Now that the rehearsal dinner location has been agreed upon (thankfully), we move on to the next step—planning the menu!
Is this something that is addressed elsewhere and I’ve just managed to miss it? Do most restaurants come out with some sort of plan if you tell them you’re having a rehearsal dinner at their space? Or does everyone else just have no set budget for their rehearsal dinners and hope for the best?
We’re having the dinner at the Martin Fierro Restaurant in Naples. Lynn and her mom went there a few weeks ago to sample the food, which they both said was marvelous, and that the staff didn’t blink and eye when she said exactly who was marrying whom. So that’s good. I’m happy to support a South American restaurant in that part of the state (the other side of Florida is swimming in them—the west coast not so much) and also to show our guests what sort of things people eat in Uruguay, since none of them have ever been there.
Now we just have to figure out what to feed people. As far as I can tell there are three options for this (all of which involve us ordering ceviche and some sort of lovely cheese appetizer for everyone beforehand, and letting people get whatever drinks they want):
- hand out menus, let people choose, pay for whatever they buy. This is the easiest method since everyone will get exactly what they want, but also has the potential to be the most expensive.
- work out a set menu with the restaurant before and have them bring out our pre-ordered (and possibly pre-paid) food once we show up. Here we’d have the most control of the budget, but what if we get things that no one wants, or too much or too little food?
- make a smaller ‘event’ menu just for our party. We choose seven or eight entrée options and give our guests a menu with just those choices to order from. We’d have some cost-control, and they’d have some choice in what they get. I just worry that we’ll eliminate some of the cheap-but-interesting things along with the too-expensive ones and everyone will get a nice but somewhat boring meal.
So, um…help? What should we do? I honestly can’t decide which is the best way to go. Part of me thinks that we could just order off the real menu—after all not everyone is going to order filet mignon just because it’s an option. But then part of me feels like if we are hosting a dinner we should plan the menu (as a way to take care of our guests). Whatever we decide I’m still really excited! Just reading the menu makes me hungry…
i’ve been to a few rehearsal dinners in restaurants and they always featured a limited menu (generally two to three options for appetizer, three for entree, and two for dessert). for one of them i got to help pick the menu. we went to the restaurant for dinner one night, ordered several things to share and then decided which we liked best (and thought others would enjoy). it was big fun!
also, as an event planner, i think it’s a nice touch to show your guests that you put a little more thought and planning into the dinner.
I went to a bridal shower at a restaurant where they had small menus like eliza suggests above. That worked great, and I imagine it makes it easier for the restaurant to ensure the food comes out at the same time and that they don’t run out of anything, since they know which 6 (or how ever many) things your whole party will be ordering.
I also think it can work to order big trays of food in a variety that you think will please your crowd. I guess it depends if this is that kind of restuarant or not. My mom and I have been throwing around the idea of a dinner at a casual place in Little Italy with a few different pretty platters of pasta.
I’m sure whatever you decide will be great!
We did a combination of cheese platters, wings and crudite for apps, then a limited 4 option menu- it’s much easier for you and I think your guests too, as it saves them the stress of wondering- is this ok to order? Plus then you’ll have a nice little keepsake menu too :)