25 Elegant Entrée Recipes That Will Wow Your Wedding Guests

Planning a wedding reception is all about balancing style and flavor, and the entrée is a key player in setting the mood for your big day. This collection of 25 elegant entrées offers a variety of delicious dishes that will not only satisfy your guests’ appetites but also add a touch of sophistication to your celebration. From classic favorites to modern twists, there’s something here for every palate.

Vegetable Wellington with Puff Pastry

Vegetable Wellington is a delightful and elegant entrée that brings a touch of sophistication to any wedding reception. This dish features a flaky puff pastry surrounding a savory filling of seasonal vegetables, herbs, and spices, offering a burst of flavors in every bite. It’s a great option for vegetarians, but also satisfies meat-lovers with its hearty texture and rich taste.

Not only does it look impressive on the plate, but it’s also surprisingly simple to make. With just a few ingredients and straightforward steps, you can create a dish that will leave your guests talking long after the meal is over. Pair it with a light salad or a sauce for an extra layer of flavor.

Lobster Tail with Garlic Butter

Lobster tail with garlic butter is a luxurious dish that brings together the sweet, tender meat of lobster and the rich flavor of buttery garlic. This elegant entrée is not only a treat for the taste buds but also visually appealing, making it ideal for wedding receptions. Surprisingly, it’s quite simple to prepare, allowing you to impress your guests without spending hours in the kitchen.

The tender lobster meat, complemented by the aromatic garlic butter, creates a delightful balance of flavors. Serve it with a side of lemon wedges to enhance the dish’s brightness, and you’re sure to have a crowd-pleaser on your hands.

Ingredients

• 4 lobster tails
• 1/2 cup unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a small saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant.
3. Stir in the chopped parsley and lemon juice, then season with salt and pepper.
4. Place the lobster tails on a baking sheet, shell side down. Using kitchen shears, cut the top of the lobster shells down the middle to expose the meat.
5. Brush the garlic butter mixture generously over the lobster meat.
6. Bake in the preheated oven for 15-20 minutes, or until the lobster is cooked through and opaque.
7. Serve immediately with lemon wedges on the side.

Grilled Salmon with Dill Sauce

Grilled salmon with dill sauce is a delightful dish that brings a taste of the sea right to your table. The flaky, tender salmon pairs beautifully with a creamy, herb-infused dill sauce that adds a burst of flavor. This dish is not only elegant but also simple enough to prepare for any occasion, making it an ideal choice for your wedding reception or a cozy dinner at home.

The combination of fresh ingredients and vibrant colors makes this entrée visually appealing. It’s a dish that will captivate your guests with its fresh flavors and lightness, setting the perfect tone for a memorable meal.

Ingredients

• 4 salmon fillets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup sour cream
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon Dijon mustard

Instructions

1. Prepare the Salmon: Preheat your grill to medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper.
2. Grill the Salmon: Place the salmon on the grill skin-side down. Grill for about 6-8 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
3. Make the Dill Sauce: In a medium bowl, mix together sour cream, dill, lemon juice, garlic powder, and Dijon mustard until well combined.
4. Serve: Remove the salmon from the grill and plate it. Drizzle the dill sauce generously over the top and enjoy!

Seared Scallops with Lemon Butter

Seared scallops with lemon butter are a delightful dish that combines tender, sweet scallops with a rich and tangy sauce. The scallops cook quickly, developing a beautiful golden crust while staying juicy inside. This dish is not only full of flavor but also elegant enough to impress your wedding reception guests.

With a few simple ingredients, including fresh lemon, butter, and herbs, you can create a meal that feels luxurious without too much effort. The bright notes of lemon elevate the dish, making it refreshing and perfect for any celebration.

Ingredients

• 1 pound sea scallops
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Prepare the Scallops: Pat the scallops dry with a paper towel and season both sides with salt and pepper.
2. Heat the Oil: In a large skillet, heat olive oil over medium-high heat until shimmering.
3. Sear the Scallops: Add the scallops to the skillet, making sure not to overcrowd. Sear for about 2-3 minutes on each side until golden brown. Remove and set aside.
4. Make the Lemon Butter Sauce: In the same skillet, reduce the heat to medium. Add butter, lemon juice, and lemon zest, stirring until the butter is melted and the sauce is well combined.
5. Finish the Dish: Return the scallops to the skillet, tossing them gently in the lemon butter sauce. Cook for an additional minute to warm through.
6. Serve: Plate the scallops and drizzle with remaining lemon butter sauce. Garnish with fresh parsley and enjoy!

Pan-Seared Duck Breast with Cherry Reduction

Pan-seared duck breast is a delightful dish that brings a touch of elegance to any reception. The rich flavor of the duck pairs wonderfully with a sweet and tangy cherry reduction, creating a dish that is both satisfying and impressive. While it may sound complex, this recipe is actually quite approachable for home cooks.

The crispy skin and tender meat of duck breast offer a delightful contrast, while the cherry sauce adds a vibrant color and a burst of flavor. This elegant entrée is sure to wow your wedding guests and leave them wanting more.

Ingredients

• 4 duck breasts, skin on
• Salt and pepper to taste
• 1 cup fresh or frozen cherries, pitted
• 1/2 cup red wine
• 1/4 cup chicken broth
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

Instructions

1. Prep the Duck: Score the skin of the duck breasts in a diamond pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
2. Sear the Duck: Place the duck breasts skin-side down in a cold skillet over medium heat. Cook for about 6-8 minutes or until the skin is crispy and golden brown. Flip and cook for an additional 4-5 minutes for medium-rare. Remove from the skillet and let rest.
3. Make the Cherry Reduction: In the same skillet, drain excess fat, leaving about a tablespoon. Add the cherries, red wine, chicken broth, honey, and balsamic vinegar. Bring to a boil, then reduce the heat and simmer for about 10 minutes until slightly thickened. If you prefer a thicker sauce, stir in the cornstarch mixture and cook for an additional minute.
4. Serve: Slice the duck breast and arrange on plates. Drizzle with the cherry reduction and serve immediately.

Stuffed Chicken Breast with Spinach and Feta

Stuffed chicken breast with spinach and feta makes for an elegant entrée that combines savory flavors with a pop of color. The juicy chicken is filled with a delightful mixture of fresh spinach and creamy feta cheese, creating a dish that’s both satisfying and visually appealing. It’s not overly complicated to prepare, making it perfect for a wedding reception or any special event.

This recipe is sure to impress your guests, offering a delicious balance of textures and tastes. The chicken is tender and flavorful, while the spinach and feta filling adds richness and a touch of Mediterranean flair. Let’s dive into the ingredients and instructions to create this stunning dish.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional, for topping)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, heat olive oil and sauté the minced garlic for about a minute. Add the chopped spinach and cook until wilted. Remove from heat and mix in the crumbled feta cheese and oregano. Season with salt and pepper.
3. Take each chicken breast and make a pocket in the side by cutting it horizontally, being careful not to cut all the way through. Stuff each pocket with the spinach and feta mixture.
4. If desired, sprinkle breadcrumbs on top of the stuffed chicken for a crispy finish.
5. Place the stuffed chicken breasts in a baking dish and bake for 25-30 minutes or until the chicken is cooked through and no longer pink in the center.

Herb-Crusted Rack of Lamb

This herb-crusted rack of lamb is a delightful dish that brings elegance to any wedding reception. With its tender meat and flavorful herb coating, it’s sure to impress your guests. The combination of rosemary, thyme, and garlic creates a fragrant crust that elevates the natural flavors of the lamb, making each bite a treat.

While it may seem like a complex dish, it’s relatively simple to prepare and can be made in about an hour. The result is a stunning centerpiece for your entrée table that will leave everyone talking long after the celebration is over.

Ingredients

• 1 rack of lamb (8 ribs)
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 1 cup fresh breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 3 cloves garlic, minced
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Prepare the Rack: Trim excess fat from the rack of lamb and season it with salt and pepper.
3. Make the Herb Coating: In a bowl, combine breadcrumbs, Parmesan cheese, rosemary, thyme, and minced garlic. Add olive oil and mix until well combined.
4. Coat the Lamb: Brush the Dijon mustard over the meat and then press the breadcrumb mixture onto the meat, ensuring an even coating.
5. Roast: Place the rack of lamb in a roasting pan and roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
6. Rest and Serve: Remove the lamb from the oven and let it rest for 10 minutes before slicing into individual chops. Serve with your favorite sides and enjoy!

Beef Tenderloin with Red Wine Sauce

Beef tenderloin with red wine sauce is a classic and elegant entrée that adds a touch of sophistication to any wedding reception. The tender beef melts in your mouth, while the red wine sauce enhances its rich flavor, creating a delightful pairing that guests will love. This dish is surprisingly easy to make, allowing you to focus on enjoying the celebration rather than spending all your time in the kitchen.

Whether you’re planning an intimate gathering or a grand celebration, this recipe will impress your guests. The combination of juicy beef and a luscious, savory sauce makes it an ideal choice for any elegant entrée. Plus, it can be prepared in about an hour, making it a practical option for busy hosts.

Ingredients

• 2 pounds beef tenderloin, trimmed
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 cup red wine (such as Cabernet Sauvignon)
• 1 cup beef broth
• 2 tablespoons unsalted butter
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 clove garlic, minced

Instructions

1. Preheat the oven to 400°F (200°C). Season the beef tenderloin generously with salt and black pepper.
2. In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the tenderloin on all sides until browned, about 3-4 minutes per side.
3. Transfer the skillet to the oven and roast for 20-25 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C). Remove from the oven and let rest for 10 minutes.
4. While the beef rests, prepare the sauce. In the same skillet, add red wine and bring to a boil, scraping up any browned bits from the bottom. Reduce by half, then add beef broth, garlic, rosemary, and thyme. Simmer for about 5-7 minutes until thickened.
5. Whisk in the butter until melted and smooth. Slice the beef and serve with the red wine sauce drizzled over the top.

Mushroom Risotto with Truffle Oil

Mushroom Risotto with Truffle Oil is a delightful dish that brings the earthy flavors of mushrooms and the luxurious essence of truffle oil together. Creamy, rich, and incredibly satisfying, this risotto is an elegant entrée that will surely impress your wedding reception guests.

This recipe is surprisingly simple to make, making it perfect for both novice cooks and seasoned chefs. With just a few key ingredients, you can create a dish that feels indulgent without spending all day in the kitchen. The combination of savory mushrooms and the fragrant truffle oil elevates this dish, making it a standout option for any elegant event.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1 cup mushrooms, sliced (such as cremini or shiitake)
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons truffle oil
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions

1. Heat the broth in a saucepan and keep it warm over low heat.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in garlic and mushrooms, cooking until softened.
3. Add the Arborio rice to the skillet, stirring to coat the grains with oil. Toast the rice for about 2 minutes.
4. Pour in the white wine and let it simmer, stirring frequently, until the liquid is absorbed.
5. Begin adding the warm broth, one ladle at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. This process should take about 18-20 minutes until the rice is creamy and al dente.
6. Once the risotto is cooked, remove it from heat and stir in the Parmesan cheese and truffle oil. Season with salt and pepper to taste.
7. Serve immediately, garnished with fresh parsley.

Roasted Vegetable Medley with Quinoa

Roasted Vegetable Medley with Quinoa is a delightful dish that brings together a colorful array of seasonal vegetables, all beautifully roasted to enhance their natural flavors. The quinoa adds a nutty taste and a hearty texture, making this dish not only visually appealing but also satisfying. It’s a great choice for elegant entrées, especially at a wedding reception where you want to impress your guests with something both nourishing and flavorful.

This recipe is simple to prepare, requiring minimal hands-on time while the vegetables roast to perfection. Whether you’re a seasoned chef or a beginner, you’ll find this medley easy to whip up, providing a healthy and vibrant addition to your menu.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 medium butternut squash, peeled and diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small eggplant, diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
3. On a large baking sheet, toss the butternut squash, red and yellow bell peppers, and eggplant with olive oil, garlic powder, thyme, salt, and pepper.
4. Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized.
5. To serve, layer the quinoa on a platter and top with the roasted vegetables. Garnish with fresh parsley before serving.

Cilantro Lime Shrimp Tacos

Cilantro lime shrimp tacos are a light and refreshing option for your elegant entrée menu. These tacos bring together the zesty flavors of lime and the freshness of cilantro, perfectly complementing the succulent shrimp. They are simple to prepare and can be ready in no time, making them an excellent choice for both casual gatherings and more formal celebrations.

The combination of spices and citrus not only enhances the taste but also adds a vibrant color to your table. Pair them with corn tortillas, and you have a delightful dish that will impress your guests while keeping things relaxed and enjoyable.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Juice of 2 limes
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• 8 small corn tortillas
• Lime wedges, for serving
• Additional cilantro for garnish

Instructions

1. Marinate the Shrimp: In a bowl, combine shrimp, olive oil, garlic, cumin, paprika, lime juice, cilantro, salt, and pepper. Allow marinating for 15-20 minutes.
2. Cook the Shrimp: Heat a skillet over medium heat. Add the marinated shrimp and cook for about 2-3 minutes per side, or until they are pink and opaque.
3. Warm the Tortillas: In a separate pan, lightly warm the corn tortillas until they are pliable.
4. Assemble the Tacos: Place a portion of cooked shrimp on each tortilla, garnish with additional cilantro, and serve with lime wedges on the side.

Eggplant Parmesan with Fresh Basil

Eggplant Parmesan is a delightful dish that brings together layers of tender eggplant, rich marinara sauce, and gooey melted cheese. This dish is not only flavorful but also visually appealing, making it a great choice for elegant entrées at any wedding reception. The fresh basil adds a fragrant touch, enhancing the overall taste and aroma.

Making Eggplant Parmesan is simpler than it might appear. With just a few steps, you can create a dish that feels indulgent without the hassle. It’s a fantastic way to impress your guests with a vegetarian option that everyone will love.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• Salt
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups breadcrumbs
• Fresh basil leaves for garnish
• Olive oil for frying

Instructions

1. Prepare the Eggplant: Sprinkle salt on the eggplant slices and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
2. Bread the Eggplant: Set up a breading station with flour, beaten eggs, and breadcrumbs. Dip each slice first in flour, then in eggs, and finally in breadcrumbs.
3. Fry the Eggplant: Heat olive oil in a large pan over medium heat. Fry the breaded eggplant slices until golden brown on both sides, then drain on paper towels.
4. Layer the Dish: Preheat your oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant. Sprinkle with mozzarella and Parmesan. Repeat layers until all ingredients are used, finishing with cheese on top.
5. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
6. Garnish and Serve: Allow to cool slightly before serving. Garnish with fresh basil leaves for an elegant touch.

Pork Tenderloin with Apple Cider Glaze

This Pork Tenderloin with Apple Cider Glaze is a delightful dish that combines savory and sweet flavors, making it a perfect choice for elegant entrées at a wedding reception. The tender pork is complemented by a rich, tangy apple cider glaze, which adds a burst of freshness and a hint of warmth. Plus, it’s relatively simple to prepare, allowing you to focus on enjoying the special day with your guests.

The combination of juicy pork and the sweet-tart notes of apple cider creates a mouthwatering experience that is sure to impress. This recipe not only looks beautiful on the plate but also offers a wonderful balance of flavors that will resonate with your guests long after the meal is over.

Ingredients

• 1 1/2 pounds pork tenderloin
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup apple cider
• 1/4 cup brown sugar
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger

Instructions

1. Preheat your oven to 400°F (200°C). Rub the pork tenderloin with olive oil, salt, and black pepper.
2. In a saucepan, combine apple cider, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, and ginger. Bring to a boil and then reduce to a simmer, letting it cook until slightly thickened, about 10 minutes.
3. Heat a skillet over medium-high heat and sear the pork on all sides until golden brown, about 3-4 minutes per side.
4. Transfer the pork to a baking dish and brush generously with the apple cider glaze. Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
5. Let the pork rest for 5-10 minutes before slicing. Drizzle with any remaining glaze before serving.

Thai Green Curry Chicken

Thai Green Curry Chicken is a vibrant dish that combines tender chicken with a fragrant blend of spices and coconut milk, resulting in a rich and flavorful entrée. The balance of spicy, sweet, and savory notes makes this dish a delightful experience for the palate. It’s also relatively simple to prepare, making it a great choice for an elegant entrée at a wedding reception.

This dish is perfect served over a bed of jasmine rice, which helps to absorb the delicious curry sauce. The freshness of the herbs and the creamy coconut milk come together to create a dish that feels special yet is easy to make at home.

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces
• 2 tablespoons green curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, thinly sliced
• 1 cup snap peas
• 1 cup fresh basil leaves
• Juice of 1 lime
• Cooked jasmine rice, for serving

Instructions

1. In a large pan over medium heat, add the green curry paste and cook for about 1 minute until fragrant.
2. Add the chicken pieces and stir until they are coated in the curry paste.
3. Pour in the coconut milk and chicken broth, then stir in the fish sauce and brown sugar. Bring the mixture to a gentle simmer.
4. Add the red bell pepper and snap peas, cooking for an additional 5-7 minutes or until the chicken is cooked through and the vegetables are tender-crisp.
5. Stir in the fresh basil and lime juice just before serving.
6. Serve hot over jasmine rice.

Coq au Vin: Classic French Chicken Dish

Coq au Vin is a timeless French dish that embodies rustic charm and deep, comforting flavors. This recipe features tender chicken slow-cooked in red wine alongside savory vegetables and aromatic herbs, creating a dish that feels both elegant and approachable. The rich sauce, often infused with mushrooms, bacon, and garlic, elevates the chicken’s natural flavors, making it a fitting choice for a wedding reception or any special occasion.

While it may seem elaborate, Coq au Vin is surprisingly easy to prepare. With a bit of patience for the stewing process, you’ll be rewarded with a hearty entrée that leaves a lasting impression on your guests.

Ingredients

• 1 whole chicken, cut into pieces
• 4 cups red wine (preferably Burgundy)
• 2 cups chicken broth
• 2 tablespoons olive oil
• 4 ounces bacon, diced
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 cloves garlic, minced
• 1 cup mushrooms, quartered
• 2 tablespoons tomato paste
• 2 teaspoons fresh thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Marinate the Chicken: In a large bowl, combine the chicken pieces with red wine, thyme, and bay leaf. Cover and refrigerate for at least 4 hours, or overnight for best results.
2. Cook the Bacon: In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
3. Sauté Vegetables: In the same pot, add olive oil and sauté the onion, carrots, and garlic until softened. Add the mushrooms and cook for an additional 3 minutes.
4. Brown the Chicken: Remove the chicken from the marinade (reserve the marinade) and pat dry. In the pot, brown the chicken pieces in batches, then return all chicken to the pot.
5. Add Liquids: Stir in the tomato paste, reserved marinade, and chicken broth. Bring to a simmer, then reduce heat, cover, and let it cook for about 1.5 hours, or until chicken is tender.
6. Finish and Serve: Remove bay leaf, season with salt and pepper, and garnish with fresh parsley before serving. Enjoy this dish with crusty bread or over mashed potatoes to soak up the delicious sauce.

Sea Bass with Lemon Herb Sauce

Sea bass is a delightful fish known for its mild flavor and flaky texture, making it an ideal choice for elegant entrées. The zesty lemon herb sauce adds a refreshing twist that elevates the dish, making it perfect for a wedding reception. Simple yet refined, this recipe is sure to impress your guests without requiring hours in the kitchen.

The combination of the buttery fish and the bright herbs creates a harmonious flavor that pairs beautifully with seasonal vegetables or a light salad. Whether you’re hosting an intimate gathering or a large celebration, this sea bass dish will be a standout on your menu.

Ingredients

• 4 sea bass fillets
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• Asparagus spears (for serving)

Instructions

1. Prepare the Fish: Season the sea bass fillets with salt and pepper on both sides.
2. Cook the Fish: In a large skillet, heat olive oil over medium heat. Add the fillets, skin-side down, and cook for about 4-5 minutes until golden brown. Carefully flip and cook for another 3-4 minutes until cooked through.
3. Make the Sauce: In the same skillet, add butter and minced garlic. Sauté for about 1 minute until fragrant. Then, stir in lemon juice, zest, parsley, and thyme. Cook for an additional minute.
4. Serve: Plate the sea bass and drizzle the lemon herb sauce over it. Add steamed asparagus on the side for a touch of color and crunch.

Honey Glazed Carrots with Thyme

Honey glazed carrots with thyme is a delightful side dish that brings a touch of elegance to any meal, especially at a wedding reception. The natural sweetness of the carrots combines beautifully with the rich honey glaze, while the thyme adds a fresh herbal note that elevates the dish. This recipe is simple to prepare and can be made in less than 30 minutes, making it a perfect choice for both novice and experienced cooks.

These elegant entrées not only look lovely on the plate but also offer a balance of flavors that enhances the overall dining experience. Honey glazed carrots are a great way to introduce a vibrant color and a sweet-savory taste to your spread, ensuring your guests are impressed.

Ingredients

• 1 pound baby carrots
• 3 tablespoons honey
• 2 tablespoons unsalted butter
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

Instructions

1. Prepare the Carrots: Rinse the baby carrots under cold water and pat them dry.
2. Cook the Carrots: In a large skillet, melt the butter over medium heat. Add the carrots and sauté for about 5-7 minutes until they start to soften.
3. Add Honey and Thyme: Drizzle the honey over the carrots and sprinkle with fresh thyme. Stir well to coat the carrots evenly.
4. Simmer: Continue to cook for an additional 5 minutes, allowing the honey to caramelize slightly and the carrots to become tender.
5. Season: Season with salt and pepper to taste before serving. Enjoy your delicious honey glazed carrots!

Stuffed Bell Peppers with Quinoa

Stuffed bell peppers are a delightful way to serve a colorful, nutritious meal that your wedding reception guests will appreciate. With their vibrant hues and hearty filling, these peppers not only look elegant but also offer a wonderful combination of flavors. The quinoa provides a nutty taste, while the fresh vegetables add a satisfying crunch. Plus, they are surprisingly simple to make, making them a stress-free option for any event.

This recipe is versatile; feel free to customize the filling with your favorite ingredients. Whether you opt for black beans, corn, or a medley of spices, each bite is sure to impress. These stuffed bell peppers are an ideal choice for those looking for elegant entrées that are also wholesome and filling.

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can black beans, drained and rinsed
• 1 cup corn (frozen or fresh)
• 1 small zucchini, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 15 minutes, or until the quinoa is fluffy.
3. In a skillet, heat a splash of oil over medium heat. Sauté the onion and garlic until soft. Add the zucchini, black beans, corn, cumin, paprika, salt, and pepper. Cook for about 5-7 minutes until everything is heated through.
4. Once the quinoa is cooked, stir it into the vegetable mixture until well combined.
5. Stuff each bell pepper with the quinoa and vegetable mixture, pressing down gently to pack it in. Cover the baking dish with foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 10 minutes, allowing the tops to brown slightly. Garnish with fresh cilantro or parsley before serving.

Balsamic Glazed Brussels Sprouts

Balsamic glazed Brussels sprouts make a delightful addition to any wedding reception menu. The combination of the earthy flavor of the Brussels sprouts with the sweet and tangy balsamic glaze creates a dish that’s both flavorful and elegant. Not only is it visually appealing, but it’s also easy to prepare, allowing you to impress your guests without spending hours in the kitchen.

This recipe is perfect for those looking to add a touch of sophistication to their entrée offerings. The crispy edges of the sprouts, paired with the rich glaze, make this dish a crowd-pleaser that pairs well with various proteins, creating a harmonious dining experience.

Ingredients

• 1.5 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup balsamic vinegar
• 2 tablespoons honey or maple syrup
• 1 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped for garnish

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the sprouts in a single layer on a baking sheet and roast for 20-25 minutes, or until they are browned and crispy on the edges.
4. While the sprouts are roasting, combine the balsamic vinegar, honey (or maple syrup), garlic powder, and red pepper flakes in a small saucepan. Bring to a simmer over medium heat and let it reduce for about 5-7 minutes, or until slightly thickened.
5. Once the Brussels sprouts are done, drizzle the balsamic glaze over them and toss gently to combine. Garnish with chopped parsley before serving.

Classic Beef Bourguignon

Beef Bourguignon is a delightful French dish that brings together tender beef, aromatic vegetables, and rich red wine to create a warm and comforting entrée. The slow-cooking process allows the flavors to meld beautifully, resulting in a savory stew that’s both hearty and elegant, making it a perfect choice for wedding receptions.

This recipe may seem sophisticated, but it’s surprisingly simple to make. With just a few steps, you can prepare a dish that will impress your guests and leave them raving about your cooking long after the celebration.

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 4 slices bacon, chopped
• 1 large onion, diced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 2 cups red wine (preferably Burgundy)
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 pound baby potatoes, halved
• 1 cup pearl onions
• Salt and pepper to taste

Instructions

1. Brown the Beef: Toss the beef cubes in flour, seasoning with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove and set aside.
2. Cook the Bacon: In the same pot, add chopped bacon and cook until crispy. Add the onions and carrots, sautéing until softened.
3. Add Garlic and Deglaze: Stir in the garlic and cook for an additional minute. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
4. Combine Ingredients: Return the beef to the pot, along with beef broth, tomato paste, thyme, bay leaves, potatoes, and pearl onions. Bring to a simmer.
5. Slow Cook: Cover the pot and reduce heat to low. Let it cook for about 2-3 hours, or until the beef is tender.
6. Serve: Remove bay leaves before serving. Pair with crusty bread or over a bed of creamy mashed potatoes for a delightful meal.

Wild Mushroom and Truffle Risotto

Wild Mushroom and Truffle Risotto is a comforting dish that brings together earthy flavors and creamy texture for an elegant entrée that will impress your wedding reception guests. The rich taste of wild mushrooms paired with the aromatic allure of truffle oil makes this risotto not just a meal, but an experience. It’s surprisingly simple to make, requiring just a handful of ingredients and a bit of patience to achieve that perfect creamy consistency.

This dish is perfect for special occasions, as it not only tastes luxurious but also adds a touch of sophistication to any dining table. Whether you’re planning a wedding or hosting a special dinner, this risotto is sure to be a highlight of the evening.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1 cup wild mushrooms, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons truffle oil
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare the Broth: In a saucepan, heat the vegetable or chicken broth and keep it warm over low heat.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened. Stir in the chopped wild mushrooms and cook for about 5 minutes until they are tender.
3. Add the Rice: Stir in the Arborio rice and cook for 2 minutes, allowing it to toast slightly.
4. Deglaze with Wine: Pour in the white wine and stir continuously until it has mostly evaporated.
5. Cook the Risotto: Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes or until the rice is creamy and al dente.
6. Finish with Cheese and Truffle Oil: Once the risotto reaches the desired consistency, remove it from heat. Stir in the grated Parmesan and truffle oil, then season with salt and pepper to taste.
7. Garnish and Serve: Spoon the risotto onto plates, garnish with fresh parsley, and serve immediately.

Chicken Piccata with Capers

Chicken Piccata is a delightful dish that brings together the tangy flavors of lemon and the briny bite of capers, creating a perfect harmony. This recipe is not only simple but also elevates your dining experience, making it an ideal choice for elegant entrées at a wedding reception.

The tender chicken, lightly sautéed and coated in a luscious lemon-butter sauce, paired with capers, offers a refreshing taste that is sure to impress your guests. This dish is straightforward to prepare, allowing you to focus on celebrating without spending all your time in the kitchen.

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1/2 cup all-purpose flour
• 4 tablespoons olive oil
• 4 tablespoons unsalted butter
• 1/2 cup fresh lemon juice
• 1 cup chicken broth
• 1/4 cup capers, drained
• Fresh parsley, chopped, for garnish

Instructions

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Dredge each piece in flour, shaking off any excess.
2. Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.
3. Make the Sauce: In the same skillet, melt the butter. Add lemon juice, chicken broth, and capers. Bring to a simmer, scraping any browned bits from the bottom of the pan.
4. Combine: Return the chicken to the skillet and cook for an additional 2-3 minutes, allowing it to soak up the flavors of the sauce.
5. Serve: Garnish with chopped parsley and serve warm. Pair with your favorite sides for a complete meal.

Quinoa Salad with Roasted Chickpeas

This Quinoa Salad with Roasted Chickpeas is a vibrant and healthful dish that pairs well with any elegant entrée. Packed with flavors and textures, it combines the nutty taste of quinoa with the crispy goodness of roasted chickpeas and fresh vegetables. It’s a simple recipe that doesn’t require hours in the kitchen, making it perfect for a wedding reception or any gathering.

The roasted chickpeas add a delightful crunch, while the colorful veggies bring brightness to the dish. Tossed together with a light dressing, this salad is not just visually appealing but also satisfying. It’s an excellent way to ensure your guests enjoy a nutritious option at your event.

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon

Instructions

1. Preheat your oven to 400°F (200°C). In a pot, combine quinoa and water or broth. Bring to a boil, then reduce heat to simmer for 15 minutes until liquid is absorbed. Remove from heat and fluff with a fork.
2. While the quinoa cooks, spread chickpeas on a baking sheet. Drizzle with olive oil, smoked paprika, salt, and pepper. Toss to coat evenly and roast for 25-30 minutes until crispy.
3. In a large bowl, combine cooked quinoa, roasted chickpeas, cherry tomatoes, cucumber, red onion, and parsley. Squeeze lemon juice over the salad and toss gently to mix.
4. Serve immediately or chill in the refrigerator for an hour to enhance the flavors.

Braised Short Ribs with Polenta

Braising short ribs creates a tender and flavorful dish that’s perfect for a wedding reception. The rich, savory taste of the ribs pairs beautifully with creamy polenta, making it an elegant entrée that will surely impress your guests. The slow cooking process allows the meat to absorb all the delicious flavors, resulting in a comforting and satisfying meal.

This recipe may seem a bit fancy, but it’s quite manageable even for home cooks. With just a bit of patience and love, you can create this restaurant-quality dish that brings warmth to any celebration. Serve it alongside a fresh salad or roasted vegetables for a complete meal.

Ingredients

• 4 pounds beef short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 cup red wine
• 2 cups beef broth
• 1 tablespoon tomato paste
• 2 sprigs fresh rosemary
• Salt and pepper, to taste
• 4 cups water
• 1 cup polenta
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter

Instructions

1. Brown the Short Ribs: In a large pot, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them in the pot until browned on all sides. Remove and set aside.
2. Sauté the Vegetables: Add onion, carrots, celery, and garlic to the same pot. Cook until softened, about 5 minutes.
3. Add Liquid: Pour in the red wine and scrape the bottom of the pot to release any browned bits. Stir in the beef broth, tomato paste, and fresh rosemary.
4. Cook the Ribs: Return the short ribs to the pot, bring to a simmer, then cover and reduce heat to low. Cook for 2-3 hours until the meat is tender.
5. Prepare the Polenta: In a separate saucepan, bring water to a boil. Slowly whisk in the polenta and reduce heat to low. Cook for about 30 minutes, stirring frequently, until thickened. Stir in Parmesan cheese and butter.
6. Serve: Place a generous scoop of polenta on each plate and top with braised short ribs and sauce. Enjoy!

Herbed Couscous with Grilled Vegetables

Herbed couscous with grilled vegetables is a delightful dish that combines fluffy couscous with an array of vibrant, charred vegetables. The fresh herbs add a fragrant touch, making it not just tasty but also visually appealing. This recipe is simple to prepare, making it perfect for weddings or other elegant gatherings.

The couscous serves as a light base that complements the smoky flavor of the grilled veggies. This dish can easily be made in advance, allowing you to focus on other elements of your event. It’s a wonderful choice for those looking to impress their guests with a healthy yet satisfying entrée.

Ingredients

• 1 cup couscous
• 1 ½ cups vegetable broth
• 1 cup mixed vegetables (zucchini, bell peppers, cherry tomatoes)
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste

Instructions

1. Prepare the Couscous: In a saucepan, bring the vegetable broth to a boil. Once boiling, remove from heat, stir in couscous, cover, and let sit for about 5 minutes.
2. Grill the Vegetables: While the couscous is resting, preheat your grill. Toss the mixed vegetables in olive oil, salt, and pepper. Grill for about 5-7 minutes, turning occasionally until they are tender and slightly charred.
3. Fluff the Couscous: After the couscous has rested, fluff it with a fork and mix in the fresh herbs.
4. Serve: Place the herbed couscous on a platter and top with the grilled vegetables. Enjoy your elegant entrée!

Beetroot and Goat Cheese Salad

This Beetroot and Goat Cheese Salad is a delightful combination of earthy beets, creamy goat cheese, and crunchy walnuts. It’s a refreshing dish that offers a wonderful balance of flavors and textures, making it an elegant entrée for any wedding reception. Not only does it look beautiful on the plate, but it’s also quite simple to prepare, allowing you to focus on enjoying the special day.

The sweetness of the beets pairs wonderfully with the tangy goat cheese, while the walnuts add a satisfying crunch. Tossed with fresh greens, this salad is not just a feast for the eyes but also for the palate. Perfect for complementing more substantial dishes, it’s a crowd-pleaser that will surely impress your guests.

Ingredients

• 2 medium beets, roasted and diced
• 4 ounces goat cheese, crumbled
• 1 cup mixed salad greens (arugula, spinach, or your choice)
• 1/2 cup walnuts, toasted
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

Instructions

1. Prepare the Beets: Preheat the oven to 400°F (200°C). Wrap each beet in foil and roast for about 45 minutes or until tender. Allow them to cool, then peel and dice.
2. Toast the Walnuts: In a dry skillet, toast the walnuts over medium heat for about 5 minutes, stirring frequently until golden brown and fragrant.
3. Combine Ingredients: In a large bowl, mix the roasted beets, salad greens, and half of the crumbled goat cheese. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper.
4. Serve: Gently toss the salad to combine everything. Top with the remaining goat cheese and toasted walnuts before serving.