Wedding menu

For 40 guests

A more expensive lunch will be available for 40 people. A wide variety of dishes, salads, appetizers and hot dishes should be laid out on the tables, in small portions and large numbers of plates, so that each guest can try each dish from their place without begging for it from other tables. Be sure that each invited person gets a piece of the wedding cake, or better yet, prepare a slightly larger amount to have in reserve.

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For 60 guests

The version of the celebration for 60 people is not very different from the previous one, except that the scale of the variety of the banquet table increases. To save money on your evening, offer your guests not very large portions, but rather filling dishes. You can use delicious roasts or lamb skewers, plates of cold cuts for appetizers and salads with delicious juicy sauces, such as tartar or Caesar. To ensure that each guest has enough of the main sweet treat, you can replace the cake with a variety of cupcakes, on which, by the way, you can place your initials.

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Main dishes

If the wedding is held outdoors, then a barbecue or shashlik would be an excellent option. Using fish as the main dish first, at the end of the celebration you can serve poultry or game baked on coals.

For 60 guests, it will be enough to prepare two dishes per person: 250 grams of fish and a side dish, and 350 grams of meat or poultry and a side dish. Baked vegetables, couscous seasoned with aromatic herbs, and a mixture of wild and white rice are served as a side dish.

If the holiday takes place within the walls of a restaurant or cafe, then the classic option would be poultry baked in the oven and grilled fish or meat steaks.

How to create a wedding menu in a cafe in the summer for 30, 40, 50, 70, 100 people

Guests should not leave the gala banquet hungry, so it is important to correctly calculate the amount of different products. Traditionally, 1.2-1.5 kg of food per adult is considered.

Approximate ratio of dishes on the menu per guest:

• various salads – 250-300 g;
• cold appetizers (cold meats, fish, cheeses) – 450 g;
• hot snacks – 200 g;
• main course – 400 g;
• various fruits – 250-300 g;
• cake – 150-200 g.

The table is set, calculating the dishes in such a way that a plate with each of them fits 5-6 people, respectively, 6 plates with each dish are placed for 30 people. In this way, you can calculate the amount of food for any number of guests. The calculation of alcohol is calculated as follows: for 5 people there should be 3-4 bottles of strong drinks, 3-5 bottles of good wine and one bottle of champagne.

When holding a wedding banquet in a cafe, which our next article will help you choose, the chef or owner of the establishment will help you calculate the dishes.

When drawing up the menu, you should take into account the preferences of the guests; for vegetarians, you need to prepare a sufficient selection of dishes that will replace meat for them.

It should also be noted that some of the guests, for various reasons, do not eat pork or beef, so there should be lamb or poultry.

Salads and cold appetizers

The approximate number of salads ranges from five to ten vegetable, fish and meat ones. It is recommended not to use sour cream and mayonnaise as a dressing for the summer salad menu. A good combination would be olive oil with wine vinegar or lemon juice, seasoned with fresh grated herbs - basil, sage, mint or rosemary. Such salads fit well into the summer mood of both guests and newlyweds, without loading them with too much fat.

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What should be on the wedding table for newlyweds?

Traditionally, guests' tables at weddings are replete with all kinds of treats and drinks. However, the wedding table of the newlyweds is usually very different from the rest. On the day of the celebration and banquet, lovers are in an extremely excited state, as a result of which the newlyweds often do not pay attention to the contents of their plates. For this reason, the menu for lovers must be agreed upon in advance. This is done by the wedding planner, the parents of the heroes of the occasion, their friends, or they themselves.

It is important for the newlyweds not only to endure such a joyful, but at the same time emotionally intense day, but also to leave strength for the first wedding night. The wedding menu for newlyweds should be light, rich in vitamins and beneficial microelements

The table should include vegetables, fresh fruits, berries, and lean meats, such as chicken breast. Food rich in aphrodisiacs will be especially appropriate on the table of young people. To do this, it is recommended to serve salads with avocado, tomatoes, shrimp, walnuts, and sandwiches with caviar.

The optimal alcoholic drink for young people is champagne. Among other things, sparkling wine is also an excellent aphrodisiac, which is served with fruit and chocolate. It is better for the future husband and wife to refrain from drinking strong alcohol this evening. The bride and groom must remain cheerful until the end of the holiday, and still have strength for the long-awaited wedding night.

Universal options

The final list of dishes is selected depending on the preferences of the newlyweds, but we should not forget about the tastes of the guests.

For example, a universal version of the summer menu looks like this:

• fruit canapés of kiwi, peach, apple and orange;
• sandwiches or croutons with crab sticks, cheese, cucumber and mayonnaise;
• tartlets with red caviar;
• Greek salad with cucumbers, tomatoes, bell peppers, onions, olives and Feta cheese;
• salad with boiled chicken, eggs, pineapple and mayonnaise;
• salad with Chinese cabbage, crab sticks, corn, hard cheese, croutons and mayonnaise;
• aspic with fish, lemon and olives;
• Lula kebab and mashed potatoes;
• ice cream;
• punch, green tea or freshly squeezed juice.

An example of a more expensive summer menu looks like this:

• a plate with lightly salted red fish and seafood - mussels, squid, scallops;
• tartlets with red caviar and olives;
• tartines with smoked salmon and avocado;
• salad with squid, melted cheese, eggs, cucumbers, garlic and mayonnaise;
• salad with ham, smoked cheese, eggs, corn, croutons, lettuce and mayonnaise;
• salad with tuna, brown rice, lettuce, eggs, herbs and olive oil;
• champignons stuffed with ham and cheese;
• croquettes made of rice, shrimp, chicken, green peas and corn;
• cold salad of kiwi, grapefruit, apple, tangerine, raisins, chocolate, lemon, yogurt and honey;
• mint lemonade or berry smoothie.

Additional Tips

When preparing the menu, you should take into account special groups of guests - vegetarians, allergy sufferers, diabetics, etc. Separate dishes are selected for them, but in the summer this is not difficult - seasonal gifts of nature are at the service of future newlyweds. It is advisable to place special guests in one place so that the waiters do not make mistakes when serving dishes.

After preparing food yourself, you need to take care of its safety, since heat can ruin not only the appearance, but also the taste. When celebrating in a cafe or restaurant, such problems will not arise, but if the banquet is planned outdoors or in the country, it is worth stocking up on mobile refrigerators.