PASSED APPETIZERS

  • Fresh and Smoked Salmon in Sesame Tuile Cone
    with Ginger Cream Wasabi Caviar Garnish
     
  • Date Stuffed with Chorizo, Wrapped in Bacon
    with Red Pepper Dip
     
  • Bruleed Mission Figs with Blue Cheese
    and Pistachio
     
  • Vegetarian Vietnamese Style Spring Roll

ENTRÉE

  • Grilled Sliced Tenderloin with Onion Confit
    and Cabernet Reduction
     
  • Roasted Fingerling Potatoes with Garlic, Sea Salt
    and Fresh Herbs
     
  • French Beans, Patty Pan Squash and Buttered Breakfast Radish

FIRST COURSE

  • Classic Caprese Salad of Heirloom Tomatoes,
    Fresh Mozzarella with Baby Greens, Micro Basil and
    Balsamic Reduction
     
  • Fresh Baked Rolls, Scones, Lavash and Focaccia; 
    Butter with Pink Sea Salt

     

DESSERT

  • Wedding Cake with Summer Berries