Style of service. Think beyond the traditional American-style plated meal. Vegetables and starches. Potatoes can be fried, baked, boiled, roasted, mashed, or twice-baked. Choices for rice include white, brown, wild, long-grain, pilaf, risotto, jasmine, and basmati.
Pasta comes in many shapes and sizes - from orzo to penne to fettuccini.
Polenta is yet another option. As far as vegetables are concerned, find out what the chef's selection is and make sure she doesn't repeat it during your stay. In addition to the standard coffee, tea and soft drinks, you can serve lemonade, iced tea, or bottled water. At receptions, think about drinks with local flair such as margaritas, microbrews, mai tais, and hurricanes. Coffee breaks and continental breakfasts.