Sample Menu 1

Classic Menu

To be passed

Crispy Panko Shrimp with a sweet Thai chili sauce

Chicken Dumplings sautéed with an orange ponzu dipping sauce.

Lump Crab Cakes with a lemon & caper aioli

Braised Short Rib Panini with Caramelized onions.

Apple & Raspberry Baked brie in filo Purses.

Sweet Caramelized Tart De onion topped with crème fresh.

First Course

Grilled pear filled with goat cheese and served on a bed of mescaline salad with

Tomatoes, cranberries, and a lite balsamic vinaigrette.

Entree Course

Grilled Fillet with a Red Wine Demi Glaze Served with

Lemon Scented Asparagus and Roasted Rosemary Fingerling Potatoes.

Dessert Course

Chocolate Truffle Cake Topped with a Grand Marnier Whipped Cream & Garnished Coconut Tuille.

Coffee

Regular and Decaffeinated Dark Roast Coffee

Cream, Sugar and Diet Sweetener

Orange Pekoe and Herbed Teas

Sample Menu 2

Exquisite Wedding

To be passed

Seared Tuna on Rice Cracker topped with wasabi.

Curry Chicken & Cranberry salad served on a Bow Chip

Mini BBQ Pork Sliders with mustard slaw

Open Faced Lamb Burgers topped with lemon zest aioli.

Smoked Salmon Napoleon topped with capers and crème fresh.

Vegetable Spring rolls with a mandarin dipping sauce

First Course

Tossed Baby Spinach salad with shaved fennel and roasted.

baby cherry herbed tomatoes with a palmary mustard vinaigrette.

Entree Course

Duo plate Petit Filet with Charmoula Sauce & Miso Glazed Chilean Sea Bass

served with wild mushroom risotto and roasted butternut squash.

Dessert Course

Duo Tasting Plate of Crème Brule and Petit Chocolate Lava Cake.

Coffee

Regular and Decaffeinated Dark Roast Coffee

Cream, Sugar and Diet Sweetener

Orange Pekoe and Herbed Teas

Sample Menu 3

Epicurean

To be passed

Black & White Sesame Crusted Tuna topped with wasabi.

Chicken Quesadilla topped with cilantro guacamole.

Wild Mushroom & Gruyere on herb toast points

Butternut Squash Soup shooter topped with cinnamon cream.

Lemongrass scented jumbo Shrimp with a Thai dipping sauce.

Sweet Caramelized Tart De onion topped with creme fresh.

First Course

Southwestern Caeser Salad with shaved cohito cheese,

toasted pepitas and ancho croutons

Entree Course

Grilled Sliced Sirloin with a soy chili glaze and scallion.

lime vinaigrette served with three cheeses creamy polenta.

and roasted Baby carrots & asparagus

Dessert Course

Strawberry and Chocolate Tart with vanilla bean ice cream

Coffee

Regular and Decaffeinated Dark Roast Coffee

Cream, Sugar and Diet Sweetener

Orange Pekoe and Herbed Teas

Sample Vegetarian Menu 4

Vegetarian Buffet

To be passed

Wild Mushroom Risotto Cakes with saffron aioli

Thai Vegetable Dumplings with plum soy dipping sauce

Spinach & Goat Cheese Frittata, Crispy Shallots

Roasted Corn & Pepper Bisque Shooters drizzled with chive oil.

Black Bean with Caramelized Onion & Pepper Jack Quesadilla, Tomato Salsa

Crispy Vegetable Spring Rolls, Sesame Soy Dipping Sauce

Buffet

Tossed Gourmet Greens Salad, Jicama & Dried Cranberry.

White Wine Maple Vinaigrette.

Lemongrass Tofu Steak with Caramelized onions, Ginger Scallion Brown Rice.

Eggplant Parmesan, Basil Tomato & Fresh Ricotta.

Garlic Fettuccini with Roast Corn, Tri Color Peppers, and Roasted Cherry Tomatoes.

Roasted Cauliflower, Carrot, Green Beans and Chickpeas. Toasted Anise Dressing

Dessert Course

Ceremony Cake >> Red Velvet Cupcake Tower

Passed Desserts

Petit Fours

Valrhona Chocolate Bites

Mini Ice Cream Bites

Coffee Station

Regular and Decaffeinated Dark Roast Coffee

Cream, Sugar and Diet Sweetener

Orange Pekoe and Herbed Teas

Sample Station Menu 5

Station Wedding

To be passed

Beef Tenderloin sate with a sesame peanut dipping sauce.

Goat Cheese & Thyme Puffs topped with sundried tomato.

Smoked Salmon Napoleon topped dill crème fresh and capers.

Franks in Jacket with three mustard sauces

Mini Peking Duck Sliders with roasted corn, peppers, and miso dressing

Filet on crostini with horseradish cream sauce.

Station One

Grilled Flank Steak Carving Station with Chipotle sour cream & Corn Salsa

Roasted Root Vegetable Medley tossed in Herb Butter

Platter of Petit Peanut Potatoes with roasted with Garlic and Fresh Rosemary

Mixed Field Greens with Stilton, Cherries, Candied Walnuts with a Cherry wine Vinaigrette

Pecan Raisin Dinner Rolls

Station Two

Sage Roasted Turkey Breast accompanied with Cranberry Chutney, five mustard Honey Glaze,

Scallion Yukon Gold Mashed Potato

Roasted Butternut Squash with Baby Carrots and Asparagus

Baby Spinach Salad with Crispy Pancetta and Roasted Onions with shaved parmesan with tear drop tomatoes.

Cheddar Cheese Biscuits

Station Three

Farfalle Pasta with a Creamy Tomato Vodka Sauce

Penne with Italian Sausage, Roasted Tomatoes and Fresh Basil Pesto

Cous Cous & Wheat berry Salad with Caramelized onions and dried Cranberries Platter Caesar Salad tossed with Garlic Croutons, Homemade Caesar Dressing and Freshly Grated Parmesan Cheese

Petit Focaccia Squares

Dessert Course

Full Dessert Station Wedding Cake, Assorted Petit Fours, Mini Assorted Tarts, Cupcakes Tower, Assorted Cakes & Pies.

Full Coffee Station

Regular and Decaffeinated Dark Roast Coffee

Cream, Sugar and Diet Sweetener

Orange Pekoe and Herbed Teas

Sample Green Menu 6

Green Wedding

Passed Hors d ‘Oeuvres Organic Seasonal Menu

Sweet Potato Fries served in Bamboo cone with chipotle dip.

Lump Crab Meat with corn & Pepper Salsa Served on Endive

Seared Tuna Loin on Organic Daikon Slices with wasabi & caviar

Petit Falafel Balls with fresh Parsley garlic Tahini dipping sauce

Strawberries, local chevre & candied walnuts in an endive spear, aged balsamic

Butternut squash tartelette’s, toasted pecans, fried sage leaves

Exotic Mushroom Phyllo Twigs with parsley pistou

Sicilian-style Caponata on garlic sourdough crostini, toasted pine nuts

Sesame Seared Tuna on wonton crisp with wasabi crème fraiche, micro greens

Miniature Dungeness Crab cakes topped with herb remoulade & micro greens.

Seafood Bisque soup shooters topped with lemon crème fraiche & chive oil.

Garlic Oregano Marinated Chicken Skewers with lemon Aioli

Bacon Wrapped Medjool Dates

Peppercorn herb Crusted Flank Steak Pinwheel with horseradish cream sauce

Sweet Caramelized Tart De onion topped with crème fresh.

First Course Organic Seasonal Menu

Trio Napoleon of Portobello Mushroom, Tomato, Sweet Peppers with Fresh herbs

Rainbow Beet Stack with local Chevre, Watercress, Sherry-Shallot Vinaigrette

Baby Arugula Salad with Shaved Fennel, Baby Tomato & lemon Vinaigrette

Heirloom Tomato Gazpacho Topped with Micro Greens, Croutons & Basil crème.

Winter Squash, Carrot & Ginger Bisque topped Cinnamon whipped cream.

Caesar Salad with Capers & Toasted Pine nuts, Focaccia Croutons & parmesan Frico

Baby Lettuces with Grilled vegetables, Asparagus, Fennel, Artichoke, with roasted garlic & Herb Vinaigrette

Greek Style Salad Baby Spinach, cherry Tomato & Feta with Kalamata olives, in a lemon oregano Vinaigrette

Entree Course Entrees Organic Seasonal Menu

Dungeness Crab & Artichoke stuffed Portobello Mushroom with Seasonal Vegetables Mélange, lemon emulsion, chive oil

Creole Spiced Pan Seared Sea Bass with Peach & Pineapple Mango Salsa

Pacific Halibut with Blood Orange Beurre Blanc, Candied Orange Zest, seasonal Vegetable Ragout

Spice Dusted Frenched Chicken Breast with Lemon Caper White Wine sauce with confetti orzo & sautéed haricot vert.

Grilled Marinated Chicken Breast with stone fruit relish, herbed cous cous, sugar snap peas, lemon & fresh thyme cream sauce.

Grilled Lamb Chops with herb demi-glace, roasted fingerling potatoes & Sautéed spinach

Mixed peppercorn crusted beef sirloin with oven roasted tomato, bleu cheese, thyme jus, roasted garlic mashed potato & grilled asparagus.

Roasted flank steak sliced with wild mushrooms, rosti potato cake, pan seared artichokes with Cipollini onion gravy.

Roasted seasonal vegetable crepes with local chevre, spinach topped with walnut pesto on bed sautéed green beans.

Desserts Organic Seasonal Menu

Pies, Tarts, Cakes & Tortes

Flourless Chocolate Torte

Mixed Berry Pie

Vanilla bean ice cream

Chocolate hazelnuts pot de crème.

Seasonal fruit and vanilla cream tart

Petit Sweets

Blueberry vanilla cream tartelette’s

Pecan almond pine nut tartelette’s

Fudge brownie bites.

Assortment of miniature classic cookies

Assorted Chocolate truffles

Mini chocolate lava bites

Coffee

Regular and Decaffeinated Dark Roast Coffee

Cream, Sugar and Diet Sweetener

Orange Pekoe and Herbed Teas