Elegant Wedding Menu

Stationary & Buffet Hors D'oeuvres
Raw Bar:
Littlenecks, oysters in season, Alaskan King Crab legs, jumbo shrimp
Served with champagne mignonette, horseradish,
spicy cocktail sauce and lemon wedges

Passed & Butlered Hors D'oeuvres
Salmon Tartare
Mango, cilantro, scallion and lime

Confit Leg of Duck
On garlic crostini with a toasted pecan, cherry, port wine chutney

Lobster Medallions
Dollop of lemon, thyme and scallion beurre blanc

Roquefort and Scallion Popovers

Plated Dinner
Served with porcini mushroom risotto and grilled vegetable tian

Tomato and Black Pepper Fettuccine
Wild mushroom, thyme, light tomato cream sauce

Baby Bibb Lettuce
Roasted shallot, citrus vinaigrette

Tournedos of Beef Tenderloin
Roasted garlic, rosemary red wine sauce

Pan Seared Wild Sea Bass
Lemon, basil, passion fruit, white wine sauce

Dessert: Wedding Cake, Chocolate Dipped Strawberries

Early Summer Wedding

Passed & Butlered Hors D'oeuvres
Grilled Black Tiger Shrimp
Honey, soy, orange, passionfruit  glaze

Herbed and Spiced Portabella Mushrooms
Extra virgin olive oil, mixed herb and balsamic drizzle

Indonesian Chicken Saté
Peanut, lemongrass, coconut milk, ginger, garlic sauce

Buffet Dinner
Roasted Beet Salad
Berlatta onions and oranges in a shallot, citrus vinaigrette

Grilled Red Snapper
Lemon, basil, papaya, pineapple, red onion, bell pepper,  Anaheim Chile relish.

Roasted Loin of Pork
Fruit chutney of black mission figs, cranberries, cherries, apricots and caramelized onions

Summer Vegetable Medley

Garlic and Herb Roasted New Potatoes

Dessert: Mini Pastry Assortment