Dim Sum Style
A wedding menu doesn't have to be all-American, and dim-sum—snack-size Chinese dishes—gives couples a chance to branch out. "What we do is a fusion of American and Chinese dishes," explains Rick Gresh, executive chef of the James Hotel and David Burke’s Primehouse. "This menu could be for a formal or informal wedding," he says, "depending on the presentation. It's a little more luxurious than other dim-sum menus." In this case, the first and main courses can be interchanged. The tapas-like dishes shown are, from left to right: mac-and-cheese, pastrami salmon, pan-roasted salmon with bok choy, tuna and salmon tartare, and Kobe beef sashimi with Himalayan pink salt.
Consider serving lobster or vegetable dumplings as well; for guests who might hanker for more familiar fare, Gresh suggests including mini cheese burgers in the lineup, made wedding-worthy with asiago cheese skins. "We deep-fry the skins and toss them with truffle oil," he explains.
For dessert, a chocolate cake layered with chocolate mousse and fudge provides a rich finish to a night of savory bites.