Passed Hors d’Oeuvres
Sonoma Onion Quiche
Graved Lachs on Organic Rye Bread
Walnut Bruschetta
Melon with Parma Ham First Course
Lobster Salad with Organic Greens
Bodega Bay Ceviche
Field Salad with Citrus Vinaigrette
Winemaker’s Salad Second Course
Homemade Four Cheese Ravioli with Spinach
BBQ Prawns with Lemon Grass
Trio of Tomato Salad with Fresh Mozzarella Main Course
Grilled Filet Mignon
Portabella Mushrooms, Organic Vegetables,
Marbled Mashed Potatoes,
Wild Salmon with Ginger
Baby Vegetables, Sweet Roasted Peppers, Saffron Risotto
Grilled Veal T-Bone Steak
Black Ink Pasta, Organic Green Beans
Marinated Breast of Chicken with Golden Oregano
Roasted Potatoes, Grilled Asparagus and Zucchini Flowers Dessert
Traditional Wedding Cake Sliced and Served
Selection of Coffees, Decaffeinated Coffee and Hot Teas
