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Ottawa Gatineau Wedding Planner

Ottawa Gatineau Wedding Receptions: Four Different Types of Wedding Receptions

1.  Morning Wedding:  A morning ceremony is often held in the morning hours, 9:00 or 10:00 am.  This is followed by a lovely breakfast or brunch reception.

You can have a buffet style or sit down reception meal.

Foods served at this type of reception would be; toast, rolls, eggs, omelette,

fresh fruit, croissants, quiches, cheese and cold cuts.

Coffee, tea and juice perhaps even champagne or champagne punch.

Wedding cake

2.  Luncheon: Late morning ceremony followed by a luncheon type reception.

For a buffet style reception:  Foods could include salads, fruit, chicken, pasta,

vegetables with dip, salmon or shrimp, sandwiches, cold cuts, cheese.

Wedding cakes served with coffee or tea.

Champagne can be served if you wish.

For a sit-down meal: Soup, salad, chicken, beef with rice or vegetables.

Wedding cake served with coffee or tea.

Champagne can served if you wish.

3.  Tea or Cocktail:  Tea receptions are normally held around 2:00 – 5:00pm.  This is the least expensive type of reception.

Foods that can be served : tea sandwiches, finger foods, wedding cake,

Coffee, tea, champagne and wine.

Cocktail Reception:  Normally held at 5:00 – 7:00 pm.  Cocktail reception are normally for adults, little or no children are invited to this type of wedding reception.

Foods served would be: hot and cold hors d’oeuvres.

Cocktails, champagne, wine and punch.

Coffee, tea and wedding cake or other desserts.

4. Dinner Reception: Ceremony takes place in the afternoon.  This type of reception is normally held at 6:00 – 9:00pm or later.  This is the most traditional type of wedding reception.

Depending on budget it can include cocktail hour, sit-down dinner and a midnight buffet.

Almost any types of food can be served at a dinner reception.  Roast beef, chicken, fish, vegetables, salads, pastas to name a few.

Wedding cake and other desserts, served with coffee or tea.

Bar on location for other drinks.



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