Menu ideas.
For your occasion.

Serve schnitzels in small batches and keep cold salads separate from the hot buffet.

Offer oil and dressings separately and use separate serving utensils for vegetarian portions.

This menu includes dairy and eggs. Serve the pancake promptly to keep its light texture.

Plan chilling and replenishment for spreads and roast meat; use small serving platters.

Agree fish portions and an alternative main in advance; finishing requires suitable kitchen facilities.

Allow table space and heatproof mats for hot platters and sauce jugs.

Plan these as reception bites; increase variety and quantity if they need to replace a meal.

Coordinate baking, serving and replenishment, and fill platters in small batches.

Small bowls need forks or spoons and convenient collection points.

Stagger the warm courses and hand out cutlery with each bowl.

Plan setup, weather arrangements and the time until dinner together.

Choose stable small portions and place food stations clear of the artworks.

Replenish eggs freshly and position hot drinks so serving routes do not cross.

Label the plant-based bowl separately and agree chilling and serving times for each batch.

Plan quantities and serving times for each break, including drinks and tableware collection.

This break supplements the day; it needs a fuller menu if lunch is being skipped.

Confirm access, permitted delivery times and hot-holding space with the exhibition venue.

Avoid holding pasta hot for too long; keep plant-based sauce and grated cheese separate.

Coordinate platter sizes with table decorations and seating, and plan dessert alongside the wedding cake.

Before choosing the menu, confirm who provides the cake and when it will be cut.

Agree ages, portions and suitable food sizes with supervising adults; avoid pointed skewers.

Discuss ingredient preferences and chilling; dishes can be plated separately without raw garnish.

Coordinate children's portions and lunch time with the ceremony's end and keep platters within easy reach.

Count vegetarian mains in advance and leave time between courses for speeches.

Plan asparagus according to availability and finish the risotto shortly before serving.

Provide shade, active chilling and small replenishment batches; do not leave desserts outdoors throughout.

Confirm grilling space, power and a weather alternative; provide separate utensils for plant-based dishes.

Serve soup and ragout from separate points and warm the dessert towards the end.

Keep plant-based sauce and sides separate and plan dessert around any later biscuits or cake.

Provide cutlery for warm bowls and place punch away from the food-serving area.

Agree plant-based recipes for pastry, mash and stock, and check allergens separately.

Clearly identify hummus containing sesame and allow room for the small sharing bowls.

For the vegetarian version, use agar instead of gelatin in panna cotta and cheese with suitable rennet.

Agree meat sourcing and preparation preferences individually; the menu title is not halal certification.

Offer grated cheese separately and replenish pasta in small fresh batches.

Check stock, chocolate and glaze against the plant-based recipe and plan full portions of every course.