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What to prepare for a wedding in the summer for guests and newlyweds - a selection of delicious and unusual dishes for the menu. Getting ready for the feast
Traditional wedding food and drinks
There are no specific traditions as to what exactly should be on the festive wedding table, but there have always been some traditional wedding dishes, for example chicken. In ancient times, the bride and groom were secretly fed chicken before the holiday, since the newlyweds were not allowed to eat at the feast itself. Chicken was also served to guests. Associated with it was a traditional chicken pie, inside of which there were baked eggs, and the top was decorated with a chicken head made of dough. According to tradition, there should also be pork on the table - a symbol of the future wealth and well-being of the young. Well, the wedding feast is crowned with, of course, a pie or cake.
As for drinks, there are none here either. strict rules, with the exception of beer - it is not customary to serve it on the first day of the wedding. Usually guests are treated to beer on the second day.
At midnight, when the bride removes her veil and changes her wedding dress, symbolizing the transition from bride to wife, it is customary to serve champagne. In general, this noble drink at weddings is drunk mainly during the first toast, then at progress is underway vodka, cognac and wine.
Based on 10 people, the following figures can be taken as a basis: 3~4 bottles of strong drinks (vodka, cognac, etc.), 2~3 bottles of champagne, 3~4 bottles of wine. This approximate number may be adjusted based on the guest list. Trays for serving guests at midnight may also contain strong cocktails.
If you want to make your celebration non-standard and completely get rid of the worries associated with the organization wedding banquet, seek help from a catering company that is engaged in professional organization and service of any festive events: buffets, banquets, anniversaries, dinner parties, coffee breaks, presentations, corporate parties, barbecues.
Catering, or banquet services, begins with the fact that you come to the company’s office and discuss the list of services provided with a company employee. This limits your participation in organizing the celebration. Next, highly qualified staff will take care of the complete organization of your holiday - from finding a room and delivering your guests to preparing an entertaining wedding program.
Taking into account your wishes, the staff of the catering company will find a room for the banquet. This could be a country house or just a picturesque place in the middle of nature, where tents will be erected, furniture and utensils will be brought. Your guests will be quickly transported to the banquet site on a comfortable bus or car.
The mood of the newlyweds and their guests depends on how the banquet room is decorated and the table is set. Don't skimp on original design wedding banquet. A beautifully decorated and served table will create a festive atmosphere of the holiday. In addition, it will not deplete even a modest budget. Beautiful flower arrangements will make your wedding table elegant and will pleasantly surprise your guests. Your wedding will be memorable for both you and your guests. Special role tablecloths play a role in table decoration. Your banquet table won't look elegant if it isn't decorated. beautiful tablecloths. It's no secret that we follow a certain fashion in every aspect of our lives. Just as there is a fashion for clothes, so there is a fashion for the interior and table decoration. The color, texture, and pattern of the fabric determine our choice in this matter. If you want people to say about your wedding: “What a stylish wedding“¦, you just have to say about it. And your organizer will make sure that the wedding table is decorated with the latest fashion news textile industry.
Preparing a holiday table is not an easy task. It requires skill, a sense of proportion, tact, grace and much more, without which it is impossible to create a festive atmosphere. Of course, the most important thing is to think through the menu correctly. Usually a large place on the holiday table is given to a variety of cold and hot snacks. The main dish on the wedding table is fried or stewed meat, poultry or fish. Depending on the number of guests, the festive dinner menu may include two or even three main hot courses. Let's remember the well-known saying: a wedding is arranged for parents and guests. In this case, the newlyweds hardly want their guests to be dissatisfied with the quality of the prepared dishes or to leave the banquet hungry. This won't happen if you turn to professionals. The cost varies depending on the number of gourmet products and the complexity of the dish being served. Dessert dishes complete the table, and, of course, the wedding cake is the decoration festive banquet. Previously, newlyweds were given a loaf with figurines of doves or swans as a wedding gift, symbolizing family happiness and harmony. Today, newlyweds, according to Western tradition, cut a “multi-story” wedding cake, thus making their first joint effort as spouses.
A special place on the menu festive table belongs to alcoholic beverages. When choosing wine or spirits for a wedding table, you need to take care not only of its quantity, but also of its quality and harmonious compatibility with the dishes on the menu. All this is difficult to do without some experience and taste. The best chefs and sommeliers will be happy to help you prepare your wedding menu and realize your wishes in exquisitely prepared dishes.
Recently, it has become fashionable to organize wedding ceremonies in the national style - from an incendiary Mexican wedding to a ceremonial Chinese one. And for this it is not at all necessary to travel abroad. The catering company's specialists will organize for you the most original and unusual wedding. The wedding table menu, the script and the entire ambience of the celebration, right down to the waiters’ clothing, will be completely designed in a certain style.
Run for the calculator
The cost of a wedding banquet consists of the cost of the dishes from the menu you choose and drinks. Nowadays, almost nowhere does a separate fee for renting a hall be charged. The only condition is the minimum number of guests or order amount, which each restaurant sets differently.
The main thing when organizing a feast is choosing a menu. You shouldn't rely on your own for this. own strength, it is better to listen to the advice of professionals. The menu must be compiled in such a way that, firstly, the table is beautiful, and secondly, so that the guests leave satisfied, full, but not overeated. As a rule, at a wedding they eat for the first 10 minutes, and then drink more. Therefore, it is better to include several types of snacks on the menu.
The number of servings (assorted dishes, salads) is calculated from the weight of one dish according to the menu, for example, a serving of 100 g per banquet option You can take it for two, 150 g for three. There are also portioned hot appetizers, such as julienne, which are ordered based on the number of guests. It is best to “organize” the table into several changes of dishes - the more servings, the more lively the banquet is. It is appropriate to order something lighter as a hot dish - poultry or fish. Many restaurants have multi-portioned dishes on their menus; this is the most convenient, economical and nice option. First, such a dish is displayed in the hall so that guests can see it, before serving it is heated in the kitchen, and then the waiter in the hall cuts it and serves it to the guests.
Before the arrival of the newlyweds, it is customary to treat the gathering guests to an aperitif (per person - 1-2 glasses of wine, champagne or something stronger). The rest of the drinks are most often placed on the table and poured by the waiters. Alcohol in restaurants is expensive, so many people tend to buy drinks outside their walls. But before you decide to do this, discuss the possibility of bringing “your own” alcohol with the restaurant administration. This is often allowed provided that some of the drinks will still be purchased at the restaurant. It can be difficult to calculate the required rate alcoholic drinks. Champagne at weddings is drunk mainly during the first toast, then vodka, cognac and wine are used. However, based on 10 people, you can take the following as a basis: 3-4 bottles of strong drinks (vodka, cognac, etc.), 2-3 bottles of champagne, 3-4 bottles of wine. These are approximate figures that can be adjusted based on the list of invitees.
The banquet ends with a wedding cake, which is ordered “by weight” at the rate of 1.5-2 kg. for 10 people.
Sample wedding menu options.
Option 1
Cold appetizers, salads
1. Caesar Salad - Romaine lettuce with fried chicken fillet, anchovies and Parmesan cheese
2. Bacon and chicken salad with crispy bacon, fresh cucumber, marinated and fried chicken fillet with croutons and green cheese sauce
3. Roast beef salad (marinated artichokes, bell pepper and veal roast beef with blue cheese sauce)
4. Meyerhold salad (boiled tongue, ham, apples with Parmesan cheese)
5. Assorted meats - cold-cut sausage, neck, carbonate,
8. Assorted cheeses - rambol with nuts, mimolette, Camembert President, mozzarella Santa Lucia, kiwi, cherry, strawberry, almonds
10. Beef tongue - boiled beef tongue with mustard and horseradish
11. Assorted fish - fresh-cooked salmon, hot-smoked sturgeon, cold-smoked sturgeon
Hot appetizers
1. Poultry cocotte with mushrooms
Hot dishes, side dishes
1. Beef tenderloin medallion - fried beef tenderloin in bacon with red wine sauce
2. Grilled salmon steak
3. French fries
4. Steamed vegetables - broccoli, cauliflower, baby carrots
Desserts, drinks
1. Fruit bowl - strawberries, bananas, apples, pears, grapes, oranges, watermelon
Option 2
Cold appetizers, salads
1. Salad Jacques - mussels, peeled shrimp, dry white wine, green peas,
2. Red sweet pepper, lemon, green salad (leaves), whiskey
3. Mexican salad - corn, green bell pepper, rice, bananas, shrimp
4. Salted roasted peanuts
5. Salad “Pomegranate bracelet” - walnut kernels, pomegranate, beets, boiled egg, potatoes, smoked chicken
6. Salad Chinese dragon» - pork pulp, onions, carrots, beets,
7. Gogoshary marinated
8. Assorted meats - cold-cut sausage, neck, carbonate,
9. Olives, pickled olives - pickled Spanish olives with lettuce and herbs
10. Assorted vegetables - tomatoes, cucumbers, bell peppers
11. Assorted pickles - wild garlic, cucumbers, tomatoes, pickled garlic, salted cabbage
12. Mushrooms marinated with onions - marinated honey mushrooms with shallots and cranberries
13. Eggplant stuffed with walnuts and garlic
14. Tulip tree - tomatoes stuffed with cheese, garlic and mayonnaise
15. Assorted fish - fresh-cooked salmon, hot-smoked sturgeon, cold-smoked sturgeon
Hot appetizers
1. Poultry cocotte with mushrooms
2. Pancake bag with mushrooms - pancake stuffed with mushrooms with creamy sauce
3. Pancake bag with shrimp and salmon - pancake stuffed with cold-water shrimp and Norwegian salmon with White Wine sauce
Hot dishes, side dishes
1. White wine marinated, roasted boneless pork loin
2. Trout, stuffed, fried trout stuffed with salmon, mushrooms, cocktail shrimp, on a bed of spinach, with Champagne sauce
3. Steamed rice with vegetables
4. Boiled potatoes with herbs and butter
Desserts, drinks
Option 3
Cold appetizers, salads
1. Salad “Sea Lagoon” - mussels, pineapples, hot sturgeon, fresh salmon with Aurora sauce
2. Salad “Shanghai” - fried chicken fillet, bell pepper, pineapple
3. Natural crab salad
4. Tropicana salad - lettuce, fresh cucumbers, orange pulp, cocktail shrimp, bell pepper with Tonkatsu sauce
5. Assorted meats - cold-cut sausage, neck, carbonate
6. Olives, pickled olives - pickled Spanish olives with lettuce and herbs
7. Assorted vegetables - tomatoes, cucumbers, bell peppers
8. Assorted pickles - wild garlic, cucumbers, tomatoes, pickled garlic, salted cabbage
9. Mushrooms marinated with onions - marinated honey mushrooms with shallots and cranberries
10. Eggplant stuffed with walnuts and garlic
11. Tulip tree - tomatoes stuffed with cheese, garlic and mayonnaise
12. Assorted fish - hot eel, hot salmon, hot sturgeon, cold sturgeon with herbs, lemon and olives
Hot appetizers
1. Chicken in Japanese style- chicken marinated in soy sauce and garlic, deep-fried with Tonkatsu sauce
2. Sauteed eggplants marinated in soy sauce, baked eggplants with fresh tomatoes, onion and garlic oil
Hot dishes, side dishes
1. Salmon braid - fillet of sturgeon, salmon and pike perch, poached in white wine with Champagne sauce
2. Pork loin stuffed with mushrooms and onions
3. Fried potatoes with mushrooms
4. Asparagus with creamy sauce
1. Fruit bowl - strawberries, cherries, bananas, apples, grapes, pears, kiwi, oranges, grapefruits
2. Assorted ice cream
3. Camembert Fries - deep-fried Camembert cheese with fresh cranberry and red wine sauce
Option 4
Appetizers and salads:
Cold cuts
Fish platter
Tomato stuffed with julienne
Eggplant baked with Manouri cheese
“Spiderweb” salad (crab meat, holy cucumbers, celery, sesame seeds, masago caviar, wasabi, Japanese mayonnaise)
Caesar salad (romaine lettuce, chicken fillet, Parmesan cheese, croutons)
Salad "Capri" (tomato, eggplant, zucchini, champignons, leeks, tricolor pepper, greens,)
“Sea” salad (shrimp, fillet, white fish, lettuce, red caviar, egg)
Salad “Herring under a fur coat”
Assorted Korean
Hot dishes
“Swan Fidelity” chicken fillet stuffed with prosciutto, Mozzarella cheese and fried garlic in Bechamel sauce
Beef Stroganoff in Bread Loaf
Salmon roll with shiitake mushrooms and cheese sauce
Potatoes baked with mushrooms, dill and garlic
Risotto rice with vegetables
French cake, assorted
Fruit bowl
Tea coffee
The price includes: banquet service, dishes, cutlery.
All dishes are placed on the tables.
Option 5
Seafood
Greek
Norwegian herring salad
Vegetable salad with mayonnaise and mustard
Caesar salad"
French salad
Mediterranean salad
Vegetable mix
COLD APPETIZERS
Lightly salted salmon
Marinated mushrooms
Assorted pickles
Butter
Red caviar
Black caviar
New potatoes
French fries
Basmati rice
Vegetable sauté
HOT APPETIZERS
Buzhenina
Boiled tongue
Marinated chicken breast
Vegetable steak with bacon
Chicken breast stuffed with vegetables and shrimp
Sturgeon "Victoria"
Salmon with Bourbon sauce
Steak with tomato crust
Veal with mushroom sauce
Marinated pork with Demi-Glace sauce
Grilled pork with sour cream sauce
Grilled lamb ribs
Baked pork ribs with honey sauce
Grilled veal steak
Roasted pig
Baked pheasant with vegetables
Goose baked with vegetables
Homemade baked duck
Exclusive: sterlet with eel
Option 6
Wedding menu for 10 people Total cost 6000 rubles (600 rubles per 1 person)
Cold appetizers
Cabbage salad
Beef salad
Golden mushroom salad
Cucumber and tomato salad
Hot vegetable dishes
Fried eggplants
Mushrooms in batter
Cauliflower with meat
Corn with meat
Hot meat dishes
Pork in sweet and sour sauce
Pork on cast iron
Spicy pork stew
Beef in sauce
Seafood with mushrooms
Hot chicken dishes
Peking chicken strips
Chicken with pineapples
Hot fish dishes
Whole fried fish
Rice fried with vegetables
Dumplings
whipped cream, fruit
Assorted fruit
Tea two kettles
Lemonade assortment 3 bottles of 2 liters
Assorted juices 3 liters
Option 7
Wedding menu for 10 people Total cost 5500 rubles (550 rubles per person)
Cold appetizers
Cabbage salad
Sea kale salad
Boiled tongue in sauce
Cucumber salad with shrimp
Hot vegetable dishes
Fried eggplants
Black mushrooms with meat
Mushrooms in batter
Cauliflower with meat
Hot meat dishes
Meat on cast iron
Pork in sweet and sour sauce
Spicy pork stew
Beef fried with potatoes
Hot seafood dishes
Squid in batter
Hot chicken dishes
Chicken with pineapples
Hot fish dishes
Whole fried fish
Rice fried with vegetables
Dumplings
whipped cream, fruit
Assorted fruit
fresh fruits, oriental style dish decoration
Tea two kettles
Lemonade assortment 2 bottles of 2 liters
Assorted juices 2 liters
Option 8
Banquet in Russian style (100 USD per person)
Various cold appetizers and salads
Marinated salmon
Smoked eel
Cancerous cervixes
Crayfish pate
Chum salmon and granular caviar
Suckling pig roll with dried ham, pickled green beans and smoked bacon
Smoked rabbit aspic
Game pate - partridges, hazel grouse and pigeons
Hazel grouse layered with game cheese
Salted mushrooms with fragrant oil and dill
Set of various vegetables
Game and cauliflower salad with tomatoes and fresh cucumber
Smoked rabbit salad with potatoes and fresh vegetables
Vinaigrette of salted milk mushrooms, mushrooms, honey mushrooms with potatoes and dill
Hot appetizers
Pie with sauerkraut and fish
Old style chicken and rice
Hot dishes
Roast goose with cabbage
Duck fried with wine sauce, buckwheat porridge with cracklings
Pie made from crumbly dough with fresh raspberries
Blancmange almond and pistachio
Fruit basket
Option 9
French cuisine (90 USD per person)
Cold appetizers and salads
Mackerel aspic in jelly with white wine
Marinated salmon "Gravodlax"
Crayfish tails with avocado
Sardines stuffed with spinach
French chicken liver pate in soft tarts
Chicken tartlets - "Lucille"
Cold chicken with walnut sauce
Duck breast with vinaigrette sauce
Lyon-style ham jellied meat
Salad with Roquefort
Salad from Nice with tuna and anchovies
Artichoke salad with lobster
Assorted French cheeses with grapes
Hot appetizers
Picardy onion pie
Grape snails in Burgundy style
Hot dishes
Lamb sirloin crusted with herbs of Provence
Veal steaks with Roquefort sauce
Rabbit with plums
Potato pancakes
Green peas in French
Broccoli in wine
French pastries
Cherry share
Option 10
Wedding banquet (50 USD per person)
Cold appetizers and salads
Hot smoked sturgeon
Norwegian salmon marinated in Thai spices
Lightly salted herring in marinade
Stuffed turkey roll with veal, turkey liver and bacon
Poultry roll with mushrooms and cheese
Country-style boiled pork
Bouquet of various vegetables and herbs
Russian pickles - sour shredded cabbage, beets with Provençal sauce, pickled cucumbers with mustard and horseradish, pickled tomatoes with herbs
Salad with squid, fresh cucumber, lettuce and mayonnaise sauce
Olivier "Old Russian"
Tongue, celery and vegetable salad
Hot dishes
Salmon steak with creamy spinach sauce
Veal tenderloin medallions fried in bacon with mustard sauce
Pork ribs in a delicate marinade based on Brazilian cactus
Potato croquettes
Baked vegetables (zucchini, eggplant, bell peppers)
French mini cakes
Juice/mineral water
Tea/coffee espresso
Option 11
Italian cuisine (80 USD per person)
Cold appetizers and salads
Brezolla - marinated beef fillet with cumin, coriander, cloves, ginger, nutmeg, brown sugar and cardamom
Mozzarella cheese on chopped tomatoes with basil
Salad "Fungi" - spinach and mushrooms with garlic-cumin sauce
Salad "Tarato" - eggplant and baked peppers with yogurt sauce
Caesar salad with garlic sauce and croutons
Assorted salads with homemade sauce
Bocconcini - marinated mozzarella cheese with olive oil, garlic, oregano and hot red pepper slices
Tomini Eletrice - goat cheese marinated with olive oil, red wine vinegar, garlic, hot red pepper and one type of oval tomato
Scapezzi - seafood salad with Vinaigrette sauce and pickled red onion
Hot appetizers
Lasagna with veal
Grilled tiger prawns with rosemary, lemon, herbs, garlic sauce and Parmesan cheese
Hot dishes
Filet mignon with mushrooms, fresh tomatoes with balsamic and brown sauce
Salmon Alla Calabrese - grilled salmon with fresh tomatoes and spinach
Pollanca Ripena Arrosta - stuffed chicken leg with crab, bacon and chicken liver served in tomato and garlic sauce
Risotto with fresh mushrooms
Broccoli with carrots and toasted pine nuts
Fruits, Tiramisu
Option 12
Latin American cuisine (70 USD per person)
Cold appetizers
Salmon marinated in spicy spices
Crayfish tails with avocado
Duck breast with papaya salsa
Poultry roll with Jalapeno peppers and sun-dried tomatoes
Suckling pig roll sandwiched with Parma ham and green beans
Pork baked with garlic and hot pepper Guindilla
Mozzarella cheese with tomatoes and pesto dressing
Vegetable bouquet
"Rio" salad with fried chicken breast, mushrooms, tomatoes, sweet peppers and corn
Spanish salad with capers and olives
Chilean potato salad with blue cheese and pieces of fried veal
Hot appetizers
Fajitas pancakes with chicken or veal with tomato salsa and guacamole
Mexican Chicken Pies with Garlic
Spicy BBQ chicken wings
Hot dishes
"Pingo Morun" - veal skewers
Sizzling Brazilian pork steak
Trout BBQ
Paprika, zucchini and baked eggplant
Cantonese fried rice with green peas and sweet corn
Option 13
Japanese food
MAGURO tuna
SYAKE salmon
HAMACHI yellowtail fillet
UNAGI smoked eel
EBI scalded shrimp
Ika squid
TACO octopus
IZUMIDI perch
SAKE KUNSAI smoked salmon
KOHADE spotted herring
Sushi maki
SYAKE MAKI roll with salmon
TEKKA MAKI roll with tuna
UNAGI MAKI roll with eel
KAPPA MAKI roll with cucumber
CALIFORNIA MAKI avocado, tobiko, mayonnaise, crab meat
FUTO MAKI assorted
OSINKO MAKI roll with pickled radish
YASAI MAKI vegetable
OCTOBUS BABY SARADA mini octopuses
KAISO SARADA fresh seaweed with Gamodari sauce
CHUKA SARADA marinated seaweed with Gamodari sauce
CHUKA SARADA with squid and seaweed
TSUBU KIM-CHI clams with sauce
PICKLED JELLYFISH with shark fins
Hot kitchen
TABASAKI KIMCHI deep fried chicken wings
Yakitoria
PRAWNS Shrimp skewers
CHICKEN chicken skewers
STEAK from marbled meat (tepan)
UNAGI ZHU eel on rice
KASHIWA TEPAN-YAKI breasts of young chickens
EBI TEPAN-YAKI king prawns
Side dish - Piraf rice, vegetables
YOSHI NABA pieces of tuna, salmon, shrimp, octopus, shellfish, chicken
SUKI YAKI American marbled meat, shiitake, tofu, Chinese smoked hakusai, rice, shirotaki noodles, bamboo with sweet Sukiyaki sauce
SHABU-SHABU marbled meat with a set of vegetables, bamboo shoots, Syabu-shabu sauce
Option 14
Banquet (80 USD per person)
Various cold appetizers (500 gr. per person)
Chum salmon caviar (red)
Hot smoked sturgeon
Trout "Gravodlax"
Crayfish neck rolls with avocado and trout
Crayfish pate
Crayfish tail terrine with salmon marinated in Thai spices
Royal Jamon (Spanish dry-cured ham served with Mediterranean melon pieces)
Suckling pig roll with cured ham, pickled green beans and smoked bacon
Pork baked with garlic and hot Guindilla pepper
Rabbit and partridge roll with Iranian mint dip
Wild duck liver pate on puff pastry
Eggplant rolls with pine nuts, pomegranate seeds and herbs
Grilled zucchini with sheep cheese
Marinated mushrooms with fragrant oil
Mozzarella cheese with tomatoes and pesto dressing
Crudise with fresh vegetables
Salads (150 gr. per person)
Shrimp cocktail salad with pineapple slices and "Cocktail" sauce
Salad of crayfish tails with red caviar
Toscano salad with fried chicken breast, mushrooms, tomatoes, sweet peppers and corn
Smoked rabbit salad with potatoes and fresh vegetables
Pies (2 pieces per person)
French dough pies with spinach and cheese
Pies with veal and shallots
Pies with potatoes and mushrooms
Pies with green onions and eggs
Hot snacks (100 g per person)
Porcini mushrooms fried with the addition of Madeira, Demi Eye sauce, baked on an airy puff pastry with cream cheese sauce
Hot dishes (200 gr. per person)
Grilled trout stuffed with shrimp and cherry tomatoes with herbs and white wine
Veal filet mignon with mushrooms, fresh tomatoes, balsamic and brown sauce
Stuffed chicken leg with crab, bacon and chicken liver served with pesto sauce
Side dishes (75 gr. per person)
Boiled potatoes with dill
Cauliflower in breadcrumbs
Imperial black rice with vegetables
French mini-cakes (2 pieces per person)
Fruits (200 gr. per person)
Assorted French cheeses with grapes (20 grams per person)
Juice / Mineral water (1 liter per person)
Tea/coffee espresso
Option 15
Assorted seafood
Chicken fillet in batter
Assorted meats
Eggplant rolls
Squid "Original"
Tomatoes stuffed with cheese and garlic
Home marinated champignons
Hunter's kebabs
Herring under a fur coat
Lemon with sugar
Schnitzel "Gourmet"
Sockeye salmon "Solferino"
Boiled potatoes with butter and herbs
Lingonberry drink
Coffee Tea
Option 16.
Assorted fish
Pork salad
Jellied tongue with horseradish
Eggplants stuffed with meat
Salad "Primorye"
Salad "Diplomat"
Chicken salad with vegetables
Hunter's kebabs
Greek salad"
Lemon with sugar
Pork medallions with vegetables
Chicken breast in peach sauce
Home fried potatoes with onions
Lingonberry drink
Coffee Tea
Option 17
Assorted meats
Ham rolls with cheese
Kremlin salted salmon
Chicken wings "fries"
Beef "Delicacy"
Salad "Magdalena"
Squid "fries"
Canapes with salmon caviar
Homemade pickles
Lemon with sugar
Pork escalope with fried mushrooms
Halibut steak
Baked potatoes with cheese
Lingonberry drink
Coffee Tea
Option 18
Crab fillet with fresh vegetables
Boiled scallop in mustard sauce
Cold smoked halibut with lemon
Spicy boiled pork with fresh vegetables
Chicken fillet skewers
Salad "Novella"
Eggplants in Old Russian style
Salad "Morozko"
Assorted vegetables
Lemon with sugar
Schnitzel Roman style
Russian-style salmon in pots
Cauliflower fries
Lingonberry drink
Coffee Tea
Option 19
Assorted fish (salmon and low-salt muksun, muksun balyk with decorations)
Assorted meats (galantine, chicken roll, with boiled tongue, tomato, Euro appetizer)
Assorted vegetables (tomato, cucumber, bell pepper, lettuce)
“Swan” salad (salad composition of pork tenderloin, champignons, fresh cucumbers, dressed with mayonnaise)
Muksun on a vegetable “pillow” (white fish fillet served in a portioned frying pan on a julienne of vegetables) or Pork steak baked with mushrooms under a cheese cap
Fruits: grapes, oranges, apples, lemon
Mineral water
Berry fruit drink
Ice cream with natural fruits (coconut, mango, orange)
Champagne "Soviet"
Wine “Pride of the Knight's Castle” (German)
Vodka "Gzhelka"
Option 20
Welcome drinks table
Fruits on the mirror (fruits of the season)
Main course
Chicken fillet, breaded with cheese, paprika sauce
Potatoes with dill, stewed vegetables
Cold table
Chicken Firenze Salad with Butter
Smoked fish salad with egg and mayonnaise
Freshly marinated championes with garlic
Salted trout with pink pepper
Fish in dough, tartar sauce
Herring tubes in mustard marinade
Stuffed egg with sprat
Veal tongue aspic with paprika
Broiler pork roll with apricots
Home-smoked meat with tomato and mozzarella cheese
Bread, bun
Wedding cake - tiered
(curd marzipan, decorated with fresh roses
Coffee Tea)
Water with lemon and ice
Option 21
Cold appetizers and salads
Salad of smoked duck breast, mixed leaves and a delicate dressing of fresh raspberries and sesame oil
Forest mushroom salad with warm Balsamic dressing
Caesar salad with romaine lettuce, chicken fillet, garlic croutons and Parmesan cheese
Salad "Colosseum" of cauliflower, broccoli, champignons with spicy sauce
Rustic basket of fresh vegetables, young herbs and green asparagus in lettuce leaves
Slow smoked lamb with spicy eggplants stuffed with homemade adjika
Naro-Fominsk veal carpaccio with sun-dried tomatoes and Parmesan cheese
Foie gras pate with fruit salsa and Porto sauce
Norwegian salmon fillet, broccoli and celery stalks on an egg mimosa
Tower of spicy herring and Pushkin potatoes, accompanied by spicy croutons
Caprice of king olives and black olives with sun-dried tomatoes and Grano cheese
Light Italian appetizer of vegetables, spicy tuna and anchovy sauce, Provençal herbs with crackers
Tiger prawns in sage with Madeira sauce
Fresh vegetable crudit with olive paste
Veal tongues with horseradish sauce on country salad
Assorted Italian deli meats and raw smoked sausages
Sturgeon stuffed with young carrots and baked in its own juice
Hot smoked sevruga with lemon and olives
Cold smoked beluga flank
Appetizer for sparkling French wines from noble cheeses with fresh baby pineapples, Samarkand grapes and fruits
"Peter's appetizer" of homemade pickles and Gurian cabbage
dry-dried brisaola with Arugula and Frisee lettuce, accompanied by a spicy Italian sauce of pine nuts and Grano served cheese with Cherry tomatoes
Georgian eggplant rolls with walnut paste
Barrels of spinach with walnuts, garlic and herbs
Sturgeon and salmon caviar
Individual banquet still lifes
Composition of stellate sturgeon, sterlet and sturgeon, crayfish, lobsters and tiger shrimps on a mirror
Wooden boat with lightly salted salmon and gravlax in crushed ice on lettuce leaves
Holiday turkey stuffed with fruit
Whole suckling pigs baked until crispy
Hot snacks and meals
Tiger shrimp skewers
Pancakes with meat and village sour cream
Lamb tongues in pomegranate juice on a hot ketsi
Steaks of sturgeon, salmon, mirror carp and rainbow trout with wild rice cooked over an open fire
Juicy duck stuffed with Antonovka apples with sweet pilaf and cranberry and red wine sauce
“Meat feast” of kebabs and lula kebab with vegetables baked on a rasher and homemade cancasse sauce
Mountain of fruits
Assorted French and Italian mini cakes
Handmade chocolate truffles
Custom wedding cake
Option 22
Meeting with bread and champagne
Cold appetizers:
Herring in Russian,
Board of fried meat (loin with cream, neck with medicinal herbs, Belarusian roll, rural barrel, duck according to Nalenchovsk),
Board of pates (game, rabbit, traditional pates),
Tomatoes a mozzarellą in balsamino di modewa sauce,
Eggs stuffed and in mayonnaise with dill,
Salads (spring, Mexican, chicken with grapes),
steak Tatar from beef tenderloin,
cold canned snacks (champignons, paprika, lightly salted cucumbers).
Patera fruits – fruits of lint-free peaches, grapes, kiwi, bananas, strawberries
Cold appetizers
Trout in French pastry, jellied salmon (served by waiters on chandeliers),
Mix of jellied meats (Warsaw loin, jellied chicken, Old Polish beef, Tatar sauce).
Roast, desserts, confectionery
Unlimited drinks:
(Sprite, Fanta, cola, water, juices in jugs, coffee, tea).
Option 23
Cold appetizers
smoking).
chicken roll).
chanterelles, white, champignons).
"Parmesan".
Hot appetizers
Mushroom julienne in vol-au-vent.
Seafood cocotte in vol-au-vent.
Hot dishes
Pike perch fillet baked in mustard sauce.
Chicken breast stuffed with pineapples in almond sauce.
Boiled potatoes with butter and herbs.
Rice with vegetables.
Bread buffet
Alsatian loaf.
Gray bread with sweet pepper.
Black bread "8 grains".
Option 24
Cold appetizers
Assorted cheeses (Dor Blue, Mazda, Memollet) decorated with grapes
And walnuts.
Assorted fish delicacies (Trio of tender, lightly salted
Norwegian salmon, butterfish balyk and hot sturgeon fillet
smoking).
Assorted meats (Trio of juicy boiled pork, tender pork balyk and
chicken roll).
Assorted fresh vegetables (tomatoes, cucumbers, sweet peppers and herbs).
Assorted pickled vegetables (Cherry tomatoes, French
gherkins, cobs of young corn and olives).
Assorted pickled forest mushrooms (boletus, honey mushrooms, milk mushrooms,
chanterelles, white, champignons).
Classic Caesar salad made from juicy iceberg lettuce leaves,
garlic croutons, tender chicken fillet, Caesar sauce and cheese
"Parmesan".
Greek salad made from juicy lettuce, Feta cheese, tomatoes and
cucumbers, with classic Italian dressing.
Salad "Roman Holiday" with squid fillet, natural crab
meat, eggs, fresh cucumbers and red caviar.
Salad "Olivier" classic of vegetables and chicken fillet, sauce
Hot appetizers
Appetizing pancakes with salmon and red caviar
Eggplant stuffed with vegetables, mushrooms and cheese.
Norwegian salmon slices wrapped in bacon flakes, fried
grilled with cream sauce and basil.
Veal chop on greens, with cherry sauce.
Country-style potatoes (slices).
Rice with vegetables.
Vegetable mix.
Bread buffet
Alsatian loaf.
Gray bread with sweet pepper.
Black bread "8 grains".
Fruit bowl (grapes, apples, oranges, tangerines, pears, strawberries, starfruit, kiwi, pineapples, bananas).
Option 25
Cold appetizers
Assorted elite cheeses (Dore Blue, Ementale, Rambole, Foleppy) with
grapes and walnuts.
Assorted fish delicacies (Trio of tender, lightly salted
Norwegian salmon, butterfish balyk and hot sturgeon fillet
smoking).
Assorted meats (Trio of juicy boiled pork, tender pork balyk and
chicken roll).
Assorted fresh vegetables (tomatoes, cucumbers, sweet peppers and herbs).
Assorted pickled vegetables (Cherry tomatoes, French
gherkins, cobs of young corn and olives).
Assorted pickled forest mushrooms (boletus, honey mushrooms, milk mushrooms,
chanterelles, white, champignons).
Eggplant rolls with walnuts, cheese and garlic.
Young asparagus served with a slice of raw smoked balyk.
Caesar salad with tiger shrimps.
Greek salad made from juicy lettuce, Feta cheese, tomatoes and
cucumbers, with classic Italian dressing.
Cocktail salad "Reef" from juicy leaves of Romano lettuce,
mini octopus, mussels, squid, lightly salted salmon, red caviar
Salad "Meshchansky" from tender beef tongue, juicy leaves
"Lettuce" and "Iceberg" salads, eggs, Siberian pine nuts and
Cherry tomatoes with ginger sauce.
Salad "Olivier" classic of vegetables and chicken fillet, sauce
Hot appetizers
Rolls of salmon and pike perch, in creamy sauce with spinach and tender
green oil.
Tongue "French style" with mushroom sauce.
Hot dishes
Salmon poached in white wine with scallops, served
caviar sauce.
Duck breast baked with apples in orange sauce.
Potatoes with cream and cheese.
Vegetable mix.
Cauliflower fried in breadcrumbs.
Bread buffet
Alsatian loaf.
Gray bread with sweet pepper.
Black bread "8 grains".
Fruit bowl (grapes, apples, oranges, tangerines, pears, strawberries, starfruit, kiwi, pineapples, bananas).
Option 26
Gostiny Dvor
Cold appetizers:
Vegetable mix
Cold cuts
Fish platter
Red caviar
Boiled tongue
Eggplant with walnuts
Hot appetizers:
Khachapuri
Pancakes with meat
Second courses:
Assorted shish kebab
Tobacco chickens
Kalya (Chashushuli, Khashlama)
Drinks and desserts:
Water (assorted)
Alcoholic drinks
Crystal (Putinka, Gzhelka, Festive, Gold ring, Slavic, Rye)
Russian standard or Parliament
Wine Georgian
Option 27
Metropolitan
Herring under a fur coat
Cold appetizers:
Vegetable mix
Cold cuts
Hot appetizers:
Khachapuri
Second courses:
Shish kebab, barbecue
Fish on the grill
French fries
Chashushuli, Khashlama
Drinks and desserts:
Water (assorted)
Alcoholic drinks
Vodka "Crystal"
Champagne “Golden Collection”
Wine Moldavian
It is very important to correctly create a wedding menu. The satiety and mood of the guests depend on this. This means that the impression of the wedding was 50% successful). It so happens that people at a wedding like to eat well and have fun from the heart. There should be plenty of everything.
The banquet is the largest item in the wedding budget (approximately 40-60%). Basically, a lot of food is not eaten and goes to waste, and you still pay for it. Most the best option, when there is not much food left after the banquet, it will be packed and you will take it with you. Therefore, the question of how to create a banquet menu for a wedding is very important.
How to create a menu for a wedding?
Listen to the recommendations of the chef and administrator of the establishment where you decide to celebrate your wedding; they are well aware of what and how much guests eat. This is extremely useful.
Approximate menu standards per person for a wedding. A guest at a party can eat about a kilogram, maybe a little more food, plus drinks. For example, let’s calculate the menu for a wedding of 50 people. Also suitable for calculating menus for weddings of 20,30,40 people.
The menu for a wedding in a restaurant and cafe includes:
Aperitif – a dish served before meals that stimulates appetite and improves
digestion. As a rule, these are canapés and low-alcohol and non-alcoholic drinks, fruits. This could be a buffet menu for a wedding.
Cold appetizers and salads– these are various cuts, vegetables, pickles, salads.
Hot appetizers– these are various meat and fish dishes, mushrooms in sour cream, pies, potato pancakes, krucheniki, etc. Unlike main courses, for preparing hot appetizers, smaller pieces of meat or fish are taken; cutlets and other products are not prepared in large sizes. Hot appetizers are served without a side dish and prepared just before serving.
Main courses and side dishes– consists of several dishes. The main course is usually the heaviest, hottest and most complex on the menu. The main ingredients are meat or fish. This dish is the gastronomic pinnacle or the culmination of the banquet. This is what increases the pleasure and enjoyment of the banquet.
Dessert- This sweet table. Main components: cake, loaf and fruit.
Soft drinks
Alcoholic drinks
Let's create a sample menu for the wedding
Aperitif
1. Olives/olives – 10 g each.
Total 10 g/person*50 people=0.5 kg
2. Red caviar – 15-20 g each.
Total 20g/person*50 persons=1 kg
3. Canapés, 1-2 pieces per person. = 80-100 pcs.
4. Fruits.
5. Non-alcoholic drinks: mineral water (carbonated, still), juices (2 types).
6. Alcoholic drinks: vermouth (Martini Ave.), liqueur (Baileys Ave.), cognac, whiskey.
Based on the menu per person for the wedding you will need:
Cold appetizers and salads
1. Cold cuts. 3 types of meat - 40 g each and 1 type of raw smoked sausage - 20 g.
Total 60 g/person. * 50 people = 3 kg
2. Fish platter. Red fish (trout, salmon, pink salmon) and white fish (halibut, sturgeon) - 40 g each. It should be noted that out of 6 kg of fish, no more than 4 kg remains after processing.
Total 80 g/person. * 50 people = 4 kg
3. Herring 20 g/person. *50 people=1 kg
4. Marinated mushrooms 50 g/person. *50 people= 2.5 kg
5. Cheese platter. Hard cheeses (such as Russian), soft (such as brie) and blue (such as Gorgonzola) - 20-25 g of each type.
Total 75 g/person*50 persons= 3.75 kg
6. Fresh vegetables. Cucumbers, tomatoes, radishes - 50 g each, sweet peppers (preferably red and yellow) - 25-30 g each, green salad, herbs (cilantro, parsley, dill, basil) - for decoration.
Total 100 g/person*50 people=5 kg
7. Pickles. Cucumbers and tomatoes (preferably not pickled) – 40-50 g each, mushrooms – 30-40 g each.
Total 90 g/person*50 persons=4.5 kg
8. Salads: 2-3 types (fish and meat) – 60 g each.
An average serving of salad is 250 grams, i.e. One serving (plate) of salad is for 4 people.
Total 60 g/person. * 50 = 3 kg = 12 servings of one type of salad.
Hot appetizers
2-3 hot dishes – 100-150 g each.
Example: julienne, French-style meat, krucheniki, baked vegetables, potato pancakes, pancakes with various fillings, khachapuri with cheese.
Main courses and side dishes
2-3 main courses with a side dish of your choice. Based on 200 g/person. *50 people = 10 kg
1. Pork shish kebab (chicken, beef)
2. Meat on the bone
3. Stewed rabbit
4. Turkey
The highlight of the wedding banquet. Whole baked:
5. Duck
6. Suckling pig
7. Lamb
8. Garnish 100 g/person. (ex. baked potatoes, grilled vegetables)
Dessert
1. Fruit bowl: pears, apples, white and blue grapes, bananas, pineapples, kiwis, nectarines, oranges.
Total: 150 g/person. * 50 people = 7.5 kg
2. Cake. 150 g/person * 50 people = 7.5 – 9 kg
3. Cupcakes, sweets 1-2 kg.
Soft drinks
1. Carbonated mineral water (bottles 0.75-1l) 40 bottles
2. Non-carbonated 10 bottles
3. Juice (two types - apple, cherry) (pack of 1 l) 15/15 pcs.
4. Uzvar, compote 10 l
5. Tea 20 servings
6. Coffee 25 servings
Alcoholic drinks
1. Champagne - 30 bottles;
2. White wine – 10 bottles;
3. Red wine - 10 bottles;
4. Vodka - 35-40 bottles;
5. Cognac - 5 bottles;
6. Martini – 1-2 bottles.
Summary:
This sample menu for a wedding it is calculated per person, in general, about 1 kg 300 grams plus drinks. Carefully create your wedding menu, follow the golden mean, listen to the opinion of the banquet hall administrator.
Not a single Slavic wedding is complete without a festive feast. A variety of dishes and drinks allows you to create the most suitable menu for a wedding at home. Modern wedding fashion, regardless of the way to celebrate the birth of a family, leaves unchanged the same basic elements in the menu, which help when planning a festive meal at home.
The banquet has always occupied one of the main places on wedding celebration. It doesn’t matter where or in what place the feast takes place, the main thing is that all guests remain full and satisfied. When compiling wedding menu at home, it is worth considering the number of guests and their taste preferences. The banquet menu for a wedding should be universal.
Festive menu for a wedding at home
If a wedding is celebrated at home, the menu is compiled depending on the expected duration of the banquet and the celebration as a whole. When creating a menu for a wedding at home, it is worth considering the fact that such an event is often celebrated over the course of one day and lasts on average 8–9 hours. During this time, a person can eat approximately a kilogram of food. This may seem a bit high, but guests will be seated at the table 2-3 times. Also, it is better to have some food left over than for the guests to leave the celebration hungry.
When creating a wedding menu, you should take into account the preferences of all guests.
Main dishes of the holiday menu:
- Cold appetizers.
- Fish dishes.
- Meat appetizers.
- Hot appetizers.
- Dishes from vegetables and mushrooms.
- The main ones are hot.
- Dessert.
But do not forget about the availability of a wide range of alcoholic and non-alcoholic drinks. They are an integral part of the festive feast.
When compiling a list of dishes, it is worth taking into account the taste preferences of the guests.
Basic rules for organizing and serving dishes.
Availability of two hot dishes served at the beginning of the banquet and in the second half after the break.
If among the invitees there are vegetarians or guests who observe the conditions of fasting, you should take care of the list of products and ready-made dishes directly for them.
The step-by-step serving order begins with cold appetizers, followed by hot dishes, meat and fish dishes. Fresh vegetable and mushroom culinary masterpieces are always on the table.
The banquet part ends with the serving of dessert.
Menu for a wedding for 20 people at home
When organizing a banquet at home in a narrow family circle for 20 people, you should think about the menu for the wedding. Recipes and dishes prepared according to them seem very special, with unique taste, because they contain a piece of your soul.
Making a menu for a wedding for 20 people at home is much easier. After all, the tastes of loved ones and relatives are quite familiar to the newlyweds, so it will not be difficult to please the guests.
Features of creating a menu depending on the time of year.
The autumn banquet is replete with fresh vegetable dishes, fruits, and natural meat. This is mainly poultry and vegetables grown in an open way.
Winter brings high-calorie hot and meat dishes to the table, and the amount of alcohol consumed increases.
It’s easier to create a menu for a small home banquet
In the spring, the menu should restore the lack of vitamins, and dishes prepared with fresh vegetables and maximum amount greenery
The summer menu focuses on light salads, low-calorie fish, seafood dishes and dietary meat. should be as varied as possible and in large volumes.
Menu for the second wedding day at home
In most cases, when celebrating the second day of a wedding, when choosing a venue, preference is given to nature or home. An excellent option would be to continue the celebration in the newlyweds’ country house. The menu for the second day of the wedding is characterized by significantly less variety.
For an intimate wedding, you don’t necessarily need to book a room in a restaurant. Festive feast for small quantity it is quite possible to arrange the guests at home. But no matter how many guests there are at the celebration and no matter where the banquet is held, the wedding table should be bursting with treats. When organizing a wedding at home, a sample menu must be drawn up in advance. If you pay attention to the choice of festive drinks and dishes, your home wedding will be perfect.
Timely serving of food
During the holiday, while guests are in the house, the table should look perfect. Therefore, it is worth making a schedule of entertainment for event participants in advance. You need to roughly understand how long the celebration will last and sample scenario. Then it will be possible to determine the moments of removal of certain culinary masterpieces.
If everything happens smoothly, then there will be order on the table, and the guests will not get bored with the same snacks. The change of dishes will have to occur at the time when guests leave the table to participate in competitions, for a walk or for dancing.
Preparatory work
When thinking over the menu for the wedding table, it is worth determining what stages of preparation can be done the day before. Since the hosts of the house prepare the food for a home wedding and set the table, it becomes very important to choose those actions that can be done in advance.
You can prepare various cuts and pastes for sandwiches in one day. Then you should marinate the meat. Many salad ingredients should also be cut in advance. Aspic, in principle, is not made on the same day. Here you need to worry about how to place it in refrigerators under cling film.
It is better to prepare meat dishes the evening before. They can be reheated before serving and topped with a suitable sauce.
Matching the treats to the wedding theme
In recent years, it has become very popular to organize thematic wedding events. In this case, appropriate outfits for the newlyweds, room and table decoration are selected. Of course, the banquet menu should be thought out taking into account the chosen style.
If the wedding is in a traditional Russian style, then there should be mushrooms, cucumbers, caviar and similar familiar snacks on the table. If the newlyweds decide to have a celebration in marine theme, then fish and seafood delicacies are necessary on the menu. And for a Hawaiian holiday, chicken with pineapples, for example, is suitable.
It is worth adding here that under no circumstances should you prepare a dish for the wedding table whose recipe has never been used before. New recipe you need to try it in advance, and then decide whether it is worth offering it to guests.
Menu and number of guests
The variety and size of dishes, as well as the frequency of changing treats on the table, depend on how many guests come to the event.
If the wedding feast is arranged only for a narrow family circle in the amount of about ten people, then the tasks of organizing the holiday are simplified. Then it will not be difficult to choose those appetizers and main courses, alcoholic and non-alcoholic drinks that guests like. Calculating the volume of necessary product purchases will also not be difficult. Everyone knows well which of their loved ones does not eat what foods and what drinks they prefer.
If twenty or more people are expected to visit, you should try to choose recipes that are guaranteed to please the majority of those invited. It's worth making the effort to learn about passions or special diets those people who will come to the wedding.
Calculation of alcoholic drinks for a wedding for ten people
- You need three or four bottles of champagne.
- There should be four or five bottles of strong alcoholic drinks on a festive table for ten people.
Calculation of products for a wedding table for ten people
Cold fish appetizers
You can put about five hundred grams of smoked fish on the festive table. You can add the same amount of salted red fish. One kilogram of jellied fish will be enough. You should take two hundred grams of canned fish, for example, sprats and sardines.
Cold meat snacks
You can put seven hundred grams of jellied tongue and a kilogram of deli meats on the wedding table.
Salads and preparations
If you choose about five types of traditional salads for the holiday table, then one and a half kilograms of them should be prepared. You need to stock up on one kilogram of different pickled appetizers (cucumbers, mushrooms and tomatoes).
Bread and butter
For a wedding table you will need at least two hundred grams of butter. It’s worth buying five hundred grams of white bread and seven hundred grams of rye bread. There should be about five hundred grams of buns and pies.
Hot dishes
You need to prepare about five hundred grams of side dish. You need to prepare a kilogram of hot meat and game dishes.
Dessert
You should have two or three kilograms of various fruits, a two-kilogram wedding cake and five hundred grams of cookies and sweets.
Arranging a wedding table at home is a solvable task, although not an easy one. If you concentrate on all the details of preparing the menu, do everything you can in advance and think through the rotation of dishes on the table, then everything will work out in the best possible way.
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