Sample Wedding Menus

Weddings at YOUR Location

Have your wedding in the warmth of your home or at the beach or at your “special place”, and let OUT BACK CATERING meet all your needs. We will make the setting perfect. When when your “special day” is over, our staff will do the clean up.

We can make the Non-Traditional wedding a party your guests will remember with food, service and decor of your special theme. We’ve done many Country-Western weddings, along with Luau-Beach parties, Mexican Fiestas and Hors d’oeuvres under the stars.

Below you’ll find a sample of our menus, but we have many more great ideas. Please call if you have any questions.

Best Wishes,

Doug Noland, President, OUT BACK CATERING.

P.S., Don’t forget the shower, bachelor(ett) party, rehearsal dinner or the after wedding Sunday brunch. The following menus are suggestions of types of foods and presentations that we can further develop for you. Each of these can be presented formally or informally. These prices are based on a minimum of 50 guests, with the addition of the charge for our staff at $20.00 per staff per hour. See below for an explanation of different staffing levels. We can also provide a bartender, flowers, rentals and entertainment.

TRADITIONAL WEDDING MENU

APPETIZERS:

CRUDITE OF FRESH VEGETABLES
Carrot, Celery, Jicama, Broccoli, Cauliflower, Cucumber, Red Radish, Cherry Tomatoes and a Ranch Dip displayed in a wicker basket.

FRESH FRUIT DISPLAY
A flowing display of fresh fruit of the season.

ASSORTED CHEESES AND CRACKERS

DINNER:

BEEF TRI-TIP
Sliced by the Chef and served with BBQ and Horseradish Sauce.

GRILLED CHICKEN BREAST

GRILLED VEGETABLES SKEWERS

TOSSED GARDEN SALAD
Iceberg and red leaf lettuce with red cabbage, tomatoes and cucumbers served with Ranch Dressing.

WALNUT RICE PILAF
FRENCH ROLLS
COFFEE


$16.00 Per Person

HORS D’OEUVRES ONLY WEDDING RECEPTION MENU

WEDDING RECEPTION
This is best used mid day or late evening under the stars. May we suggest your invitation read “Please join for our wedding and an Hors d’oeuvres Reception to follow”

CRUDITE OF FRESH VEGETABLES
FRESH FRUIT DISPLAY
ASSORTED CHEESES AND CRACKERS

NOTE: The menu items above are presented as a flowing cascading display.

The menu items below are tray passed by our staff.

BRIE-PAPAYA QUESADILLAS
CHICKEN SATAY
MINI QUICHE SQUARES
STUFFED MUSHROOMS


$13.00 Per Person

WESTERN BBQ MENU

CRUDITE OF FRESH VEGETABLES

FRESH FRUIT DISPLAY

DINNER:

BARBECUE CHICKEN
BARBECUE BEEF TRI-TIP
RANCH BEANS
POTATO SALAD
COLE SLAW
DINNER ROLLS AND BUTTER
COFFEE


$15.00 Per Person

WESTERN PRESENTATION

Western presentation may include, our chuckwagon, whiskey barrels, spittoons, steer horns, old fashioned water pump, hay fork, hang man’s noose, cross cut saw, sickle, kerosene lanterns, horse blankets, cast iron bean pots, dinner bell, blue enamel corn pots, house shoes, western saddle, old fashioned ice cream maker, wooden fence, hay fork, “Buck and Betty Cowboychecks” bales of straw and staff in western dress.

FIESTA MENU

TORTILLA CHIPS WITH SALSA
MEXICAN GRILLED CHICKEN
TORTILLAS
CHEESE ENCHILADAS
MEXICAN RICE
REFRIED BEANS
FRESH FRUIT DISPLAY


$11.00 Per Person

MEXICAN PRESENTATION

Mexican presentation may include colorful Mexican blankets, sombreros , Clay Pottery and Pinatas.

HAWAIIAN LUAU

TERIYAKI CHICKEN
LIME-SOY MARINATED SALMON
HAWAIIAN TOSSED SALAD
PINEAPPLE CORN MUFFINS
STIR FRIED VEGETABLES
MUSHROOM FRIED RICE
TROPICAL FRUIT DISPLAY


$15.00 Per Person

HAWAIIAN PRESENTATION

Hawaiian presentation may include palm trees, carved wooden masks, leis, sea shells both large and small, fishing nets and tiki torches.

STAFFING COST

Level of Formality
The more things you ask our staff do for your guests, the greater the number of staff that will be required. For example, the following needs impact the number of staff required: tray passed appetizers, dinner and dessert, wine, water, champagne and coffee served to your guest at their seats, service on china vs. disposables. All of these choices require more staff to implement and especially add more time to pre-set tables and when finished, to rinse and repack the rentals. Typically, for a formal party of 100 guests, 8 staff including a bartender for 7-9 hours, will run approximately $1100-1500.00.

Casual-Informal
Food that is served buffet style on disposable plates where guests help themselves to drinks requires less staff. Typically, for a casual party, 3 staff for 5-6 hours for 100 guests would be sufficient, and would run approximately $360-$480.00.

All staff recommendations are done with your needs in mind. Please call to discuss.