Hors d’Oeuvres
Sonoma foie gras terrine with herb salad on toasted baguette
Miso glazed scallops on brochette with sesame seeds
Dungeness crab cakes with lemon aioli
Five spice beef sate with spicy dipping sauce
Starters & Salads
Roasted Beet, Sonoma Apple & Goat Feta Salad
with Toasted Walnuts
Grilled Asparagus Salad
with Prosciutto & Wild Mushroom Crostini
Butternut Squash & Pear Soup
with Toasted Pistachios
Main Courses
Pan-Roasted Sea Bass
with Horseradish Mashed Potatoes & Smoked Bacon-Leek Broth
with Wilted Greens
Grilled Beef Tenderloin
with Yukon Gold Mashed Potatoes
Roast Chicken Breast
glazed with Lavender Honey on Idaho and Sweet Potato Puree with a Roasted Garlic Sauce
Center-Cut Pork Chop
with Apricot Couscous and Apricot-Curry Jus
Dessert Service
Champagne Toast
Wedding Cake Sliced and Served
Coffee and Tea Service
