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TRADITIONAL MENU MODEL
Butler-Passed Hors D'Oeuvres
Mini Game Sausage Wellingtons, Grainy Mustard
Smoked Bacon-Wrapped Scallops, Tomato Salsa
Chardonnay-Poached Shrimp, House-Made Atomic Cocktail Sauce
Mesquite-Smoked Chicken and Mango Salad, Crisp Baguette
Dinner Menu
First
Tuscan Caramelised Onion and Roma Tomato Soup, White Bean Bruschetta Oregano, Asiago Cheese
Second
Organic Field Greens, Heirloom Cherry Tomatoes, White Balsamic Vinaigrette
Entrée
Mesquite-Smoked Beef Tenderloin, Bacon and Chive Croquettes, Baby Carrots Roasted Shallot Demi Sauce
or
Blackened Fillet of Atlantic Salmon, 5-Grain Risotto, Grilled Asparagus, Merlot Butter Sauce
Finalé
Your Selection of our Pastry Chef’s Wedding Cake Offerings
CONTEMPORARY MENU MODEL
Butler-Passed Hors D'Oeuvres
Warm Potato and Bacon Blini, Chive Sour Cream
Fire-Roast Herbed Shrimp Skewer
Basil Crab Salad, Crème Fraîche, Endive
Seared New Zealand Lamb Chops, Chive Pesto Glaze
Sesame-Glazed Beef Satay
Grass-Fed Buffalo Tartare, Capers, Anchovies, Extra-Virgin Olive Oil
Reception Raw Bar Presentation
Jumbo Shrimp Cocktail, Seasonal Shucked Oysters, Snow Crab Claws
Organic Salmon Sashimi, `Ahi Tuna Tartare
Cocktail Sauce, Apple Cider Mignonette, Soy Sauce, Lemon Wedges
Dinner Menu
First
Wild Mushroom Humboldt Fog Tart, Arugula Salad, Cider Vinaigrette
Intermezzo
Ginger Peach Sorbet Passed in Mini Cones
Entrée
Espresso-Roast Buffalo Tenderloin, Yukon Gold Potato, Mushroom Medley, Jack Daniels Sauce
or
Orange Ginger-Glazed Chilean Sea Bass, Baby Bok Choy, Wasabi Mashed Potato, Citrus Soy Butter
Finalé
Dessert Trio – A Plated Showcase of The Pastry Chef’s Signature Petite Dessert Selections
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