Trends in Menus

Each bridal season presents itself with different challenges and food trends. In the past couple of years Mini & Petite have become buzz words on menus. There are a lot of different reasons for couples to minimize their menus. They can get all of their favorite types of foods into one menu, and keep guests guessing on what will be next. It is also utilized as a cost control tool to dollar cost average higher end hors d'oeuvres with lower cost items. As a catering business we enjoy these types of menus because it allows us to take classic dishes like Beef Wellington, and bring it down in scale with all of its original parts into a bite size portion served in an Asian Spoon. The presentation is stunning and the food is memorable.