~ Hors d’oeuvres ~
Pacific Prawns
Poached and served chilled with a serrano
lime and chili mayonnaise
Sonoma Poultry Duck Spring Rolls
with spicy slaw and orange-chili sauce
Wild Mushroom Tartlet
served in a Thyme-scented custard in a corn meal crust
Grilled Skewered Breast of Chicken
with a ginger-shoyu dipping sauce
Crepe Roulade
smoked salmon and herbed cream cheese rolled in a crepe

~ First Course ~
Sonoma Onion Soup
with housemade croutons and Gruyère cheese
Baked Brie
stuffed with sun-dried tomatoes, roasted garlic, wrapped in
feuilles de brick with spinach
Warmed Red Cabbage Salad
Laura Chenel goat cheese, Applewood smoked bacon,
golden raisins and almonds
Local Lettuces Salad
with candied walnuts and a basil-mustard vinaigrette
Butternut Squash Soup
scented with curry and topped with
maple crème fraîche and candied pumpkin seeds

~ Main Course ~
Pan Seared California Sea Bass
with rutabaga, watercress and raspberry beurre blanc
Grilled Filet of Beef
with potato gratin, port wine sauce and
grilled red onions finished with Pt. Reyes blue cheese
Grilled “Fulton Farms” Breast of Chicken
marinated in balsamic vinegar, honey and herbs and
served with soft polenta and sun-dried tomato vinaigrette
Grilled Double Cut Pork Chop
with white beans, artichokes, Applewood bacon and
braised red cabbage, finished with salsa verde
Vegetarian Risotto
with corn, caramelized carrots and a carrot-corn jus

~ Dessert Course ~
Custom Created Wedding Cake
Coffee and Tea service