Banquet Hall Hosts Blending of Portuguese and East Indian Wedding Reception

It was a fusion of two different cultures at The Avenue Banquet Hall. East Indian and Portuguese came together to celebrate the union of Teenue.


Hor d’oeuvres: spring rolls, crab cakes, beef satays, aloo tikki, fish amritsari, chicken tikka

Appetizers: Caldeverde soup, parir tika, pakora

Family Style dinner service:
In the center of each table the following items were placed:
Platter of Portuguese chicken, cod croquettes, mini potatoes, Caesar salad, saag panir, butter chicken, vegetable jalfrezi, rice, raita, pickles.

Desert: mango/raspberry sorbet

Sweet table: fruit display, pastries, mini deserts,

Banquet Halls

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