How to create a perfect banquet menu for a wedding

The main component of a wedding banquet is undoubtedly the wedding table, the setting and serving of dishes can emphasize the solemnity of the moment.

Basically, newlyweds prefer to leave menu planning in the hands of professionals or celebration organizers. The most important rule is to try to please all guests and use your funds as rationally as possible.

The seemingly simple task of creating a banquet menu for a wedding is fraught with many secrets and nuances that only professionally trained specialists know, based on their knowledge and many years of experience in preparing such events.

Their advice will help you save money and have an invaluable impact on the result. After all, it is the wedding banquet that guests will remember most of all, and then they will discuss the dishes and their serving for a long time.

Preparing to order a menu for a wedding banquet

• Once you have decided on the number of guests, decide what food, drinks and drinks you want to have at your banquet.
• If you go without making a decision, you risk ordering too much and spending a lot of money. After all, only you know the taste preferences of your guests and the approximate number of children who will be at the celebration.
• It is clear that you will not order a personal menu for everyone, but it is necessary to take into account taste and make adjustments to the proposed menu.
• Vegetarians who fast and give preference to some cuisine should not go hungry.
• When ordering dishes, give preference to already familiar and tried dishes, or ask the chef to tell you more about the ingredients. Many restaurant menus have a photo of the dish with a description of the products included in it.

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Next we will offer some examples of menus. The standard menu consists of cold and hot appetizers, a main course, salads and cake, which it is advisable to order in a pastry shop, since it usually costs much more in a restaurant.

The main thing is to calculate everything correctly

Making a list of holiday participants is the first step that will help to foresee all the nuances of the future feast.

It can take into account the age, ratio of men and women, nationality, tastes of the participants, thanks to which at the banquet everyone can not only satisfy their hunger, but also get real pleasure and appreciate the attention of the hosts

They say that God created food, and the devil created cooks. If you are familiar with the quality of work of the chefs in your chosen establishment, discussing the menu with the person responsible for the organization will only concern the list of specific dishes, the decoration of the hall, the arrangement of tables, and prices. But otherwise, it is better to spend time and visit the restaurant first, ordering several dishes from the banquet assortment.

Menu option for 60 people

• assorted fish (halibut, salmon) 9 servings – 2.7 kg;
• cheese slices from several types of cheese 9 servings – 2.7 kg;
• assorted vegetables (greens, peppers, tomatoes, cucumbers) 11 servings - 3.85 kg;
• cold cuts (chicken roll, boiled pork, brawn, undercuts, sausage) 11 servings -3.3 kg;
• chicken rolls with cheese and ham 27 servings – 2.7 kg;
• herring with onions 16 servings – 4.25 kg;
• vegetable appetizer (eggplant, bell pepper) 12 servings – 3.6 kg;
• fish marinated with vegetables 17 servings 4.25 kg;
• liver cake 12 servings – 4.8 kg;
• mozzarella 12 servings – 3.6 kg;
• pancakes with meat filling or caviar 30 servings – 3 kg;
• stuffed fish 35 servings – 3.5 kg;
• olives or black olives 13 servings – 3.6 kg;
• “Monomakh's cap” salad 20 servings – 3 kg;
• “Groegroill's Nest” salad 20 servings – 3 kg;
• salad with pistachio sauce 20 servings – 3 kg;
• red fish roll with vegetables 23 servings – 2.9 kg;
• pancakes with minced fish with cream sauce 25 servings 2.5 kg;
• turkey fillet 18 servings – 2.7 kg;
• medallions 18 servings – 2.7 kg;
• sauces, adjika, mustard, ketchup 50 g per person.

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DESSERT

It’s not enough to say that this cake is delicious! You just have to try it!

Ingredients:

• 6 pcs. egg whites;
• 385 g granulated sugar;
• 300 g peanuts;
• 3 tbsp. flour or starch;
• 50 g water;
• 2 tbsp. condensed milk;
• 150 g butter;
• 2-3 tbsp. apple jam;
• 1 tsp cocoa powder;
• vanillin.

Cooking process:

1. Heat in a frying pan and peel the nuts. Grind them in a blender;

1. It is necessary to separately make three servings of protein-nut butter for three tortillas. For one flatbread, take 2 egg whites, beat them into a strong foam, adding a little sugar at a time;
2. 4 tbsp mix peanuts with 1 tbsp. flour or starch. Gently add this mixture to the beaten egg whites, stirring from top to bottom;
3. Place the resulting mass on a baking sheet, level it to a thickness of 5-7 mm (in the shape of a circle - approximate diameter about 20 cm);
4. Bake at 160 degrees. about 2 hours (you need to make sure that the cake does not dry out, but does not remain wet);
5. Bake three cakes in this manner. It is advisable to let them sit for 12 hours;
6. Prepare buttercream. First, cook the milk-sugar syrup - add 85 g of sugar to 50 g of boiling water, after boiling, add condensed milk and bring to a boil. Simmer over low heat for 10 minutes. Cool the syrup;
7. Beat the butter, softening it first. Add the prepared chilled sugar syrup into it in a thin stream, add vanillin. You should get an airy, light cream that does not separate.
8. Paint over 1/3 of the cream with cocoa;
9. Assemble the cake: grease the bottom cake with unpainted buttercream, the second cake with apple jam, and the top with chocolate cream.
10. The sides of the cake can be carefully trimmed (note that the base is very fragile). And after coating, sprinkle with nuts. Decorate the top with butter cream.

Portioned dessert is very convenient for a large company and fits perfectly into a holiday menu for 15 people. You can prepare exactly 15 servings or with a small margin. The proposed mini-rolls are prepared quite simply, look very elegant, and delight with a delicate taste. The recipe makes 16 servings.

Ingredients:

• 15 small pears;
• 6 tbsp. flour;
• 12 tbsp. Sahara;
• 12 pcs. eggs;
• 200 ml sour cream;
• 50 g butter;
• 9 tsp baking powder;
• 5 tbsp. breadcrumbs;
• powdered sugar for dusting.

Cooking process:

1. Divide 4 eggs into whites and yolks. Whisk the yolks and remaining eggs together with the sugar;
2. Add sour cream to the resulting mass, pour flour and baking powder through a sieve, mix;
3. Prepare the molds - grease with oil and sprinkle with breadcrumbs;
4. Pour the dough into the molds. Place a pear in each;
5. Send it heated to 180 degrees. oven for 30-40 minutes. After cooking, sprinkle with powdered sugar.

Delicate, elegant sweets will please every guest.

Ingredients:

• 120 ml heavy cream;
• 150 g coconut flakes;
• 50 almonds;
• 50 g butter;
• 2 bars of white chocolate;
• 1 pinch of salt.

Cooking process:

1. Melt the creamed chocolate in a water bath and bring the mixture to a boil;
2. Cool the resulting mass to room temperature, add 30-45 g of coconut flakes, butter and a pinch of salt. Stir, refrigerate (if the base does not thicken, beat it with a mixer and refrigerate again);
3. Form the candies by placing an almond nut in each and rolling coconut shavings on top. Store sweets in the refrigerator.

Main hot dishes

• baked suckling pig;
• duck stuffed with apples;
• salmon in sauce – 8 dishes, located in the center of the table.
• bread - 100 gr. per person.
• potatoes with vegetables “Peasant style” – 4 kg;
• grilled vegetables (zucchini, asparagus) – 4 kg.

Mineral water is taken at the rate of 0.5 liters per person. Juice – 60 liters. During the hot season, drinks should be purchased at the rate of 2-2.5 liters per person.

This example shows calculations for 60 people; dividing by 6 we will find out the approximate amount of products for 10 people.

The most popular drinks at summer weddings

The basic rule for creating drinks for a wedding in the hottest time of the year is the presence of ice cubes or crushed ice in the glasses. It is these cocktails that can quench your thirst both at the buffet table during a photo shoot and throughout the banquet. Lemon or lime, mint leaves, rum, sparkling water, and frozen berries are chosen as ingredients for alcoholic cocktails. The most popular of them are “Mojito” and “Daiquiri”. From self-sufficient drinks, choose ice-cold champagne, white or red dry or semi-dry wine.

For those who do not drink alcohol, they put on the table homemade lemonades with ice, crushes - berries mixed in a blender with crushed ice, frozen berry and fruit juices.

For a wedding for a small number of guests, for example 30 people, you can stock up on a large number of ice cubes, which are convenient to add to strong alcoholic drinks to reduce the temperature, and to light, alcohol-free cocktails based on freshly squeezed juices. The supply must be at least ten bottles of champagne, fifteen bottles of red and white wine, ten bottles of vodka and ten bottles of cognac. This does not include the liquids needed to create cocktails.

Sample wedding banquet menu for 30 people

Cold appetizers:

• assorted meat delicacies (jamon, sausage, balyk, basturma);
• a plate of several types of cheese served with grapes and nuts;
• pickled gherkins, cherry tomatoes, olives and black olives;
• fresh vegetables and herbs;
• slicing fish delicacies;
• “Elite” appetizer (balyk rolls with carrots);
• Korean cabbage rolls;
• pancakes with red caviar;
• stuffed pike perch or pike;
• fish steak with vegetables;
• jellied tongue and sour cream sauce;
• seafood;
• cold cuts;
• meatloaf stuffed with mushrooms;
• chicken medallions;
• liver chops.

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Salads:

• meat;
• seafood;
• mushroom;
• vegetable, seasoned with olive oil;
• eggplant rolls or tongues.

Hot appetizers and main hot course:

• fish fillet, julienne or baked meat;
• baked or fried potatoes;
• pork neck in sauce.

For the second main course you can serve cold cuts with vegetables and snack potato pies. For the 3rd main course – assorted meats “Grille” with grilled vegetables or zrazy.

Dessert:

• assorted fruits;
• prunes stuffed with nuts and covered with whipped cream;
• “Broken Glass” cake;
• Creme brulee;
• cake.

FAQ

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Is it possible to order a buffet/banquet without waiter service?

Catering services require the presence of service personnel. It is the service that distinguishes catering from food delivery. If you just need food delivery, check out our section with ready-made snack sets

a

Do you offer food delivery?

Yes. We can offer you ready-made sets with snacks

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How many days in advance do I need to confirm my order?

The earlier the better. At least 2 working days before the event. However, even if your event is tomorrow, call us and we will try to figure something out!

a

Do you have a menu for vegetarians?

Yes. We can also offer to complement vegetarian-style catering with a cheese station

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Do you have a children's menu?

Yes. We can offer you a comprehensive catering organization for a children's event, and we can also help you complement the treats with themed stations.