In thinking abut a wedding reception; I give a lot of thought to creating an “opportunity” rather then a wedding reception. I feel based on any clients your own words and thoughts that a remarkable setting can be created that will showcase a perfect menu. providing, your reception a real “opportunity” to create many wonderful experiences and memories.

I also like to see a serene, languorous style of service, and style. I feel it is important to “reach” your guests from the moment they arrive, and to build momentum that sustains the “vision” through out the evening. I also see real natural beauty, intoxicating flavors and a sincerity of service and style…………as well as fun.

Below is a menu created for an young couple who are not having a traditional sit down dinner reception. They are having a classic Hindu ceremony in the am, followed by a luncheon attended by close family, then later that same day........a BREATHTAKING reception at the home fo the grooms parents over looking the ocean..........here are my menu ideas for them, sort of an Indian Fusion Inspred cocktail party menu.

 passed hors d’ oeuvres:

nori wrapped tuna with tomato ginger relish

curried lamb sliders with vegetable chutney

tamarind glazed scallops with carrot puree

sea urchin served with lemon, and sea vegetable

ahi tar tare with cilantro and lime

curried seviche with opa and shrimp poke, papaya, watermelon

lobster stuffed mushrooms with lime – mango vinaigrette

saffron blinis with crème fraiche and caviar

wild mushroom pate with mint, orange zest

ahi cocktails with wasabi rice balls, dikon and blanched chives

baby lamb served with fruited cous cous, sweet onion chutney in martini glasses

crab cakes with mango wasabi salsa

portobello mushroom stack with grilled seasonal vegetables and tomato – balsamic chutney

curried carrot – ginger soup served in martini glasses with toasted nan and onion chutney

seared peppered ahi with celery – ginger – lemon “slaw” and crisp won ton triangles

smoked salmon parfaits with mixed asian vegetables, capers, red onions and crème fraiche

wild mushroom pate with mint, orange zest servedcurried lumpia with papaya – mint salsa

roasted chicken, endive, seared sliced plums, caramelized green onions

jumbo shrimp marinated in lemon, cilantro and virgin olive oil, served in martini glasses

cucumbers and mint raita

raw oyster shooters with spicy curry broth

tandoori lamb medallions served hot on skewers from a tray with fresh herbs

spiced cauliflower and potato samosas

vegetable cakes with curry sauce

curry dusted scallops with pea puree

tandoori vegetable lettuce wraps

eggplant “mousse” with layers of mushrooms and spinach with spicy curry sauce

caramelized onions and goat cheese tarts

food station:

fresh sushi including ahi, salmon, urchin, and asian vegetableoysters on the half shell, lemon, hot sauce, horse radishsea urchin served in chilled spoons with lemon, and sea vegetableraw oyster shooters with spicy curry broth 

dessert coffee tea station:

fresh brewed coffee and decaffa selection of black tea

cardamom crème brulee and mini cheesecakes

mango milk shakes

kheer saffron - flavored Indian rice pudding with nuts, raisins and cardamom

gajar halwa - shredded carrots cooked in milk and serve warm with nuts & raisins

banana cakes with coconut

coconut sweet soup shooters

ginger and almond cookies

caramelized bananas over vanilla bean ice cream