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Today’s 2008 Wedding!!!
modern and comfortable
B u t l e r e d H o r s d' O e u v r e s
Parmesan Toasts with Antipasto Toppings
a platter of sourdough crostini toasted with garlic infused olive oil,
sprinkled with shredded parmesan and lightly browned . . .
- roasted red pepper salsa tapas style
- lemon—artichoke—thyme parmesan pesto
- white bean and roasted garlic with herbs
Ahi Poke Bites with Cusabi Sauce
crisp, napa cabbage Asian slaw topped with sashimi quality tuna,
with exotic herbs, tomatoes, and sweet onion
topped with cusabi cream
Crisp Asparagus Rolls, Sushi Rice and XO Sauce
perfect for pass around fare, fresh, bright green asparagus resting in sweet rice, accompanied with spicy XO sauce for a tangy punch wrapped in a crisp whole grain wheat crust,
baked crisp and golden
Celebrating The Bounty of California
B u f f e t D i n n e r
"House Signature Organic Baby Greens Salad
tender Sonoma baby greens with glazed pecans, feta, sundried cranberries, local baby 100 tomatoes,
Meyer lemon black pepper vinaigrette
Overnight" Roma Tomato
Mediterranean White Bean Salad,
" glazed" with fig balsamic syrup,
& Caramelized Torpedo Onion
roasted garlic and peppers, fresh basil, sage
and shaved asiago cheese on a bed of lambs lettuce
Grilled Fresh Local Seasonal Vegetables
the best of the garden, farm fresh, blanched, bathed in garlic
and herb infused olive oil, grilled until lightly caramelized
for maximum flavor, and artfully arranged
with roasted red pepper rouillé sauce
Penne Pasta
with
Gorgonzola Walnut Alfredo Sauce
and Fresh Spinach
rich, creamy sauce laced with fresh basil and spinach with crisp toasted walnuts with shredded parmesan
Natural Chicken with Roasted Lemon
and Rosemary Sauce Tra Vigne
(recipe courtesy of Chef Michael Chiarello)
tender chicken sautéed golden, reduced chicken broth, roasted lemons, chopped fresh rosemary, parsley and butter
served warm on Mediterranean platters
Grilled Herb Coated Fresh Salmon
with Summer and Tropical Fruit Salsa
premium moist salmon filet coated in crushed pink and green peppercorns, herbs de province with lavender sautéed in sunflower oil topped with a colorful, savory fruit salsa of red onions, plums, nectarines, mango, papaya and pineapple with fresh herbs
served al fresco style
Tuscan Style Roast Sirloin of Beef
brined overnight in hearty red wine, garlic and herbs, rubbed with an herb paste, slow roasted to a rare – medium rare finish (lots of well-done outside cuts) served al fresco style, garnished with lemon spinach, offered with double rich jus
Olympia horseradish – dijon sauce
Oven Roasted New Red Potatoes
Mediterranean Style
with Fresh Rosemary and Garlic
steamed, tossed with infused olive oil, garlic, sea salt
smoky paprika and rosemary,then roasted golden
Artisan Breads Foccacia
Butter and Olive Oil
following dinner
May we suggest our Bourbon Street Bananas Foster with vanilla bean genoise and cream
Chocolate Raspberry Truffle Shotz
Freshly Brewed Roast Coffee
International Tea Selection |
