BREAKFASTS
ON-SITE  LUNCHES
HORS D’OEUVRES
VEGETARIAN
SOUPS
PASTA
SALADS
MAIN COURSES
DESSERTS

                                                                          Suggested Menus

                                                                                              (Wedding cake, beverages, and service priced separately)

 

 

 Menu 1

Roasted Pecans, Bosc Pears, Gorgonzola Cheese, baby greens
with balsamic vinaigrette

Pancetta Roasted Game Hen with Chevre Cheese
roasted game hen stuffed with chevre cheese, italian cured bacon, shallots and fresh herbs, reduction sauce with fresh tomatoies and cilantro

Haricots Verte
baby buttered green beans

Roasted yukon gold potatoes with garlic & rosemary

Polenta Baked with Artichokes, Tomatoes and Nicoise Olives

Bosc Pear caramel Tart

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Menu 2

Salade Nicoise Canapés
rare seared ahi tuna on a slice of red potato, with capers, haricots vert, nicoise olive tapenade

Southwestern Caesar Salad
hearts of romaine with stpips of jicama, lemon garlic asiago dressing with a hint of chipotle

Chipotle Chili Roasted Chicken in Zinfandel Sauce

Yukon Gold Puree with Roasted Garlic

Haricots Verte

Chipotle Chili Roasted Tempe in Zinfandel Sauce

Chocolate Hazelnut Torte

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Menu 3

Creamy Asparagus Soup with Lemon Dumplings

Arugula, Sweet Cherry Tomatoes and Beef Tenderloin Salad
grilled tenderloin of beef tossed with a compote of sweet cherry tomatoes, basil, garlic, red onion and balsamic vinaigrette

Chicken Stuffed with Prosciutto, Pesto and Pine nuts
with ragout of wild mushrooms, mushroom risotto timbales, haricot verte

Tortellini with Pesto and Pine nuts
served with haricot verte

Black Forest Cake
sharfennberger chocolate and tart cherries

–~–

Menu 4

Monkfish wrapped in Pancetta and Spinach Leaves
sautéed in lemon butter

Grilled Portobello Mushroom Stuffed with Fresh Mozzarella, Vine Ripened Tomatoes, and Basil

Stuffed Baby Artichokes
parmesan, roasted sweet red peppers, prosciutto and bread crumbs

Marinated Prawns
lemon, garlic, shallots and herbs

Ravioli with Roasted Chicken, Prosciutto, Sage and Cream
in a sauce of roasted pinenuts, walnuts, fresh sage and cream

Succulent Pork Tenderloin stuffed with Fresh Herbs and Garlic
smoked over applewood

Marinated Roasted Vegetables with Pine nuts and Feta
grilled asparagus, roasted beets, roasted carrots

Italian Breads and Rolls

Tiramisu Wedding Cake
almond torte soaked in marsala wine, rum and espresso layered with marscapone cheese and zabaglione custard

Asti Spumante Champagne Punch

–~–

Menu 5

Iced Gazpacho Shooters

Grilled Tequila Shrimp Skewers

Chipotle Chili Chicken Salad
blue and yellow corn tortilla chips

Smoked Shrimp Cakes with Mango Salsa

Smoked Duck, Mango, Poblano Chili Quesadilla

Tri-tip of Beef with Two Tomato Chipotle Salsa
Served with warm tortillas

Rio Grande Ratatouille
sweet red pepper, zucchini, egglant, chilies, and cumin

Southwestern Caesar Salad

Fresh Fruit Kebabs
brown sugar sour cream dip with a hint of triple sec

Carrot Rum Wedding Cake
layered with classic cream cheese frosting, pineapple and coconut decorated with baby roses and tuille

–~–

Menu 6

Belgian Endive Filled with Chevre Cheese

Layered Goat Cheese, Sundried Tomato and Pesto Torta

Roquefort Grapes
red flame grapes enclosed in roquefort cream cheese

Assorted Cheese Platter
Tantalizing array of specialty cheeses ranging from brie, mancheco, cambazola, smoked gouda, and english stilton. With figs and champagne grapes.

Stuffed Pasta Shells
Garden ripe tomato, basil, garlic sauce over shells stuffedwith fresh ricotta, parmesan-reggiano, mozzarella. Topped with cheese mixture.

Fresh Buffalo Mozzarella, Basil and Roma Tomatoes

Stuffed Baby Artichokes
sweet roasted red pepper, parmesan, prosciutto and bread crumbs

Pears Poached in Zinfandel with Zabaglione
classic italian custard made with marsala wine

Framboise, Blackberry and White Chocolate Torte
elegant white chocolate cake layered with blackberries, raspberries, framboise liquor and grande marinier topped with white chocolate shavings

–~–

Menu 7

Tobiko Caviar Torte
chevre cheese torte topped with tobiko, served with belgian endive spears and crackers

Seafood Puffs
served in baby cream puff pastry

Heart Shaped Artichoke and Pistachio Terrine

Poached Salmon with Montpellier Butter
compound butter made with fresh herbs, arugula and watercress

Beouf Wornoff
niman ranch filet of beef with piquant cognac rosemary sauce

Caramelized Baby Artichokes

Potato Gratin

Grilled Asparagus with Hollandaise

Goat Cheese, Roasted Beets, Baby Greens
in shallot herb vinaigrette

Strawberries with Chocolate Dipping Sauce

Framboise, Blackberry and White Chocolate Torte
elegant white chocolate cake layered with blackberries, raspberries, framboise liquor and grande marinier topped with white chocolate shavings

–~–

Menu 8

Sesame Ahi Poke
cubed ahi marinated in sesame, soy, ginger, green onion served with crostini

Seafood Bastilla Phyllo Triangles
shrimp, crab and mushrooms combined with saffron and mideastern spices in a buttery phyllo pastry

Grilled Chicken Satay
with peanut lime coconut sauce

Caribbean Spring Rolls
with crab, shrimp, cilantro, red pepper, hoisin and green onion

Brazilian Spit-Roasted Loin of Pork
succulent smoked pork loin served with mango cilantro dark rum chutney

Curried Vegetables Sautéed with Fresh Coconut

Calypso Salad

Dark Chocolate Mango Cream Cake
Elegantly tiered chocolate cake layered with mango whip cream. Topped with white chocolate shaving.

Citrus Fruit and Rum Champagne Punch

–~–

Menu 9

Chevre Champignons
mushrooms stuffed with chevre cheese and pancetta

Hearts of Romaine, Roasted Pecans, Bosc Pears, Asiago Cheese
asiago lemon garlic dressing

Beouf Wornoff
niman ranch filet of beef with piquant cognac rosemary sauce

Grilled Asparagus

Caramelized Baby Artichokes and Potato Gratin

Portobello Mushrooms Stuffed with Herbed Gruyere Cheese

New York Cheesecake with Fresh Blueberries

–~–

Menu 10

Butternut Squash Soup with Pippin Apples and Crème Fraiche

Roasted Garden Vegetables with Feta and Baby Greens
roasted fresh beets, carrots, blue lake green beans, feta cheese, baby greens and balsamic vinaigrette

Pork Loin Roast with Chanterelles Mushrooms
niman ranch pork loin roasted over apple wood with golden chanterelles mushrooms

Spinach Timbales with Gruyere

Asparagus Asiago Risotto

Pears Poached in Merlot with Zabaglione Sauce

–~–

Menu 11

Chilled Avocado Soup

Roasted Pecans, Pears, Gorgonzola Cheese over Baby Greens
with balsamic vinaigrette

Rare Seared Ahi Tuna with Wasabi Soy Butter
served with wild rice with scallion lemon butter, and mélange of glazed spring vegetables

Portobello Mushrooms stuffed with Marscapone and Walnuts
and mélange of glazed spring vegetables

Chocolate Passion
roasted almonds and fresh coconut infused in rich chocolate, layered with vanilla crème and coated with solid chocolate

–~–

Menu 12

Pancetta Wrapped Seared Scallops

Curly Endive and Pancetta Salad

Mesquite Grilled Wild Pacific Salmon
with avocado cream and tobiko caviar

Mushroom Risotto Timbales

Asparagus with Lemon Herb Butter

Ravioli with Swiss Chard, Walnuts and Brown Butter

Chocolate Pecan Truffle Torte

–~–

Menu 13

Oysters on the Half Shell with Asiago Cheese Toasts

Belgian Endive Filled with Chevre Cheese
served with tobiko caviar

Hearts of Romaine, Roasted Pecans, Bosc Pears, Asiago Cheese
asiago lemon garlic dressing

Rack of Lamb marinated in Pomegranate, garlic & Rosemary
smoked over apple wood

Puree of Root Vegetables

Mélange of Glazed Spring Vegetables

Gratin of Eggplant, Roasted Peppers and Garlic
with caramelized baby artichokes and potato gratin

Chocolate Torte with Raspberry puree
made with San Francisco’s Scharffenberger chocolate

–~–

Menu 13

Oysters on the Half Shell with Asiago Cheese Toasts

Belgian Endive Filled with Chevre Cheese
served with tobiko caviar

Hearts of Romaine, Roasted Pecans, Bosc Pears, Asiago Cheese
asiago lemon garlic dressing

Rack of Lamb marinated in Pomegranate, garlic & Rosemary
smoked over apple wood

Puree of Root Vegetables

Mélange of Glazed Spring Vegetables

Gratin of Eggplant, Roasted Peppers and Garlic
with caramelized baby artichokes and potato gratin

Chocolate Torte with Raspberry puree
made with San Francisco’s Scharffenberger chocolate

–~–

Menu 14

Seafood Bastilla Triangles
shrimp, crab and mushrooms combined with saffron and mideastern spices in a buttery phyllo pastry

Roasted Red and Gold Beets, Curly Endive, Goat Cheese Salad

Lobster Ravioli with Lobster lemon Sauce

Beouf Wornoff
niman ranch filet of beef with piquant cognac rosemary sauce

Melange of Grilled Vegetables

Potato Gratin

Phyllo Wrapped Asparagus, Pine nuts, Gruyere Cheese

Cheese Ravioli with Swiss Chard, Sage, Brown Butter, Walnuts

Mocha Fudge Almond Tart

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