WEDDING MENU
AUTUMN AND ASIAN THEMED MENU

200 GUESTS

COCKTAIL HOUR
SPECIALTY COCKTAIL
Pomegranate Bellini

BUTLERED HORS D’EOUVRE
Japanese eggplant croustades with minted Thai basil
Saffron scented crepe bundles filled with Thai vegetables
Curried vegetables with papaya on sticky rice bundles
Crispy potato and wasabi scented chèvre wonton
Seared tuna “twigs” with chai nut dust and cilantro aioli
Housemade vegetable spring rolls with chili citrus dipping sauce

CHEF’S TASTING BAR
Miniature plated tastings
Belly tuna ceviche with citrus soy sauce, mandarin oranges and toasted sesame seeds
Panko crusted smoked trout cakes with cucumber raita and Matsuhisa sauce
A selection of oblong shaped flatbreads cut by the inch to include
Black bean and plum puree with matchstick Asian vegetables
Grilled tofu with spiced Egyptian feta
Wild mushroom with tomatoes and shallots

DINNER RECEPTION
FIRST COURSE
Pumpkin filled ravioli with toasted coconut and a
coriander infused wild mushroom ragout
served with a chile chopstick

SALAD COURSE
Shaved fennel and watercress salad with roasted golden and red beets
And classic Japanese pureed ginger dressing

MAIN COURSE
Miso glazed black cod on a bed of fried spinach
Roasted sweet potato and turnip batons sprinkled with Himalayan pink sea salt
Poached baby Winter vegetables
Artisinal breads with infused olive oil

BUFFET DESSERT
Wedding Cake
Ice cream sundae bar to include
Vanilla bean ice cream, coconut curry ice cream, chocolate basil ice cream
with toppings and sauces to include
Fresh berries, grilled pineapple, toasted chopped nuts, sautéed bananas,
shaved chocolate, candied ginger
Berry sauce, caramel sauce and minted chocolate sauce
Whipped cream

Leveled and tiered display of imported and domestic cheeses
Garnished with fresh grapes and roasted pistachios
Dried mango, papaya and crystallized ginger
Assorted crisp breads and crackers
Takashimaya ginger cookies
Coffee & decaffeinated coffee
Freshly brewed loose tea to include assorted black, white, green and herbal tisanes