Download Menu Creation for a Culinary Class and more Lecture notes Culinary Arts in PDF only on Docsity!
Food Menu for Sahil & Damini
Breakfast Corner (Nov 15 – 17)
Hana/Casa Madre - Possible options listed below
Wednesday, Nov 13 ________________________________________
Bridal Henna 11am - 6pm (Bridal Suite)
Minimal food required - will order from room service as needed
Thursday, Nov 14 __________________________________________
Breakfast Corner
Hana/Casa Madre (1-2 hot Indian items each day)
Hospitality Suite (Nov 15 – 16)
Upma Puri bhaji Masala poha Aloo paratha Dhokla (white)
Fresh fruit (from room service menu)
Water station
Margarita pizza (from room service menu)
Dry snacks (provided by client)
Masala chai
Dry snacks (provided by client) Masala chai (assam black tea and masala provided by client) Coffee/ water station (bottled water, assorted soft drinks, regular coffee, decaf coffee, speciality teas)
Bridal Ganesh Puja/ Bridal Pithi 10am -2pm, 55 people
Minimal food required - will order from room service as needed
Welcome Night 7-10 pm, 200 people
Live action taco station ($150 USD, up to 2 hours)
Stationed quesadilla and sope station
Flautas and Tamales Station
Other food options
Mithai (provided by client)
Water station
Fresh fruit (from room service menu)
Dry snacks (provided by client)
Masala chai
Chicken pibil style or chicken fajitas (Mexican style) Paneer tikka (kheema style) Al pastor (pork) Pastor shrimp (Mexican style) Ajillo mushroom Nopales (grilled cactus) Tacos de papas dorados Tacos de frijoles dorados Mini corn tortillas, mini flour tortillas Condiments: pico de gallo, salsa bar (aguacate/tomatillo salsa, habanero salsa, taquera salsa), lettuce, thinly sliced cabbage, onion, cilantro, lime, cotija cheese, sour cream, fresh jalapenos, fresh serranos Sides Mexican rice Refried beans Black beans
Spicy black bean and corn Zucchini blossom Regional chorizo (pork) Poblano peppers and rajas Ajillo/garlic mushroom Condiments - same as taco station
Potato flautas (Indian style) Chicken flautas Cheese and jalapeño flautas Chicken tamales in green sauce Poblano pepper tamal
Esquites (corn) Enfrijoladas Oaxaca cheese empanadas Traditional guacamole with tortilla chips
Saatak 12 -2 pm, 60 people
Sangeet 5 -9 pm, 200 people
Live action kebab station - Chef Fee $150 USD, up to 2 hours
Mediterranean corner
Indo-Chinese corner
Chaat corner
Bombay Chowpatty
Dessert
Beverage
Saturday, Nov 16 ____________________________________________
Bombay Sandwiches – Passed (tapas style) Includes white bread, cilantro chutney, cucumber, red onion, tomatoes and chaat masala/spices) Mango Lassi - passed (not super thick and ice cold) Water station
Chicken tikka (with onion and bell pepper) Paneer tikka (with onion and bell pepper) Harra barra Condiments: lime, tamarind chutney, cilantro chutney
Chicken shawarma pita sandwich Falafel pita sandwich
Hakka noodles Gobi Manchurian (with gravy) Dry chili paneer Veggie egg rolls (with sweet & sour sauce) Chicken gyoza (with sweet & sour sauce)
Pani puri (client to provide sev, unfried puri) Dahi puri (client to provide sev, unfried puri) Samosa chaat Dahi vada
Pav Bhaji Slider buns to be heated in butter and served hot Condiments: finely chopped red onion, cilantro, chopped chilies, lime Tawa pulao
Live churro bar (Chef Fee $150 USD, up to 2 hours) Toppings: Nutella, chocolate sauce, cajeta, vanilla ice cream
Premium open bar for 4 hours Personalized alcoholic welcome drink
Breakfast Corner
Hana/Casa Madre (1-2 hot Indian items each day)
Hospitality Suite
Baraat (served at the end of the Baraat, approximately 9:30am, 200 people)
During ceremony
Ceremony lunch (200 people)
Dry snacks (provided by client) Masala chai (assam black tea and masala provided by client) Coffee/ water station (bottled water, assorted soft drinks, regular coffee, decaf coffee, speciality teas) Mithai (provided by client)
50 tequila shots (served during Baraat) Bombay sandwiches (Bombay style veggie sandwich filled with boiled potato, tomato, onion, chutney, spices) Paneer kathi rolls Chilled mango lassi (not super thick and ice cold) Infused water station Aguas frescas - fresh watermelon water and fresh cucumber with mint water Chilled towels (Vini to talk to Glaucia)
Chilled coconut water Monogrammed coconuts $12 USD each Mixed nuts placed on chairs
Appetizers Kachori Vegetable pakoda Paneer pakoda Aloo matar tikki Mains Paneer makhani Chana masala Vegetable tawa Aloo saag or rasawala potato saag (Gujarati style) Yellow tadka daal Jeera Rice Assorted breads Puri Parantha Roti Naan Jeera lassi/chaas (masala buttermilk) Sides Kachumber / salad – red onion, cucumber, tomatoes)
Italian pasta station – Chef Fee $150 USD, up to 2 hours)
Mini Desserts
Extra deserts (Christian to provide prices for additional desserts below)*
Beverage
After party
Sunday, Nov 17 ____________________________________________
Breakfast Corner
Condiments: assorted salsas (aguacate/tomatillo salsa, habanero salsa, spicy taquera salsa), pico de gallo, guacamole, lime, onion, cilantro
Pasta Penne or rigatoni Farfalle Ravioli Gnocchi Sauces Pomodoro Alfredo Pesto Indian fusion tomato sauce Garlic bread Condiments: Parmesan, bell peppers, mushrooms, spinach, spring onions, spinach, olives, capers, grilled chicken, crushed red pepper flakes, broccoli
Custard eclairs New York cheesecake Tiramisu Sticky toffee pudding/ Date cake
Coffee eclairs Chocolate truffles Dark chocolate fudge brownies Cannoli Pound cake (served as tiny squares/cubes Ras malai Carrot cake Tiramisu Chocolate cake Classic tres leches Classic flan
Premium open bar for 3 hours
Street taco cart (from Enhancements Menu) Pork al pastor,, battered shrimp, nopales, grilled veggies Salsa bar, guacamole, lime, cilantro and corn tortillas
Hana/Casa Madre (1-2 hot Indian items each day) Masala chai
