How to correctly calculate a wedding menu per person, tips

Sample menu

Modern youth are increasingly trying to hold wedding events in the summer outdoors, for example, in a dacha near their home. The bride can dress up in a chic light dress and shine with the sun's rays during the festivities. It is the summer season that, more than ever, can confuse future spouses when drawing up a banquet menu. In order not to lose face, it is best to familiarize yourself with the possible food options in advance.

Example.

Snacks. This stage of the treat begins almost immediately upon the arrival of the newlyweds. The table is served with sausages and cold cuts, fish of various varieties, vegetable rolls made from pita bread, several types of bread and various sauces.

Menu for 10-20 people

A wedding designed for 10-20 people is considered modest; as a rule, it is a celebration with the closest relatives and friends. The newlyweds should know in advance how to correctly create a menu for such a celebration, because the tastes and preferences of relatives are much easier to find out. It is not necessary to order a huge variety of different salads; 3 types and 2-3 varieties of appetizers are enough. The ideal place for such a holiday would be a small cozy cafe, not a chic restaurant.

About

Ideal wedding reception option for 2021

This is my personal opinion and conclusion, based on practice and adapted to the Russian mentality of the middle strata of the population. I advise everyone to give up breaking tables.

1. This is not eaten! Only 1/3 is used, 1/3 is taken away and 1/3 is thrown away!!! Just think about it, if you spent 100 rubles on a banquet, then you simply threw away 30,000 rubles. These are: half-eaten salads because you took two or more of them, cheese, fresh vegetables, mayonnaise products, cold cuts, second hot dishes.
2. Doesn't look aesthetically pleasing. You order decor for guest tables: central compositions for the table, runners or individual tablecloths, numbers for tables, etc. All the decor is lost among the food. Here you choose either the decor or the food, and so you wasted money on the decor, which merges with the plates of food, and on food, some of which is simply surplus!

Perfect option.

Boarding 17:00. Portioned serving of salads to the table. One type of salad for each guest. If there are vegetarians or other guests with non-standard gastronomic needs, find out in advance and order a separate meal. In order to eat a salad, 15-20 minutes is enough, taking into account toast and the activity of the presenter. That is, set the hot serve at 17:20. No need to do it in an hour

The guests did not eat, they were preparing for the wedding, and it is now important to feed them well in order to avoid rapid alcohol intoxication. Give them a break of two hours and offer a second main course, but in a restaurant order it for 2/3 of the guests. Not everyone will be hungry. If you are worried that guests need snacks to accompany their alcohol, give them a separate table with snacks

Let it be several varieties: a cheese plate (for 50 guests, one is enough - only a few eat cheese), cold cuts (grams should be calculated based on the characteristics of the event: the number of people drinking strong alcohol and the composition of the main dishes), a fruit slide (only a few people eat this too) Carefully consider the composition of the dish, do not order quickly oxidizing foods: apple, banana, pear. Tangerines, seasonal berries, pineapple, strawberries, grapes), pickles (one serving is enough for 50 guests), bruschetta and tartlets (they are convenient to snack on) are suitable. .

Now representatives of restaurants will probably write and take care of your guests, convince you and scold me

Don't listen to anyone!!!! It is important for them to make a check at the banquet. Every restaurant has a minimum food requirement.

When I make a menu for couples, I can never get enough dishes for them, and when the admin at a restaurant counts, the check always exceeds the minimum wage. It is better to take expensive food in moderation than cheap food, but a lot.

Options

When selecting dishes to treat guests at a wedding, it is recommended to take into account all possible factors - time of year, style of celebration, age of guests, etc. For example, when choosing popular European themes for a holiday, the menu for a wedding table for 50 people can be compiled as follows:

• aperitif - canapés with sturgeon, olives on skewers, broccoli in batter;
• salads - classic “Caesar” with chicken and croutons, “Greek” with tomatoes, cucumbers and Feta cheese, “French” with shrimp, Parmesan cheese, tomatoes, garlic and lettuce;
• cold and hot appetizers - aspic with mushrooms and vegetables, boiled tongue with horseradish, stuffed eggplant with vegetables, herbs and nuts;
• main course - julienne with shrimp or chicken or duck with apples with a side dish of rice or vegetables;
• desserts - cupcakes (cupcakes), marshmallows (a type of marshmallow), popcakes (cake on a stick);
• drinks - punch, mulled wine, fruit juice.

If the wedding takes place in the summer, then you should select a menu taking into account that in the heat your appetite decreases. In this case, you can give preference to the following dishes:

• aperitif - canapes of vegetables, cheese and olives;
• salads - from cucumber, boiled egg and smoked chicken, from tomatoes, Feta cheese, garlic, croutons and lettuce, from squid, shrimp, crab sticks, eggs and hard cheese;
• cold and hot appetizers - jellied meat with chicken, croutons with fish, cheese and mayonnaise, bell peppers stuffed with sausage and cheese;
• main course – baked fish with citruses and vegetable side dish;
• desserts – ice cream, marmalade, marshmallows;
• drinks – natural lemonade, fruit drink, compote or juice.

When compiling a holiday menu, some recommend calculating that there should be 60% meat and poultry, and 20% fish and vegetables each. In addition, if people with health problems are invited to the celebration, a separate menu is selected for them, which is communicated to the waiters. It should also be taken into account that the more intense the entertainment program, the less time will be left for the banquet itself.

Some restaurants offer the opportunity to save money: main courses and salads are ordered at the establishment, and you can bring your own slices and appetizers.

Two wedding menu options

Wedding menu -Option No. 1

• Salads and cold appetizers:

“Sea Breeze” salad – seafood, lightly salted sturgeon, pineapples “Oriental Tale” salad – fried chicken fillet, red and yellow bell peppers, pomegranate seeds, canned pineapple “Royal Folly” salad – king prawns, cherry tomatoes, green salad, arugula, lemon juice “Salad “ Tropical heat” - fresh cucumbers, lettuce, orange, squid meat, bell pepper Dressings and sauces for them are at the discretion of the cook Assorted meats (ingredients to taste and your choice) Assorted fresh vegetables (tomatoes, red and yellow bell peppers, cucumbers) Assorted from salted and pickled vegetables (sauerkraut, pickled cucumbers, pickled tomatoes, pickled garlic or onions) Assorted fish with lemon and olives (fish, to taste and your choice) Eggplant stuffed with ham and rice Tomatoes stuffed with grated hard cheese and garlic and sour cream

• Hot appetizer: Chicken fillet pieces in sauce with orange Eggplant baked with tomatoes, cheese and garlic

• Main course, side dish: Pork rolls stuffed with fried mushrooms and onions Ragout of fresh or frozen vegetables (zucchini, bell peppers, young beans)

• Dessert: Fresh fruit (your choice) Ice cream

Wedding menu - option No. 2

• Salads and cold appetizers: Salad “Renaissance” – pieces of fried pork, anchovies, cranberries, Parmesan cheese, parsley leaves Salad “Fantasy” – bacon, boiled egg, fresh cucumber, pickled cucumber, small dried croutons from a white loaf, sauce “ Blue cheese "Russian Summer" salad - apples, fresh cabbage, bell peppers, fresh carrots, greens "Starry Sky" salad - ham, marinated artichokes, boiled tongue, bell peppers, apples, canned corn, rice Dressings, sauces, spices for them at the discretion of the cook Olives and olives framed with greens Assorted meats (composition at your discretion) Assorted smoked, marinated and salted fish (composition at your discretion) Assorted fresh vegetables (tomatoes, cucumbers, green onions) Assorted cheeses (composition and quantity of cheeses in assorted at your discretion) Marinated mushrooms with onions (honey mushrooms, butterdish, porcini)

• Hot appetizers: Japanese chicken in Tonkatsu sauce Pancakes with mushrooms and cheese sauce

• Main course: Fish braid - fillet of sturgeon, pike perch and halibut, poached in white wine with Champagne sauce; Eggplant baked with fresh tomatoes and onions in garlic sauce

• Desserts: Fruits (the composition of fruits is at your discretion) Fresh raspberries (strawberries) with whipped cream, served in portions

Wedding menu for the second wedding day

Usually the restaurant is booked for one evening. On the second day there are fewer guests - only close relatives remain. Nevertheless, it is worth considering the wedding menu for the second day. If the wedding takes place in the warm season (late spring, summer, early autumn), it’s a good idea to spend the second day in nature, where, in addition to two or three light snacks, you can cook fish soup and kebabs. If the wedding is in winter, and a small feast in the apartment, on The table can be set with two or three salads, homemade pastries and definitely some light soup (chicken, mushroom, just broth with herbs).

Let your imagination, the skill of the cook and your financial capabilities help you create an excellent wedding menu so that all guests have not only unforgettable impressions of a fun and interesting wedding, but also pleasant memories of a beautiful wedding table and unusually tasty dishes.

WHAT IS IT USED TO SERVE WINTER DISHES AT A WEDDING?

Here are examples of creating a winter menu in restaurants for a wedding. The choice of dishes should be taken care of in advance; the best time to coordinate them with the restaurant management is a week or two before the wedding day. So, how can you surprise and delight your guests?

FIRST MEAL

No matter how strange it may sound, soups are included in almost every menu. Of course, not the banal borscht with pickle - those invited will be happy to try dishes of Chinese, Japanese or Thai cuisine. Seafood soup is a great idea that exotic lovers will appreciate. In addition, hot food will help people warm up after a walk and photo shoot on the street.

Another hit is bright and festive puree soups, which can be served in sets, combining colors.

MAIN DISHES

Delight your guests with a whole roasted pig, a huge turkey or baked sturgeon. These dishes are not included in the restaurant menu during the week in winter, but the chefs will definitely try their best for you for your wedding. Just imagine the aromas in the air and the excitement that will be caused by the appearance of the chef presenting his creation.

You can also serve as main dishes:

• Portioned stew in pots.
• Steaks from meat and fish.
• Shish kebab on skewers.
• Grill menu.
• Julienne.
• Pancakes with various fillings.

The main dish is served with potatoes, baked or fresh vegetables.

SNACKS AND SALADS

A winter wedding menu cannot be complete without cold appetizer dishes. Most often ordered:

• Seafood - scallops, shrimp, assorted skewers, sliced ​​fish, aspic.
• Meat – sliced ​​delicacies, tartar.
• Vegetables – tomatoes, cucumbers, multi-colored bell peppers, herbs.

Salads are no less, if not more popular. Variety and quantity are encouraged here - at least three or four different dishes. The basis is:

• Warm meat.
• "Caesar", "Greek".
• With red fish.
• Fresh or grilled vegetables.

Portioned salads made from colorful products can decorate the table.

BEVERAGES

When talking about winter drinks on the wedding menu, we can’t ignore mulled wine. It will help keep those present warm after coming in from outside or during the launch of fireworks in honor of the newlyweds. Its unique aroma will help create the magical atmosphere of a real winter fairy tale and make the holiday truly cozy.

People who do not drink alcohol and children will be able to enjoy mulled wine based on grape juice

Another interesting idea is to serve the punch in a large bowl. Cooking it in front of the public will be the highlight of the evening.

The winter coffee menu at a wedding can also be varied. The barista will prepare you cappuccino, latte, francilin and other types of coffee-based drinks.

Separately add seasonings to add to coffee - cinnamon, ginger, vanilla. A drop of alcohol will add some spice

Compilation rules

To create a competent menu for a wedding celebration, you need to pay attention to some important criteria

First you need to decide on the exact number of guests who will be present at the banquet part.

There are situations when a person, due to circumstances, cannot attend the wedding feast, when others, on the contrary, can only come to the festive feast. It is important to discuss in advance with the host of the wedding event the duration of the planned holiday program. Thanks to detailed information, the administrator will be able to arrange and arrange the sequence of serving dishes, taking into account the time interval.

Coordinate the menu with the restaurant administration in advance. Make a list of products required for the banquet in order to deliver them in advance. Taking into account the available figures, make an approximate calculation of wedding treats for one person.

After agreeing on the main criteria, you should move on to a detailed list of treats for the banquet.

• The first serve should be refreshing. Cold appetizers, canapés, sandwiches and simply cold cuts will lightly feed guests and set their mood in the midst of the festive program.
• After some time, more hearty dishes are served - salads. They should be different, for example, meat, vegetarian, mushroom and seafood.
• By the middle of the holiday, the first hot dish is served on the tables. To a greater extent, preference is given to meat culinary masterpieces, for example, baked pig. Vegetables in this beauty are present as edible decorations.
• The second hot course should be less filling, since during the first hot course the guests’ bodies were sufficiently full.
• The banquet menu ends with a wedding cake.

Organization of space in the hall

It is important to resolve the issue with outerwear. It’s great if there is a dressing room in the restaurant foyer, but if there is none, then you need to organize some semblance of it.

Next, you should think about smoking guests. A separate area with several ashtrays and chairs should be allocated for smoking. You need to agree with the staff so that the ashtrays are replaced regularly.

If it is expected that there will be small guests at the holiday, take care of creating a children's menu in advance.

It is permissible to organize a place for a buffet in the open air, next to the establishment. This issue should be discussed with the administration and come up with a menu: what kind of alcohol and snacks will be served there. A small number of them is quite enough. Guests still won’t be able to stay there for long, but photos with rosy-cheeked, cheerful people will turn out colorful.

The arrangement of tables, as with any other holiday, depends directly on the number of guests and where the kitchen is located. Tables should be positioned conveniently from the staff’s point of view, so that restaurant workers can quickly and efficiently serve visitors without difficulty. And there must be a place for dancing and competitions.

There are two opposing concepts for decorating a winter wedding. The first option is to accentuate the season - use blue and silver shades in the decoration of the hall, fir branches, pine cones, shiny candles and snow-white textiles.

The second option provides for the complete absence of reminders about frost, snow and cold weather. Instead, the decor uses an abundance of living plants and rich colors. It is also possible to hold a themed wedding, in which case everything should correspond to the main idea.

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.

Composition of an average portion on the menu per guest

The calculations are quite simple. One person needs 50-60 grams of salad. It has been proven that they eat only for the first 20 minutes, then drink more. Approximately half an hour after the start of the gala banquet, hot dishes are served. There should be three or four types.

Traditionally, the menu includes poultry, pork, young veal and fish dishes. Hot dishes are followed by dessert and, as a result of the celebration, a wedding cake is served, the size of which also depends on the number of guests.

So that every guest can enjoy a masterpiece of culinary art, calculate 2 kg of product for ten people. That is, for 50 people you need a 10 kg cake.

Knowing the habits and preferences of your guests, you can easily determine the quantity and range of drinks required. The average figure for 10 guests is 3 bottles of vodka or cognac, 3 - 4 wines and 2 champagne. In summer you need a lot of non-alcoholic drinks.

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The best wedding menu options for 2021

What you need to pay attention to when choosing a menu:

1. After the couple has decided on the restaurant and the number of invited guests, they need to start creating a banquet menu.
2. In order for the wedding to go perfectly, it would be good to draw up a menu in advance of the treats that will be on the festive table. When compiling a list of culinary delights, maintain a balance between fish and meat, cold and hot treats, alcoholic and non-alcoholic drinks.
3. If among your invitees there are guests who adhere to a diet, fasting, or are vegetarians, then you need to take their preferences into account when creating the menu. If there are children among the guests, you can create a children's menu. Guests will be grateful to you for such care.
4. Be sure to include a variety of salads, cold and hot appetizers, and fruits that will appeal to all guests. Create an assortment of dishes so that invited people can easily choose tasty and healthy food.
5. Choose a restaurant manager who will work on your wedding day and will be able to conduct all negotiations with you.
6. View menu options and find out the cost per person.
7. Ask the restaurant manager to calculate how much food on the menu is available per guest. It should be about 1.5 -1.8 kg per person.
8. Check the service charge and issues related to alcoholic beverages.
9. Discuss in advance with the restaurant manager how many alcoholic drinks you can bring with you.
10. The wedding menu must include two hot dishes: a hot appetizer and a main course.
11. Order a buffet table and candy bar. Most guests arrive at the restaurant earlier than the younger ones. A pre-wedding buffet will help fill guests with a festive atmosphere, give them the opportunity to get to know each other, have a little snack and get them on the same wavelength as the newlyweds.

How to calculate the approximate number of dishes for a banquet?

In order to calculate how many dishes and what volume should be placed on the wedding table, you need to understand the size of the average serving per person. One invited guest can eat approximately 1.5 kilograms of food during the entire wedding day. This will be enough to not only fill you up, but actually overeat. Based on this number, you will get the number of servings for 30 people.

Snacks

As a rule, wedding snacks account for almost half of the food eaten. Snacks are served at the very beginning of the feast and are on the festive table throughout the evening. Wedding snacks are very easy and convenient to eat. You just need to take a few pieces of sausage with a fork and enjoy this taste for a long time.

Some of the most popular dishes on the wedding table include:

• cheese slices;
• cold cuts;
• vegetables;
• pickled vegetables;
• marinated mushrooms;
• stuffed mushrooms;
• eggplants with cheese and garlic;
• stuffed tomatoes;
• eggplant boats with cottage cheese;
• zucchini stuffed with rice and vegetables;
• canapes with cheese and fruit;
• seafood tartlets;
• sandwiches with caviar;
• bruschettas with pate.

Please note that all appetizers for 30 people should be approximately 12 kilograms. On average, one person will need 400 grams. If you are afraid that your guests will not have enough to eat, then order plus 2 extra servings.

Salads

When choosing salads for a wedding feast, you should pay attention to two different options. The first salad should be light and airy, and the second more filling. As a rule, salads with potatoes, rice or eggs are not ordered at weddings.

These are very heavy and at the same time filling foods, which should be avoided due to the abundance of other food. Choose options that contain a combination of meat and herbs, fish and vegetables. The more unusual your salad is, the more your guests will like it.

This is interesting: How to create a menu for a wedding for 50 people?

For 30 people, you need to order approximately 9 kilograms of salad, of which 4.5 will be one type, 4.5 – another.

Hot meat and fish dishes

There are several options for ordering hot dishes for your own wedding. There are newlyweds who make two dishes at once, serving them one after the other. But still, most stop at only one option. It is best not to make two hot ones, because due to the abundance of other food, the meat dishes will not be eaten.

The average portion of a meat dish for a wedding per person is 300-350 grams, including side dishes. In this case, the side dish should be as simple as possible. For example, duck and vegetable stew (without potatoes). Grilled fish and cauliflower in batter.

Dessert

Menu for a wedding for 30 people.
The final part of the party is the wedding cake. This is a favorite delicacy that all guests eat with pleasure. As a rule, by the end of the party people are full, so not everyone can even just try the cake.

In this case, the newlyweds are advised to purchase food storage containers in advance and place a piece of sweet cake for all guests. The next morning, guests will be able to drink tea along with the wedding cake. They will appreciate such a gift.

The approximate weight of one serving of wedding cake is 200-250 grams. If you do not give containers to your guests, then the portion can be safely reduced to 150 grams.

Bread

Bread is the least eaten item at a wedding. Even those people who enjoy eating it at home refuse to eat it at such parties, since they already have a large amount of tasty food.

Each serving includes 2-3 slices of bread per person. But, as a rule, it remains in large quantities after the wedding. There will be no harm if after the event you take the remaining loaves home.

Seasonings

Don't overuse spices at your wedding. Not everyone likes spices, and you simply cannot guess who likes a particular taste. On every table there should be a salt shaker with salt, black pepper and sugar.

This is interesting: Organizing a buffet for a wedding at the bride’s home

These are the main spices that can and should be used in the cooking process. The remaining options should be abandoned so as not to be too original.

Fruits

Everyone, without exception, loves sweet fruits. They are well eaten from the wedding table. For 1 person it is better to choose 150-200 grams of various fruits. At the same time, give preference to more exotic products.

For example, give up apples and pears, which every family already has in abundance. Replace them with fancy kiwi or mango. In addition, it is better not to choose bananas for fruit dishes, since they are very filling and quickly lose their attractive appearance, turning black in open space.

Alcoholic and non-alcoholic drinks

It's impossible to imagine a wedding party without drinks. They can be either alcoholic or non-alcoholic. If we talk about the first option, then it is better to calculate individually. 30 people is not that much for a wedding party.

Menu for a wedding for 40 people.

You can make a complete list of invited guests on a separate sheet of paper, and next to each name write who will drink what alcohol. It can be either champagne or vodka. Surely, you know what drink this or that person invites. Having set your preferences, you can start counting.

On average, 1 person drinks 2-3 bottles of champagne, 2 bottles of wine, 1 bottle of strong drink (vodka, whiskey or cognac) during a wedding. Depending on what your guest drinks, calculate the required amount of alcohol for the party.

Everyone, without exception, drinks non-alcoholic drinks at a wedding. Their number will rapidly increase if the wedding is organized in a hot and sultry season. If the event is held in winter, then 1-1.5 liters per person will be enough. In summer, this amount can be safely increased by 2 times.

https://youtu.be/_SSv-8fWSEE

How to create a wedding menu yourself?

Now let's talk about the most important thing: how to create a wedding menu?

First of all, I would like to note that many cafes have a ready-made wedding banquet menu,

which you can order without particularly bothering with the choice of dishes.

If you decide to approach the wedding menu creatively, then you should take into account the taste preferences of all guests. You understand that some people may not eat meat, and some people cannot tolerate sparkling water.

How to create a wedding menu in this case?

When creating your wedding menu, keep a few key points in mind. sympaty.net will tell you about them later in the article.

Snacks and salads

To begin with, when you arrive at the cafe, the tables should already have some cold appetizers and, possibly, salads. For 4-6 people

(and in restaurants this is usually what is considered when drawing up a wedding menu) there should be a vegetable plate with cucumbers, tomatoes and herbs, as well as a meat plate with various types of sausage.
You can also order a plate of pickles and cheeses.
When you order salads, remember that they will be served on shared plates,

and not individually for each guest. Like all other food, one plate of salad serves 4-6 people.

One serving from the restaurant menu is designed, logically, for one person. But it will be enough to include only two or three of these servings in one wedding menu plate, since there will be a lot of other food at your reception.

How to create a wedding menu so that there are not enough salads?

At a wedding, they usually order 2-3 types of salad: with meat, with seafood, and vegetable.

It should be remembered that such delicious salads as, for example, “Caesar” are not practiced on the wedding menu, since thanks to the tomatoes it contains, it very quickly turns into porridge.

Change of dishes

Remember that your wedding reception will last approximately six hours.

This means that items from the wedding menu will be served to guests throughout the evening, rather than all at once.

The time period from salads to serving hot dishes can reach two or more hours.

How to create a wedding menu so that guests don’t get too hungry? What should you treat your guests to at this time?

Various savory pies are very good,

such as, for example, Ossetian. The filling of such pies is very diverse: cheese, meat, potatoes, and so on. 2 types of pies are enough so that your guests don’t get too hungry while waiting for hot dishes.

Remember, at any wedding the tables should be at least half full,

to avoid a situation where hungry guests arrived, all cold appetizers and hot dishes were swept away in one go...

But in the end, the tables are empty and there is nothing else to eat!

In order to avoid this situation, have small snacks with the same pies.

Hot dishes

Now let's talk about the hot dish. Of course, the main hot dish on any wedding menu will be meat. Depending on your preferences, it can be pork, lamb, chicken and beef.

Often at weddings, shish kebab is prepared from meat.

In order to diversify the main meat dish, the women's website “Beautiful and Successful” also advises adding fried chicken wings to the wedding menu.

In terms of money, wings are quite inexpensive, but they add a lot of variety to your table.

Remember that not everyone eats meat!

How to create a wedding menu to please everyone? It's very simple: order one type of fish.

regular potatoes as a side dish

It can also be ordered in different forms: as mashed potatoes, fried potatoes, French fries, country potatoes and so on. This can also include ajap sandal - roasted vegetables.

You should definitely take two sauces with meat: red and white.

Beverages

As for drinks, you have the right to agree with the owner of the cafe to bring them in advance by purchasing them at the supermarket. The thing is that if you order drinks directly from a cafe, you pay almost twice as much for them.

And that the choice was successful, our articles will help you - how to choose wine and champagne.

Cake

When creating your wedding menu, don't forget about the cake. You can order the cake in the cafe itself, or go to a specialized bakery - whichever you prefer. Nowadays there is a wide choice of beautiful cakes - multi-tiered, decorated with figures of the bride and groom, etc.

Here is your wedding menu compiled. The site sympaty.net wishes you a successful wedding,

to leave a sea of ​​impressions for life!

—— Author – Anastasia Mikitanova, website www.sympaty.net – Beautiful and Successful Copying of this article is prohibited!

Aperitif and cold appetizers

The experience-proven calculation of products per person is:

• slicing - three to four types of meat (stuffed neck, carbonate, chicken legs, etc.), calculating 40 g per person of each type, plus one type of sausage, preferably raw smoked;
• hard cheese – 20-25 g;
• vegetables: (radish, cucumbers, tomatoes) – 50 g;
• sweet pepper (the combination of yellow and red varieties looks beautiful) 20-30 g;
• greens - dill, parsley, cilantro are used for decoration and can be placed on a separate dish;
• pickles: cucumbers and tomatoes 50 g each;
• olives or black olives – 10 -15 g;
• pickled mushrooms – 35-40 g;
• fish - can be white or red - 40 g. After processing the fish, about 20 percent is waste, take this into account;
• red caviar – 15-20 g, and black caviar 10 g;
• the amount of fruit is determined by the time of year in which the celebration is celebrated. Traditionally served are lemons, oranges, grapes, pears, bananas are recommended in the summer.

Tartlets, sweets, fruits, and nuts are suitable for an aperitif.

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Wedding menu price for 60 people

Ordering a wedding menu for 60 people in a good restaurant will not work inexpensively, but with proper planning of the festive banquet you can significantly reduce the total cost of the holiday. To do this, you need to correctly calculate the required amount of products. It is recommended to buy alcoholic drinks yourself - this will save several thousand. Below is a table with average prices for wedding banquets in restaurants in Moscow and St. Petersburg per 1 person.

Number of snacks per 1 person. (total weight)	Number of salads per 1 person. (total weight)	Drinks for 1 person (total volume)	Main courses for 1 person. (total weight)	Cost of the banquet for 1 person
10 dishes (500 g)	5 dishes (300 g)	Non-alcoholic (850 ml)	5 dishes (500 g)	1500 rubles
10 dishes (700-800 g)	8 dishes (800-1000 g)	–	6 dishes (800-900 g)	4000 rubles
13 dishes (750 g)	3 dishes (450 g)	Non-alcoholic (1500 ml)	7 dishes (900-1000 g)	2000 rubles

What facts are worth considering?

Before you think about what to order for a wedding in a cafe, you need to prepare; there are a number of factors that you should pay attention to before creating a menu.

• You need to know the exact number of people who will be invited to the celebration, so as not to get into an awkward situation. The best way out of the situation would be to serve hot dishes in portions, and leave appetizers, salads, etc., on shared plates.
• The time of year of the celebration should definitely be taken into account, because in the summer guests will pay less attention to food, preference will be given to soft drinks and fruits. Alcoholic drinks should also be weaker. But in winter, you can focus on hot dishes and strong drinks. In spring and autumn there are no special differences or features, but it is worth considering that in the warmer period of the year, preferences differ from preferences on cold days.
• You should also pay attention to the gender of the guests : there will be more men or women at the holiday, because a variety of fruits and light wines are more suitable for women, but meat products and “stronger” drinks will be of interest to the male half of the guests.
• If guests with small children , you can organize a separate table for them with desserts, fruit salads and children's lemonade.
• Guests who adhere to a special dietary system (vegetarians, fasting people, etc.) must be treated with respect and discuss a separate menu for them with the cafe administrator in advance.
• You need to try each dish from the offered assortment yourself before ordering, so that everything at the holiday is at the highest level.
• It is worth choosing an establishment where you can bring your own alcohol, since buying in the restaurant itself will be much more expensive. Even if the cafe has a corkage fee (you have to pay for each bottle of alcohol you drink), it will be much cheaper than purchasing it in the establishment itself.

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What can you serve on the second day of your wedding?

The traditional wedding celebration takes place over two days. Continuing to celebrate the celebration outdoors, it is worth considering that the selection of dishes for the second wedding menu should not be so diverse. For a summer wedding, include barbecue, grilled vegetables, 3 types of salads, 5 appetizers and two main courses in the assortment of treats. You can start your feast in nature by treating yourself to hot hodgepodge, poured into portioned bowls for each invitee.

Three days before the expected wedding date, you need to purchase the meat that you will use on the second day for cooking barbecue.

Please note that you will need at least 250 grams of pork per guest. For example, for a wedding for 40 people you need to purchase 9-14 kg of meat

It is advisable to buy vegetables and mushrooms at the same time to treat vegetarian guests. An excellent replacement option would be vegetable skewers made from eggplant and sweet peppers, cooked on the barbecue.

Home celebration

At home, the atmosphere is always warmer and more welcoming than in a noisy restaurant: guests do not feel constrained and can have fun until they drop. And homemade dishes have a very special, unique taste, because a piece of the soul is put into each of them. So, you are planning a wedding in a narrow circle, and you need to think over a wedding menu for 20 people at home. We will be happy to help you with this!

Making a list of dishes and products

First of all, make a list of dishes that you would like to see on the holiday table, determine the number of servings and the necessary products. Focus on this plan:

• Cold appetizers: 1 - 2 fish dishes, 1 - 2 meat dishes, 2 - 3 types of salad, cheese, vegetables.
• Main courses – 2 – 3 types: fish, meat, poultry.
• Desserts: ice cream, cakes, fruits, sweet pastries.
• Drinks: alcoholic and non-alcoholic.

When creating a menu, write down at the same time what products you will need to buy in advance. Determine the range and number of drinks that you will offer to guests. Before guests arrive, put cold appetizers, drinks and assorted fruits on the table. The most convenient option is when vases and salad bowls with identical dishes are repeated in 6 - 8 places.

Remember that hospitality is manifested not so much in the huge quantity and variety of dishes, but in their competent selection and aesthetic design of the banquet table.

Sample menu

You don’t have to rack your brains about creating a menu; we offer you a ready-made option:

1. Wedding loaf.
2. Sandwiches with ham, cheese and mushrooms.
3. Sandwiches with ham and mayonnaise.
4. Liver salad.
5. Pike perch in wine sauce.
6. Cauliflower salad.
7. Cucumber and tomato salad.
8. Baked fish.
9. Turkey stuffed with rice.
10. Chocolate ice cream.
11. Nut cake.
12. Cottage cheese with marmalade and raisins.
13. Honey cake with walnuts.
14. Black coffee.
15. Orange juice.
16. Fresh fruits.

Despite the fact that all the dishes are easy to prepare at home, the menu turned out to be very sophisticated.

Dishes on the newlyweds' table: a course for ease

Wedding food for newlyweds should be light, so that the day passes without surprises and the night does not bring disappointments. Fresh vegetables and fruits, seafood, fish, and chicken meet this criterion well. Natural aphrodisiacs are useful in moderation: nuts, avocados, red caviar. A couple of romantic recipes.​

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• Red fish salad with cherry tomatoes. Salmon or pink salmon are pre-grilled with seasonings and seasoned with olive oil and lime juice.
• Chilli shrimp appetizer. The shrimp for this wedding dish are fried in a frying pan with garlic, chili pepper and olive oil. Seafood is served with arugula and cherry tomatoes.

We recommend not to abuse alcohol at your own wedding. Instead of strong drinks, choose champagne and lemonades.

Menu for a wedding 2021 - the right approach

Wedding menu. What is it and what is it eaten with? The rule of good form for any wedding was a menu card for each guest. She entered our weddings not so long ago, but in my opinion she has her place and fans among couples. Wedding planners also love menu cards. Thinking through the whole picture in advance, creating a complete image of the holiday - you can’t go anywhere without a menu. But no matter how creative the design solution is, it is important to convey the main meaning of this card. So what is a menu for?

1. Guests will be pleased and useful to know what treats await them at the festive dinner.
2. By choosing an appropriate menu text style, you can enhance the atmosphere of the celebration and create a pleasant gastronomic anticipation for your guests!
3. If you are having an international wedding, it would be great to warn foreign guests about the composition of the dishes and, in addition to the Russian text, translate into the native language of the guests.

So when planning your wedding, don’t forget to take time for such an inexpensive detail as a wedding menu!