Appetizers
Baby Maine Lobster Tail Medallion
served on Toasted Brioche and topped with
Crème Fraiche and Osetra Caviar
Blue Goat Cheese
topped with a sliver of Soy Ginger-Infused Mission Fig on
a Pate Brise Tartlet
Seared Sonoma Foie Gras
with Cognac Aspic and served on a Vol-au-Vent
Salads
Endive, Radicchio and Arugula Leaves
with Seared Peaches, Heirloom Tomatoes and
a White Balsamic Green Tea Vinaigrette
Scarlet Roasted Beet and Yellow Sunburst Heirloom Tomato Salad
sprinkled with Crumbled Goat Cheese and drizzled with
a Pistachio-Chive Vinaigrette
Caprese Salad
Heirloom Tomatoes, Fresh Mozzarella and Basil topped with
Pink Peppercorn and Sea Salt
Entrées
Grilled Rack of Lamb, Pesto-Crusted
served with a Grilled Heirloom Tomato Pancake and
drizzled with Thyme Au Jus
Pan-Seared Filet Mignon
served with a Wild Mushroom Chanterelle Ragout and
finished with a Merlot Demi-Glace
Seared Filet of Five Seed-Crusted Ahi
topped with Dijon Mustard Ginger Nage
Braised Striped Sea Bass
in a Tomato and Leek Broth and served with Julienne of Baby Zucchini and Yellow Patti Pan Squash
Desserts
Custom Desserts
Wedding Cake sliced and served
Coffee and Tea service
