Hors d’Oeuvres
Artichoke-Leek Confit
on Crostini with Parmigiano-Reggiano
Tuna Tartare
with Lemon, Sesame Seeds and Scallions on a Potato Chip
Appetizers
Summer Melons and Figs
with Hobb’s Prosciutto and Agro Dolce Syrup
Ohlone Smoked Salmon
with Lemon - Asparagus Custard, Micro Arugula and Chervil
Seasonal Soups and Salads
Asparagus Soup
with Crème Fraiche, Meyer Lemon Oil and Spicy Croutons
Endive Salad
with Pistachio Dressing, Fuji Apples and Point Reyes Blue
Entrées
Roasted Painted Hills New York Steak
with Potato - Thyme Gratin, Chard, Spring Onions and Rosemary Sauce
Seared Tuna
with Caramelized Onion Risotto, Sautéed Spinach and Citrus Aïoli
Roast Leg of Local Lamb
with Grilled Summer Vegetables and Nicoise Olive Sauce
Desserts
Scharffen Berger Chocolate Pot de Crème and Peanut Butter Cookie
Kaffir Lime and Coconut Tart with Toasted Coconut Sherbet
Wedding Cake Sliced and Served
Coffee and Tea Service
