Wedding Sample Menu

Dupree Catering + Events

Crafting Culinary Memories on Your Special Day

At Dupree Catering + Events, we understand that your wedding day is one of the most important moments of your life. Our wedding menu service is designed to create a culinary experience that perfectly complements your special day. We offer a wide range of options to suit every taste and dietary requirement, ensuring that your wedding feast is as unique and memorable as your love story. We offer:


  • Customized menu planning
  • Farm-to-table options
  • Vegetarian and vegan selections
  • Gluten-free and allergen-friendly dishes
  • Locally influenced cuisine
  • Breakfast, lunch, and dinner options
  • Individual menus for each guest
  • Cocktail hour hors d'oeuvres
  • Late-night snacks
  • Wedding cake alternatives


Contact Dupree Catering + Events to begin crafting the perfect menu for your wedding day.

Sample Wedding Menus

Menu

SAMPLE COCKTAIL and HORS D'OEUVRE MENUS

COCKTAIL SAMPLE ONE
MENU - Smoked Beef Tenderloin on Yeast Rolls with Rosemary and Roasted Garlic Aioli | Chicken Saltimboca Skewers | Shrimp Ceviche with Sweet Potato and Plantain Chips | Tumeric Delived Eggs with Bourbon Bacon | Fire Roasted Vegetables with Pesto Dip and a Balsamic Drizzle | Chutney Nut Cheese Terrine with Fresh Fruit and Crackers
COCKTAIL SAMPLE TWO
MENU - KY Charcuterie with homemade goat ricotta with herb oil, housemade pickles and mustards served with Grilled and Fresh Breads | BBQ Beef Brisket on a Sweet Potato Biscuit with Red Cabbage Slaw | Pecan Fried Chicken Bites with Bourbon Honey Mustard | House Smoked Salmon on Rye with Benedictine | Strudel with Whipped Feta and Honey Roasted Beets | Fresh Vegetable Shooters with Grilled Scallion Dip
PASSED HORS D'OEUVRES
SAMPLE MENU ITEMS - Kentucky Hot Brown Puff | Smoked Chicken Croquette with Tomato Jam | Sesame Chicken Bite on Blini with Korean Barbecue Sauce | Mini Black Pepper Biscuit with Country Ham and Mascapone Pepper Jelly | Medijool Date Stuffed with Gorgonzola Dolce and Marcona Almond Wrapped in Prosciutto | Barbecue Shrimp and Local Wiesenberger Mill Grits Served On Porcelain Spoon | Tequila Lime Rock Shrimp Shooter | Maple and Brown Sugar Glazed Candied Bacon | Manchego and Sausage Stuffed Mushrooms | Multi Colored Tomato, Mozzarella and Basil Caprese Skewer with Balsamic Reduction | Fried Green Tomatoes with Pimento Cheese | Tuna Ponzu in a Cucumber Cup with Yuzu Cilantro Aioli and Crispy Shallots | Duck Egg Rolls with Plum Mustard Sauce | Jerk Fried Chicken Bites with Chili Honey | Asparagus Straws | Sundried Tomato Tapenade Stuffed Baby Potatoes | Brie and Apple Canapes | Phyllo Cups with Ratatouille and Goat Cheese | Country Ham and Cream Cheese Wanton with Pepper Jelly | Cheese and Walnut Pesto Crostini | Lump Crab Cakes with Remoulade | House Smoked Salmon on Rye with Benedictine | Strudel with Whipped Feta and Honey Roasted Beets | Fresh Vegetable Shooters with Grilled Scallion Dip

SAMPLE STATIONS MENUS

Station are a fun and interactive menu option for any celebration. It is nice to choose from a variety of cuisines to offer your guests. When selecting to have stations for your big day, we recommend choosing three different stations. Please see below for a suggested 3 stations menu along with some additional station ideas.
STATIONS FULL MENU SAMPLE
SPRING BOUNTY STATION (Butter lettuces, Mixed berries, Heirloom Carrot, Sliced Cucumber, Heirloom Cherry Tomato, Pickled Cauliflower, Grilled Green Vegetables, Dried Apricot, Marcona Almond, Feta Cheese, Blue Cheese, Marinated artichokes, Olives, Scallion and Dill Dip, Lemon Oil, Aged Balsamic, Spring Herbs, Classic and Beet Cured Deviled Eggs) | HAUTE NACHO BAR (Baskets of fresh fried tortilla chips | Texas Style Brisket | Smoked Chicken | Stewed Black Beans | Chili con Queso | Chopped Onion, Diced Tomato, Sliced Jalapeno, Cilantro | Pico de Gallo, Red Salsa, Tomatillo Salsa, Guacamole, Sour Cream | Shrimp and Corn Quesadillas | Mushroom and Pepper Flautas) | KENTUCKY SLIDER STATION Fried Chicken Slider with House Pickles (On a Buttermilk Biscuit) | Sorghum Glazed Pork Loin With Green Tomato Chowchow & Creamy Slaw (On Corn Muffin) | KY Beef Slider With Benedictine & Oven Dried Tomato (On Local Stone Jack Yeast Roll) | KY “Frito Misto” (Kentucky Style Fried Green Tomatoes, Okra, and Banana Peppers with Green Goddess Dip, House Pepper Jelly, Buttermilk/Thyme Dip)
STATION SAMPLE TWO
SUMMER'S BOUNTY STATION - A variety of Heirloom Tomatoes, Fresh Sliced Mozzarella, Pesto, Fresh Basil and Other Herbs, Assorted Olives, Cucumbers, Feta Cheese, Burrata, Balsamic Vinegar, Extra Virgin Olive Oil, Fresh Summer Greens for making salads, A variety of Fresh, Grilled, and Pickled Vegetables, Deviled Eggs, Grilled Summer Peaches, Slices of Watermelon
STATION SAMPLE THREE
SEAFOOD STATION - Freshly Shucked Oysters on and Half Shell served with Saltines Lemons, Tabasco, Horseradish and Mignonette | Oysters Rockefeller | Jumbo Shrimp Cocktail with remoulade and cocktail sauce | Tuna Tartar with Sesame Cucumber Relish and Wasabi Yuzu Aioli Served with Wonton Crisps | Additional Seafood Station Options | Live Action Mussels and Clams Station | Sushi Plater Variety | Octopus Gremolata with Sundried Tomato Tapenade and White Bean Pure over a Tostada | sh, Grilled, and Pickled Vegetables, Deviled Eggs, Grilled Summer Peaches, Slices of Watermelon
STATION SAMPLE FOUR
CARVING STATION - Chef Attended Carving Station | Sliced Prime Rib Served with Au Jus and Horseradish Sauce | OR Substitute Sliced Beef Tenderloin for Prime Rib for an additional Charge
STATION SAMPLE FIVE
CAJUN FRIED TURKEY - Creole Honey Mustard Served with Kentucky Corn Pudding and Brown Butter Crème Fraische Whipped Potatoes
STATION SAMPLE SIX
HAUTE NACHO BAR - Baskets of fresh fried tortilla chips | Texas Style Brisket | Smoked Chicken | Stewed Black Beans | Chili con Queso | Chopped Onion, Diced Tomato, Sliced Jalapeno, Cilantro | Pico de Gallo, Red Salsa, Tomatillo Salsa, Guacamole, Sour Cream | Shrimp and Corn Quesadillas | Mushroom and Pepper Flautas
DESSERT STATION SAMPLE
Station- Dessert “charcuterie”- chocolate and pistachio “terrine”, assorted nuts, fresh, dried and chocolate dipped fruits, mini meringues, espresso cookies, short breads, bourbon honey cream cheese dip, whipped chocolate ganache, fruit coulis

SAMPLE BUFFET DINNER MENUS

BUFFET DINNER SAMPLE ONE
Menu - Pulled Pork BBQ | Smoked Pulled Chicken with Alabama White Sauce | Served with Buns and BBQ Sauce | Chef Janey’s Mac and Cheese | Red Cabbage and Carrot Slaw with a Cider Vinaigrette | Country Style Green Beans
BUFFET DINNER SAMPLE TWO
Menu - Red Wine Braised Beef Brisket | Tripe Mustard Crusted Salmon | Farmer’s Market Garden Salad with Lemon Vinaigrette | Smashed Red Potatoes with Fine Herbs | Charred Green Vegetables | French Baguette
BUFFET DINNER SAMPLE THREE
Menu - Carved Flank Steak with Red Wine Jus and Oregano Pistou | Chicken Almondine | Rainbow Salad with Arugula, Red Watercress, Rainbow Carrots, Watermelon Radish, Green Peas and Creamy Lemon Vinaigrette | Wild Mushroom and Gruyere Bread Pudding | Roasted Root Vegetable Medley | Yeast Rolls

SAMPLE PLATED DINNER MENUS

PLATED DINNER SAMPLE ONE
Menu - Grilled Romaine Wedge with Diced Pears, Spiced Walnuts, Blue Cheese Crumbles and a Balsamic Reduction with Fresh Chives | Chicken De Provenance | Yukon Potato Puree | Haricot Verts | Yeast Rolls
PLATED DINNER SAMPLE TWO
Menu - Kale Salad with Shaved Parmesan, Currants, Pickled Red Onions, Housemade Cornbread Croutons and Lemon Herb Vinaigrette | Short Ribs Pomodurro | Pesto Salmon | Butternut Squash and Brown Butter Gnocchi | Lemon Dressed Arugula | Assorted Bread Basket with Olive Oil Dip
PLATED DINNER SAMPLE THREE
Menu - Salad with Chicory, Radicchio, Butternut Squash, Beets, Chives, Shaved Coconut, Pomegranate and Pumpkin Seeds with Pomegranate Vinaigrette | Grilled Filet Mignon with Pan Jus | Halibut with Saffron Buerre Blanc | Smoked Gouda Grit Cake Wilted Swiss Chard with Herb Roasted Carrots and Garlic | Whole Grain and Rosemary Olive Oil Bread with Whipped Herb Butter

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