here's a sample menu at Larkfield Manor

Butler Passed Hors D'Oeuvres
Marinated Steak Kabobs * Iced Shrimp Cocktail * Bruschetta * Coponata * Salmon on Toast with Dill * Marinated Chicken & Pesto * Stuffed Mushrooms * Herb Crusted Baby Lamb Chops * Bacon wrapped Scallops * Spanokopita * Sesame Chicken * Eggplant with Goat Cheese and Prosciutto

Hot Dishes for a Smorgasbord Buffet
Mussels Marinara or Bianco * Eggplant Rollatini * Calamari Fra Diavolo * Chicken Rustica * Italian Sausage & Peppers * Spanish Chicken & Rice * Veal & Peppers * Beef Bourguignonne * Tortellini Alfredo * Spinach Pie

Display of International Cheeses accompanied by Assorted Cold Meats, Garden Fresh Crudité Platter and a Variety of Seasonal Fruits

Carving Stations (choice of two)
Herb Roasted Turkey * Honey Glazed Ham * Roast Loin of Pork * Marinated Steak * Flambee of Suckling Pig * Brisket of Beef

Dinner Menu

Appetizer
Seasonal Melon wrapped with Prosciutto or Italian Cold Antipasto or Crab cakes

Pasta Selection
Rigatoni Filetto Di Pomodoro * Penne ala Vodka * Bowties Neapolitan

Ensalada Selection
Tri Colore Salad in Raspberry Vinaigrette
Garden Salad in Balsamic Vinaigrette
Classic Caesar Salad

Entree (Choice of all 6)
All Entrees served with Italian Style Potatoes and Vegetables
Chicken Capon (stuffed with Wild Rice and Porcini Mushrooms)
Grilled Atlantic Salmon with Dill Sauce
Sea Bass Florence (sauteed Julienne of Leeks, Carrots and Broccoli Rabe)
Roast Duckling A l'Orange over a Bed of Raisin Stuffing
Medallions of Filet Mignon in Cognac Sauce
Roast Pork Lucia (Asparagus, Mushrooms, Sun Dried Tomatoes in Madeira Wine Sauce)


Also you can visit Wedding Sites and Services they have listing of most reception sites and their sample menus (Use drop down menu in top right of screen)

Here is mine:

Carving Station
·Our Famous Roasted Glazed Suckling Pig
Golden glaze and extra tender.
·Sliced Steak on Garlic Toast
Marinated in our own barbecue sauce and served on toasted garlic bread.
·Whole Roasted Turkey
With homemade gravy and stuffing.

Cold Table

·Assorted Selection of Imported Cheeses
Blue, Jarlsberg, Wisconsin Cheddar, Ricotta, Saladina and Smoked Gauda accompanied by assorted bread flats.
·Julienne of Crisp Vegetables in a Garden Basket Served with an assortment of fresh creamy dips.
·Artistically Carved Fresh Fruit Display
·Assorted Italian Antipasta Platters Grilled vegetables, fresh mozzarella and tomato, roasted peppers, provolone, Genoa Salami, prosciutto, Sopressata & Capocollo.
·Professionally Carved Ice Sculpture

Pasta Station
·Stuffed Shells 'Al Forno'
Imported pasta stuffed with four cheeses, then baked in tomato sauce.
·Fettucine Alfredo
Fettucine noodles in cream sauce, parmesan cheese.

Continental Smorgasbord (we have to choose 10 and we are not sure yet)
·Bistecca Dinola
Sliced sirloin of beef with mushrooms, shallots and madiera wine.
·Marinated Chicken or Beef Kabobs
Tender cubes of marinated beef or chicken skewered with fresh vegetables.
·Zuppa Di Cozze Marinara
Cultivated mussels poached with garlic, basil, white wine, fresh tomato.
·Chicken Scarpariello
Prosciutto, onions, potatoes, sausage, fresh lemon, garlic and rosemary.
·Sausage and Peppers
Sweet Italian sausage with tricolor bell peppers, onions oregano and fresh basil.
Orecchiette alla Hosteria
'Little ears' pasta, grilled chicken, broccoli florets, garlic, and sun dried tomatoes.
·Eggplant Rollatine
Prosciutto, parsley, ricotta, romano and mozzarella cheeses baked in marinara sauce. ·Oriental Beef with Broccoli
Medallions fried with sesame and broccoli florets simmered in an oriental ginger sauce.
·Steak Pizzaiola
Beef medallions sautéed with mushrooms, romano cheese and basil in a marinara sauce.
·Kielbasa and Sauerkraut
Sliced Polish Kielbasa sautéed with onion, bacon, juniper berries and imported dark ale.
·Broccoli Rabe and Aglio e Olio
Fresh bitter broccoli sautéed with garlic and oil with Italian sausage (seasonal).
·Escarole and Beans
Crisp escarole and garlic, olive oil and a hint of spiced tossed with hearty cannelloni beans.
·Calamari Fra Diavolo or Fried
Either fried until tender golden brown, or poached in a spicy marinara. ·Arroz Conquistador
Spanish style rice with red pimiento, olives, artichokes and pigeon peas.
·Spinach and Cheese Crespelle
Homemade crepes stuffed with fresh spinach and imported cheeses.
·Rice Pilaf
Medley of diced garden vegetables sautéed until tender, boiled with herbs and fresh chicken stock.
·Veal and Shrimp Printaniere
Tender medallions of natured veal sautéed to perfection with shrimp, crabmeat and a medley of fresh garden vegetables in a light cream sauce.
·Paella
chicken, chorizo sausage, mussels, shrimp and crabmeat cooked in saffron rice.
·Zuppa di Pesce
Little Neck clams, mussels, calamari, scungilli and shrimp poached in homemade marinara.

Butler Service of Hot Hors d'oeuvres
Broiled Baby Lamb Chops, Shrimp Scampi, Andouille Sausage Puffs,
Baked Clams, Beef Sates, Crab cakes, Chicken Sates, Mozzarella Sticks,
Pigs in Blankets, Potato Puffs, Rice Croquettes, Stuffed Mushrooms


Dinner Menu
Champagne Toast

Appetizer
·Mozzarella and Tomato 'Caprise'
Fresh homemade medallions f fresh mozzarella cheese paired with juicy beefsteak tomatoes garnished in a basil emulsion.

Salad
·Garden Mesculin Salad Ala Manor

Entree
·Filet Mignon
Broiled and topped with a wild mushroom gravy.
·Pork Chop Medina
Grilled pork chop with a red onion balsamic gravy.
·Chicken Zingara
Tender breast of chicken sautéed with prosciutto, roasted red peppers, artichoke hearts and white wine.
·Fillet of Sole Oreganata
Sole baked with oreganata bread crumbs with fresh clam juice lightly topped with a scampi sauce.

Served With
·Fresh Seasonal Medley of Vegetables
·Roasted Red Bliss Potatoes
·Freshly Baked Rolls and Butter




Dessert

·Tiered Wedding Cake with choice of filling, displayed on a
beautifully decorated waterfall

Viennese Table
·Beautifully displayed French & Italian pastries, layer cakes, cookies, carved fruit display, rice pudding, assorted fruits dipped in chocolate fondue, assorted fruit pies, cheese cakes, Jello parfaits, mousses, Espresso, Cappuccino Urn, Irish Coffee and a complete line of cordials and unlimited liquors, served in Chocolate cordial cups.

Whoa that's a lot of food!

Here's my menu designed by our very own SonicStef- she's so creative! I hope this helps give you some ideas!

edited to say: we added a Martini Bar and a Seafood Boat to our cocktail hour and people just flipped out!

Thanks. I created my menus too. Once they are final, I will post them

Annie - I CAN'T RAVE ABOUT HER ENOUGH - they were so amazing - since she designed my CD favors as well, they matched perfectly. She's so talented- she designed them, sent the design to me via e-mail and I printed them out via Shutterfly so they looked like a matte photo, she's so creative- for .29 cents each to make 175!