Appetizing wedding menu for 30 people in a cafe, outdoors or at home

Wedding menu for a home banquet

The range of dishes for a wedding feast is varied. Both hot and cold snacks are served on the table. In addition, if desired, you can arrange an excellent dessert table. Be sure to prepare dishes from meat, fish, vegetables, mushrooms, sliced ​​cheese, and various types of sausages for a wedding.

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

Cold appetizers

This is something that should always be a lot. Snacks and alcoholic beverages are used as snacks and snacks, so there is no need to skimp here. What you should definitely prepare: cold cuts; slicing fresh vegetables (peppers, tomatoes, cucumbers); assorted salted vegetables; marinated mushrooms; cheese slices (2 types); cutting from different types of sausage (3 types); jellied tongue; liver cake; stuffed vegetables; fish platter; jellied fish; aspic; sandwiches or canapés.

Salads

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

Chicken tartlets

Guests will definitely like the tartlets, don’t miss them when creating a menu for a birthday party at home for 20 people - everyone will appreciate snacks of this kind! The dish is an excellent snack to accompany alcohol. Other advantages are that the ingredients are the most common. But the taste of the tartlets is very refined. Moreover, they are prepared without dough. Potatoes serve as a tartlet.

From products:

• chicken (fillet) – 2.1 kg;
• mayonnaise;
• garlic – 9 cloves;
• potatoes – 24 pcs.;
• cheese – 0.6 kg;
• green onions;
• salt.

Recipe:

1. Cut the fillet into cubes.
2. Simmer the chicken in a frying pan with a lid and add water and oil.
3. After 30 minutes, add the garlic and simmer for another 10 minutes. The filling for the tartlets is ready.
4. Peel and grate the potatoes.
5. Add salt.
6. Take your muffin tins and grease them with oil.
7. Place the grated potatoes in a basket shape.
8. Place the chicken in the middle.
9. Place the tartlets in the oven for 30 minutes at 240 degrees.
10. Chop the green onions.
11. Grate the cheese.
12. Mix the ingredients.
13. After 30 minutes of cooking, sprinkle the tartlets with cheese and onions.
14. Simmer in the oven for another 10 minutes.

Advice. To make the meat baskets have a richer taste, add mushrooms to the chicken.

The filling of the snack is easy to change each time at your discretion.

Hot dishes

The banquet menu must include main hot dishes. They can be made from meat and fish. These products can be boiled, baked, stewed, or grilled. fish with sauce, with vegetables; fried liver; cabbage rolls; (see - cabbage rolls recipe) stuffed poultry (duck, turkey, goose); pineapple chops; 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. The side dish will be boiled potatoes, rice, and vegetables. In addition, bread is served in an assortment.

Dessert

Naturally, the most important dessert on the holiday 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 a wedding menu of 50 people is about twelve and a half kilograms. The main delicacy of a wedding feast can be ordered at 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 silhouettes of newlyweds made of mastic, edible pearls and beads. It is fashionable to decorate the product with berries, fruits, and fresh flowers. The 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, desserts at a wedding feast may include: ice cream; chocolate candies; tartlets with condensed milk; cake; fruit bowl (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 place all the sweets on a separate table along with the birthday cake, so that it does not interfere with the common table.

Cake and loaf

The loaf begins the wedding feast, and the cake symbolizes the peak of the celebration. According to tradition, a round loaf is made, which is decorated with paintings and patterns, and it is presented to the young people before entering the establishment.

A wedding cake gives true scope for imagination. The shapes and variations are so different that each couple will be able to choose the option they like, make some changes and order a wedding cake. The cake is ordered by weight at the rate of 100-150 g. per guest. Don’t forget to order wedding hall decorations and off-site registration from PikoBy.

Beverages

At any event, not only at wedding banquets or buffets, you must take 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 impossible to calculate how much 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; sparkling water (sweet and mineral); fruit compote; tea; coffee. Non-alcoholic drinks for 50 guests must be at least 100 liters. Range 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 on the holiday feast menu. To hold a celebration for such a number of guests, a room is usually rented.

What to consider when creating a menu for a wedding feast When creating a menu, you should consider what foods guests eat. Are there children, elderly people, vegetarians, or people suffering from any diseases among the guests? Such a menu should also be explained by the choice of complex dietary and baby food dishes. It is necessary that all guests can choose healthy and tasty dishes from the 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 treats for a certain number of guests. Wedding menu for 40 people Just like for 50 guests, a wedding menu for 40 people is quite expensive. All dishes are served on small snack plates. Regarding appetizers, sausage, cheese, vegetable slices, assorted meats and fish, and pickles are served on the table. You can prepare inexpensive salads: both mixed and puff. Among hot dishes, preference is given to stuffed poultry, cutlets or schnitzels, appetizer pancakes, baked fish, and julienne. The cake is prepared weighing about eight kilograms. To save money on the holiday table, instead of a cake there can be korowai, sweets, cookies, cakes, and fruits. To create a wedding menu for 30 people, you need to calculate the average weight of each dish. To save money, it is better not to reduce portions, but to choose cheaper ingredients. Therefore, among the hot dishes, chicken fillet chops, roasts, baked mackerel, meat fingers, pancakes with mushroom filling, and grilled poultry are suitable. For cold appetizers, choose inexpensive salads, sliced ​​raw smoked sausages, hard cheeses, sliced ​​fresh vegetables, pickled mushrooms, and assorted pickles. The total amount of compotes, juices and sparkling waters should be at least 60 liters (2 liters per person). Champagne and vodka - 10 bottles, wine - 15. Peculiarities of holding a banquet in the summer To create a wedding menu in the summer, you need to take into account the increased temperature of this time of year. Some foods can spoil quickly in the heat. In addition, in the summer, banquets are most often held outdoors. If the wedding feast is organized outdoors, then there are other difficulties - food delivery, lack of refrigerators. Also, annoying insects somewhat spoil the holiday. To prevent certain troubles and avoid food poisoning, it is important to correctly create a list of treats. Some rules that will help make a summer wedding unforgettable: 1. If the festive feast will take place in the fresh air, portable refrigerators will be a good option. 2. When chilled drinks heat up quickly in hot weather, this problem can be solved with pieces of ice. 3. In the summer heat, preference is given to fruits and ice cream rather than creamy desserts. 4. You should remember about the bad combination of alcoholic beverages and heat. Therefore, alcohol such as vodka and cognac can be replaced with less strong ones, for example, cocktails and wine. 5. To prepare snacks and salads, you must choose ingredients that are not too fatty: chicken, lean fish, fresh vegetables, pickles, herbs. 6. A great idea would be to have tartlets and sandwiches made from herbs, olives, and fresh vegetables on the table. 7. Summer is a great time for barbecue, meat or fish on the grill. They can be easily included in the list of hot snacks for a wedding. Moreover, barbecues go very well if you decide to have a beach wedding. 8. Light desserts - soufflé, mousse and others - are also perfect for the sweet table. 9. Also in the summer, watermelon and melon are served as dessert. 10. It is important to remember to have more soft drinks.

Banquet table for other holidays In addition to weddings, banquets are held for anniversaries. Such a dinner party is ordered in cafes or restaurants on March 8, New Year, and 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. Below is an approximate menu for the number of people.

What should be on a wedding banquet menu?

Wedding guests eat almost all the time, so the tables must be full. Fresh hot food should be served every hour or hour and a half (minimum 4-6).

Cold snacks (at least 7 types) should be added regularly, and sweets and fruits should be replenished.

The variety of menus for a wedding plays an important role - guests should have the opportunity to choose. If you plan to serve soup, let there be two options, for example, borscht and mushroom soup, and then everyone can decide for themselves which one they prefer to eat.

If there will be people at the wedding who do not eat meat, you should make sure that there are dishes for vegetarians on the tables. For example, along with cutlets and stuffed pig, there should be dishes made from soybeans or tofu. If foreigners are present at the wedding, they will want to eat something from the traditional cuisine of their country. Seafood should also be present - both in salads and as appetizers.

It should be remembered that the wedding menu should not be limited only to what is on the tables.

Of course, all other proposals are associated with additional costs, but to enrich the wedding reception, it is worth taking a look at these proposals:

1. An open bar is a place where all kinds of drinks are prepared at the request of guests. By the way, you can organize a show of bartending art, which will be an excellent highlight that complements the wedding.
2. Live cooking is the equivalent of an open bar, a variation with food. The chef prepares various dishes in front of the guests, for example, pies and various pies in a large frying pan, hot pancakes with chocolate and fruit, and flambéed desserts.
3. A country table is nothing more than a semblance of a buffet or buffet table, at which typically country dishes are displayed: ham, smoked lard, fried wild boar, pickled or lightly salted cucumbers, smoked sausages and sausages, and sometimes moonshine.
4. A chocolate fountain is something that will please those with a sweet tooth. A specially built fountain flows real hot chocolate, which can be used to fill cups and drink or dip various fruits, such as strawberries, into it.

Appetizingly served food is also a decoration for the table, but you should not be too zealous. Sometimes there are more decorations on the tables than the dishes themselves, and no one likes to be deceived. Food should be served beautifully, cleanly, and in a timely manner.

Cold appetizers

sliced ​​from 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, sausage (800 g each). Hot dishes baked potatoes with mushrooms (1 kg); fish or meat steaks (800 gr.); cutlets (800 gr.); pancakes with meat and mushroom filling (700 gr.). It is important to remember to serve bread products in an assortment. Dessert table You can prepare a birthday cake, or limit yourself to fruits, sweets and mini-cakes.

Drinks 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. Menu for a banquet for 30 people For a festive feast for such a number of people, it is worth renting a banquet room. You can prepare dishes for the banquet yourself, or order a catering 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 preparation and service, then the following menu will help you a lot. Cold appetizers, fresh and pickled vegetables (assorted); meat, cheese, sausage cuts; assorted fish: trout, salmon; canapes with caviar or red fish; liver cake; salad tartlets; jellied tongue; gefilte fish; aspic; olives and black olives; several types of salads (vegetable, meat, seafood). Hot dishes pork in French; cabbage rolls; roast with mushrooms; cutlets; chicken chops; Fried fish; pancakes with mushrooms. Desserts include assorted fruits, ice cream, cakes, and sweets. The range of strong and non-alcoholic drinks is varied. The menu for a banquet should be compiled taking into account the average weight of dishes per person. Cold and hot dishes are served at the rate of 350 g. Non-alcoholic drinks - approximately 1.5 liters per person. Champagne and vodka - 0.5 liters each, wine - 1 bottle per guest.

Important rules when creating a wedding menu at home

Before you start preparing, carefully read practical recommendations for organizing and creating a menu.

• While guests are at the event, the tables are crowded with a variety of dishes - original appetizers, unusual hot dishes, all kinds of salads. It is considered the norm when all prepared dishes are replaced during the holiday, during a break for dancing, competitions, and communication. To ensure that dishes do not constantly stand on the table, you need to calculate the duration of the banquet, and correctly distribute the removal and serving of prepared dishes, then even when using a small number of recipes there will be an illusion of variety.
• All the burdens of the kitchen will fall on the shoulders of the parents of the newlyweds and they need to plan the cooking time in advance. Some holiday menu items can be prepared in advance or the ingredients for them can be prepared. For example, two days before the celebration, marinate meat, prepare a spread for sandwiches, and cut sausages and cheeses the day before. Carefully cover everything with cling film and place it in the refrigerator; you need to be especially careful with food in the summer.

• On your wedding day, no one wants to stand at the stove, so you can simmer meat, fry meatballs or chops the day before the celebration, and before serving, simply reheat and pour over freshly prepared sauce, in this case no one will doubt the freshness of your dish. Leave a few preparations in a separate bowl that you can serve on the second day.
• I want to prepare something unusual and new for the wedding table. In order not to spoil the food, it is better to try to prepare a small portion of the proposed recipe and, thus, check the taste of the dish and see how long it takes to prepare. Perhaps some ingredient will have to be replaced with a more suitable one.
• Don't ignore the theme of the wedding; try to ensure that the menu matches the chosen style. For a celebration in a folk style, national dishes are suitable, in a maritime style - fish snacks and seafood dishes. All kinds of websites have photos and numerous recipes for every taste, and you will also find step-by-step cooking instructions.

Seafood and fish dishes:

• baked sterlet;
• fried pieces of flounder;
• baked eel;
• stuffed pike;
• shelled mussels;
• baked salmon;
• lobster.

Cold appetizers

• red and black caviar;
• pickled mushrooms with onions;
• vegetable mix;
• cold cuts;
• several types of cheese.

Banquet space is one of the main criteria for any celebration.

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 the following requirements: 1. Convenience of the celebration hall (air conditioning, 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 establishment). 4. Interior of the room (taking into account wishes and preferences). 5. Availability of a dance floor and recreation areas. 6. High-quality service. 7. Menu selection. 8. Reasonable prices. 9. For outdoor events - the presence of awnings and umbrellas. 10. Availability of space for an aperitif.

The choice of a hall to celebrate 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 great mood for all guests and heroes of the occasion and will be remembered for a long time. The banquet manager will help you choose a room, taking into account all the requirements and wishes of the clients. A specialist in organizing such celebrations will give the necessary advice and provide a list of premises to rent for a feast, from which you can choose the best option.

Furniture for banquets

It is important that the chairs match the number of guests invited. Banquet chairs are covered with special satin covers or decorated with beautiful festive bows and ribbons. The color must fully correspond to the theme of the celebration and the decoration 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 from your neighbors at home. Of course, all this is quite important at any banquet, but the most important thing, for example at a wedding, is the happy and loving newlyweds, and at other events the joyful faces of the guests.

Article on the topic: festive menu for a birthday.