The wedding menu is delicious and simple. What to cook in the summer for a wedding on the table for guests and newlyweds - a selection of delicious and unusual dishes for the menu

Traditional wedding dishes and drinks
There are no certain traditions regarding what exactly should be on the festive wedding table, but there have always been some traditional wedding dishes, such as chicken. In ancient times, the bride and groom were secretly fed chicken before the holiday, since young people were not supposed to eat at the feast itself. They also served chicken to guests. A traditional chicken pie was also associated with it, inside of which there were baked eggs, and the top was decorated with a chicken head made of dough. According to tradition, pork should also be on the table - a symbol of the future wealth and well-being of the young. Well, the wedding feast crowns, of course, a pie or cake.

As for drinks, there are no strict rules here either, with the exception of beer - it is not customary to serve it on the first day of the wedding. Usually beer is served to guests on the second day.

At midnight, when the bride takes off her veil and changes her wedding dress, which symbolizes the transition from bride to wife, it is customary to serve champagne. In general, this noble drink at weddings is drunk mainly during the first toast, then vodka, cognac and wine are used.

For 10 people, the following figures can be taken as a basis: 3~4 bottles of spirits (vodka, cognac, etc.), 2~3 bottles of champagne, 3~4 bottles of wine. This approximate number may be adjusted based on the guest list. There may also be strong cocktails on trays to treat guests at midnight.

If you want to make your celebration non-standard and completely get rid of the worries associated with organizing a wedding banquet, contact a catering company that professionally organizes and services any festive events: receptions, banquets, anniversaries, dinner parties, coffee breaks, presentations , corporate parties, barbecue.

Catering, or banquet service, begins with the fact that you come to the company's office and discuss the list of services provided with an employee of the company. This limits your participation in the organization of the celebration. Further, highly qualified staff will take care of the complete arrangement of your holiday - from finding a place and delivering your guests to preparing an entertaining wedding program.

Taking into account your wishes, the employees of the catering company will find a room for a banquet. It can be a country house or just a picturesque place in the bosom of nature, where tents will be set up, furniture and utensils will be brought. Your guests will be quickly delivered to the place of the banquet by a comfortable bus or car.

The mood of the newlyweds and their guests depends on how the banquet room is decorated and the table is served. Do not skimp on the original design of the wedding banquet. A beautifully decorated and served table will create a solemn holiday atmosphere. Besides, it won't drain even a modest budget too much. Beautiful flower arrangements will make the wedding table elegant and surprise your guests. Your wedding will be remembered by you and your guests. Tablecloths play a special role in the decoration of the table. Your banquet table will not look elegant unless it is decorated with beautiful tablecloths. It is no secret that we follow a certain fashion in every aspect of our lives. As there is a fashion for clothes, so there is a fashion for the interior and table decoration. Color, texture, fabric pattern determine our choice in this matter. If you want to be told about your wedding: “What a stylish wedding”¦, you just have to say so. And your organizer will make sure that the wedding table is decorated with the latest fashion trends in the textile industry.

Preparing a festive table is not an easy task. It requires skill, a sense of proportion, tact, grace and much more, without which it is impossible to create a festive atmosphere. Of course, the most important thing is to think over the menu correctly. Usually a large place on the festive table is given to a variety of cold and hot snacks. The main dish on the wedding table is fried or stewed meat, poultry or fish. Depending on the number of guests, the festive dinner menu may include two or even three second hot courses. Recall the well-known saying: a wedding is arranged for parents and guests. In this case, the newlyweds hardly want their guests to be dissatisfied with the quality of the prepared dishes or leave the banquet hungry. This will not happen if you turn to professionals. The cost varies depending on the number of gourmet products and the complexity of the dish being served. Dessert dishes complete the table, and, of course, a wedding cake is the decoration of a festive banquet. Previously, young people were given a loaf with figurines of pigeons or swans for a wedding, symbolizing family happiness and harmony. Today, the newlyweds, according to Western tradition, cut the "multi-story" wedding cake, thus making the first joint effort as spouses.

A special place in the menu of the festive table belongs to alcoholic beverages. When choosing wine or strong alcoholic drinks for a wedding table, you need to take care not only of its quantity, but also of its quality, and of harmonious compatibility with the dishes included in the menu. All this is difficult to do without a certain experience and taste. The best chefs and sommeliers will be happy to help you prepare a wedding menu and realize your wishes in exquisitely prepared dishes.

Recently, it has become fashionable to arrange wedding ceremonies in the national style - from an incendiary Mexican wedding to a ceremonial Chinese one. And for this it is not necessary to travel abroad. Specialists of the catering company will organize the most original and unusual wedding for you. The menu of the wedding table, the scenario and the whole entourage of the celebration, up to the clothes of the waiters, will be completely designed in a certain style.

Running for a calculator

The cost of a wedding banquet is the sum of the cost of the dishes of your chosen menu and drinks. Now practically nowhere is a separate fee for renting a hall taken. The only condition is the minimum number of guests or the amount of the order, which each restaurant sets in its own way.

The main thing when organizing a feast is the choice of menu. Do not rely on your own strength in this, it is better to listen to the advice of professionals. The menu needs to be designed in such a way that, firstly, the table is beautiful, and secondly, so that the guests leave satisfied, full, but not overeaten. As a rule, at the wedding they eat the first 10 minutes, and then they drink more. Therefore, it is better to include several types of snacks in the menu.

The number of servings (assorted, salads) is calculated from the weight of one dish on the menu, for example, a serving of 100 g in a banquet version can be taken for two, 150 g for three. There are also portioned hot snacks, such as julienne, they are ordered based on the number of guests. It is best to "organize" the table in several shifts of dishes - the more servings, the livelier the banquet is. Hot, it is appropriate to order a lighter one - a bird or a fish. In the menu of many restaurants there are multi-portion dishes, this is the most convenient, economical and beautiful option. First, such a dish is put up in the hall so that guests can see it, it is heated in the kitchen before serving, and then the waiter in the hall cuts it and serves it to the guests.

Before the arrival of the newlyweds, it is customary to treat the gathering guests with an aperitif (1-2 glasses of wine, champagne or something stronger per person). The rest of the drinks are most often put on the table and poured by the waiters. Alcohol in restaurants is expensive, so many tend to buy drinks outside their walls. But before you decide to do this, discuss the possibility of bringing "your" alcohol with the restaurant administration. Often this is allowed on the condition that some of the drinks will still be purchased at the restaurant. It can be difficult to calculate the required rate of alcoholic beverages. Champagne at weddings is drunk mainly during the first toast, then vodka, cognac and wine are used. However, based on 10 people, the following can be taken as a basis: 3-4 bottles of spirits (vodka, cognac, etc.), 2-3 bottles of champagne, 3-4 bottles of wine. These are approximate figures that can be adjusted based on the list of invitees.

The banquet ends with a wedding cake, which is ordered "by weight" at the rate of 1.5-2 kg. for 10 people.

Sample wedding menus.

Option 1

Cold appetizers, salads

1. Caesar salad - romaine lettuce leaves with fried chicken fillet, anchovies and Parmesan cheese

2. Salad with bacon and chicken and crispy bacon, fresh cucumber, marinated and fried chicken fillet with croutons and Green Cheese sauce

3. Roast beef salad (marinated artichokes, bell peppers and veal roast beef with Blue Cheese sauce)

4. Meyerhold salad (boiled tongue, ham, apples with Parmesan cheese)

5. Assorted meat - s / c sausage, neck, carbonade,

8. Assorted cheeses - rambol with nuts, mimolette, Camembert President, mozzarella Santa Lucia, kiwi, cherry, strawberry, almond

10. Beef tongue - boiled beef tongue with mustard and horseradish

11. Assorted fish - salmon s/s, sturgeon hot-smoked, sturgeon hot-smoked

Hot appetizers

1. Poultry cocote with mushrooms

Hot dishes, side dishes

1. Beef tenderloin medallion - fried beef tenderloin in bacon with Red Wine sauce

2. Grilled salmon steak

3. French fries

4. Poached vegetables - broccoli, cauliflower, "Baby" carrots

Desserts, drinks

1. Fruit vase - strawberries, bananas, apples, pears, grapes, oranges, watermelon

Option 2

Cold appetizers, salads

1. Jacques salad - mussels, peeled shrimps, dry white wine, green peas,

2. Sweet red pepper, lemon, green salad greens (leaves), whiskey

3. Mexican salad - corn, sweet green peppers, rice, bananas, shrimp

4. Salted roasted peanuts

5. Salad "Pomegranate bracelet" - walnut kernels, pomegranate, beetroot, boiled egg, potatoes, smoked chicken

6. Salad "Chinese dragon" - pork pulp, onion, carrots, beets,

7. Pickled Gogoshary

8. Assorted meat - s / c sausage, neck, carbonade,

9. Olives, olives - marinated Spanish olives and olives with lettuce and herbs

10. Assorted vegetables - tomatoes, cucumbers, bell peppers

11. Assorted pickles - wild garlic, cucumbers, tomatoes, pickled garlic, salted cabbage

12. Mushrooms marinated with onions - marinated mushrooms with shallots and cranberries

13. Eggplant stuffed with walnuts and garlic

14. Tulip tree - tomatoes stuffed with cheese, garlic and mayonnaise

15. Assorted fish - salmon s/s, sturgeon hot-smoked, sturgeon hot-smoked

Hot appetizers

1. Poultry cocote with mushrooms

2. Pancake bag with mushrooms - pancake stuffed with mushrooms with creamy sauce

3. Pancake bag with shrimp and salmon - pancake stuffed with cold-water shrimp and Norwegian salmon with White wine sauce

Hot dishes, side dishes

1. Marinated in white wine, fried boneless pork loin

2. Stuffed trout, fried trout stuffed with salmon, mushrooms, cocktail shrimps, on a pillow of spinach, with Champagne sauce

3. Rice poached with vegetables

4. Boiled potatoes with herbs and butter

Desserts, drinks

Option 3

Cold appetizers, salads

1. Salad "Sea Lagoon" - mussels, pineapples, sturgeon h / c, salmon s / s with Aurora sauce

2. Shanghai salad - fried chicken fillet, bell pepper, pineapple

3. Natural crab salad

4. Tropicana salad - lettuce, fresh cucumbers, orange pulp, cocktail shrimp, bell peppers with Tonkatsu sauce

5. Assorted meat - s / c sausage, neck, carbonade

6. Olives, olives - marinated Spanish olives and olives with lettuce and herbs

7. Assorted vegetables - tomatoes, cucumbers, bell peppers

8. Assorted pickles - wild garlic, cucumbers, tomatoes, pickled garlic, salted cabbage

9. Mushrooms marinated with onions - marinated mushrooms with shallots and cranberries

10. Eggplant stuffed with walnuts and garlic

11. Tulip tree - tomatoes stuffed with cheese, garlic and mayonnaise

12. Assorted fish - eel hot-smoked, salmon hot-smoked, sturgeon hot-smoked, sturgeon hot-smoked with greens, lemon and olives

Hot appetizers

1. Japanese-style chicken - chicken meat marinated in soy sauce with garlic, deep-fried with Tonkatsu sauce

2. Saute eggplants marinated in soy sauce, baked eggplants with fresh tomatoes, onions and garlic butter

Hot dishes, side dishes

1. Salmon pigtail - fillet of sturgeon, salmon and pike perch, poached in white wine with Champagne sauce

2. Stuffed with mushrooms and onions, pork loin

3. Fried potatoes with mushrooms

4. Asparagus with cream sauce

1. Fruit vase - strawberries, cherries, bananas, apples, grapes, pears, kiwi, oranges, grapefruits

2. Ice cream in assortment

3. Camembert Fries - deep-fried Camembert cheese, with fresh cranberry and red wine sauce

Option 4

Appetizers and salads:

Meat platter

Assorted fish

Tomato stuffed with julienne

Eggplant baked with Manuri cheese

Spider web salad (crab meat, cucumbers, celery, sesame seeds, masago caviar, wasabi, Japanese mayonnaise)

Caesar salad (romaine lettuce, chicken fillet, Parmesan cheese, croutons)

Salad "Capri" (tomato, eggplant, zucchini, mushrooms, leek, tricolor pepper, herbs,)

Salad "Sea" (shrimp, fillet, white fish, lettuce, red caviar, egg)

Salad "Herring under a fur coat"

Assorted Korean

Hot dishes

"Swan fidelity" chicken fillet stuffed with prosciutto, Mozzarella cheese and fried garlic in Bechamel sauce

Beef stroganoff in a bread loaf

Salmon roll with shiitake mushrooms and cheese sauce

Potato baked with mushrooms, dill and garlic

Rice "Risotto" with vegetables

French pastry, assorted

fruit vase

Tea coffee

The price includes: banquet service, dishes, cutlery.

All dishes are put on the tables.

Option 5

Seafood

Greek

Norwegian herring salad

Vegetable salad with mustard mayonnaise

Caesar salad"

Salad "French"

Salad "Mediterranean"

Vegetable mix

COLD SNACKS

Salmon slightly salted

Marinated mushrooms

Assorted pickles

Butter

Red caviar

Black caviar

New potatoes

French fries

basmati rice

Vegetable sauté

HOT APPETIZERS

Bouzhenina

Boiled tongue

Marinated chicken breast

Vegetable steak with bacon

Chicken breast stuffed with vegetables and shrimp

Sturgeon "Victoria"

Salmon with Bourbon Sauce

Steak with tomato crust

Veal with mushroom sauce

Marinated pork with "Demi-Glace" sauce

Grilled pork with sour cream sauce

Grilled lamb ribs

Baked pork ribs with honey sauce

Grilled veal steak

Piglet baked

Pheasant baked with vegetables

Goose baked with vegetables

Duck baked at home

Exclusive: sterlet with eel

Option 6

Wedding menu for 10 people Total cost 6000 rubles (600 rubles for 1 person)

Cold snacks

Cabbage salad

beef salad

Salad golden mushroom

Cucumber salad with tomatoes

Hot vegetable dishes

Fried eggplant

Mushrooms in batter

Cauliflower with meat

Corn with meat

Hot meat dishes

Pork in sweet and sour sauce

Pork on cast iron

Pork spicy stew

Beef in sauce

Seafood with mushrooms

Hot chicken dishes

Peking chicken sticks

Chicken with pineapple

Hot fish dishes

Whole fried fish

Rice fried with vegetables

donuts

whipped cream, fruit

Assorted fruit

Tea two teapots

Lemonade in assortment 3 bottles of 2 liters

Juices in assortment 3 liters

Option 7

Wedding menu for 10 people Total cost 5500 rubles (550 rubles for 1 person)

Cold snacks

Cabbage salad

seaweed salad

Boiled tongue in sauce

Shrimp Cucumber Salad

Hot vegetable dishes

Fried eggplant

Black mushrooms with meat

Mushrooms in batter

Cauliflower with meat

Hot meat dishes

Meat on cast iron

Pork in sweet and sour sauce

Pork spicy stew

Beef fried with potatoes

Hot seafood dishes

Squid in batter

Hot chicken dishes

Chicken with pineapple

Hot fish dishes

Whole fried fish

Rice fried with vegetables

donuts

whipped cream, fruit

Assorted fruit

fresh fruits, decoration of dishes in oriental style

Tea two teapots

Lemonade in assortment 2 bottles of 2 liters

Juices in assortment 2 liters

Option 8

Banquet in Russian style (100 USD per person)

Various cold appetizers and salads

Marinated salmon

Smoked eel

Cancer cervix

Crayfish pate

Caviar chum and granular

Roll of suckling pig with dried ham, pickled green beans and smoked bacon

Jellied smoked rabbit

Game pate - partridges, hazel grouse and pigeons

Hazel grouse layered with game cheese

Salted mushrooms with fragrant oil and dill

Set of various vegetables

Salad of game and cauliflower and tomatoes and fresh cucumber

Smoked rabbit salad with potatoes and fresh vegetables

Vinaigrette from salted milk mushrooms, mushrooms, mushrooms with potatoes and dill

Hot appetizers

Pie with sauerkraut and fish

Antique chicken and rice chicken

Hot dishes

Roast goose with cabbage

Duck fried with wine sauce, buckwheat porridge with cracklings

Crumbly dough pie with fresh raspberries

Blancmange almond and pistachio

Fruit basket

Option 9

French cuisine ($90 per person)

Cold appetizers and salads

Aspic mackerel in jelly with white wine

Marinated salmon "Gravodlaks"

Cancer necks with avocado

Spinach stuffed sardines

French chicken liver pate in soft tarts

Chicken tartlets - "Lucille"

Cold chicken with walnut sauce

Duck breast with vinaigrette sauce

Lyons ham jelly

Salad with Roquefort

Salad from Nice with tuna and anchovies

Artichoke salad with lobster

Assorted French cheeses with grapes

Hot appetizers

Onion pie from Picardy

Grape snails in Burgundy

Hot dishes

Back of lamb with Provence herb crust

Veal steaks with Roquefort sauce

Rabbit with plums

potato pancakes

French green peas

Broccoli in wine

french pastry

cherry pie

Option 10

Wedding banquet ($50 per person)

Cold appetizers and salads

Hot smoked sturgeon

Norwegian salmon marinated in Thai spices

Lightly salted herring in marinade

Stuffed turkey roll with veal, turkey liver and bacon

Poultry roll with mushrooms and cheese

Rustic ham

Bouquet of various vegetables and herbs

Russian pickles - sour slaw, beets with Provence sauce, pickled cucumbers with mustard and horseradish, pickled tomatoes with herbs

Salad with squid, fresh cucumber, lettuce and mayonnaise sauce

Olivier "in old Russian"

Salad of tongue, celery and vegetables

Hot dishes

Salmon steak with creamy spinach sauce

Veal tenderloin medallions fried in bacon with mustard sauce

Pork ribs, in a gentle marinade based on Brazilian cactus

potato croquettes

Baked vegetables (zucchini, eggplant, bell peppers)

French mini cakes

Juice / mineral water

Tea / espresso coffee

Option 11

Italian cuisine ($80 per person)

Cold appetizers and salads

Brezolla - marinated beef fillet with cumin, coriander, cloves, ginger, nutmeg, brown sugar and cardamom

Mozzarella cheese on sliced ​​tomatoes with basil

Salad "Fungi" - spinach and mushrooms with garlic-cumin sauce

Salad "Tarato" - eggplant and baked peppers with yogurt sauce

Caesar salad with garlic sauce and croutons

Assorted salads with homemade dressing

Bocconcini - marinated mozzarella cheese with olive oil, garlic, oregano and hot red pepper slices

Tomini Eletrici - goat cheese marinated with olive oil, red wine vinegar, garlic, hot red pepper and one type of oval tomato

Scapezzi - Seafood Salad with Vinaigrette Sauce and Pickled Red Onion

Hot appetizers

Lasagna with veal

Grilled tiger prawns with rosemary, lemon, greens, garlic and Parmesan cheese sauce

Hot dishes

Filemignon with mushrooms, fresh tomatoes with balsamic and brown sauce

Salmon Alla Calabrese - grilled salmon with fresh tomatoes and spinach

Pollanca Ripena arrosta - stuffed chicken leg with crab, bacon and chicken liver served with tomato and garlic sauce

Risotto with fresh mushrooms

Broccoli with carrots and roasted pine nuts

Fruits, Tiramisu

Option 12

Latin American cuisine ($70 per person)

Cold snacks

Salmon marinated in hot spices

Cancer necks with avocado

Duck Breast with Papaya Salsa

Poultry roll with jalapeno peppers and sun-dried tomatoes

Suckling pig roll sandwiched with Parma ham and green beans

Pork roasted with garlic and hot Guindilla pepper

Mozzarella Cheese with Tomatoes and Pesto Dressing

vegetable bouquet

Salad "Rio" with fried chicken breast, mushrooms, tomatoes, sweet peppers and corn

Spanish salad with capers and olives

Chilean potato salad with blue cheese and roasted veal pieces

Hot appetizers

Fajitas pancakes with chicken or veal with tomato salsa and guacamole

Mexican chicken patties with garlic

Spicy BBQ Chicken Wings

Hot dishes

"Pingo Morun" - veal skewers

Hot Brazilian pork steak

Trout BBQ

Paprika, zucchini and baked eggplant

Cantonese fried rice with green peas and sweet corn

Option 13

Japanese food

MAGURO tuna

SYAKE salmon

HAMACHI yellowtail fillet

UNAGI smoked eel

EBI scalded shrimp

Ika squid

TACO octopus

AMAZING perch

SAKE KUNSAI smoked salmon

KOHADE spotted herring

sushi maki

SHAKE MAKI roll with salmon

TEKKA MAKI roll with tuna

UNAGI MAKI eel roll

KAPPA MAKI roll with cucumber

CALIFORNIA MAKI avocado, tobiko, mayonnaise, crab meat

FUTO MAKI assorted

OSINKO MAKI roll with pickled radish

YASAI MAKI vegetable

OCTOBUS BABY SARADA mini octopuses

KAISO SARADA fresh seaweed with Gamodari sauce

CHUKA SARADA marinated seaweed with Gamodari sauce

CHUKA SARADA with squid and seaweed

TSUBU KIM-CHI clams with sauce

PICKLED MEDUSA with shark fins

hot kitchen

TABASAKI KIMCHI deep fried chicken wings

Yakitoriya

SHRIMP shrimps

CHICKEN chicken skewers

STEAK from marbled meat (tepan)

UNAGI ZHU eel on rice

KASIVA TEPAN-YAKI breasts of young chickens

EBI TEPAN-YAKI king prawns

Garnish - "Piraf" rice, vegetables

YOSHI NABA pieces of tuna, salmon, shrimp, octopus, shellfish, chicken

SUKI YAKI American marbled meat, shiitake, tofu, Chinese smoked hakusai, rice, shirotaki noodles, bamboo with sweet sukiyaki sauce

SHABU-SHABU marbled meat with a set of vegetables, bamboo shoots, Shabu-shabu sauce

Option 14

Banquet (80 USD per person)

Various cold appetizers (500 gr. per person)

Caviar caviar (red)

Hot smoked sturgeon

Trout "Gravodlaks"

Crayfish neck rolls with avocado and trout

Crayfish pate

Terrine of crayfish necks in salmon marinated in Thai spices

Royal Jamon (Spanish cured ham served with slices of Mediterranean melon)

Suckling pig roll with dried ham, pickled green beans and smoked bacon

Pork Roasted with Garlic and Guindilla Peppers

Rabbit and partridge roll with Iranian mint dip

Wild duck liver pate on puff pastry

Eggplant rolls with pine nuts, pomegranate seeds and herbs

Zucchini - grilled sheep cheese

Pickled mushrooms with fragrant oil

Mozzarella cheese with tomatoes and Pesto dressing

Crudite from fresh vegetables

Salads (150 gr. per person)

Shrimp cocktail salad with pineapple slices with Cocktail sauce

Crayfish neck salad with red caviar

Salad "Toscano" with fried chicken breast, mushrooms, tomatoes, sweet peppers and corn

Smoked rabbit salad with potatoes and fresh vegetables

Pies (2 pcs per person)

French pastry pies with spinach and cheese

Patties with veal and shallots

Patties with potatoes and mushrooms

Pies with green onions and eggs

Hot appetizers (100 gr. per person)

Porcini mushrooms fried with Madeira, Demi-eye sauce, baked on an air puff with cream cheese sauce

Hot dishes (200 gr. per person)

Grilled trout stuffed with shrimps and cherry tomatoes with herbs and white wine

Veal filet mignon with mushrooms, fresh tomatoes, balsamic and brown sauce

Stuffed chicken leg with crab, bacon and chicken liver served with Pesto sauce

Side dishes (75 gr. per person)

Boiled potatoes with dill

Cauliflower in breadcrumbs

Imperial black rice with vegetables

French mini-cakes (2 pcs. per person)

Fruits (200 gr. per person)

Assorted French cheeses with grapes (20 gr. per person)

Juice / Mineral water (1 liter per person)

Tea / espresso coffee

Option 15

Assorted seafood

Chicken fillet in batter

Assorted meat

Eggplant rolls

Squid "Original"

Tomatoes stuffed with cheese and garlic

Homemade marinated champignons

Hunting skewers

Herring under a fur coat

Lemon with sugar

Schnitzel "Refined"

Sockeye salmon "Solferino"

Boiled potatoes with butter and herbs

Cowberry drink

Coffee Tea

Option 16.

Assorted fish

Pork salad

Jellied tongue with horseradish

Eggplant stuffed with meat

Salad "Primorye"

Salad "Diplomat"

Chicken fillet salad with vegetables

Hunting skewers

Greek salad"

Lemon with sugar

Pork medallions with vegetables

Chicken breast in peach sauce

Homemade fried potatoes with onions

Cowberry drink

Coffee Tea

Option 17

Assorted meat

Ham rolls with cheese

Kremlin salted salmon

Chicken wings "fries"

Beef "Delicacy"

Salad "Magdalena"

Squid "fries"

Canape with salmon caviar

homemade pickles

Lemon with sugar

Pork escalope with fried mushrooms

halibut steak

Baked potatoes with cheese

Cowberry drink

Coffee Tea

Option 18

Crab fillet with fresh vegetables

Scallop boiled in mustard sauce

Cold smoked halibut with lemon

Spicy ham with fresh vegetables

Chicken fillet skewers

Salad "Novella"

Eggplant in Old Russian

Salad "Morozko"

Assorted vegetables

Lemon with sugar

Roman Schnitzel

Salmon in Russian in pots

Cauliflower "fries"

Cowberry drink

Coffee Tea

Option 19

Assorted fish (salmon and muksun of weak salt, salmon of muksun with decorations)

Assorted meat (galantine, chicken roll, with boiled tongue, fresh tomato, eurosnack)

Assorted vegetables (tomato, cucumber, bell pepper, lettuce)

Salad "Swan"

Muksun on a vegetable “cushion” (white fish fillet served in a portion pan on julienne of vegetables) or Pork steak baked with mushrooms under a cheese cap

Fruits: grapes, oranges, apples, lemon

Mineral water

Morse berry

Ice cream in natural fruits (coconut, mango, orange)

Champagne "Soviet"

Wine "Pride of the knight's castle" (German)

Vodka "Gzhelka"

Option 20

Table with welcome drinks

Fruits on the mirror (fruits of the season)

Main course

Chicken fillet breaded with cheese, paprika sauce

Potatoes with dill, stewed vegetables

cold table

Chicken salad Firenze with butter

Smoked fish salad with egg and mayonnaise

Freshly marinated mushrooms with garlic

Salted trout with pink pepper

Fish in dough, tartar sauce

Herring tubes in mustard marinade

Stuffed egg with sprat

Veal tongue aspic with paprika

Broiler pork roll with apricots

Homemade smoked meat with tomato and mozarella cheese

Bread, bun

Wedding cake - storey

(curd-marzipan, decorated with fresh roses

Coffee Tea)

Water with lemon and ice

Option 21

Cold appetizers and salads

Salad of smoked duck breast, mixed leaves and delicate fresh raspberry and sesame oil dressing

Wild Mushroom Salad with Warm Balsamic Dressing

Caesar salad with Romano lettuce leaves, chicken fillet, garlic croutons and Parmesan cheese

Salad "Colosseum" of cauliflower, broccoli, champignons with spicy sauce

Rustic basket of fresh vegetables, young herbs and green asparagus in lettuce leaves

Slowly smoked lamb with spicy eggplant stuffed with homemade adjika

Naro-Fominsk veal carpaccio with sun-dried tomatoes and Parmesan cheese

Foie Gras Pate with Fruit Salsa and Porto Sauce

Norwegian salmon fillet, broccoli and celery stalks on egg mimosa

Tower of spicy herring and potatoes "Pushkin" accompanied by spicy croutons

Caprice of royal olives and black olives with sun-dried tomatoes and Grano cheese

Light Italian appetizer of vegetables, with spicy tuna and anchovy sauce, in Provence herbs with crackers

Tiger prawns in sage leaves with Madeira sauce

Crudite from fresh vegetables with olive paste

Veal tongues with horseradish sauce on rustic salad

Assorted Italian meat delicacies and raw smoked sausages

Sturgeon stuffed with young carrots and baked in its own juice

Hot smoked stellate sturgeon with lemon and olives

Cold smoked beluga bock

Snack to sparkling French wines from noble cheeses with fresh baby pineapples, Samarkand grapes and fruits

"Snack Petra" from homemade pickles and Gurian cabbage

dry-cured brisaola with lettuce "Arugula" and "Frize", accompanied by a spicy Italian sauce of pine nuts and cheese "Grano-served" with cherry tomatoes

Georgian eggplant rolls with walnut paste

Spinach kegs with walnuts, garlic and herbs

Sturgeon and salmon caviar

Separate banquet still lifes

Composition of stellate sturgeons, sterlets and sturgeons, crayfish, lobsters and tiger shrimps on a mirror

Wooden boat with salted salmon and gravlax in ice crumbs on lettuce leaves

Festive turkey stuffed with fruit

Whole suckling pigs baked until crispy

Hot snacks and meals

Skewers of tiger prawns

Pancakes with meat and rustic sour cream

Lamb tongues in pomegranate juice on a red-hot ketsi

Steaks of sturgeon, salmon, mirror carp and rainbow trout with wild rice cooked on an open fire

Juicy duck stuffed with Antonovka apples with sweet pilaf and cranberry and red wine sauce

"Meat feast" of shish kebabs and kebab with grilled vegetables and homemade cancasse sauce

Mountain of fruits

Assorted French and Italian mini cakes

Handmade chocolate truffles

Custom wedding cake

Option 22

Meeting with bread and champagne

Cold appetizers:

Russian herring,

A board of fried meat (loin with cream, neck with medicinal herbs, Belarusian roll, rural barrel, duck nalenchovsky),

Board of pies (from game, rabbit, traditional pates),

A mozzarellą tomatoes in balsamino di modewa sauce,

Stuffed eggs in mayonnaise with dill,

Salads (spring, Mexican, chicken with grapes),

beef steak in Tatar style,

cold canned snacks (champignons, paprika, salted cucumbers).

Fruit patera – lint-free peach fruits, grapes, kiwis, bananas, strawberries

Cold snacks

Trout in French pastry, jellied salmon (served by waiters on chandeliers),

Mix of jellied meat (Warsaw loin, jellied chicken, Old Polish beef, Tatar sauce).

Roasts, desserts, confectionery

Drinks without restrictions:

(sprite, fanta, cola, water, juices in jugs, coffee, tea).

Option 23

Cold snacks

smoking).

chicken roll).

chanterelles, white, champignons).

"Parmesan".

Hot appetizers

Mushroom julienne in vol-au-vent.

Seafood cocote in vol-au-vent.

Hot dishes

Pike perch fillet baked in mustard sauce.

Chicken breast stuffed with pineapple in almond sauce.

Boiled potatoes with butter and herbs.

Rice with vegetables.

bread buffet

Baton "Alsatian".

Gray bread with sweet pepper.

Black bread "8 cereals".

Option 24

Cold snacks

Assorted cheeses (Dor Blue, Mazda, Memollet) decorated with grapes

and walnuts.

Assorted fish delicacies (Trio of tender slightly salted

Norwegian salmon, butterfish balyk and hot sturgeon fillet

smoking).

Assorted meat (Trio of juicy boiled pork, tender pork salmon and

chicken roll).

Assorted fresh vegetables (tomatoes, cucumbers, sweet peppers and herbs).

Assorted pickled vegetables (Cherry tomatoes, French

gherkins, cobs of young corn and olives).

Assorted pickled forest mushrooms (boletus, mushrooms, milk mushrooms,

chanterelles, white, champignons).

Classic Caesar salad made from juicy iceberg lettuce leaves,

garlic croutons, tender chicken fillet, with Caesar sauce and cheese

"Parmesan".

Salad "Greek" from juicy lettuce, feta cheese, tomatoes and

cucumbers, with classic Italian dressing.

Salad "Roman Holiday" with squid fillet, natural crab

meat, eggs, fresh cucumbers and red caviar.

Salad "Olivier" classic of vegetables and chicken fillet, with sauce

Hot appetizers

Appetizing pancakes with salmon and red caviar

Eggplant stuffed with vegetables, mushrooms and cheese.

Norwegian salmon slices wrapped in bacon petals, fried

grilled with cream sauce and basil.

Veal chop on greens, with cherry sauce.

Rustic potatoes (slices).

Rice with vegetables.

Vegetable mix.

bread buffet

Baton "Alsatian".

Gray bread with sweet pepper.

Black bread "8 cereals".

Fruit vase (grapes, apples, oranges, tangerines, pears, strawberries, carom, kiwi, pineapples, bananas).

Option 25

Cold snacks

Assorted elite cheeses (Dore Blue, Ementale, Rambole, Foleppy) with

grapes and walnuts.

Assorted fish delicacies (Trio of tender slightly salted

Norwegian salmon, butterfish balyk and hot sturgeon fillet

smoking).

Assorted meat (Trio of juicy boiled pork, tender pork salmon and

chicken roll).

Assorted fresh vegetables (tomatoes, cucumbers, sweet peppers and herbs).

Assorted pickled vegetables (Cherry tomatoes, French

gherkins, cobs of young corn and olives).

Assorted pickled forest mushrooms (boletus, mushrooms, milk mushrooms,

chanterelles, white, champignons).

Eggplant rolls with walnuts, cheese and garlic.

Young asparagus served with a slice of smoked salmon.

Caesar salad with tiger shrimps.

Salad "Greek" from juicy lettuce, feta cheese, tomatoes and

cucumbers, with classic Italian dressing.

Salad-cocktail "Reef" from juicy leaves of lettuce "Romano",

mini octopuses, mussels, squids, slightly salted salmon, red caviar

Salad "Meshchansky" from tender beef tongue, juicy leaves

salads "Lettuce" and "Iceberg", eggs, Siberian pine nuts and

cherry tomatoes with ginger sauce.

Salad "Olivier" classic of vegetables and chicken fillet, with sauce

Hot appetizers

Rolls of salmon and pike perch, in a creamy sauce with spinach and tender

green oil.

Tongue "French" with mushroom sauce.

Hot dishes

Salmon stewed in white wine with scallops, under

caviar sauce.

Duck breast baked with apples in orange sauce.

Potatoes with cream and cheese.

Vegetable mix.

Cauliflower fried in breadcrumbs.

bread buffet

Baton "Alsatian".

Gray bread with sweet pepper.

Black bread "8 cereals".

Fruit vase (grapes, apples, oranges, tangerines, pears, strawberries, carom, kiwi, pineapples, bananas).

Option 26

Gostiny Dvor

Cold appetizers:

Vegetable mix

Meat platter

Assorted fish

Red caviar

Boiled tongue

Eggplant with walnut

Hot appetizers:

Khachapuri

Pancakes with meat

Second courses:

Barbecue in assortment

tobacco chickens

Kalya (Chashushuli, Khashlama)

Drinks and desserts:

Water (in assortment)

Alcoholic drinks

Crystal (Putinka, Gzhelka, Festive, Golden Ring, Slavic, Rye)

Russian standard or Parliament

Wine Georgian

Option 27

Metropolitan

Herring under a fur coat

Cold appetizers:

Vegetable mix

Meat platter

Hot appetizers:

Khachapuri

Second courses:

Shashlik, barbecue

Fish on the grill

French fries

Chashushuli, Khashlama

Drinks and desserts:

Water (in assortment)

Alcoholic drinks

Vodka "Crystal"

Champagne "Golden Collection"

Wine Moldavian

Not a single Slavic wedding is complete without a festive feast. A variety of dishes and drinks allows you to create the most suitable menu for a wedding at home. Modern wedding fashion, regardless of the ways of celebrating the creation of a family, leaves the same basic elements on the menu that help when planning a festive meal at home.

The banquet has always occupied one of the main places at the wedding celebration. It does not matter where and in what place the feast takes place, the main thing is that all the guests remain full and satisfied. When compiling a wedding menu at home, it is worth considering the number of guests and their taste preferences. The banquet menu for the wedding should be universal.

Festive menu for a wedding at home

If a wedding is celebrated at home, the menu is compiled depending on the expected duration of the banquet and the celebration as a whole. When compiling a menu for a wedding at home, one should take into account the fact that often the celebration of such an event takes place over the course of one day and its duration is on average 8-9 hours. During this time, a person can eat about a kilogram of food. This may seem like a bit of an overestimate, but guests will be seated at the table 2-3 times. Also, it is better to leave a little food than the guests leave the celebration hungry.

When compiling a wedding menu, it is worth considering the preferences of all guests.

Main dishes of the festive menu:

• Cold appetizers.
• Fish dishes.
• Meat snacks.
• Hot appetizers.
• Dishes from vegetables and mushrooms.
• Basic hot.
• Dessert.

But do not forget about the presence and a wide range of alcoholic and non-alcoholic drinks. They are an integral part of the festive feast.

When compiling a list of dishes, it is worth considering the taste preferences of guests.

Basic rules for organizing and serving dishes.

The presence of two hot dishes with their serving at the beginning of the banquet and in the second half after the break.

If among the invitees there are vegetarians or guests who observe the conditions of fasting, you should take care of the list of products and ready meals directly for them.

The phased order of serving begins with cold appetizers, followed by hot dishes, meat and fish dishes. Fresh vegetable and mushroom culinary masterpieces are constantly on the table.

The banquet part ends with the serving of dessert.

Wedding menu for 20 people at home

When organizing a banquet at home in a narrow family circle for 20 people, you should consider the menu for the wedding. Recipes and dishes prepared according to them seem quite special, with a unique taste, because they have your part of the soul.

Making a menu for a wedding for 20 people at home is much easier. After all, the tastes of loved ones and relatives are quite familiar to the newlyweds, so it will not be difficult to please the guests.

Features of compiling the menu depending on the time of year.

The autumn banquet is full of fresh vegetable dishes, fruits, natural meat. This is mainly poultry, vegetables grown in an open way.

Winter brings high-calorie hot and meat dishes to the table, and the amount of alcohol consumed increases.

The menu for a small home banquet is easier to compose

In the spring, the menu should restore the lack of vitamins, and this will help to make dishes prepared with fresh vegetables and the maximum amount of greens.

The summer menu focuses on light salads, low-calorie fish, seafood and dietary meats. should be as diverse as possible and in large volumes.

Menu for the second wedding day at home

In most cases, when celebrating the second day of the wedding, when choosing its venue, preference is given to nature or home. An excellent option would be to continue the celebration in the country house of the newlyweds. The menu for the second day of the wedding is characterized by much less variety.

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.

Even the most modest wedding at home requires a particularly responsible approach from the young, because it is most often celebrated only in the circle of relatives and friends, without involving either a toastmaster or professional organizers. Therefore, future spouses should not only not forget about thousands of little things, but also take into account all the most important things: decoration of the room, competitions and for a banquet.

Universal wedding table menu at home

The best place to start preparing for any wedding is choosing a venue. But if the celebration is already planned in the house of the bride or groom, then it is the wedding menu that becomes the most important item on the list of all preparations. Here it is necessary to take into account the budget for the celebration, the exact number of invited people and the health of the guests. After all, if among relatives there are allergies or people with serious diseases, then for them there should be a completely different menu or the opportunity to choose among the dishes presented.

In general, it is the wide range of snacks and treats that makes the wedding table truly unique. Therefore, you will have to take care of the pickling in any case. But to save the budget, compiling a varied menu will require a serious approach. When determining what to cook for a wedding at home, you should always consider:

• Familiar dishes that are well known to all guests and that they will definitely like.
• National cuisine, designed for all invited or for most of the guests.
• As well as the traditional wedding menu for these places.

But at the same time, experienced organizers do not advise making the wedding table completely nationalized. An exception is possible here if we are talking about a national wedding. But even in this version, the menu should not be primitive. And in order to find the golden mean between well-known dishes and a unique solemn banquet, you can allow various experiments with cold appetizers.

A classic and neutral wedding menu at home necessarily includes:

• Two or three hot dishes, among which one is the first, and the rest - the second.
• Cold appetizers and cold cuts in stock.
• Several salad options.
• Variety of drinks, both alcoholic and non-alcoholic.
• Desserts: fruits, sweets, ice cream.

And, of course, a wedding cake is a must. It is not customary to define it in desserts - at a wedding feast it is an absolutely independent dish that serves in the interests of the entire ritual.

The menu for the wedding table at home is developed at least a month before the start of the celebration. At the same time, in order to save the budget, drinks are bought in boxes with a supply of 5-10 bottles for 20-30 people, and meat, fruits and vegetables are taken fresh 2-3 days in advance in order to prepare only high-quality products. Meat and hot dishes always require increased attention, so it is better to allocate a whole free day for their preparation.

What kind of snacks can be prepared for a wedding at home depends on the imagination and free time of the organizers. But most often these are various chicken and meat rolls with filling, canapes, mini-sandwiches, fish delicacies.

The most difficult thing in compiling a banquet menu is the purchase of drinks, especially alcoholic ones. Approximate calculation for 30 guests is as follows:

• Champagne - from 5 bottles, of which 2 will be drunk at the registry office and at the meeting of the newlyweds at home.
• Wine in assortment (dry, semi-sweet, white, red) - from 12 bottles of 0.75 liters. This drink is most often preferred only by women.
• Strong alcoholic drinks for men (cognac, vodka) - from 10 bottles of 0.75 - 1 liter.

As for non-alcoholic drinks, for the same number of guests you need 10 liters of juices, carbonated and mineral water.

For the wedding feast, dishes are always prepared with a small supply of portions. But if you plan to celebrate at home, then it is better to take care of more food and its safety. At the same time, professional chefs or all free relatives can be involved in preparing the table.

Smart home decoration for wedding

But for a festive atmosphere and comfort, a table with refreshments is not enough. Guests will definitely want to entertain themselves with competitions and dances, and this is best done in a beautifully decorated room. And here, in order to create the necessary harmony in the environment, one should be guided by the general rules:

• Choose a theme for the wedding design, which can manifest itself in the style of the celebration, decoration motifs, or maybe in the color scheme.
• Feel free to combine traditional types of jewelry with newfangled trends.
• Don't be afraid to show your individuality.

At the same time, the design of a private house differs from the decoration of an apartment or a house adjoining area, not only because of the features of the chosen venue for the celebration, but also traditionally.

Common traditions will easily tell you how to decorate a private house for a wedding:

1. The wicket and gates of the bride's house, where after the wedding ritual the wedding feast is usually held, are elegantly decorated. In some areas, it is customary to use plant branches (birch) and ribbons for these purposes. But today more and more preference is given to compositions from balloons.
2. An appropriate welcome inscription for guests is placed on the door of the house.
3. The house itself is decorated inside according to taste and the chosen style. At the same time, great importance is attached to drapery, balloons and fresh flowers.
4. Drape surfaces such as tables and chairs. On the windows it is preferable to use long curtains to the floor. In this case, everything is better to withstand in soft and light colors. Therefore, curtains, tablecloths and chair covers are often sewn to order for the festive decoration of the house.
5. When deciding how to decorate a table for a wedding at home, in this case, small compositions of natural or artificial flowers are usually used. They are placed on tables between dishes and exquisite serving.

Since the wedding is traditionally celebrated in the bride's house, each girl decides for herself how to decorate the wedding house with her own hands so that the resulting image matches her personality. Today, wedding designers offer many different decorations for the bride's room and the guest room that can be made independently:

• paper flags with signed congratulations that can be hung around the room;
• figurines, voluminous pompoms and flowers on threads that are attached to the ceiling so that they hang down like New Year's rain;
• multi-colored fabric and paper fans that are mounted on the walls;
• petals of natural flowers, the compositions of which can complement any design;
• various candles: carved, figured, simple, aromatic, stylized.

All these decoration methods are ideal if a wedding is celebrated at home. How to decorate an apartment at the same time? There are no fundamental differences in the design, only in addition to the room, it is also customary to decorate the stairwell and the staircase itself. At the same time, special signs are glued to the walls in the entrance, on which, in a comic or solemn form, the way to the bride is indicated for the groom.

We celebrate the wedding in the yard

If the weather permits, the newlyweds often celebrate their wedding in the yard or park. And here there are requirements for decorating the territory. First of all, the design of the celebration in this case necessarily adapts to the climate and weather. Therefore, even umbrellas from the sun or rain can be used for decorations and gifts for guests.

But if it's just a wedding at home in the yard, how to arrange it will help the advice of experienced organizers:

1. Take care of the green clean lawn. Yellow grass will spoil any design option.
2. Install a special dance floor in a separate place. You can rent it or hire a team of carpenters to build it. Also, a fairly free area of ​​\u200b\u200bthe territory, tiled or covered with concrete, is suitable for the dance floor.
3. Install at least one bio-toilet on the site or rent a special luxury portable restroom so that guests can visit this space at their convenience.
4. Arrange parking in front of the site for guests' cars or rent a parking space next to the house.

Competitive wedding accompaniment

So, the tables are bursting with treats, the decoration is on a high level, the festive mood is on top ... But what else do guests need? Of course, good contests. And you need to take care of their compilation in advance. At the same time, much here depends on whether it will be a holiday with a host or the newlyweds will do without a toastmaster. But since the wedding at the bride's house most often takes place in a narrow circle of friends and relatives, the host is usually appointed from among the closest. For example, the groom's best man can be the toastmaster, and the bridesmaid usually helps him.

The scenario of a wedding at home without a toastmaster can be very different, although they usually stick to the traditional one. To begin with, it is worth dividing the entire wedding into stages:

• Meeting of the newlyweds after the registry office.
• Congratulations from parents and the first toasts.
• Several comic small games for the bride and groom (like "who knows whom better"). The guests try snacks.
• Congratulations from guests (no more than a couple of minutes for each guest) and presentation of gifts. At the same time, the first course is served. Also, during the congratulations, you can hold special contests with the audience (collecting money in sliders).
• A few more competitions for the newlyweds and their guests, and the second dish appears on the tables.
• Time for pronouncing oaths by the bride and groom,.
• Then cutting the cake, desserts.
• Free time for dancing.

Contests for a wedding at home should be 5-8 pieces in total. In addition, you need to have several spare contests, if suddenly some of them fail to do or you need to play for time. For each part of the scenario, it is worth planning a certain time and adding one hour in reserve to the result. When calculating time, it is important to consider what guests eat during breaks. If a wedding fireworks display is planned, it usually happens after the dance of the young.

But if not an ordinary wedding at home without a toastmaster is planned, how to hold it in this case? It all depends on the theme of the wedding and the imagination of the newlyweds and their host friends. For example, a gangster-style wedding is designed to match the theme, and contests are selected with a gangster theme. Although most often in this case, classic contests are simply styled under the theme of the wedding.

Sometimes it is easier to hold a wedding banquet at home than in a restaurant. Usually this situation develops when there are few guests and all of them are only relatives and friends. The same happens when the celebration of various anniversaries takes place. How to make a menu for a wedding celebration at home, so that everyone is full, and the hostesses do not think how else to surprise the guests?

What should be considered when preparing a menu for a wedding at home?

A festive feast is the final note of the solemn registration, even at home it can be intense, and home photos from the holiday will not be dull.

The first thing to take care of is the cooks and waiters. If the banquet is designed for 10 or 15 people, then you can handle it on your own, using 1-2 people to help, but with a large number of guests, for example, for 30 people, banquets will already be more difficult to serve, so you need to either hire professionals , or call for more serious help.

It is best to make several changes of hot dishes, because the feast will be at least 5-6 hours. The change on the tables will not only ensure full stomachs, but also free up space on the tables for a more convenient arrangement of guests.

Men and women usually eat and drink differently. Therefore, when counting products, one must not forget how many people of both sexes will be present.

If the wedding is themed, then, if possible, you need to choose the appropriate food: if the Russian-folk bias, then the food should be native Russian, for light summer parties, cocktails and fruits should be provided, for oriental-style weddings, choose dishes of the same cuisine.

Do not forget about the table decoration - candles, decorative fabric towels, flowers will create a great mood, even at a wedding banquet, even on the second day of the holiday.

Snacks

Snacks go first. Canape with cheese and fruit slices is very popular now.

Red caviar can become an expensive snack. It is necessary to ensure that vegetable and meat cuts do not end, with which men actively seize strong drinks.

Pickled vegetables - tomatoes, cucumbers, peppers are used selectively, so you should not put too many plates with them, just a couple.

Hot dishes

For the preparation of main dishes you need to use proven recipes. Don't forget to marinate the meat ahead of time if needed. Fried poultry, chops, steaks, zrazy are well sold. Fish is used as the second main course. You can’t do without a side dish, and it’s better to make it separately for each dish: for example, potatoes are perfect for meat, and rice or buckwheat for fish.

Salads and sandwiches

It is not necessary to overload the table with an abundance of salads, it is enough to make meat, vegetable and one of the favorite ones for young people to choose from. Keep in mind that cutting into salads can be done in advance, but it is better to pour over the sauces immediately before serving.

Sandwiches are a popular dish at banquets, they are made with completely different fillings: caviar, red fish, fresh vegetables, sausages and cheese products. Don't forget to make cold and hot options to please every guest.

Beverages

On the table there should be several options for drinks, both alcoholic and non-alcoholic. For a correct calculation, you need to remember that champagne is drunk only at the beginning, therefore, for a buffet table, for example, 20 people, 5 bottles will be enough.

Strong spirits are usually drunk by men, but already throughout the evening, so 10 men will need 4 bottles, based on the total amount of the stronger sex, you can easily calculate the required volume.

Ladies prefer wine, but keep in mind that tastes are different, so either conduct a survey or take both white and red wines of sweet and semi-sweet varieties yourself. On average, 10 girls take 5 bottles.

From non-alcoholic drinks, mineral water (carbonated and non-carbonated), juices should always be on the table. These need to be stocked up thoroughly, because those who do not drink will use these drinks as the main ones. On request, you can make tea, coffee, compote.

Dessert

From the sweet, there should be a cake on the table, which is taken out closer to the end of the banquet. You can’t do without fruits, which will perfectly diverge as an appetizer for strong drinks and in dance breaks. But sweets, cookies, cake, ice cream - this is at the request of the young, usually this is not used at banquets, since the cake replaces all desserts. If the banquet is dedicated to an anniversary, then, for example, a silver wedding cake can be decorated in the form of individual portions and laid out on a beautiful stand.

Children's menu for a wedding at home

Do not forget about the little guests who will be at the celebration. Usually, children do not sit at the table for a very long time and quickly move on to playing with each other, and having run up, they run back to the table, take their favorite snacks and fruits and run away again, so it is better to provide a separate table.

Children do not really like heavy food, so it is enough to feed them hot once, put on the table several salads, cheese and sausage cuts and large quantities of fruits and sweets, and do not forget to stock up on juices and lemonades.

Due to the fact that the table will be separate, the children will not be able to interfere with the general feast, they will be full and at any time they can have a bite to eat.

Thus, you need to compose the menu according to your preferences, but given the different options for events, having calculated and organized everything in advance, it will not be so difficult to hold a banquet!

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