How to make a wedding menu
After selecting the restaurant there is a question about the selection and coordination of menus and dishes that will be served at the banquet. Typically, the cost of offering several options menu. Today we'll talk about that part of the wedding menu and how to make it.
1. To make the older guests traditional cuisine, but the young people will appreciate the original and unusual dishes.
2. Summer wedding menu should include a lot of soft drinks. It is worth considering the fact that in the summer, guests can and try not hot.
3. It is difficult to take into account the tastes of each guest, so the more varied will be the banquet menu, the better.
4. If you want to diversify the menu, wedding table and make it something non-standard, order some original dish that will appeal to all - for example, cheese or chocolate fondue.
5. If the banquet will last 3-4 hours, it makes no sense to order a lot of food. If you are planning to celebrate the triumph of the night, make sure that the wedding table was empty by the middle of the holiday.
6. Also in the restaurant you can offer effectively apply Tselikov dishes: stuffed salmon or pig. Such dishes are usually served solemn music, and presented by the chef.
7. As a rule, the first meal is not regarded as a wedding menu dishes. But remember that if the wedding banquet takes place in the cold season, then there is nothing that will delight guests as a plate of hot broth or soup.
8. Many restaurants alcoholic beverages can bring their own. However, there are restaurants where there is a cork fee for each bottle brought by alcohol.
9. Ask if any of your guests are vegetarians. In this case it is necessary to form a menu based on their number: more vegetarian dishes.
10. When it comes to choosing between expensive and the variety of hot and cold snacks on the table, the snack priority. A variety of snacks will appeal to all, and can be hot, so it was very ordinary.
11. Fruit should be spread in the cleaned and sliced in a vase. It is not necessary to cut all the fruit at once, they can zavetretsya and wither. Let a piece of fruit to be sliced filed at the beginning of the feast, and the second part as a whole and on a large vase at the end of the banquet.
12. Note that the menu at the restaurant is usually designed so that all had gone well fed as possible, that is, with a margin. Therefore, if you want to save something, you can take a little less snacks and salads than you offers banquet manager.
In the classic version banquet menus should include the following:
- Snacks (meat, fish, vegetables - raw vegetables and pickles, cheeses)
- Several kinds of salads
- One hot dish or possibly two small (fish without bones, chicken, pork or beef)
- Alcoholic and soft drinks
- fruit
- Desserts, Cake.
Sample menu wedding party for one person:
- Meats - 100 g
- Fish snack - 100 g
- Vegetable snacks - 100g
- Cheese - 100 g
- Salads - 200g
- Hot dish with a garnish - 350g
- Cake -100-150 g
- Fruit - 300 g
The wedding menu per person is recommended to include the following amounts of soft drinks:
- 1 liter of juice;
- 0.5 liters of mineral water;
- 0.5 liter of sweet soda water.
After selecting the restaurant there is a question about the selection and coordination of menus and dishes that will be served at the banquet. Typically, the cost of offering several options menu. Today we'll talk about that part of the wedding menu and how to make it.
1. To make the older guests traditional cuisine, but the young people will appreciate the original and unusual dishes.
2. Summer wedding menu should include a lot of soft drinks. It is worth considering the fact that in the summer, guests can and try not hot.
3. It is difficult to take into account the tastes of each guest, so the more varied will be the banquet menu, the better.
4. If you want to diversify the menu, wedding table and make it something non-standard, order some original dish that will appeal to all - for example, cheese or chocolate fondue.
5. If the banquet will last 3-4 hours, it makes no sense to order a lot of food. If you are planning to celebrate the triumph of the night, make sure that the wedding table was empty by the middle of the holiday.
6. Also in the restaurant you can offer effectively apply Tselikov dishes: stuffed salmon or pig. Such dishes are usually served solemn music, and presented by the chef.
7. As a rule, the first meal is not regarded as a wedding menu dishes. But remember that if the wedding banquet takes place in the cold season, then there is nothing that will delight guests as a plate of hot broth or soup.
8. Many restaurants alcoholic beverages can bring their own. However, there are restaurants where there is a cork fee for each bottle brought by alcohol.
9. Ask if any of your guests are vegetarians. In this case it is necessary to form a menu based on their number: more vegetarian dishes.
10. When it comes to choosing between expensive and the variety of hot and cold snacks on the table, the snack priority. A variety of snacks will appeal to all, and can be hot, so it was very ordinary.
11. Fruit should be spread in the cleaned and sliced in a vase. It is not necessary to cut all the fruit at once, they can zavetretsya and wither. Let a piece of fruit to be sliced filed at the beginning of the feast, and the second part as a whole and on a large vase at the end of the banquet.
12. Note that the menu at the restaurant is usually designed so that all had gone well fed as possible, that is, with a margin. Therefore, if you want to save something, you can take a little less snacks and salads than you offers banquet manager.
In the classic version banquet menus should include the following:
- Snacks (meat, fish, vegetables - raw vegetables and pickles, cheeses)
- Several kinds of salads
- One hot dish or possibly two small (fish without bones, chicken, pork or beef)
- Alcoholic and soft drinks
- fruit
- Desserts, Cake.
Sample menu wedding party for one person:
- Meats - 100 g
- Fish snack - 100 g
- Vegetable snacks - 100g
- Cheese - 100 g
- Salads - 200g
- Hot dish with a garnish - 350g
- Cake -100-150 g
- Fruit - 300 g
The wedding menu per person is recommended to include the following amounts of soft drinks:
- 1 liter of juice;
- 0.5 liters of mineral water;
- 0.5 liter of sweet soda water.
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