An Indian Summer...

~hors of the Indian Summer~
tandoori lamb, apricot-truffle conserve, tomato jam
spiced king salmon, peppercress, basil, nigella seeds
spicy vadouvan curry-yogurt dipping sauce
lobster-cucumber salad, mango, coconut panna cotta
spicy carrot-curry soup, coconut-chili foam

marinated lemonbalm shrimp salad, grilled peaches, mint, baby tomatoes
micro greens, tomato-fennel seed dressing

chilled tomato shooter, black mustard, chia seeds, lemon oil, chili

alaskan halibut sous vide, cherry relish, pepper jam, zucchini puree
sriracha aioli, mint

kashmiri spice braised short ribs, chick peas, lentils, carrot vadouvan
zinfandel-spice braisage

tasting of sweet bites
lemon bar, strawberry, fennel meringue
pistachio biscotti, coconut custard, pineapple, spice
chocolate-peanut butter bouche

 Wedding that is! We were contracted to do a tasting for an upcoming Indian wedding that has yet to be unveiled. I have never been to India. Don't even know if I know anyone who has. Sure, I have eaten in some good Indian restaurants. Had many bad meals in some too. I enjoy the flavors and when approached to craft a "fusion menu", at first I scofted. Fusion is not my cup of tea. But, since I knew there was really no way around a fusion, or infusion of sorts, I dug my naan into my repertoire and started thinking. Here is a few shots of what I conjured up. The bro o' the bride dug it. Now on with the show for 200 please.