Honestly?
As a veggie who LIKES goat cheese I'm sick to the back teeth of it being the usual option for veggies! And many veggies don't even like goat cheese it's a very marmite food
Also rollatini is basically a pasta free lasagne and doesn't really go with the sides you're offering, plus lasagne is also what veggies are very often offered and it gets old very quickly. The tarts Tatin sounds a better option to me.
There are LOADS of other veggie options that don't include mushrooms or goat cheese (the 2 that veggies are usually lumbered with on formal occasions that are both marmite foods) that would go great with those sides, frankly seems a lazy and inexperienced catering option to me
Also yes if the veggies are also being offered the pesto veg you need to check with the caterers that they're using veggie pesto (sadly too many caterers/restaurants STILL don't bother checking or informing themselves on such things)
I also agree that a sharing platter will NOT go down well in a coronavirus conscious world, plus agree with others that there's often at least one person per table who snaffled more than their share or grabs the nicest parts of the platter for themselves.
I also think a choc fudge cake - which is a personal favourite of mine - is too heavy heavy and claggy for a 3 course meal.
For a summery setting you want something light and refreshing for the dessert and not necessarily the wedding cake. A citrus cheesecake or mousse or a light sponge cake - it's why people don't like fruit cake too.
Caterers does this because it’s easier and cheaper for them than individual plates. yep!
Frankly given the ubiquitous veggie option, imbalanced and clashing flavours and easy starter option I'd be looking at a different caterer if possible or at the very least give them a proverbial kick up the arse to do better!
Is this where you've saved money for the free bar? Because as you can see from the thread people don't really expect a free bar certainly not for the whole day.
Providing toast and wine for the table is plenty.
I'm not only someone who's been a guest many times I've also worked in the industry and heard what guests did/didn't like - which they very rarely admit to the bride and groom.
The free bar the way you're doing it I'd be interested to know:
How many hours the wedding is lasting
How many guests
How many drinks per guest you're allowing for - generally when bridal couples choose this option I've found they usually under estimate how much they will need/will be drunk. Not least as there's bound to be at least a few problem drinkers there just by law of averages.
How on EARTH you think you're going to manage all the various preferences - as it's not just gin/rum/wine/vodka people can be quite fussy about brands too and if they're under the impression that it's a professional well stocked bar that is being paid for they may well be disappointed on the day.
There are many good reasons why a bar service costs what it does - there's a lot more to it that simply doing a booze cruise the month before and hiring bar staff that are willing to go along with such a set up!
If you want an honest response from your veggie friends tell them both options don't just ask if they like goat cheese
I know I'll likely get flamed for having picked it all apart...but you did ask and I think it's doing you a favour if you know well ahead of time while you can still change things.
Prior to working in the industry I organised my own wedding, we had a hot and cold buffet as that made the most sense as we had a mix of all sorts of diets and allergies and intolerances to consider! It was completely nut free as we'd 2 guests with severe nut allergy, we had veggies, vegans, pescatarians, Jews, Muslims and my ex
Mil was on a special diet due to health issues.::
It was just easier! The caterers were informed and were very good on the day setting out the food on different coloured plates/flags etc so guests knew which foods were under which restrictions
It bewilders me that in 2020 supposedly professional caterers STILL seem to find it so hard to cater for something as basic as vegetarianism. Let alone the many other dietary requirements of guests.
No they cannot do a restaurant service, but they can research and develop their services options so that one dish covers a wide multitude of dietary requirements.
I've been veggie over 30 years and I've cooked on many occasions for omnis, people with allergies, or other reasons for their dietary requirements and managed to do dishes that suit us all. And I am no professional!
Sorry bit of a soap box moment there it just annoys me that caterers STILL don't put the effort into such things.