I got the first issue of my free subscription to Bridal Guide magazine. Since we all know these magazines are comprised mostly of ads, I'll relay the stuff that actually means something to brides. I'm breaking down one article into pieces. Easier to digest
Fine Dining
Brides are looking for unusual foods and attentive staff. They gave an example of a wild striped bass with baby carrots and leeks wrapped in paper. The waiter cuts the paper, then pours truffle butter on the top. That sounds so frigging good! Once again, totally not in my budget, but you can get the idea that just being different is appreciated.
Tiny Treats (these sound too adorable!)
sips of soup, truffled cauliflower, golden gazpacho, minted watermelon all served in shot glasses at the cocktail hour. Then comes the trend for little bites: matchstick fries served with bite-sized burgers served at the cocktail hour as well. One-bite desserts like mini eclairs or baby lemon cheesecakes are now served like hors d'oeuvres after dinner. Some couples are breaking with tradition and asking for these sweet treats to be passed out late at night.
Kitsch goes glam (I'm all for kitsch)
Retro food still rules, but now it's appealing to a far more sophisticated palate. Instead of lobster rolls do lobster mango skewers, instead of grilled cheese do truffled grilled cheese (how DOES one "truffle" anyway?).
Other trends mentioned...
Dessert stations, exotic sauces to spruce up classic dishes, make-your-own-food stations like a cupcake station where you can paint your cupcake with different frostings and toppings.
cru5h says: Basically you can pull these things off on a budget. Just remember to use creativity. See how easy it could be to pass off an hors d'oeuvres party by making it so creative people don't realize they're not being served beef medallions.
Tasty trends
But I won't be able to have striped sea bass with carrots and leeks with truffle butter OR extravagant flowers! Why me? 
anyway - you know me...long-winded, never let it die.
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