WEDDING SAMPLE MENU
WEDDING SAMPLE MENU
DINNER OPTION ONE
FIRST COURSE
CLASSIC CAESAR SALAD SERVED WITH WARM FRESH BAKED FOCACCIA AND E.V.O.O.
with focaccia croutons, baby tomatoes, shaved Grana Padano, and roasted garlic lemon pepper Caesar dressing
SECOND COURSE
HERB MARINATED, GRILLED TERAS MAJOR (TENDER BEEF SHOULDER CUT SIMILAR TO FILET MIGNON)
Chimichurri and pico de gallo
PAN ROASTED LOCAL ROCK COD
Basil citrus beurre blanc
ORGANIC CHICKEN MARSALA
Wild mushroom marsala sauce, fresh tarragon
PROTEINS SERVED WITH GRILLED FARM VEGETABLES AND CHÈVRE & CHIVE E.V.O.O. MASHED POTATOES
VEGETARIAN OPTION - GRILLED SQUASH TIMBAL
Roasted peppers, eggplant, mushrooms, fresh herbs and chèvre. Served over sautéed spinach with roasted tomato sauce and basil oil
DINNER OPTION TWO
FIRST COURSE
ORGANIC MIXED GREEN SALAD SERVED WITH WARM FRESH BAKED FOCACCIA AND E.V.O.O.
Spiced pecans, Central Coast Creamery Big Rock Bleu, dried cranberries, and roasted shallot balsamic vinaigrette
SECOND COURSE
GRILLED ARCTIC CHAR Orange honey glaze, chives
BRAISED SHORT RIBS
Chili and chocolate zinfandel reduction, rosemary
GRILLED ARCTIC CHAR Orange honey glaze, chives
STUFFED MARY’S ORGANIC CHICKEN BREAST
With oven dried estate tomatoes, fresh mozzarella, spinach, basil, sage beurre blanc
PROTEINS SERVED WITH GRILLED ASPARAGUS, BABY CARROTS, AND CHÈVRE & CHIVE MASHED POTATOES
VEGETARIAN OPTION - EGGPLANT AND WILD MUSHROOM LASAGNA
Sautéed spinach, truffled beet vinaigrette, balsamic glaze
DINNER OPTION THREE
FAMILY STYLE APPETIZERS
CRISPY FRIED CALAMARI
Cilantro aioli, chipotle honey glaze
ARTICHOKE TAPENADE CROSTINI
Truffle oil, balsamic glaze
DUCK CONFIT AND WILD MUSHROOM STRUDEL
Bleu cheese cream, organic spinach, cherry gastrique
SECOND COURSE
CALIFORNIA BABY ARUGULA SALAD
Fried chèvre, toasted almonds, caracara wedges, blood orange vinaigrette
THIRD COURSE
COLD SMOKED SOUS VIDE BISON RIBEYE STEAK
Herb roasted fingerling potatoes, grilled asparagus and baby carrots, roasted shallot wild mushroom demi-glace
PAN SEARED BARRAMUNDI AND SHRIMP
California citrus rice, seared baby bok choy, mango ginger salsa, citrus soy glaze
PAN RENDERED DUCK BREAST AND CONFIT
Israeli couscous sultana, curry citrus and lime duck jus
VEGETARIAN OPTION - EGGPLANT AND WILD MUSHROOM LASAGNA
sautéed spinach, truffled beet vinaigrette, balsamic glaze
DESSERT
MINI PASTRIES
Crème brûlée, chocolate molten cakes, mini fruit tarts
ADD ONS
PASSED HORS D’OEUVRES
CHEESE AND CHARCUTERIE
CHILLED SHRIMP COCKTAIL
MINI DESSERTS
COFFEE SERVICE