Lindsay + Nick at Indianapolis Museum of Art

Lindsay and Nick were one of our first 2016 weddings, and so marks the start of a season of celebration! We had the pleasure of working alongside the Indianapolis Museum of Art for this gorgeous event held in Randolph H. Deer Special Events Pavilion Pavilion.

Their look was crisp and clean – featuring white linen and overlays, accents of pink and natural wood chiavari chairs. We truly love their tall arrangements that featured hanging candles. This was a beautiful touch that added an element of enchantment!

Guests began arriving around 5:30pm following an off-site wedding ceremony at Saints  Peter and Paul Cathedral. Butler passed hors d’oeuvres were offered to guests, along with a refreshing Italian soda bar.

Hors d’oeuvres
Smoked salmon mousse in a cucumber cup with a salmon roe and a chive stick
Strawberry goat cheese bruschetta with basil balsamic reduction
Shrimp cocktail shooter, Kahn’s signature cocktail sauce
Singapore beef satay with sesame chili dipping sauce
Fingerling potatoes stuffed with camembert, truffle oil and spring onion
Moroccan chicken satay with mango chutney

Italian Soda Bar
Made-to-order tangerine, cherry, passion fruit,
lychee, dessert pear and watermelon flavored Italian sodas
served with sliced oranges, black cherries, lychees, and pineapple

Following cocktail hour, guests and the bridal party were invited to be seated before Nick and Lindsay made their grand entrance to the pavilion. The father of the bride gave a brief welcome to all their guests for the evening prior to dinner being served.

Typically brides and grooms opt to offer a duo entree when they do not want to offer a choice of entree, but Nick and Lindsay had a different idea. They offered guests their choice of two duo entrees, one featuring chicken and beef, and another featuring beef and fish.

First Course
Grilled asparagus, endive leaf with blue cheese, hazelnuts, radicchio and pear gastrique
Assorted breads, flatbreads, french butter and sun-dried tomato butter

Second Course
Choice of Duo
Herb roasted chicken breast with roasted red pepper coulis
Grilled beef tenderloin with chianti demi- glaze
or
Grilled beef  tenderloin with chianti demi- glaze
Tarragon chilean sea bass with champagne butter sauce
Served with
Gruyere and baby leek potato gratin
Grilled asparagus with julienne of colorful bell peppers

Children’s Menu
Fresh fruit cup
Chicken fingers with honey mustard dipping sauce
Honey glazed carrots
Macaroni and cheese
Chocolate chip cookie

Late night snack
Mini pepperoni and margherita pizzas
Mini grilled cheese sandwiches

Each place setting featured a gold charger and a menu card. Some table has short floral arrangements and other tall, all featuring beautiful full roses in blush, pink, white, and cream. Regardless, every table was perfectly set. Their cake table, front and center in the room, was set with white floor length linen and a white overlay with gold detailing. The table itself hosted a gifted cake knife and server dressed in white roses and bows.

Following dinner, guests danced the night away with the new Mr. and Mrs. to the sounds of a live band. The lights of Randolph H. Deer Special Events Pavilion Pavilion dimmed and a stunning colorful glow was cast around the room from the band’s stage lighting. The giant skylight anchored the room with a subtle golden glow.

Professional Partners

Venue: Indianapolis Museum of Art

Catering: Kahn’s Catering

Cake: Cake Bake