For all the guests who listened to every detail of your plans, who held your hand and who trekked cross-country to your nuptials, a wedding feast is in order.

But as you envision a top-of-the-line menu with Champagne and sumptuous food stations, your budget may burst those sparkling bubbles.

Rising food costs are on the minds of most couples, say wedding experts. "People are more sensitive to what they're spending," says Susan Southerland, a wedding planner in Orlando, Fla.

Even if your cost per person seems reasonable, multiply that by 100 guests and you may be running over budget. You can trim your food expenses without giving up stylish cuisine. In fact, many of the top food trends, such as shopping locally, eating in season and serving set meals, will help you control your bottom line, say the experts.

"To economize, look at the green movement," says Andy Wild, a catering expert with the Culinary Institute of America at Greystone, St. Helena, Calif. "Look at sustainable and local foods," Wild says. For example, incorporate local and seasonal ingredients in your menus. If you insist on having raspberry tarts in January you'll pay a hefty price; choose citrus-based desserts instead.

Sustainable also means serving more vegetables and grains and trimming meat portions. "Have a colorful mixed dish, not a quivering piece of meat," Wild says. In Napa Valley, he's seeing paella and composed salads on wedding menus.

Be sensitive to waste. Don't overwhelm your guests with food. Although buffets seem like a bargain since food doesn't have to be plated, the opposite is true, according to Southerland of Just Marry!, a wedding planning company. Neither you nor your caterer can say how much your guests will eat. To compensate most caterers bring more food so you don't run out. You'll pay for it regardless of whether it's eaten. "The surest way to save money is to have a pre-portioned set meal," she says.

Mark Rottman, director of catering at the InterContinental, Chicago suggests cutting a course from the dinner menu. Appetizers top the hit list. "If you really want an appetizer, rather than fish or a pat?? or some other meat selection, go with a vegetarian pasta or soup," Southerland says.

Rottman agrees. "Soup is less expensive than an appetizer. In the summer you can serve cold soup, which is economical."

Dessert is another area in which you can cut back on excess, says Rottman. "Don't inundate guests with desserts they'll never eat," he says.

Late in the evening by the time most couples bring out a sweet table some of the guests will have gone. Instead desserts for all your guests, order enough for two-thirds or three-fourths of the people. Include a small wedding cake as part of the sweet table and serve 10, not 20 small-plate (portions) desserts, Rottman suggests.