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Menus
Hors D'oeuvres
Pizzettas- Italian Flatbread topped with Carmelized Onions, Toasted Walnuts and Gorgonzola CheesePeking Duck Rolls- Smoked Peking Duck with Cilantro, Scallions and a Yellow Plum Dipping Sauce Arborio Paella Balls- with Red Pepper Romescu Sauce Spanish Prawns- wrapped in Serrano Proscuitto and served a with Garden Pesto Fennel Crusted Prawns- with Meyer Lemon Aioli Sea Cakes- with Kaffir Lime Leaves and Green Curry Aioli Corn Blini- Petite Pancakes with Creme Fraiche and local Sterling Caviar Samosas- filled with Curry Potato and Peas with Sweet Chile Dipping Sauce Empanadas- filled with Chicken, Apple, and Farmhouse Cheddar Eggplant Crisps- topped with Basque Cheese and Roasted Cherry Tomatoes Wild Mushroom Tartlets- with Porcini, Shitake, and Chantrelles Thai Crab Cakes- with Pickled Ginger, Lemongrass and Chile Aioli Baby Lambchops- with Raspberry-Chipotle Glaze New Orleans Crab Cake- with Creole Remoulade Moroccan Puff Pastry- topped with Goat Cheese and Harissa Citrus Prawns- with Arbol Chile Horseradish Sauce Croque Madame- with Quince and Manchego Cheese Day Boat Scallops- topped with Lime Zest and Dungeness Crab Slow Roasted Beef Tenderloin Skewers- topped with Spanish Oil and Cabrales Cheese Braised Shortribs- on Nan Crisp with Peach Chutney Shrimp and Vegetable Tempura- with Soy Dipping Sauce Kona Kampachi Tartar- on WonTon Crisp with Lemon Infused Caviar Tostaditas- topped with Mango, Avocado, and Dungeness Crab Salmon Tartare- in Won Ton Cone with Lime Cream and Wasabi Caviar Moroccan Chicken Satay- with Preserved Lemon and Spicy Tomato Chutney Belgian Endive- with Gorgonzola Cream, Carmelized Pear and Toasted Walnuts Watermelon Skewers- with Roasted Cherry Tomato 'Fillet' and Lemon Oil. Tomato Tart- with Smoked Chicken, Feta Cheese and Sweet Roma Tomatoes Bruschetta- Grilled Italian Ciabatta topped with White Bean Puree and Asiago Cheese Grilled Figs- brushed with Balsamic Glaze and stuffed with Marscapone Cheese Ceviche Tostadas- topped with Avocado, Cilantro, and Lime Cream Salmon Skewers- Amazing Loch Duart Salmon with Toasted Sesame Ponzu Sauce Sugar Snaps- Sweet Pea Pods stuffed with Dungeness Crab Salad Seared Ahi Tuna- Pepper Crusted Ahi on Won Ton chip with Napa Cabbage Slaw Catalan Tomato Bread- topped with Idiazabal Cheese and Smoked Paprika Potato Gaufrette- topped with beef Carpacio, Capers, Olive Oil and shards of Pecorino Cheese Theme Menus
Formal Wedding
Passed Hors D'oeuvres Corn Blini- topped with Creme Fraiche and local Sterling Caviar Chicken Bisteeya- with Spanish Saffron and Saigon Cinnamon Tuna Tartar- in petite Won Ton Cone with Wasabi Caviar and Lime Zest Plated Salad Dungeness Crab Salad- layered with Mango, Avocado, and a Key Lime Vinaigrette Plated Dinner Herb Crusted Fillet Mignon- with Pinot Noir Sauce Stuffed Portobello Mushroom- with Heirloom Tomatoes and Toasted Panko ( Vegetarian Option ) Wild Mushroom Risotto- with Summer Chantrelles and Shards of Parmesan Cheese Roasted Vegetable Tower- layered with Fresh Ricotta Cheese and Romescu Sauce Plated Dessert Traditional Wedding Cake Mexican Fiesta Passed Hors D'oeuvres Smoked Chicken Tostadas- topped with Grilled Papaya Salsa and Creme Fraiche Shrimp and Scallop Ceviche- in White Masa Cups topped with Avocado and Roasted Tomatillo Salsa On the Buffet Grilled Santa Fe Prawns Slow Roasted Orange Achiote Pork Organic Chile and Cheese Tamales- served from Steamer Baskets with Poblano Chile Salsa Aztek Caesar Salad- with Heats of Palm, Cornbread Crutons, and Chipotle Caesar Dressing Toasted Cumin Black Beans and Cilantro Rice Grilled Chayote Squash- stuffed with Roasted Corn and Queso Fresco Dessert Buffet Mexican Wedding Cookies and Passion Fruit Tartlets Chocolate Fountain- with Apple Jalapeno Madelines, Lemon Cake Squares, Pretzels, and Strawberries French Country Christmas Fete L' Aperitie Torchon Style Foie Gras- with Carmelized Pear and Balsamic Reduction on Toast Points Stuffed Local Figs- with Cave Aged Roquefort and Toasted Pecans L' Entree Ahi Tuna Tartare- with Lemon Zest and Grapeseed Oil in Gem Lettuce Cups Croque Monsieur- with Proscuitto, Honey Mustard and French Montbriac Cheese Vegetable Crudite- with Fleur de Sal and Citrus Aioli Le Dessert Petite Apple Tarte Tartin Entrees
Herb Crusted Fillet Mignon- local Organic Sun Farms Beef served with a Pinot Noir Reduction
Grilled Creekstone Rib Eye- with Wild Mushrooms and a Green Peppercorn Sauce Star Anise Braised Short Ribs- over Curry Risotto Loch Duart Salmon- Sustaiably Raised Salmon from Scottland brushed with Lemon Oil and Sea Salt Kona Kampachi- Sustainably Raised Hawaiian Blue Fish brushed with Olive Oil and Black Lava Sea Salt Eco Fish Organic Shrimp- Sauteed with Garlic, White Wine and Braised Leeks Mustard Baked Hoffman Farm Chicken- with Cornbread Crumbs and Creole Mustard Sauce Slow Roasted Orange Achiote Pork- served with Bollitos (little rolls) and Jicima Slaw Grilled Willis Ranch Pork Tenderloin- with Raspberry Chipotle Glaze Box Lunches
Chicken Focaccia- Herbed Chicken Breast with Basil Aioli and Sundried Tomato Pesto on Rosemary Focaccia.
Grilled Portobello Mushroom- over Thai Noodle Salad with Peppers, Onions, and a Soy-Sesamee Vinaigrette. Island Salad- Mango, Jicima, Red and Yellow Peppers over Baby Lamb’s Lettuce with Cilantro Vinaigrette. Mixed Baby Beet Salad- with Gorgonzola Cheese, Candied Pecans, and an Orange Champagne Vinaigrette. Buffalo Mozzarella and Heirloom Tomato Salad- over Herbed Baby Greens with a White Balsamic Vinaigrette. Organic Spinach Salad- with Carmelized Onions, Pancetta, Feta Cheese, and a Roasted Shallot Vinaigrette.
Salads
Dungeness Crab Salad- with Mango, Avocado, and an Orange Champagne Vinaigrette
Blood Orange and Pomegranate Salad- with Goat Cheese and a Sherry Vinaigrette Summer Salad- wit Mango, Jicima, Peppers, and a Pecan Vinaigrette Potato Brava Salad- with Nirtate Free Bacon and a Green Onion Dressing Zucchini Capaccio- with toasted Almonds and Pecorino Cheese Buffalo Mozarella Salad- real Buffalo Milk Mozarella with Heirloom Tomatoes and Organic Basil Haricot Verte Salad- with Creme Fraiche, Tomato Tartar, and a White Balsamic Vinaigrette Organic Baby Beet Salad- with French Societe Cheese, Shaved Fennel, and a Fig Vinaigrette Clementine and Crab Salad- with Frisee, Saffron Oil and a Grapefruit Vinaigrette Desserts
Spanish Flan- with Cinnamon, Lemon Zest, and Vanilla Bean
Creme Brulee- with Lars Pearl Sugar from Sweeden Panna Cotta- with Goat Milk Yogurt and Wild Blueberries Summer Peach Souffle- with Creme Fraiche Chocolate Bread Pudding- with Cinnamon Sauce and Caramel Chocolate Truffle Brownies- with Toffee Cruch Mango Curd Tartlets- topped with Candied Lillies
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