~ Passed Hors D’oeuvres ~
Abalone Maki
With soy ginger dipping sauce
Spicy Ahi Tuna "Spoons"
Garnished with caviar
Foie Gras en Croûte
Strawberry Rubarb Compote
Chanterelle Mushroom & Rice Fritters

~ Seated Dinner ~
Monterey Bay Spot Prawns
On a Jicama Pyramid and served with Sweet Chili Sauce
Paired with Bernardus Sauvignon Blanc
Heirloom Tomato Salad
Sprinkled with Crumbled Feta Cheese and served with Basil Infused Olive Oil
Paired with Talbott Vineyards Estate Chardonnay
Garlic Rubbed Tenderloin of Beef
With a Balsamic Reduction and accompanied by Artichoke Risottto
Paired with Smith and Hook Cabernet Sauvingnon

~ Desserts ~
Strawberries Marinated in Grand Marnier
Served over Crème Fraîche
Wedding Cake Sliced and Served
Freshly Brewed Coffee and Tea Service