Context : Wedding is about 80 people, evenly split in thirds between his family, my family, and our friends. We have three vegetarians, two vegans, and no other allergies or dietary issues that I'm aware of (though of course we'd want to be prepared just in case).
Our "vision" (ugh) is to have a modern, eclectic, upscale menu with touches from both our cultures (he's first generation Indian and I'm Italian-American), and we're both really happy with it. But my mom (who is not paying but of course I respect her opinion) thinks that there's not enough "basic" options.
In fairness to her, all of my cousins have always had the traditional Italian-American "red sauce" catering, but when I asked her who specifically she thought wouldn't eat anything off the menu, she couldn't give me a name. 100% of our guests are from NYC or the surrounding area, so I don't really buy that someone would be SO unfamiliar with these foods. There's no (for example) 80 year old Uncle Joe who only eats steak and potatoes, you know?
But maybe we're being snobby and not empathetic enough. So, my menu is below. Thoughts? :
BUTLERED HORS D’OEUVRES
Warm Tri-color Tortellini Spoons with Grape Tomatoes & Lemon-Chive Vinaigrette (hot)
Chicken, Sage & Prosciutto Bundles (hot)
Bacon Wrapped Risotto Cakes with Spinach and Lemon-Pepper Aioli (hot)
Lotus Root Chips with Miso Salmon Tartar (cold)
Aloo (Potato) Crostinis with Garlic Shrimp & Tomato Relish
Masala & Ginger Salmon Cakes with Mango Salsa
STATIONARY HORS D’OEUVRES
Gourmet Ceviche served with Plantain and Tortilla Chips (cold)
Farmer’s Market Crudités- Roasted Red Pepper Ranch, Tuscan-Herb Vinaigrette, Humus Platter (cold)
Samosa with chutney (hot)
Blue Cheese and Caramelized Onion and Wild Mushroom Tartlets (hot)
Fruit Station & Cheese Display
SALAD
Vine-Ripe Cherry Tomatoes, Fresh Cigliene Mozzarella, Mache Greens, Balsamic Reduction and Basil Pesto
SOUP
Marsala Spiced Carrot & Ginger Soup with Coconut Whipped Cream
MAIN ENTREES
Roasted Leg of Lamb with Dijon Balsamic Au Jus, Roasted Eggplant & Roasted Beets
Palak Chicken Breast sliced with Creamy Spinach Sauce (sauce can be served seperately)
Grilled Salmon with Capers and Creamy Herb Dijon Sauce
VEGETARIAN OPTION :
Sweet Potato Risotto with Roasted Poblanos, Grilled Corn and Cilantro-Jicama-Calabaza Slaw
SIDES
Jeera Basmati Rice
Fresh Mixed Vegetables with Raita Sauce
DESSERT
Viennese Dessert Table
WEDDING CAKE
Lemon cake with honey-ginger filling and buttercream frosting
Re: Do I need to tone down our menu?
Vegan entree? I ask merely as a vegan who gets very little at weddings. So far I have chips, crudites, samosas (maybe), fruit, soup (maybe), rice (maybe), no entree.
Don't get me wrong, if I got a pile of samosas at a wedding I would be pumped!
The only thing I'd consider changing is the lamb. I love lamb but I am a pretty adventurous eater and I know it's not generally a crowd pleaser. I'd swap it for something like steak with a couple of sides. Or you could do a beef madras or korma as a nod to your FI's family.
I really don't think this sounds that eclectic. But I can see a "red sauce" cousin thinking so. However, there are PLENTY of "red sauce" options. You're fine!
I think you're thinking Hindus. Not all Indians are Hindu.
Obviously if her FI/FI's family doesn't eat a certain protein then they'd swap it out for something they do eat.
If suggestions do help, something like a seitan jambalaya (or some such rice dish) would be easy, reheat really well, and cover the starch/protein/veg bases. Just think protein (seitan/tempeh/tofu) + grain + veggies + sauce. The combos are limitless. Indian food has a gigantic number of vegan dishes, all of them ridiculously delicious.