What's on the wedding table. The ideal wedding menu: variety, aesthetics, unique taste! Summer menu for a budget wedding

A wedding is a very important event. Everyone prepares for it in advance. Now we will tell you what to cook hot dishes for the wedding. With a photo in the article will be presented different recipes. From them you can choose suitable dishes for the holiday.

Meat rolls with original filling - an excellent meal that can be prepared for a wedding

If you are interested in a wedding, then pay attention to this one. The recipe is simple, but the products are very satisfying, tasty. The highlight of the dish is the original filling, which has a bright taste.

To prepare a hot dish for a wedding at home, you will need:

one egg;
400 grams of pork tenderloin;
salt;
half an orange;
pepper;
two tablespoons of olive oil (required for frying);
a tablespoon of breadcrumbs.

Step by step recipe

Prepare all components. Use fresh meat, not frozen. Then the products will turn out juicier.
So, cut the tenderloin like chops. Then beat each slice on both sides. Then pepper and salt to your liking. Next, place an orange slice on each slice.
Then roll up the rolls.
Then beat the egg. Then dip the products in it first. Then roll in breadcrumbs.
After put on a preheated pan with oil (olive). Fry on all sides over low heat for fifteen minutes.
Serve the rolls whole. You can cut them into pieces. Bon appetit! Eat with pleasure!

Meat in French

If you are interested in a hot dish for a wedding, we will consider simple recipes. Now we will describe how to cook meat in French. This dish is quite popular at celebrations. The dish looks impressive, it turns out satisfying.

To prepare this dish you will need:

one kilogram of potatoes;
250 grams of cheese;
mayonnaise;
salt;
three large onions;
pepper;
five hundred grams of pork;
vegetable oil.

Step-by-step hot dish recipe

First, peel the potatoes, then cut into thin plates. Then place on an oiled baking sheet.
Then peel the onion, cut it into rings (thin). Spread evenly over potatoes. Then pepper the dish and salt.
Then cut the meat into small cubes. Then put them on the vegetables. Then salt and pepper the dish.
Then generously pour the meat with mayonnaise.
After the dish is abundantly sprinkled with grated cheese.
Baked in a preheated oven until done. This process may take approximately one hour.

ball of thread

What to make hot dishes for the wedding? For example, a ball of thread. This dish is made from chicken. The dish will delight guests with its unusual appearance.

For cooking you will need:

one bulb;
seasonings;
three hundred grams of minced chicken;
125 grams of puff yeast-free dough;
salt;
yolk;
pepper.

The process of preparing a dish for a wedding: a step-by-step recipe

First knead the filling. Add finely chopped onion to the minced meat. After salt and pepper the filling, mix well.
Then make meatballs from the resulting mass.
Cut the dough into thin strips (the same thickness).
Wrap the resulting meatballs with stripes.
After the balls on a baking sheet (greased with oil), lay out.
Then brush the balls with beaten egg yolk. Then send it to the preheated oven for forty minutes.

Duck baked with oranges

What else can you make hot dishes for a wedding? For example, duck baked with oranges. Such a festive dish turns out to be very tasty.

For cooking you will need:

three large oranges;
two tablespoons of honey;
three celery (petioles);
two-kilogram duck;
one medium-sized lemon;
Art. a spoonful of olive oil;
three oranges;
salt;
two st. spoons of sweet wine;
a tablespoon of olive oil;
spices (herbs, sage, etc.).

The process of cooking duck with oranges at home: a step by step recipe

Gut the duck first.
Then cut off the tips of the tail and wings. Also remove excess fat and skin. In other words, just prepare the carcass.
Then, in a bowl, mix lemon and orange juice, pepper, olive oil, spices and salt until smooth.
Put the duck in the resulting marinade. Then send to marinate in the refrigerator for about five hours.
Then cut one orange into quarters.
Then remove the marinated duck from the marinade. Stuff it with oranges, celery stalks. Then place in a greased baking dish.
Place the duck in the preheated oven. Bake for two hours. Water the duck with the juice that stands out every twenty minutes.
While the bird is baking, prepare the glaze. To do this, mix honey, wine and the juice of one orange.
Pour the mixture into a saucepan, bring to a boil. Boil until the consistency of syrup. Then remove from fire.
Then, when the duck is already cooked, remove the orange inside it, as well as the celery, pour over the icing.
Serve with fresh orange slices.

Minced meat roll with stuffing

To prepare the dish you will need:

two eggs;
salt (to taste);
500 grams of minced meat (your choice);
three cloves of garlic;
one large onion;
a glass of milk;
two slices of dried loaf;
pepper.

Making a roll at home

Chicken with garlic and thyme

What other hot dishes can you cook for a wedding? For example, chicken with garlic and thyme. The bird in this case is baked in the oven. Thanks to the marinade, the chicken is very tender and fragrant.

For cooking you will need:

five cloves of garlic;
one chicken;
salt;
forty grams of butter;
pepper;
two tablespoons of dried thyme;
forty ml of olive oil.

The process of cooking at home

Wash the chicken first. Then generously rub it inside with thyme, salt and pepper. Rub it on the outside as well. Then put some crushed garlic inside.
Then the legs of the chicken are tied so that it does not fall apart.
Then melt the butter in a frying pan.
Then place the chicken on an oiled baking sheet. Top it with butter from the pan.
The chicken is baked in the oven (heated) for about forty minutes.
Turn over several times during cooking and baste with the liquid escaping in the pan.

A small conclusion

Now you know what hot dishes you can cook for a wedding, recipes with photos will help you create delicious dishes. We hope that this information was useful and interesting for you!

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It is very important to make the right menu for the wedding. The satiety and mood of the guests depends on this. This means that the impression of the wedding was 50% successful). It so happened that people at the wedding love to eat well and have fun from the heart. Everything should be satisfying.

The banquet is the largest item in the wedding budget (from about 40-60%). Basically, a lot of food is not eaten and wasted, and you still pay for it. The best option is when there is not much food left after the banquet, it will be packed and you will take it with you. Therefore, the question of how to make a banquet menu for a wedding is very important.

How to make a menu for a wedding?

Listen to the recommendations of the chef and administrator of the institution where you decide to celebrate the wedding, they are well aware of what and how much guests eat. This is extremely helpful.
Approximate norms of the menu per person for a wedding. A guest at a party can eat about a kilogram, maybe a little more food, plus drinks. For example, let's calculate the menu for a wedding of 50 people. Also suitable for calculating the menu for a wedding of 20,30,40 people.

The menu for a wedding in a restaurant and cafe includes:

Aperitif - a dish served before a meal that stimulates the appetite and improves
digestion. As a rule, these are canapes and low-alcohol and non-alcoholic drinks, fruits. It can be a buffet menu for a wedding.

Cold appetizers and salads- these are various cuts, vegetables, pickles, salads.

Hot appetizers- these are various meat and fish dishes, mushrooms in sour cream, pies, potato pancakes, fritters, etc. Unlike the main dishes, smaller pieces of meat or fish are taken for the preparation of hot appetizers, cutlets and other products are not large. Hot appetizers are served without a side dish and are prepared just before serving.

Main dishes and side dishes- consists of several dishes. The main course is usually the heaviest, hottest, and most complex on the menu. The main ingredients are meat or fish. This dish is a gastronomic pinnacle or the culmination of a banquet. It is it that increases the pleasure and enjoyment of the banquet.

Dessert- This is a sweet table. Main ingredients: cake, loaf and fruit.

Soft drinks

Alcoholic drinks

Let's make a sample wedding menu

Aperitif

1. Olives / olives - 10 g each.
Total 10g/person*50person=0.5kg
2. Red caviar - 15-20 g each.
Total 20g/person*50 person=1kg
3. Canape 1-2 pcs/person = 80-100 pcs.
4. Fruits.
5. Non-alcoholic drinks: mineral water (carbonated, still), juices (2 types).
6. Alcoholic drinks: vermouth (pr. Martini), liquor (pr. Baileys), cognac, whiskey.

Based on the menu per person for a wedding, you will need:

Cold appetizers and salads

1. Meat platter. 3 types of meat, 40 g of each type and 1 type of raw smoked sausage - 20 g.
Only 60 g/person. * 50 people = 3 kg
2. Assorted fish. Red fish (trout, salmon, pink salmon) and white fish (halibut, sturgeon) - 40 g each. It should be noted that out of 6 kg of fish, no more than 4 kg remains after processing.
Total 80g/person * 50 people = 4 kg
3. Herring 20 g/person *50 people=1 kg
4. Pickled mushrooms 50 g/person *50 people= 2.5 kg
5. Cheese platter. Hard cheeses (Russian type), soft (brie type) and blue (gorgonzola type) - 20-25 g of each type.
Total 75g/person*50person=3.75kg
6. Fresh vegetables. Cucumbers, tomatoes, radishes - 50 g each, sweet peppers (preferably red and yellow) - 25-30 g each, green salad, herbs (cilantro, parsley, dill, basil) - for decoration.
Total 100g/person*50person= 5kg
7. Pickles. Cucumbers and tomatoes (preferably not pickled) - 40-50 g each, mushrooms - 30-40 g each.
Total 90g/person*50person=4.5kg
8. Salads: 2-3 types (fish and meat) - 60 g each.
A serving of salad is on average 250 gr., i.e. one serving (plate) of salad is designed for 4 people.
Only 60 g/person. * 50 = 3 kg = 12 servings of one type of salad.

Hot appetizers

2-3 hot dishes - 100-150 g each.
Example: julienne, French-style meat, rolls, baked vegetables, potato pancakes, pancakes with various fillings, khachapuri with cheese.
Main dishes and side dishes

2-3 main courses with your choice of garnish. Based on 200 g / person. *50 people = 10 kg

1. Pork skewers (chicken, beef)
2. Meat on the bone
3. Braised rabbit
4. Turkey

The highlight of the wedding banquet. Whole baked:
5. Duck
6. Suckling pig
7. Lamb
8. Garnish 100 g/person (ex. baked potatoes, grilled vegetables)

Dessert
1. Fruit vase: pears, apples, white and blue grapes, bananas, pineapples, kiwis, nectarines, oranges.
Total: 150g/person * 50 people = 7.5 kg
2. Cake. 150 g/person * 50 people = 7.5 - 9 kg
3. Cupcakes, sweets 1-2 kg.

Soft drinks

1. Sparkling mineral water (bottle 0.75-1l) 40 bottles
2. Non carbonated 10 bottles
3. Juice (two types - pr. apple, cherry) (pack. 1 l) 15/15 pcs.
4. Uzvar, compote 10 l
5. Tea 20 servings
6. Coffee 25 servings

Alcoholic drinks

1. Champagne - 30 bottles;
2. White wine - 10 bottles;
3. Red wine - 10 bottles;
4. Vodka - 35-40 bottles;
5. Cognac - 5 bottles;
6. Martini - 1-2 bottles.

Summary:
This approximate wedding menu is designed for a person, in general, somewhere around 1 kg 300 grams plus drinks. Carefully compose the menu for the wedding, observe the golden mean, listen to the opinion of the administrator of the banquet hall.

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.

A wedding is certainly a very responsible event: guests need to be fed tasty and satisfying, and drink plenty of water, and comfortably accommodate, and cheer. Therefore, all the nuances of the menu, the arrangement of the holiday, and the entertainment program need to be well thought out. Especially if all this enchanting action is planned to be held at home. Let's analyze the features of the "food" program of such a home wedding and consider the most common dishes on the wedding table at home.

What to bring to the table

The main advantage of home weddings, unless of course it is a large-scale party with the whole village, is a small number of guests whose gastronomic tastes you are familiar with. It is these passions, along with your own culinary talents and financial resources, that will be the main determining factors of your wedding menu.
There is no fundamental difference in the composition of the menu or the serving of dishes in the case of a wedding celebration at home. The only thing you need to pay special attention to is the serving and decoration of the dishes and the scale of the activity, that is, how much you can “turn around” both in the number of dishes and in their volumes.
Depending on what category of guests you expect, you can conditionally distinguish 2 menu options: traditional and exotic. Now let's look at examples of what is cooked on the wedding table in each of them, including recipes.

Traditional wedding menu

We start, as usual, with snacks. In the traditional version, it can be colorful aspic, colorful sandwiches, obligatory meat and vegetable cuts, all kinds of rolls, popular salads and pickles, meat and fish pies. By the way, it is not at all necessary to abandon the traditional salads that are familiar to us - you can “modernize” them, both externally and by adding a new, spicy component to them. For example, a herring that has long fallen in love under a fur coat can “sound” in a completely new way, if you apply a little culinary fantasy. Use our recipe and you and your guests will see for yourself.

Herring under a fur coat in the form of a roll

Required Ingredients:

boiled beets (small sizes) - 3 pcs
apple (small) - 1 pc.
boiled carrots (small sizes) - 2 pcs
boiled potatoes - 4-5 pieces
onions (small onions) - 2 pcs
boiled eggs - 3 pcs
smoked fish (herring or any other) - 3 carcasses
salted herring
mayonnaise - 3-4 tbsp. l.

Cooking method:
1. We clean the fish (both smoked and lightly salted), carefully select the bones from it and chop finely;
2. chop vegetables and fruits: grate (separately) carrots, apples, beets, potatoes and eggs, finely chop onions;
3. we cover our working surface with cling film (take somewhere around 0.5 m) and start laying out our roll: first we evenly distribute a layer of beets, then potatoes. We make a thin layer of mayonnaise. Next, lay out a layer of carrots and an apple, smear it with mayonnaise. Now lay out a layer of eggs, again grease with mayonnaise, sprinkle with onions. Again we make a mayonnaise layer, lay out the fish and complete our layering again with a thin layer of mayonnaise;
4. and now we proceed to the most crucial moment - we carefully wrap our roll with a film and place it in the cold for a couple of hours, or better and longer;
5. we serve our original fish under a fur coat, decorating with greens and slices of lemon, cut into several pieces or portioned pieces.
As a main dish, you can serve a chic stuffed sturgeon or a ruddy chicken. You can also cook cabbage rolls, roasts, chops according to the original recipe.
The choice of dessert, in addition to the obligatory wedding cake, is up to you - you can limit yourself to sweets, or you can continue the holiday with cakes, fruit salads and desserts with ice cream.
From drinks, the traditional wedding menu at home includes the usual juices, mineral water, alcohol (at your discretion), as well as compotes, lemonades. With the preparation of tea or coffee, you will also have no problems.

Exotic wedding menu

Here, as appetizers, we choose original tartlets and canapes, multi-layered sandwiches, cocktail salads. At the same time, give preference to recipes that include seafood, fish and light meats, as well as "foreign" vegetables and unusual sauces. One of the most successful options in this case for what to put on the wedding table is tartare. For example - from salmon, the recipe of which we offer you.

Salmon tartare "Mix"

This recipe for an original appetizer consists of 3 tartare options that can be placed and served on one dish, preferably on lettuce leaves.
Required Ingredients:
- salmon - 750 g
- shallots - 3 heads
- pickled capers - 1 tbsp. l.
- soy sauce
- Worcestershire sauce
- lemon, lime
- chives - 1 bunch
- olive oil
- freshly grated ginger - 1 tsp
- Tabasco sauce
- sesame oil - 1 tbsp. l.
- sesame seeds (lightly roasted)
- salt pepper
Cooking method:
1. prepare the ingredients: finely chop the fish and very finely - the shallot, also chop the capers and a little chives (the rest will go to the decor);
2. tartare No. 1: gently mix a third of the volume of salmon, half of the onion and capers, a little soy sauce, olive oil and pepper, sprinkle everything with lemon juice;
3. tartar number 2: mix the rest of the onions, capers and a third of the salmon, add a little Worcestershire, olive oil, a couple of drops of tabasco, pepper and sprinkle with lime juice;
4. tartare No. 3: mix the remaining salmon with ginger and sesame oil, add salt and sprinkle with sesame seeds;
5. quickly lay out our tartars in molds and put in the refrigerator for half an hour.

The choice of what to serve on the wedding table as a main course is also not small in the exotic menu - it can be risotto or pilaf (with seafood or chicken), lasagna, meat or fish in original sauces, baked in foil or grilled.
You will also have to try to surprise guests with dessert - choose unusual sweet recipes (tiramisu, mousses, multi-layered desserts, etc.). The cake should be non-trivial - if not in the recipe, then in the design.
Take an exotic approach to drinks - prepare various cocktails, mixes. But do not forget about the compatibility of drinks with dishes.