GLOBALLY INSPIRED WEDDING MENU 1

PASSED APPETIZERS

  • Coconut Curry Vegetable Potstickers
     
  • Crispy Thai Spring Rolls with Pork, Noodles and
    Sweet & Sour Dip
     
  • Assorted Seafood and Vegetarian Maki with
    Wasabi Soy Aioli
     
  • Wonton Basket with Sesame Chicken Salad

ENTRÉE

  • Beef Bulgogi with Scallions
     
  • Steamed Rice
     
  • Japanese Eggplant, Grilled Pepper and Pineapple
    with Soy Glaze

FIRST COURSE

  • Baby Spinach with Jicama, Strawberries, Pickled Onions and Sesame Seeds with an Orange Rice Wine Vinaigrette
     
  • Scallion Biscuits, Sesame Rolls and Ginger Scones; 
    Butter with Pink Sea Salt
     

DESSERT

  • Pear and Almond Tart

GLOBALLY INSPIRED WEDDING MENU 2

PASSED APPETIZERS

  • Beef Empanaditas with Guajillo Salsa
     
  • Mini Cornbread Muffins Stuffed with Braised Pork
    and Queso Fresco
     
  • Tortilla Cups with Cumin and Garlic Scented White Beans Garnished with Pico de Gallo and Avocado
     
  • Miniature Potato Cups with Chorizo, Jack Cheese and Cilantro

BUFFET

  • Salmon Veracruzana
     
  • Chicken Ragout with Cumin, Roasted Shallots,
    Jalapeno and Tomato
     
  • Yellow Rice with Scallions and Toasted Pepitas
     
  • Stewed Black Beans with Chiptole Mole
     
  • Crisp Iceberg Lettuce, Orange, Radish, Cucumber and
    Tortilla Strips, Coriander-Jalapeno Lime Vinaigrette
     
  • Tortilla Chips, Tomato Salsa, Charred Tomatillo Salsa
    and Guacamole
     
  • Warm Flour and Corn Tortillas

DESSERT BUFFET

  • Mini Tres Leches Cakes, Mango Tarts, Mexican Wedding Cookies, Ancho-Cinnamon Spiced Chocolate Fudge Brownies
     
  • Fresh Fruit Skewers

GLOBALLY INSPIRED WEDDING MENU 3

PASSED APPETIZERS

  • Fresh Vietnamese Spring Rolls with Plum Sauce
     
  • Skewers of Lemongrass Beef Wrapped in Basil
     
  • Crispy Shrimp Triangle with Lemon–Soy Dipping Sauce
     
  • Cucumber with Seared Tuna, Chili Oil, Mint Aioli

ENTRÉE

  • Pan Roasted French Cut Chicken Breast
    with Honey and Ginger
     
  • Steamed Rice Scented with Star Anise
     
  • Spicy Stir Fried Long Beans with Carrot Flowers

FIRST COURSE

  • Green Papaya, Carrot and Cherry Tomato Salad With Rau Ram, Cilantro and Toasted Peanuts

DESSERT

  • Coconut Tartlet with Mango Sorbet

 


GLOBALLY INSPIRED WEDDING MENU 4

PASSED APPETIZERS

  • Ginger and Green Chili Shrimp Fritters
     
  • Mini Potato Cakes with Green Mango Chutney
     
  • Skewers of Spiced Paneer with Minted Yogurt
     
  • Sweet Potato and Chick Pea Samosas

BUFFET

  • Lamb Kofta Curry Meatballs with Yogurt and Mint
     
  • Coriander Chicken
     
  • Steamed Rice
     
  • Chick Pea and Pumpkin Curry
     
  • Spicy Cumin and Ginger Scented Sweet Pea and Potato Bhaji
     
  • Baby Greens, Marinated Daikon Radish with Pickled Onion, Honey-Lime Vinaigrette
     
  • Assorted Naan & Flatbreads with Chutneys and Dips

PLATED DESSERT

  • Caramelized Pineapple over Coconut Tapioca with
    Buttermilk Ice Cream

GLOBALLY INSPIRED WEDDING MENU 5

PASSED APPETIZERS

  • Moroccan Style Beef Meatballs in Spicy Tomato Sauce
     
  • Phyllo Cups Filled with Chicken B’stilla
     
  • Harissa Grilled Shrimp with Cool Coriander Yogurt Dip
     
  • Miniature Pizza with Lamb, Pomegranate Molasses

ENTRÉE

  • Roasted Cornish Game with Sumac, Stuffed with
    Cous Cous and Apricots, Preserved Lemon Jus
     
  • Ratatouille with Chopped Dates and Parsley

 

FIRST COURSE

  • Sliced Orange, Marinated Onion, Olive and Radish Salad

BASKETS OF FLATBREADS

  • Bowls of Hummus, Marinated Olives and Harissa
    on Each Table

DESSERT BUFFET

  • Wedding Cake accompanied with Fresh Fruit and Berries
    and Petite Sweets