Wolfgang Wedding: 6 Hot Menu Trends for Your Wedding Reception

Take pan-Asian cuisine to new places with unexpected infusions like this BBQ dumpling bite served on a soup spoon.

Lobster tacos complement hibiscus-infused Patron mini margaritas.

Pastrami sandwiches with American Wagyu and Russian dressing accompany mini mugs of beer from Anchor Brewing company.

Red and white tuna with raspberries, cucumbers, wasabi, soy sauce, and olive oil get served "canned."

Get playful with high-end gelatin shots like these made with barrel-aged Sazera.

Consider gelatin shots with suspended fruit, like sangria with an orange wheel or mojito with lime and mint inside.

Beet salad with pistachio butter, burrata, and citrus vinaigrette.

Wow your guests with compressed watermelon-sangria spheres served with micro shiso.

Smoking duck, figs, butternut squash caramel, and heirloom apples are served with crispy ginger.

Serve a mélange of fish in beautiful colors like this acqua pazza with mussels, fresh tomatoes, and a bright savory broth.

Take a break from the tame with spiced Tandoori salmon.

Pass desserts, like these lemon meringue cones with burnt sugar swirls, onto the dance floor to keep up the momentum!

Turn a pie into a pop! Guests will love these cones of brown sugar and lemon meringue.

Serve the wedding cake in the form of a childhood favorite! Fill push pops with your favorite cakes, like red velvet and cream cheese frosting (pictured), strawberry shortcake, or key lime pie.

You won’t see churros and milkshakes on every wedding menu. Serve them late at night!

These are milk and cookie shots with a twist. Spike your milk with flavors like strawberry, butterscotch, and nutella.

Go rustic with homemade cookies and ice cream combinations, like vanilla bean ice cream sandwiched between oatmeal chocolate chip cookies!

Source your favorite cookies, cakes, pies, and treats from nearby bakeries, patisseries, or resident bakers.

Bring a world of brew to your "I dos" with a high-glam barista bar and include coffees from around the world, exotic teas, and hot chocolates with interesting infusions.

These mini pots house a mix of macaroni and aged Cheddar cheese.

Set up a slider station with mini Kobe beef cheeseburgers served with remoulade and aged Dheddar and cones of pomme frites. Try Buffalo chicken sliders and pulled pork on brioche too!

Give your guests the mixology experience: Arm them with spirits and sweets for a make-your-own-cocktail bar!

Fruits work well in cocktails.

This spring rose cocktail has an edible floral garnish.

Give non-alcoholic drinks the mixology treatment with fresh, interesting infusions like sweet honey lemonade and fresh basil iced tea.