The menu you select for the wedding meal should reflect the time of day and formality of the event. For example, a four-course plated meal suits a formal evening affair while a cake and hors d'oeuvres reception better suits an afternoon event. When it is time to plan the menu, consider all of the elements of the wedding to make the right selections.

Service Options

When it comes to meal service, you have options; however, particular venues and caterers may specialize in one style or another, and not all caterers and locations will be able to accommodate all of the options.

• The sit-down or plated meal is a traditional, usually more formal meal service. It involves at least three courses, a salad/soup/ appetizer, an entrée, and a dessert. Other combinations include a salad/soup/appetizer, an intermezzo, and an entrée. Of course, many upscale locations offer four- and five-course meals as well. Make sure the venue/caterer has enough waitstaff to serve all the guests in a timely fashion.

• A buffet offers a display of food that guests can revisit as often as they like. Make sure that there are enough clean plates for multiple visits through the line, that the catering manager or emcee has a system for sending guests to the buffet to avoid long lines, and finally, that there are two or more buffet lines set up to avoid bottlenecking if it is a large wedding.

• Food stations that serve made-to-order dishes are a popular option. You can generally expect to have at least three stations set up around the venue, each offering specialties (sushi, pasta, salad, carving, etc.). Due to the labor involved (chefs on hand at each of the stations), this is one of the more costly options.

• Family-style meals are now being seen at formal and at casual weddings. The caterer serves dishes to the tables and the guests pass them around, serving themselves as if they were at your home.

Menu Checklist

When it is time to plan the reception menu, review the Menu Checklist to make sure you are not leaving out any necessities or niceties.

MENU CHECKLIST AND CONSIDERATIONS

Bar

Children's selection

Coffee and/or tea

Dessert

Entrée

First course

Hors d'oeuvres

Kosher options

Nonalcoholic beverages

Vegetarian selection

Vegan selection

Menu Worksheet

A menu tasting can be overwhelming. You will be tasting a number of hors d'oeuvres and probably two to three entrées. Pay attention to the options that are being presented.

HORS D'OEUVRES

• Number of selections:

• Description/Opinion:

• Final selection:

FIRST COURSE

• Description/Opinion:

• Final selection:

SECOND COURSE

• Description/Opinion:

• Final selection:

ENTRÉE

• Description/Opinion

• Final selection:

DESSERT

• Description/Opinion:

• Final selection: