~ Passed Appetizers ~
Sonoma Foie Gras
Pan-seared Sonoma farms Muscovy duck liver
Indonesian Chicken Satay
with spicy Thai peanut sauce for dipping
Prosciutto de Parma
with chilled spears of spring asparagus and wedges of ripe melon
Oven-Baked Savory Phyllo Purses
with assorted fillings

~ First Course ~
Sashimi-grade Ahi Tuna
Mesquite grilled and served on a bed of stir-fry Napa cabbage, torpedo onion and
julienne of sweet carrots and colorful peppers
Mixed Sonoma Field Greens
with toasted hazelnuts, wedges of ripe papaya, orange slices,
delicate enoki mushrooms & a ginger-citrus vinaigrette
Fresh Spring Asparagus and Baby Artichokes
drizzled with a toasted sesame mandarin orange and spiked with dry sherry
Steamed Jasmine Rice
with essence of lemon grass, basil and mint

~ Entrees ~
Roast Tenderloin of Pork
with an aged barrengo vinegar reduction sauce
Wild Mushroom Ravioli in Fresh Spinach Pasta
with light citrus, roasted garlic, toasted pine nuts and julienne of fresh basil
Sonoma Farms Rack of Lamb
marinated and served on a bed of Tuscan white beans
Fresh Pacific Red Salmon
grilled and champagne basted, offered with a zesty mango papaya salsa
Grilled Certified Angus Beef Tenderloin
brushed with a smoky roasted ancho chile marinade

~ Dessert ~
Wedding Cake sliced and served
Coffee and Tea service