Hors d’Oeuvres
Crispy Polenta Rounds
with a Wild Mushroom Ragout and Shaved Parmesan
Cucumber Cups
stuffed with Smoked Albacore Tuna
Smoked Salmon Toast Points
with a Chive Crème Fraiche
Asian Lettuce Cups
with Ginger Chicken and a Hoisin Peanut Sauce
Salads
Watercress and Butter Lettuce Salad
with Avocado, Oranges and Marinated Cucumbers
in a Citrus Vinaigrette
Baby Greens
with Lemon Infused Pears, Danish Bleu Cheese
and Candied Walnuts in a Black Fig Vinaigrette
Coastal Mixed Greens
with Artichoke Hearts, Tomatoes, Feta Cheese and Sunflower Seeds
in a Lemon-Dill Vinaigrette
Entrees
Fresh Fillet of Seasonal Fish
with a Shallot Muscat Reduction
Grilled Niman Ranch Steak
Dry Aged Steaks Cooked Medium with Local Crimini Mushrooms
and a Pearl Onion Glaze
Baked Orzo and Sage Stuffed Chicken Breast
with Fresh Herbs from Costanoa’s Garden
Ricotta Filled Panzotti Pasta
with Sundried Tomatoes and Fresh Basil
Dessert
Wedding Cake Sliced and Served
Freshly Brewed “Equator” Coffee and Teas
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