Passed Hors d’Oeuvres
Carpaccio of Tenderloin
Served on Pumpernickel Toasts with a Fried Caper Aioli,
Fresh Cracked Pepper, Parmigiano Reggiano and a Parsley
and Truffle Essence
Dungeness Crab Salad
Served on Cucumber Rounds with Preserved Lemon
and Crispy Artichokes
Fuji Apple-Fig Chutney on Brioche
With Stilton Cheese and Roasted Garlic First Courses
Organic Field Greens
With Thyme-Braised Shallots, Ricotta Salata, Roasted Tomatoes, Bread Crumbs and a Caramel-Basil Vinaigrette
Baby Arugula and Endive Salad
With Candied Walnuts, Feta Cheese and a Port Wine Dressing
Shrimp Bisque
With Fresh Shrimp Entrees
Applewood Smoked Filet Mignon
Slow Grilled and served over Potato-Leek Gratin, Spinach, Dried Cherry Glace de Viande and a Point Reyes Bleu Cheese Sauce
Macadamia and 5-Spice Crusted Salmon Filet
With Carrot-Ginger Sticky Rice, Soy Braised Bok Choy
and a Chili-Butter Sauce
Prosciutto and Sage Stuffed Chicken Breast
Served over a Roasted Garlic and Mascarpone-Polenta Cake
with a Julienne of Vegetables and a Tomato-Cream Sauce
Wild Mushroom and Goat Cheese Strudel
Finished with a Watercress Salad and a Madeira Wine Reduction Dessert
Wedding Cake Sliced and Served
Coffee and Tea Service
