Food, food, glorious food!

I've been pretty overwhelmed by the proposed Wedding Menus at reception sites in New Jersey. They seem to offer an ENORMOUS amount of food! Don't get me wrong: I love a good meal at a wedding, and leaving a wedding hungry is pretty much the worst – basically guarantees an epic fight in the car ride home. And it's important to be hospitable! Your guests are coming a long distance to celebrate your nuptials. They have loved you and supported you for most of your life. Give 'em a nice piece of meat and a glass of wine!

BUT! BUT! Is this a reasonable set up? Check out the following menu, which was emailed to me this morning. It is expensive! And this is all included, so I can't cut down the menu to make it cheaper. The first section is food served during cocktail hour; starting with "Soups," you have the sit-down dinner menu.

Butlered Hors D’Oeuvres

......................................................................................................................

Cocktail Franks

Potato Samosa

Baby Lamb Chops

Broccoli Cheese Puffs

Spanakopita

Bruschetta

Pork Dumplings

Coconut Shrimp

Pot Stickers

Sesame Chicken

Chicken Cordon Bleu

Coconut Chicken

Chicken Tenders

Mushroom Stuffed with Crabmeat

Shrimp Cocktail

Buffalo Shrimp

Scallops Wrapped in Bacon

Shrimp Parmesan

Assorted Quiche

Beef Brochette

Spicy Beef Thai Money Bags

Seafood Strudel

Crab Wontons

Thai Chicken Burrito

Crab Mac & Cheese

Vegetable Quesadillas

Chicken Cheesesteak Spring Rolls

Vegetable Spring Roll

Lobster Puff

Asparagus Prosciutto Wrap

Lemon Spice Chicken Prosciutto Wrap

Boursin Cheese Tart

The Merion Themed Stations

PASTA STATION (Included)

(ATTENDED)

Please select (2) from the following

……………………………………………………………………………………………………

Gemelli Folanari: Tossed with prosciutto in a light pesto Cream

Ravioli Bastini: Spinach Ravioli with garlic sage sauce

Penne ala Pollo: Tossed in blush Alfredo with grilled chicken and broccoli

Tri Colored Gemelli Primavera: Assorted bountiful garden vegetables tossed in light garlic alfredo sauce

Pasta Genovese: Bowtie Pasta tossed in a light garlic sauce with baby shrimp and sun dry tomatoes

Penne Tuscan: served with homemade mozzarella, grilled chicken marinara sauce

Gemelli Bolognese: Bolognese meat sauce and served with side of ricotta cheese

Rigatoni Aribiata: Tossed in a light spicy marinara and prosciutto

Penne ala Voula: Vodka blush sauce with peas, & crispy prosciutto

Carbonara: Rigatoni in Alfredo Sauce with peas & pancetta

PAN ASIAN STATION (Included)

(ATTENDED)

Please select (1) from the following

………………………………………………………………………………………………

General Tso’s chicken, BBQ Pork Lo Mein, Spicy Orange Crispy Beef, Shrimp Szechuan

Includes: Housin Duck, Beyo Buns, Assorted Dim Sum, Thai lettuce wraps  

TOSCANO TABLE STATION (Included)

……………………………………………………………………………………………....

Parmesan Asparagus Tips

Home-Made Fresh Mozzarella

Marinated Wild Mushrooms

Yellow and Vine Ripe Tomatoes

Soppersata

Roasted Pepper Caponata

Grilled Vegetables

San Danielle Prosciutto

Focaccia Bread

Parmesan Reggiano

Whole Asaigo

Aged Provolone

Honey Dew Melon Wrapped in Prosciutto

Hot Roasted Italian Peppers

Mediterranean Olives

White Cannelloni Bean Salad

FILET TIP BOURGAOUN/ MASHED POTATO BAR/ POTATO SKINS (INCLUDED)

(ATTENDED)

……………………………………………………………………………………………..................

Potato Skins, Chive mashed potato.  Accompanied with sour crème, chives, red onion, mushrooms, bacon, broccoli, mozzarella/cheddar cheese and filet tip bourguignon gravy

RAVIOLI, RISOTTO, AND VEAL OSSO BUCCO STATION

(ATTENDED)

Please select (2) from the following

…………………………………………………………………………………………………………....

Cheese Ravioli, Spinach Ravioli, Lobster Ravioli

Wild Mushroom Risotto with Truffle Butter

Pescatore Risotto

MEDITERRANEAN STATION

(ATTENDED)

Please select (1) from the following

…………………………………………………………………………………………………………….

                                                       Lamb Gyro       ~         Whole Roasted Lamb

(Gyro meat cooked on a flat top grill)

Accompanied with , stuffed grape leaves, Tzaziki Cucumber Sauce, Hummus, Feta Cheese, Pita Bread, babaganoush, Kalamata Olives

Halloumi Cheese Breaded and Flambéed with Brandy.

CAVIAR /BLINI/ POTATO LATKES STATION

(ATTENDED)

…………………………………………………………………………………………………………….

Buckwheat Blinis (Mini-Russian Pancakes) and Potato Latkes (Potato Pancakes)

Served with Red, Black and Gold Caviar, Crème Fraiche, Chives, Diced Red Onions and Apple Sauce 

Beluga or Stergen Caviar: additional coast

SMOKED FISH STATION

(ATTENDED)

…………………………………………………………………………………………………………….

Sliced Smoked Salmon and White Fish Salad

Poached Whole Salmon with cold Dill Sauce

Sliced Pastrami Salmon

All accompanied with chopped onions, whole capers, sliced egg, grape tomatoes, pumpernickel squares, and mini bagels

SOUTHWESTERN STATION

(ATTENDED)

…………………………………………………………………………………………………………….

Chicken ~ or ~ Beef Fajitas

Served with Grilled Red & Green Bell Peppers, Sautéed Onions, Diced Tomatoes, Jalapenos, Grated Cheddar & Monterey Jack Cheese, Salsa, Guacamole, Sour Cream, and Soft Flour Tortillas

Accompanied by Ground Beef, White Corn Tortilla Chips, Warm Cheddar Cheese Sauce

STREET VENDORS

(ATTENDED)

Select (3) from the following

......................................................................................................................

Select (1) from the following:

Italian Hot Dog Cart ~ Traditional Ball Park Cart

Grilled Cheese Steaks

Select (2) from the following:

Roasted Pork accompanied by Long Hots

BBQ pulled Pork Sandwich                     Mini Hamburgers on Homemade Potato Kaiser Rolls

Hand Rolled Assorted Stromboli           Sausage Peppers and Onions                  Meatball Sandwiches

STEAKHOUSE STATION

(ATTENDED)

Select (1) from the following

......................................................................................................................

Select (1) from the following:

Flank Steak ~ NY Strip Steak~ Angus Prime Rib~Steak Au Poive

Accompanied with the following:

Scalloped Potatoes, Creamed Spinach, Onion Rings

GROOMS STATION

(ATTENDED)

Select (3) from the following

………………………………………………………………………………………………………………

Mamma’s Meatloaf~Boneless Buffalo Wings~Jack Daniels Fried Shrimp

Brats simmered in Beer& Onions~Roast Beef& Cheddar served on an Onion Roll

Meatball Parmesan Subs~Boneless BBQ Ribs~Steamed Clams~ Taco Bar

INCLUDES: Ice Sculpture of Favorite Sports Team Logo& Mini Draft Beer Keg

Soups

*Additional charge

Choice of (1)

......................................................................................................................

Chicken Orzo

Italian Wedding

Tuscan Minestrone

Matzo Ball Soup

Escarole and Bean

*Tomato Crab Bisque

*Lobster Bisque

Cream of Chicken

Cream of Wild Mushroom

Potato Leek

    Salads

Choice of (1)

......................................................................................................................

Rock Shrimp Salad (Seasonal: Additional Cost)

Oil Poached Rock Shrimp, Candied Walnuts and Crumbled Bleu Cheese over Mixed Greens

Arugula Salad

Baby Arugula, Cherry tomatoes, White Onion, Shaved Parmesan, Sea Salt finished with Extra Virgin Olive Oil and Red Vinegar

Merion Salad

Assorted Greens, Mandarin Oranges, Sliced Almonds, Feta Cheese Tossed with a creamy white Balsamic

Greek

Romaine, Mixed Greens, Tomatoes, Cucumbers, Kalamata Olives, Shaved Red Onion, and Feta with Greek Vinaigrette

Caesar

Romaine with Lemon Parmesan Croutons

Mista

Mixed greens, grape tomatoes, shredded carrots.

Chicken Entrees

CHICKEN ENTREES

Choice of (1)

…………………………………………………………………………………………………………….

Oscar

Pan Seared Chicken Breast topped with Lump Crabmeat, Asparagus, finished with a Lemon Buerre Blanc

Cardinale

        French Cut Chicken Breast stuffed with Crab, Shrimp, Pan Roasted served with Brandy Shrimp Sauce

Gardenier

French Cut Chicken Breast Stuffed with Grilled Vegetables, Boursin Cheese, Pan Roasted and served with Lemon Pesto Buerre Blanc

Athenian

French Cut Chicken Breast Marinated and Char grilled topped with Feta and

White Wine Lemon Thyme Juslie, Paired with Spinach and Tomato Orzo 

Champagne Chicken

French Cut Chicken Breast stuffed with Spinach, Mushroom, Prosciutto and Boursin Cheese

Pan Roasted and served with Champagne Honey Buerre Blanc

Meat Entrees

* Additional Cost

MEAT ENTREES

Choice of (1)

…………………………………………………………………………………………………………....

Prime Rib Served

With Horseradish ~OR~ Au Jus

Chateau Briand

      The Classic Sliced Filet of choice Beef Tenderloin served with sauce of choice

Pork Loin Chop

Stuffed with shitake mushrooms, spinach, roasted red peppers topped with apple Madera demi glaze

Grilled Rib Eye Steak

Marinated and Grilled to Perfection and Finished with Merlot demi glaze

*Grilled Filet Mignon

With Sautéed Wild Mushrooms and Bordelaise Sauce or Roasted Shallot Port Wine demi Glaze

*Grilled Filet Mignon

Topped with Jumbo Lump Crabmeat, Baby Asparagus Tips, Home-Made Mozzarella and Merlot demi glaze

*Veal Chop

     Marinated and grilled, served with roasted potatoes, broccoli rabe, and wrapped lemon wedge topped with a Marsala demi glaze

*The Merion Surf & Turf

Roasted Filet Mignon With A slow roasted cold water Lobster tail

Fish Entrees

* Additional cost

FISH ENTREES

Choice of (1)

…………………………………………………………………………………………………………….

Salmon Choron

Topped with Baby Spinach, Roasted Peppers, and Gruyere Cheese finished with Sauce Choron

Salmon Mandarin

         Mandarin Orange Teriyaki Glazed Served with Pickled Ginger Rice and Braised Baby Bochoy

Salmon Bruschetta

Salmon Topped with Chopped Tomatoes and Basil then Drizzled with Balsamic Reduction Served over a Bed of Spinach

Tilapia Oreganato

Pan Fried with Roma Tomatoes Baked with Oregano, Breadcrumbs, and Lemon Infused Olive Oil

Barramundi

         Grilled and Topped with Tomato Fennel Provancale over Basil Risotto

Flounder

Stuffed with Crabmeat in White Wine Lemon Beurre Blanc

*Chilean Sea Bass Buerre Blanc

Chilean Sea Bass finished with a Lemon Buerre Blanc Sauce

*Maryland Crab Cakes

With Jumbo Lump Crab Meat, Topped with Meyer lemon roasted garlic aioli

*Halibut

Pan Seared, with poached clams, grilled shrimp, served with saffron risotto and topped with a roasted fennel shrimp broth

*St. Regis

Pan Seared Chilean Sea Bass served with clams, grilled shrimp, chorizo sausage, roasted potato topped with a smoked tomato broth

Dessert Buffet Stations

Freshly Brewed Coffee, Decaffeinated Coffee and a Selection of Teas Included

BUTLERED DESSERT

…………………………………………………………………………………………………………….

Miniature peanut butter and jelly sandwiches, assortment of warm homemade cookies, presented with ice cold milk shots

VIENNESE TABLE

…………………………………………………………………………………………………………….

White & Dark Chocolate Mousse

Individual Tiramisu

Lemon or Grand Marnier Mousse

Cream Puffs Dipped In Chocolate

Éclair’s ~ Chocolate, Vanilla, Coffee

Napoleons ~ Vanilla, Chocolate

Miniature French Pastries

Individual Ricotta Cheese Cake Pies

Belgium Chocolate Torte

Crème Brule

CREPE and FLAMBE STATION

…………………………………………………………………………………………………………….

Orange & Grand Marnier Sauce Drizzled on Chocolate & Banana Filled Crepes, Sprinkled with Vanilla Sugar; Bananas Foster and Cherries Jubilee Combined with Vanilla Ice Cream

BELGIAN WAFFLE AND ICE CREAM SUNDAE STATION

…………………………………………………………………………………………………………….

Assorted Flavors of Ice Creams with Hot Fudge, Toasted Walnuts, & Other Assorted Toppings Served on Fresh Belgian Waffles

CHOCOLATE FOUNTAIN

…………………………………………………………………………………………………………….

Warm Dark Chocolate with Skewers of:

Fresh Fruit, Strawberries, Pineapple, Marshmallows, Pretzels, and Rice Crispy Treats

INTERNATIONAL COFFEE BAR

…………………………………………………………………………………………………………….

Served at the Bar

Freshly Brewed Coffee, Cappuccino, and Espresso Served with:

Whip Cream, Chocolate Shavings, Cinnamon Sticks, and Raw Sugar

Bailey’s Irish Cream, Kahlua, and Amaretto, Godiva, Tia Maria, Sambuca

CHEESECAKE MARTINI BAR

…………………………………………………………………………………………………………….

Homemade cheesecake served in elegant martini glasses, served with an assortment of

toppings to include: blueberries, strawberries, fresh whipped cream, and cherries

WEDDING CAKE DISPLAY

......................................................................................................................

Wedding Cake is cut and served at your dessert hour

BREAKFAST BAR

…………………………………………………………………………………………………………….

Warm Cinnamon French toast and Chef’s crepes

Ummm...

Do my guests really need to eat a full dinner at the TWELVE stations plus butlered hors d'oeuvres during cocktail hour? BEFORE sitting down for a three-course dinner? BEFORE eating the cake + dessert buffet? I can just see myself CRYING over every entree being sent back to the kitchen, untouched, because people have already gotten so full! I mean, I'm glad that my ice sculpture of a favorite sports team logo is covered, but really! "It's top dollar, but it's the best! You won't have to worry about a thing!" Except figuring out a way to sneak all those leftovers home! All of these places talk about how "customized" your wedding will be, but is it really customized if you can only add, and not subtract?? Geez louise.

Okay, break from ranting to write another page of my chapter. Go go go!