~ Cold ~
Herbed Goat Cheese & Sundried Tomato on Crostini
Sonoma Smoked Duck on Buckwheat Blini with Fruit Chutney
Prosciutto Wrapped Asoparagus, Roasted Red Pepper Coulis
Sacramento Sturgeon Caviar, Crème Fraiche, Potato Cup
~ Hot ~
Baked Mushroom Caps with Dungeness Crab & Boursin Cheese
Phyllo Triangles with Spinach and Skyhill Goat Feta
Prosciutto Wrapped Sea Scallops with Sweet Chili Glaze
Artichoke & Wild Mushroom Strudel
Salads
Asparagus & Bay Shrimp Salad
Butter Lettuce Wedge Salad
Spinach Salad with Mission Figs and Blue Cheese
Entrées
Honey-Soy Roasted Niman Ranch Pork Loin
with Wok Seared Cabbage
and a Mango-Tamarind Barbecue Sauce
Rack of Lamb Pistachio Persillade
with Grilled Artichokes, Asparagus
and a Balsamic Rosemary Reduction Sauce
Chive Crusted Halibut
with Lobster Risotto and a Lemon-Fennel Buerre Blanc
Pan Seared Filet Mignon of Angus Beef
with a Green Peppercorn-Madeira Sauce
Desserts
Wedding Cake Sliced and Served
Coffee and Tea Service
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