Hot menu for a wedding: beautiful, satisfying, varied. Banquet menu for a wedding. We calculate the menu for the wedding table

Good afternoon, my regular readers! And to everyone who is visiting me for the first time, have a great day! So today I decided to pay attention to a really tasty topic. I am sure that delicious wedding recipes will not only decorate your festive table, but will also be written in your culinary notebook.

Ahead of you is a wedding celebration, which means you need to surprise guests, and not only with creative design ideas and originality of style, but also with delicious dishes. If you haven’t had lunch yet, I recommend that you have a snack, because after reading the article to the end, you will definitely work up an appetite. So let's get started.

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Have you already decided what your wedding will be like? In what style and for how many people is the celebration planned? I'm not just asking, believe me! After all, the answers to these questions depend on what your holiday table will be like. But since I haven’t learned to read your thoughts yet, but I’m working on it, I decided to play it safe and sort out some of the most common options for a banquet at a wedding.

Classics of the genre

Most often, the bride and groom choose the classic version of the banquet. I hope you read my articles about and about the nuances of choosing a restaurant, if not, then I recommend that you get acquainted with them.

So, your wedding is designed for 30-100 people, and possibly more, but in any case, you decided to celebrate it in a cafe, restaurant or banquet hall.

Before concluding a contract for a banquet, visit it on a normal day, taste the cuisine, pay attention to the serving of dishes and the work of waiters.

The restaurant staff will help you create an approximate menu for your special event, depending on your preferences and the theme of the wedding. I recommend choosing European, Russian or Oriental cuisines that satisfy the gastronomic preferences of most guests. It can be:

Greek cuisine: vegetables and seafood, lots of olives, feta cheese and delicious wine. This option will be appreciated by vegetarians.
Italian cuisine: seafood salads, grilled meats, cheeses and legume dishes. If the wedding is in the style of a youth party, pizza will be the main dish of the evening.

Russian cuisine: sandwiches with caviar, Olivier with tongue, herring under a fur coat, potatoes with greens and aspic with horseradish. There is tea in a samovar, bagels and apples on the tables. Well, what is a Russian wedding without strong alcoholic drinks and mead?

French cuisine: baked trout, a cocktail of mussels and king prawns with Provence herbs, all kinds of julienne, tiramisu and profiteroles.

Oriental cuisine: lamb kebab, grilled lamb ribs and kebab, pilaf, veal in the oven, salads of baked vegetables and funchose, and sweet baklava for dessert.

And there are also Mexican and Ukrainian, Japanese and Korean cuisines. Choose based on the preferences of your guests, for sure, you know how to please them. And do not forget about drinks - each dish has its own.

At the restaurant, pre-arrange the time for serving dishes, taking into account the entertainment program, and discuss this moment with the host. Just please don't keep your guests hungry!

Simple and delicious

Planning a soulful little wedding? Alternatively, you can mark it, you can read about ideas for such a cozy holiday. In this case, the dishes will be appropriate. Most likely, you will cook them with your own hands, well, do not refuse the extra hands of your mother, aunt and friends. In this case, any help will be useful to you! If you don’t want to bother, you can order food to the cottage or recreation center by contacting professionals.

The service of food delivery and cooking to order is now very popular, but this should not be done on the wedding day. And at least a week before the celebration.

Take care of light snacks, they are ideal for a buffet table:

Lavash rolls with Korean-style carrots and smoked chicken, fish, etc.
All kinds of sandwiches.
Portioned salads in tartlets.

For a hot dish, offer guests barbecue and grilled vegetables, potatoes baked in coals and fish soup in a cauldron on a fire. And for dessert, prepare a homemade biscuit cake with sour cream and fresh berries.

It's like a fairytale

Are you dreaming of an outdoor ceremony and a wedding in nature? And so that treats appear on tables in the middle of the forest, as in a fairy tale with a self-assembled tablecloth? Then catering with its magic wand will come to your rescue!

Advice on how to choose a catering company. Pay attention to their experience at weddings, pricing and equipment, the number and level of attendants.

Today buffet weddings are very popular. Let guests choose what they want from the splendor of the varied buffet. Instead of a cake, organize a candy bar with sweet cakes. Take care of a table with drinks, a table with refreshing lemonade will be appreciated by both children and adults.

Are there many kids coming to your wedding? Then you can not do without a children's menu. The main thing here is the simplicity of cooking and the original design of dishes in the form of animals or funny faces. Just look at the photo with such examples. What do you think? I think the kids will love it! If you have any questions, ask, I will answer all.

Everything is for you

And although your faithful servant is far from being a cook, nevertheless, I tried to collect for you the most delicious and original recipes for your unique wedding.

It is important that the products are fresh, then the finished food will turn out tasty and appetizing.

Snacks

For a buffet on a walk or in the case of a picnic wedding, you definitely cannot do without light snacks. Here I have collected for you the most interesting recipes, and I tried them myself! So I'm responsible for the quality.

Lavash roll with chicken is a great alternative to sandwiches on the festive table.

Compound:

thin pita bread - 3 sheets;
chicken breast - 1 pc.;
sweet bell pepper (color does not matter) - 1 pc.;
chicken eggs - 3 pcs.;
lettuce leaves - 100 gr.;
fresh tomatoes - 2 pcs.;
fresh dill - 50 gr.;
garlic, salt - to taste;
mayonnaise - 250 gr.

How we cook:

Boil the breast and finely chop with a knife or in a blender. Boil eggs and cut into cubes. Wash the bell pepper and cut into thin strips. Finely chop the tomatoes and fry in butter, let cool (you can remove excess juice with a paper towel). Finely chop dill and garlic.

Process:

Apply 80 gr. to 1 sheet of pita bread. mayonnaise with dill and lettuce leaves. Top 2 pita bread, spread on it a mixture of chicken breast, bell pepper and 80 gr. mayonnaise. Next, put the last 3 sheets of pita bread on it with the remaining mayonnaise and tomatoes mixed with garlic. We carefully wrap the roll, wrap it with cling film or foil and send it to the refrigerator for 10-12 hours.

As the roll is soaked, cut into pieces of 2-3 cm. The appetizer will turn out to be such that you will lick your fingers! And you don’t need extra decorations, the dish will turn out colorful and appetizing.

Cheese balls can be so different and so tasty, colorful and crazy, and in the truest sense of the word. Putting a plate with them on the table, you will not even notice how quickly they will scatter. And here is the recipe video.

Russian appetizer - a beautiful serving. Herring with potatoes, but with vodka ... oh, go for a walk, soul! Here are budget ideas for how to serve a versatile snack beautifully.

Or maybe a strawberry surprise? Here is a video with such a simple recipe. What do you think? Please share your opinion in the comments!

Salads

From a huge number of unusual wedding salads, I have collected a couple of delicious recipes. Here they are, write them down.

Festive salad "Two Hearts" - emphasis on design and decoration.

Compound:

boiled potatoes - 2-3 pieces;
onion - 1 pc.;
pickled cucumber - 1 pc.;
chicken fillet - 1 breast;
prunes - 8-10 pcs.;
fresh champignons - 100 gr.;
carrots - 1 pc.;
hard cheese - 100 gr.;
mayonnaise, vegetable oil, pomegranate seeds.

How we cook:

Boil the chicken breast and chop finely. Chop mushrooms and onions and fry in vegetable oil. Cut potatoes into cubes. Raw carrots and grate cheese on a fine grater. Add garlic to the carrots, this is optional (you can without it). Chop the walnut.

How to grind nuts without loss: pour the nuts into the food bag and break them with a rolling pin or a hammer to beat.

Process:

Lettuce is collected in layers, each of which is greased with a mayonnaise net.

potato;
pickle;
breast meat;
diced prunes (before that, steam with boiling water);
fried champignons with onions;
carrots with garlic;
Walnut;
pomegranate seeds.

And that's it! Festive beautiful salad with pomegranate hearts is ready! The form can be bought ready-made or made from thick cardboard. Before decorating with a pomegranate, we assemble a design of two hearts.

It is ideal for a wedding, because the rings are a symbol of the union of two hearts. Moreover, for such a salad, you can use any of your favorite puff salad recipes, the main thing is the shape. For a round shape inside, use a container (jar, pan or salad bowl). When the layers are assembled, carefully remove the base and make a second circle with a smaller diameter. Well, then it’s a matter of technique, connect the rings and decorate with what you like best (grated eggs, corn, peas, pomegranate, etc.).
For hot
Would you like to treat your guests to fish? Then see how easy and simple it is to cook carp on the grill. I think a newbie can do it too.

The only thing, if you do not like to clean fish, ask to do it in the store or in the market where you will buy it.

If you have an oven, prepare delicate portioned dishes with potatoes and salmon in foil.
Stuffed pike - aerobatics on a banquet table. To prepare this dish, you need experience and skill. But why not try? Here is a visual video to help you.

Shashlik is the perfect main course for a picnic-style wedding. Here are some marinade options for meat skewers.

A marinade with mineral water, the juice of two lemons and spices will make the meat very tender due to the bubbles.
Marinate the meat in light or dark beer with spices, and get tender meat with an unusual aroma of malt.
Spicy marinade on natural pomegranate juice with three onions and spices will create a pomegranate miracle, make the meat very soft.

Lenten Recipes
If your wedding is planned during fasting, take care of the guests observing it. Here are some recipes for you.
Bake potatoes in slices in the oven, after greasing them with vegetable oil, salt and spices - it will turn out satisfying and beautiful.
Grilled vegetables are perfect for a delicious lunch as a side dish or salad ingredients dressed with olive oil and balsamic vinegar.
Make boats from boiled potatoes, and then fill them with a mixture of mushrooms with onions and herbs.
All vegetables, mixtures, legumes, beautifully served in a bowl, the guest can collect in an independent dish according to his taste.

Traditionally
If you do not want to deviate from traditions and do not see your wedding without a beautiful three-tier one, order it from professional confectioners. They will skillfully and beautifully create your wedding delicious masterpiece.

Well, what is a wedding without a loaf? Of course, this is not a classic dessert, but rather a tribute. But, nevertheless, I decided to give you a video of a master class on decorating a loaf for a wedding, and you can find a simple and tasty recipe.
Summing up
It is difficult to please all tastes, and even in one article. But, as you can see, I tried not to forget anyone. Finally, some important information.
Priceless
Of course, the price for one guest invited to a banquet in a cafe will be more expensive than in the case of a wedding in the country. Assume that the average price per person in this case will be from 1,500 rubles. More precisely, they will tell you already in the restaurant itself.
This is fine
What food standards should be considered when developing a menu for a wedding? Here is the answer to the question - how much food per person should be on your holiday table.
Cold appetizers - 400 gr.
Salads - 200-250 gr.
Hot snacks - 100-150 gr.
Hot fish and meat dishes - 300 gr.
Garnish - 150 gr.
Fruit - 200 gr.
Cake - 150-200 gr.

Total: 1400–1500 gr. food, designed for a 5-hour banquet.

For a chamber wedding, it is not necessary to book a room in a restaurant. A festive feast for a small number of guests can be arranged at home. But no matter how many guests there are at the celebration and wherever the banquet is held, the wedding table should burst with treats. When a wedding is organized at home, an approximate menu must be drawn up in advance. With careful attention to the choice of festive drinks and dishes, a home wedding will be perfect.

Timely serving of food

During the holiday, while the guests are in the house, the table should look perfect. Therefore, it is worthwhile to draw up a schedule of entertainment for the participants of the event in advance. You need to roughly understand how long the celebration will last and its approximate scenario. Then it will be possible to determine the moments of the removal of certain culinary masterpieces.

If everything goes smoothly, then there will be order on the table, and the same snacks will not bore the invitees. The change of dishes will take place at the time when guests get up from the table to participate in competitions, for a walk or for dancing.

Preparatory work

When thinking over the menu for the wedding table, it is worth determining what stages of preparation can be done the day before. Since the hosts of the house prepare and set the table for a home wedding, it becomes very important to choose those actions that can be done in advance.

You can prepare various cuts and pastes for sandwiches in one day. Then you should marinate the meat. Many ingredients for salads should also be cut in advance. Filling, in principle, is not done on the same day. Here you need to take care of how to place it in refrigerators under cling film.

Preparing meat dishes is best done the evening before. They can be reheated before serving and poured with a suitable sauce.
Correspondence of treats to the wedding theme

In recent years, it has become very popular to organize themed wedding events. In this case, the appropriate outfits for the newlyweds, the design of the room and the table are selected. Of course, the banquet menu should be thought out taking into account the chosen style.

If the wedding is in the traditional Russian style, then there should be mushrooms, cucumbers, caviar and similar familiar snacks on the table. If the newlyweds decide to have a maritime-themed celebration, then fish and seafood delicacies on the menu are essential. And for a Hawaiian holiday, chicken with pineapples, for example, is suitable.

It is worth adding here that in no case should you prepare a dish for the wedding table, the recipe of which has never been used. A new recipe must be tried in advance, and then decide whether it is worth offering it to guests.

Menu and number of guests

The variety and size of dishes, as well as the frequency of refreshments on the table, depend on how many invitees come to the event.

If a wedding feast is arranged only for a narrow family circle of about ten people, then the tasks of arranging a holiday are simplified. Then it will not be difficult to choose those starters and main dishes, alcoholic and non-alcoholic drinks that guests like. Calculating the volume of necessary purchases of products will also not be difficult. Everyone knows well which of the relatives does not eat what foods and what drinks they prefer.

If twenty or more people are waiting for guests, you should try to choose recipes that are guaranteed to please the majority of guests. It is worth making an effort to find out about the addictions or special diets of those people who come to the wedding.

Calculation of alcoholic drinks for a wedding for ten people

You need three or four bottles of champagne.

There should be four or five bottles of strong alcoholic drinks on the festive table for ten people.

Calculation of products for a wedding table for ten people

Cold fish snacks

About five hundred grams of smoked fish can be put on the festive table. You can add the same amount of salted red fish. One kilogram of jellied fish will be enough. Canned fish, for example, from sprats and sardines, you need to take two hundred grams.

Cold meat appetizers

On the wedding table, you can put seven hundred grams of jellied tongue and a kilogram of deli meat cuts.

Salads and preparations

If you choose about five types of traditional salads for the festive table, then they should be cooked in one and a half kilograms. It is necessary to stock up various pickled snacks (cucumbers, mushrooms and tomatoes) one kilogram each.

Bread and butter

For a wedding table, you will need at least two hundred grams of butter. It is worth buying five hundred grams of white bread and seven hundred grams of rye. Butter buns and pies should be about five hundred grams.

Hot dishes

Garnish should be cooked about five hundred grams. It is necessary to prepare a kilogram of hot meat and game dishes.

Dessert

You should have two or three kilograms of various fruits, a two kilogram wedding cake and five hundred grams of cookies and sweets.

Arranging a wedding table at home is a solvable task, albeit not an easy one. If you carefully analyze all the details of preparing the menu, do everything you can in advance and think over the alternation of dishes on the table, then everything will work out in the best way.

Video on the topic of the article:

The range of dishes for the wedding feast is varied. Both hot and cold appetizers are served on the table. In addition, if desired, you can arrange an excellent dessert table.
Necessarily, dishes from meat, fish, vegetables, mushrooms, sliced cheese, sausages of various varieties are prepared for the wedding.
Announcements related to the request

A wedding menu for 50 people at home may include the following dishes:

1. Cold snacks

This is something that should always be a lot. Snacks and snacks are alcoholic drinks and they just have a snack, so it’s not worth saving here. What should be prepared:
cold cuts;
sliced fresh vegetables (peppers, tomatoes, cucumbers);
assorted salted vegetables;
marinated mushrooms;
cheese slices (2 types);
cutting from different varieties of sausage (3 types);
jellied tongue;
liver cake;
stuffed vegetables;
fish platter;
jellied fish;
aspic;
sandwiches or canapes.

2. Salads

They are served in small salad bowls. It is desirable that there be as many different types as possible than one in a large salad bowl. Also, some of them can be served in tartlets - small baskets of dough. Traditional salads are:
"Olivie";
"Caesar";
"Herring under a Fur Coat".
At the present time, new types of salads are popular:
"Mediterranean" (seafood, pineapple);
"Ali Baba" (cubes of boiled chicken fillet, pineapple, pepper);
"Blondinka" (raw smoked sausage, tomato, cheese, grated fried potatoes).
It is not necessary to cook everything according to 20-year-old standards, you can cook any salad, especially if the wedding banquet is scheduled to be at home. But the best option would be a variety of salads, where the main ingredient is mushrooms, meat, sausage, fish or vegetables.
Advice! Give the salad a festive look on the plate, for example, lay it in the shape of a heart and you will see that the table will look festive.

3. Hot dishes

The menu for the banquet necessarily includes the main dishes of hot cooking. They can be from meat and fish. These products can be boiled, baked, stewed, grilled.
fish with sauce, vegetables;
fried liver;
cabbage rolls; (look - stuffed cabbage recipe)
stuffed poultry (duck, turkey, goose);
chops with pineapple;
julienne with mushrooms or chicken;
eggplant or zucchini with garlic sauce;
cutlets;
stuffed vegetables;
grilled thighs;
gefilte fish;
pancakes with meat or mushroom filling;
fried mushrooms;
schnitzel or steak;
roast or pilaf.
Boiled potatoes, rice, vegetables will serve as a side dish. In addition, bread is served in assortment.

4. Desserts

Naturally, the most basic dessert on the festive table is the wedding cake. The weight of a piece of cake per person should be approximately 250 grams. Therefore, the total weight of the cake for the wedding menu of 50 people is about twelve and a half kilograms. The main delicacy of the wedding feast can be ordered in a pastry shop, and if you have a talent for preparing such products, you can bake a cake at home.
The cake can be multi-tiered. Its important design is the silhouettes of newlyweds made of mastic, edible pearls and beads. It is fashionable to decorate the product with berries, fruits, fresh flowers.
Loaf is an absolute attribute on the wedding table. For 50 people, its weight should be at least seven and a half kilograms.
In addition, among the desserts at the wedding feast can be:
ice cream;
chocolate candies;
tartlets with condensed milk;
cake;
fruit vase (grapes, apples, peaches, oranges, bananas, kiwi, tangerines);
cupcakes;
souffle.
Advice! As such, they begin to drink tea towards the end of the wedding banquet, so it is better to put everything sweet on a separate table along with a festive cake so that it does not interfere on the common table.

5. Drinks

At any event, not only at wedding banquets or receptions, it must be taken into account that there are people who drink alcoholic beverages, but there are also those who do not drink at all, and you need to think about each of them. In principle, it is not possible to calculate how much the guests will drink, so in this matter it is better to take more than the guests will be dissatisfied later.
Non-alcoholic drinks include:
fruit juice;
carbonated water (sweet and mineral);
fruit compote;
tea;
coffee.
Soft drinks for 50 guests must be at least 100 liters.
Assortment of alcoholic drinks:
champagne (1 bottle for 3 people);
vodka (1 bottle for three people);
wine (1 bottle for two);
cognac.
There may be various wine and vodka products (alcoholic cocktails, martinis, gin). But beer is not included in the menu of the festive feast.
For a celebration for such a number of guests, a room is usually rented.

What to consider when compiling a menu for a wedding feast
When compiling the menu, you should take into account what products the guests use. Are there children, elderly people, vegetarians, people suffering from some kind of illness among those invited? Such a menu should also be explained by the choice of dishes of complex dietary and baby food. It is necessary that all guests be able to choose healthy and tasty dishes from a variety of food.

To create a menu, you need to take into account the number of guests. Considering the average weight of food per person, it is easy to calculate the total weight of food for a certain number of guests.
Wedding menu for 40 people
As with 50 guests, a wedding menu for 40 people is quite expensive. All dishes are laid out on small snack plates.
Regarding snacks, sausage, cheese, vegetable cuts, assorted meat and fish, pickles are served on the table. You can cook inexpensive salads: both mixed and puff. Among hot dishes, preference is given to stuffed poultry, cutlets or schnitzels, snack pancakes, baked fish, and julienne.
The cake is prepared weighing about eight kilograms. To save on the festive table, instead of a cake, there can be cows, sweets, cookies, cakes, fruits.
To make a wedding menu for 30 people, you need to calculate the average weight of each dish. To save money, it is better to go by not reducing portions, but by choosing cheaper ingredients.
Therefore, among hot dishes, chicken fillet chops, roast, baked mackerel, meat fingers, pancakes with mushroom filling, grilled poultry are suitable. For cold appetizers, they choose inexpensive salads, cuts from raw smoked sausages, hard cheeses, cuts from fresh vegetables, marinated mushrooms, assorted pickles.
Compotes, juices and carbonated waters in total should be at least 60 liters (2 liters per person). Champagne and vodka - 10 bottles, wine - 15.
Features of the banquet in the summer
To compose a wedding menu in the summer, it is necessary to take into account the increased temperature of this time of year. Some foods can go bad quickly in the heat. In addition, in the summer most often banquets are held outdoors. If the wedding feast is organized in nature, then there are other difficulties - food delivery, lack of refrigerators. Also annoying insects spoil the holiday a little.
To prevent certain troubles and avoid food poisoning, it is important to make a list of treats correctly. Some rules that will help make your summer wedding unforgettable:
1. If the festive feast will take place outdoors, portable refrigerators will be a good option.
2. When chilled drinks heat up quickly in the heat, this problem can be solved with ice cubes.
3. Preference in the summer heat is given to fruits and ice cream, rather than creamy desserts.
4. Be aware of the bad combination of alcoholic beverages and heat. Therefore, alcohol such as vodka, cognac can be replaced with less strong ones, for example, cocktails, wine.
5. For the preparation of snacks and salads, it is necessary to choose not too fatty ingredients: chicken meat, low-fat fish, fresh vegetables, pickles, herbs.
6. A great idea would be tartlets and sandwiches made from greens, olives, fresh vegetables on the table.
7. Summer is a great time for barbecue, meat or fish on the grill. They can easily be included in the list of hot snacks for a wedding. Moreover, barbecues go very well if you decide to hold a beach wedding.
8. Light desserts - soufflé, mousse and others - are also perfect for a sweet table.
9. Also in the summer, watermelon and melon are served as a dessert.
10. It is important to remember about more soft drinks.

Banquet table for other holidays
In addition to weddings, banquets are held on anniversaries and anniversaries. Such a dinner party is ordered in cafes or restaurants on March 8, New Year, professional holidays. The banquet can be full or partial service.
Menu for a banquet for 20 people
Usually, a banquet for 20 people is called mini. A sample menu for such a number of people is provided below.

Cold snacks

sliced \u200b\u200bfrom various types of cheese (1 kg);
cold cuts: sausage, ham, boiled pork, tongue (700 gr.);
assorted fresh vegetables (1 kg);
pickled herring (600 gr.);
pickles: pickled mushrooms, tomatoes, cucumbers, cabbage (800 gr.);
olives, black olives (400 gr.);
salads from vegetables, meat, mushrooms, sausages (800 gr each).
Hot dishes
baked potatoes with mushrooms (1 kg);
fish or meat steaks (800 gr.);
cutlets (800 gr.);
pancakes with meat, mushroom filling (700 gr.).
It is important to remember about the supply of bread products in assortment.
dessert table
You can make a birthday cake, or limit yourself to fruits, sweets and mini-cakes.

Beverages
mineral water;
sweet sparkling water;
fruit and berry compote;
fruit drink;
fruit juices.
For 20 people, all drinks must be up to 30 liters. Tea and coffee are served at the sweet table.
Banquet menu for 30 people
For a festive feast for such a number of people, it is worth renting a room for a banquet. You can prepare dishes for the banquet yourself, or order an off-site kitchen. But in the second case, then use two waiters who will keep order on your table. If, however, your decision fell on your own cooking and serving, then the following menu will help you a lot.
Cold snacks
fresh and pickled vegetables (assorted);
meat, cheese, sausage slices;
fish platter: trout, salmon;
canape with caviar or red fish;
liver cake;
tartlets with salad;
jellied tongue;
gefilte fish;
aspic;
olives and olives;
several types of salads (vegetable, meat, seafood).
Hot dishes
pork meat in French;
cabbage rolls;
roast with mushrooms;
cutlets;
chicken chops;
Fried fish;
pancakes with mushrooms.
Assorted fruits, ice cream, cakes, sweets are served for desserts.
The range of strong and non-alcoholic drinks is varied.
The menu for a banquet should be made taking into account the average weight of dishes per person. Cold and hot dishes are served with the calculation of 350 gr. Soft drinks - approximately 1.5 liters per person. Champagne and vodka - 0.5 liters each, wine - 1 bottle per guest.

The banquet room is one of the main criteria for any holiday.

A small number of guests - up to 20 people can be accommodated at home. To organize a festive feast for more than 20 guests, the best option would be to rent a room for a banquet.
Halls for banquet tables can be rented in almost any restaurant or cafe. To select such a room, it is necessary to take into account such requirements as:
1. The convenience of the hall for the celebration (the presence of air conditioners, a spacious room).
2. Capacity (the hall must accommodate the required number of guests).
3. Location (it should be taken into account that it should be convenient for guests to get to the institution).
4. Interior of the room (taking into account the wishes and preferences).
5. The presence of a dance floor, recreation areas.
6. Quality service.
7. Menu assortment.
8. Acceptable prices.
9. For outdoor events - the presence of awnings and umbrellas.
10. Availability of space for an aperitif.

The choice of a hall for celebrating any event is important, as is the range of food. After all, a wonderful atmosphere, attractive prices, original design, colorfully decorated hall will create a wonderful mood for all guests and heroes of the occasion and will be remembered for a long time.
A banquet manager will help you choose a room, taking into account all the requirements and wishes of customers. A specialist in organizing such celebrations will give the necessary advice, provide a list of premises for rent for a feast, in which you can choose the best option.

Banquet furniture

It is important that the chairs match the number of invited guests. Banquet chairs are put on special satin covers or decorated with beautiful festive bows and ribbons. The color should fully match the theme of the celebration and the design of the hall.
Tables can be combined into one common table or placed separately (accommodate 4-6 people). Banquet tables are covered with well-ironed tablecloths.
To hold a celebration at home, you can rent the same furniture or simply collect it at home from your neighbors. Of course, all this is quite important at any banquet, but the most important thing, for example, at a wedding, is happy and loving newlyweds, and at other events, the joyful faces of guests.

The wedding banquet is exactly that part of the celebration that makes the whole wedding memorable. At least that is the case for most of the guests present. If the decoration of the hall, buying a dress and ordering a wedding procession usually does not cause difficulties, then with the wedding menu there can be various difficulties. After all, all couples want the banquet menu for the wedding to be generous, successful, but without any frills.

Preparing to order a wedding menu

When the number of guests invited to the wedding is counted, you need to clearly understand for yourself what food, drinks and types of booze must be on the festive table.

If you go to a restaurant without such preparation, then the employees of the food establishment will “load” you, as they say, to the fullest. You won't be able to save. What is there. There is a good chance that you will order almost twice as much food and drinks as you actually need.

You need to build on the menu for the wedding table from the list of invited guests. If possible, specify the taste preferences of each of them. Of course, it is not necessary to create a personal menu for each individual guest.

However, it is better to find out if among the invited guests there are fasting vegetarians or those who have special preferences. The wishes of people of these categories are recommended to be taken into account.

The sequence of serving dishes in a restaurant

As a rule, salads are served first at the wedding celebration along with cold appetizers. Traditionally, guests simply eat during the first three toasts. This time will be thirty to forty minutes. Having eaten a little and drunk, people begin to have fun, sing and have fun.

If the host of your wedding is an active toastmaster, he will certainly captivate the audience with wedding ceremonies and funny contests. Under such conditions, products can be ordered thirty to forty percent less.

During the first solemn hour, the waiters must serve a hot type of snack to the table. But the main hot dishes, as well as side dishes, usually appear on the table in the next three to four hours.

By the way, it is better to discuss the specific time when each of the dishes will be brought to the table with the administrator in advance. Otherwise, in fact, it may turn out that the salads with other snacks will end, but the hot one will not be cooked yet.

Of course, it is unlikely that any of the guests will like sitting at an empty table. But for those arranging a wedding, an excessive abundance of food can cost a pretty penny. Therefore, if possible, it is recommended to look for a middle ground when compiling the menu, focusing on how much food in grams per guest should be.

Calculation of the banquet menu for the wedding. Approximate volumes of dishes

cuts

Let's start with cuts. They can be meat, cheese, vegetable, and also fish. It is customary to form cold cuts from two or three types of boiled pork, balyk and a number of sausages. On average, one guest will have about one hundred thirty or one hundred and fifty grams of cold cuts.

Cheese slicing should be calculated based on the value of thirty-five grams per guest. It is customary to supplement cheese slices with olives, olives, and also grapes.

The volume of vegetable cuts should be about eighty grams per person. It includes such types of vegetables as bell peppers, tomatoes, cucumbers, herbs and radishes.

On request, you can order fish slices. It can be red fish fillet, fish salmon, smoked fish species. A fish cut should be about forty grams per person. But if you order fish, then it must be in the form of a fillet.

Salads

The main requirement for salads is that they should be mostly light. At a wedding banquet, with an abundance of other dishes, no one, probably, will be delighted with Olivier or herring under a fur coat. It is better to make combined, but light salads.

For one guest, a salad dish should be about five hundred grams. If you order three varieties of salad, then make a calculation of one hundred and sixty grams per person.

Snacks

Many people prefer to see sandwiches topped with red caviar on the menu for a wedding table in a restaurant. For a guest, make the calculation of caviar equal to twenty grams. If the caviar is black, then ten grams is enough.

The restaurant will most likely offer you original types of snacks in the form of cheese balls, canapes, mini rolls with expensive types of fish. If you have enough money for this, then there is no reason not to agree. Such dishes always become a wonderful decoration of the table, and guests will like them very much.

Hot appetizers are usually served in separate portions. But experienced organizers of wedding celebrations generally do not recommend including portioned types of dishes in the wedding menu. After all, one guest is unlikely to ask for an addition, and someone may not touch a particular dish at all.

Usually meat dishes are ordered as hot dishes, as well as fish dishes. The calculation in this case should be two hundred or two hundred and fifty grams per person.

side dishes

The weight of a particular side dish will be determined by their type. So, one hundred and thirty grams will be enough for rice. If it is potatoes, then you need to take two hundred and fifty grams.

A wedding cake

Alcoholic and non-alcoholic drinks

The wedding menu, of course, should include alcoholic drinks. And this point is one of the most important in our question - how to calculate the banquet menu for a wedding? After all, the guests at the wedding will be very different.

Grandmothers may not drink at all, as well as children. But the youth in this matter will be more active. Therefore, it is recommended to make a calculation depending on the division of people into groups: non-drinkers at all, little drinkers and active lovers.

On average, it is customary to buy four bottles of vodka or cognac for a dozen guests, two bottles of red and white wine, two or three bottles of champagne and one liter of soft drink per guest.

If the wedding is in the summer, then there should be two liters of soft drinks.

But this calculation is valid only for the banquet itself. You also need to take drinks for a buffet table and a walk. A classic dressing of a pair of bottles of champagne for newlyweds is considered separately.

Drinks must be taken with a margin. They will not be able to deteriorate, and they will be very useful in the wedding scenario. It is always better to bring your own drinks to the restaurant. Some establishments admit that vegetables and fruits can also be their own. When choosing drinks, also focus on the weather. In hot weather, strong drinks will be less in demand.

And in winter, wine will lose its popularity.

What food to take for a walk?

As a rule, only newlyweds and their close friends go for a walk.

In the car of the newlyweds, there must be champagne, light snacks with fruit, strong drinks to taste.

Cuts for a walk are made in advance at home. Then they can be wrapped with cling film. This will allow you to enjoy them to the fullest during the walk.

For snacks, it is permissible to use plastic dishes. But it’s better not to drink from standard plastic glasses. It is wiser to buy special elegant plastic glasses in the store. They will provide a decent look in the photos.

Sample menu for a wedding table: Buffet for guests

A buffet table at a wedding means a small table in a restaurant for those guests who did not go for a walk. Sometimes until the banquet after the painting you have to wait for several hours. And the rest of the guests should wait in comfort. For this purpose, a separate table is organized for them.

There should be alcohol in glasses, mineral water and juice. As a snack, you can provide small sandwiches, cheese and cold cuts, sweets, coffee or tea.

In summer, there should always be an abundance of soft drinks. There should be a waiter near the buffet table to help waiting guests.

Discuss the nuances of the banquet with the toastmaster ...

A lot depends on the toastmaster in terms of compiling the menu. If the guests start to get bored, they will eat and drink a lot. If the fun overflows, then someone may even leave hungry. It is better to discuss in detail with the toastmaster how the serving of dishes will be beaten. Together you should try to make sure that the guests do not go over too much, but they do not remain hungry either.

I think you have received an exhaustive answer to your question - how to make a banquet menu for a wedding correctly. Follow these simple tips and stick to the sweet spot in food selection and portion sizes.

What point of organizing a wedding celebration is the most expensive for newlyweds? Oddly enough, this is not a bride's dress, and not even a wedding decoration - this is wedding table ! Firstly, at weddings, all guests drink a lot for the health of the young, and accordingly, there should be plenty of snacks. Secondly, many people order so much food that they can play three more weddings, and as a result, the young family repays debts for such a chic feast for a long time. The current trend does not welcome wedding tables bursting with food, so the newlyweds try to calculate all the dishes in portions (give or take a few servings) in order to invest in their finances, and at the same time not let the guests die of hunger.

Wedding drinks

When compiling any menu, and even more so wedding table menu , the first thing you need to do is drinks, both alcoholic and non-alcoholic.

To get started, write yourself a list of all the guests on one piece of paper in a column, and write in front of each what he prefers to drink. When you count the total number of those who drink vodka, wine, cognac and other drinks, you will have an idea of how much alcohol to put on the table. Of course, the most popular liquor at a wedding is champagne, however, everyone drinks it only on the first toast (including men), and then the men move on to stronger drinks, and the women finish the rest and also move on to wine or other more interesting drinks. Champagne must be on the table of the newlyweds. However, not too much, so that by the end of the festival they do not become drunker than their guests. So, count one bottle of champagne on the table for the newlyweds and 3 bottles of this fizzy drink for every 10 guests. Further, we will also calculate for a dozen drinkers, because the calculations are very approximate. For 10 guests (who prefer the selected drink) you need to take 2 bottles of vodka, 4 bottles of wine and 2 bottles of any foreign drink(be it cognac, whiskey, liquor or anything else).

Don't forget the cocktails too. If your finances allow you at least 1-2 types of alcoholic or non-alcoholic delicious cocktails, then it is better to serve them to the table at the very beginning of the feast, when the guests, if not even seated. This will be a great refreshing moment after long and painful trips to the registry office and for photography.

Soft drinks must be mandatory - juices, carbonated and non-carbonated mineral water, sweet sodas. It is difficult to miscalculate here, because if a person does not drink a lot, then his portion may well be drunk by a sitting drinker who does not have enough snacks. If your wedding will be held in the cold season, then 1.5 liters of non-alcoholic liquid per person is enough. Well, if you sign in the heat, then take less than 2 liters.

wedding menu

When you come to a restaurant to order a wedding menu, your eyes run wide from the number of options for appetizers, hot dishes, desserts, and then logic should come to the rescue. Firstly, your guests are ordinary people, and they can hardly eat more than a kilogram of all kinds of food in an evening, so proceed from these calculations.

For each person, calculate certain portions (by grams), so that later you can combine all this into a single menu. Further presented calculations are assumed for 1 person:

Salads, cold appetizers- 0.5 kg. The practice of wedding feasts notes such a trend - guests work hard with forks in the first half hour of the celebration, and then all the people lean more on light snacks that you can eat between competitions, dances and fun, so there should be most of them from the entire menu.

Warm appetizers- 0.15 kg. While they are still warm, they will be eaten with pleasure, but when they cool down and begin to “get stiff”, people go on to the same cold appetizers, so it makes no sense to take more warm appetizers than indicated.

Garnish- 0.3 kg. Our people cannot do without a side dish, and it is not so important for them whether it is simple or complex.

Meat dishes- 0.25 gr. Of course, everyone throws themselves at the meat, but in view of the fact that there will be a lot of food, no one will eat a large amount of meat (so to speak, you want to try everything, and not fill your stomach with meat alone).

Fruits- 0.15 kg. After fatty, satisfying and sweet, few people look at fruits, unless they eat them for a change, so do not gain too much, and it is best to take small fruits for this purpose that a person can eat at a time: grapes, peaches, apricots, cherries .

Dessert- 0.25 kg. Before desserts, usually everyone is already dancing and incredibly eager to replenish their strength, so delicious desserts will be immediately swept off the table.

Cake- 0.1-0.15 kg. Cake is the last resort at a wedding, and there is usually not enough room for it in the stomach, but enterprising guests will dance a little more, settle everything, and still eat a piece.

Basic Rules

There are no mandatory or forbidden foods and dishes, so each couple chooses wedding menu , based on the preferences of the guests and their own passions, based on traditions, mentality and the available budget. However, some rules are still worth listening to if your family does not have firm foundations about what should be on the table.

Avoid all soups right away, especially if you are having a wedding in the summer. This dish is absolutely superfluous at such a holiday, so you should not throw money away for its preparation.

Do not try to please the tastes of each of the guests, because everyone has their own preferences in food - anyway, you will not be able to adapt to everyone. Choose classic dishes in new interpretations and designs, so that guests can eat everything they are used to without unnecessary thoughts. However, if there are vegetarians or raw foodists among the guests, then it is for them that you can order a portion - another such food that they can eat separately from others, otherwise there is no need for such guests to come.

Exotic cuisine is also not worth looking at, because not all guests can be such gourmets (no need to experiment and change delicious native food to fashionable and foreign food that is incomprehensible to many). Only if the relatives from the groom’s side and the bride’s side are of different nationalities and cultures, you can include dishes from one and the other cuisine in the menu - then you will surely please all the guests.

In addition to the main dishes, the wedding menu must include various sauces, pickles, and definitely bread. However, be careful with dishes that contain fresh onions and garlic - it is better to refuse them altogether if you do not want to suffocate later from pungent odors, mixed with alcohol "spirits".

Salads dressed with mayonnaise are a typical treat among our people, so you can’t get away from them even in summer, but you should understand that in the heat such salads will quickly “flow”, become outwardly unpresentable and unappetizing. That is why give preference to those salads that are seasoned with olive or sunflower oil.

Portion snacks will not justify themselves, because you will not be able to calculate the exact number of guests (someone can always come unexpectedly or, conversely, refuse the invitation at the last moment for good reasons), and there is no guarantee that everyone eats this particular snack guests without exception. So in the choice of snacks, pay attention to 3-4 types and arrange several servings on the table so that everyone can take what they like.

Wedding table decoration

The bride and groom stipulate everything - and, and the decoration of the hall in which the marriage will take place, and the restaurant, including the decoration of the wedding table. Since the tables will simply burst with all sorts of dishes, it makes no sense to make them also with large bouquets of flowers and all kinds of decorative elements, so modest but solemn minimalism is in fashion.

The best decoration for any table would be proper serving and beautifully decorated dishes, moreover, not all food should be a masterpiece of the artist - for this you need to select one or two dishes and order their unusual performance from the chefs. Baked fish or a whole piglet will be a wonderful decoration dish - both the eye is happy and the stomach likes it.

Depending on the time of the year, they select their own color scheme:

— winter need warming colors (red, peach);
— spring the festive table is decorated in light soft colors (white, yellow, pink, green), the table is decorated with spring flowers;
— in summer the table should be bright and joyful, besides, in the hot season, there can be no problems with decorating with beautiful bouquets and herbs (blue, orange, turquoise tones are used when decorating);
— autumn also the color scheme is determined by bright yellow, orange, red leaves.

The decoration of the table, chairs and the entire banquet hall should be done in a single color scheme or in contrasting colors. With any of the chosen colors (be it orange, pistachio, pale blue, bright red), white will perfectly match, and since white is the symbol of purity at a wedding, there should be a lot of it: white dishes, white tablecloths, white napkins.

By the way, about napkins. They are also a wonderful table decoration, because any square well-starched napkin can be used to make beautiful figures that will delight the eyes of those present. However, from napkins it is necessary to fold such figures so that they can be easily unfolded and laid on your knees. It is not worth showing your skill by performing a separate figure for each guest - napkins should be folded the same on all tables and all guests. The only exception is the table of the newlyweds, because for them on this day there should be everything most beautiful and individual.

They must be on the tables, but not clutter them up, but simply be decorative elements. Any flower arrangements should be combined with each other and with the bride's bouquet in terms of color, as well as in composition (if the bride's bouquet has ribbons or lace, then such elements can also be woven into the composition on the tables).

Based on the image of the bride, you need to order a wedding cake - if the dress is champagne color, then the cake can be ordered with marzipan, and if it is made with some bright elements (pink flowers or a red bow), then you can ask the confectioners to make such the same, only edible, element on the cake.