wedding menus

How To Create A Thanksgiving Themed Menu

Wednesday, October 25th, 2017 | Filed under: Fall weddings, Seasonal Wedding, wedding menu | author: By Keith Sly,    

November parties offer cooler weather, autumn foliage, spiced scents and a transition into the holiday season. Not only is November a sought after time to spend quality togetherness with loved ones, you can also incorporate elements of the Thanksgiving holiday— before the holiday! Whether you are celebrating a sweet sixteen or a corporate event, the party planners at The Manor suggest how to create a savory Thanksgiving-themed menu that will please all your guests.
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How To Plan A Fall Themed Wedding

Wednesday, September 6th, 2017 | Filed under: Fall weddings, Wedding Favors, wedding flowers, wedding themes | author: By Keith Sly,    

As summer “falls” into autumn, couples choosing to marry in September, October and November will reap many benefits exclusive to the season. From spiced seasonal favorites, harvest décor featuring rich rust colors to the changing crisp weather, a fall wedding can harness all the warmth of a blissful romance for many couples. Whether your wedding falls before Halloween or around Thanksgiving, the wedding planners at The Manor offer inspirational options for planning a fall themed wedding.
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Top Trends in Menu Cards

Thursday, February 18th, 2016 | Filed under: Wedding Dinner, wedding menu, Wedding Trends, Wedding Venue’s Chef | author: By BLG,    

Top Trends in Menu CardsWhen your guests arrive at their beautifully-appointed tables in your wedding ballroom, they’ll be delighted to see – in addition to the beautiful centerpieces and place settings you’ve chosen – wedding menu cards revealing the cuisine they’re about to enjoy. Among the top wedding trends of 2016 are gorgeously-styled wedding menu cards designed with as much artistry and style as wedding invitations.
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Reception Menu: Appetizer Trends

Wednesday, July 18th, 2012 | Filed under: Bright Ideas for your wedding, wedding ideas, wedding menu | author: By BLG,    
Reception Menu

Reception Menu

Wedding guests may say they couldn’t eat another bite after all the fine cuisine at your wedding cocktail party, but your excellent wedding menu they discover on your menu cards when they take their seats in the reception ballroom always seems to get them hungry again.

After your first dance and the toasts, guests look forward to the first course coming their way. Among the top trends in wedding reception menus is unique appetizers chosen to complement the cocktail party menu you provided, and raise the bar in fine cuisine as the wedding reception begins.

 

Here are some of the top trends in wedding appetizers:

 A Sensational Salad: Outdated wedding budget advice has advised couples to eliminate the salad course, but we’ve found wedding menu trends to embrace the salad once again. Given the gourmet menu offerings in salads, it’s no wonder. Now, you’ll find burata and citrus salads mixed with baby arugula, fennel, watercress and frisee. Mixed lettuces are now paired with red and yellow beets, aged Vermont goat cheese, roasted pears, and spiced walnuts. Salads are now part of fine cuisine, and are welcomed by guests who wish to eat lighter, healthier fare as part of a vegetarian wedding menu selection or an organic wedding menu. Read more…

Cocktail Party Menu: Hot Buffet Station Trends

Saturday, July 14th, 2012 | Filed under: wedding ideas, wedding menu, wedding planning, wedding receptions | author: By BLG,    


As you read in our recent post, wedding cocktail party catering begins with the selections of fine cuisine at stations, and now it’s time to look at the top trends in hot buffet stations:

 Carving Station: Wedding menu trends offer twists on the usual wedding fare,  and today’s carving stations go beyond the usual prime rib and glazed ham. Now, you’ll find mouthwatering selections such as tequila lime marinated flank steak, roasted leg of lamb with garlic and rosemary, pork tenderloin with mushroom duxelle, New York Style pastrami or corned beef, roast turkey breast with cranberry orange compote, peppercorn crusted sushi grade ahi tuna, orange and rosemary scented whole roasted suckling pig, boneless rib eye of bison, and more. Our wedding chefs perfect the art of adding a gourmet element to the carving station, making this a top reception catering trend once more, even for budget wedding couples who are pleased to find they don’t have to cut out the carving station if they don’t wish to.

Pasta Station: Again, wedding cocktail party menu trends have given the pasta station a makeover. While you could go with plain pomodoro sauce or vodka sauce on your penne, here are some of the top trends in cocktail party buffet menus for your pasta station: gemelli pasta with broccoli rabe, wild mushroom and shaved parmesan risotto, Louisiana crawfish risotto, spinach agnolotti with artichoke and marscapone cheese and garlic cream, campanelle with saffron cauliflower, crab meat and roasted yellow tomatoes and seafood nage. Read more…

Cocktail Party Menu: Cold Station Trends

Wednesday, July 11th, 2012 | Filed under: Bright Ideas for your wedding, Cost Saving Ideas, dream wedding, wedding menu, wedding planning, wedding receptions | author: By BLG,    
Wedding menu

Wedding menu

When creating your wedding reception menu, you’ll often begin by choosing your cocktail party stations, selecting from a wide range of delectable, gourmet spreads that guests often look forward to the most. Your wedding cocktail party sets the stage for each of the upcoming reception menu features, and a top 2012 wedding trend is surprising wedding guests with unexpected cocktail party menu items.

Some of the top cocktail party menu trends include international foods, organic wedding menu items, gluten-free menu items, and unique twists on traditional wedding cocktail party foods.

 Here are some of the biggest trends in cocktail party stations, focusing just on the Cold Stations. We’ll focus on hot buffet stations in an upcoming post:

Antipasto: Grilled marinated harvest vegetables, bocchini mozzarella, artichokes, and fire roasted peppers.

Olives: An array of colorful marinated and stuffed olives, with herb dressings. Read more…

To make an appointment with a banquet manager, please contact us at 973-325-2060.