~ First Courses ~
Dry Jack Caesar Salad
chopped tender romaine hearts with focaccia croutons
& vella dry jack cheese
Fennel, Mache and Fuji Apple Salad
with a point reyes bleu cheese vinaigrette
Marinated Baby Root Vegetable Salad
baby carrot, fennel, chioga & red beets, baby parsnip
and micro greens tossed in “O” sherry vinaigrette
Crispy Dungeness Crab Crêpe
with leek blanquette, micro green salad & citrus reduction

~ Entrées ~
Pan Seared Alaskan Halibut
potato brandade & sun-dried tomato confit
Spice Seared Flat Iron Steak
bacon hominy risotto & a bourbon demi-glace
Roasted Sonoma Duck Breast
caramelized onion risotto cake & a scarlet orange demi-glace
Crispy Pan Seared Salmon
celery root fennel slaw & a lemon brown butter sauce

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