Sample Seasonal Wedding Menu

 

Starter Course

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Grilled Apricot, Arugula, and Goat Cheese Salad

with Pine Nuts, Aged Balsamic and

Sprinkled with Thyme Salt

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Prosciutto Salad with Melon, Organic Donut Peaches and Marcona Almonds

with Vintage Merlot Sea Salt, Meyer Lemon Olive Oil, and a Peach Balsamic Drizzle

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Entrée Selection Choices

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Mesquite Grilled Herb and Garlic Crusted Filet Mignon Presented with White Corn Puree and Roasted Young Summer Vegetables and

Charred Scallion Burre

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Seared Lemon and Cilantro Sea Bass with a Peach Salsa, Roasted Summer Squash Orzo and a Artison Blend Olive Oil Drizzle

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Oven Roasted Apricot Glazed Marin Farm Brie Stuffed Petaluma Chicken Breast

with Red Cayenne Sea Salt, Grilled Asparagus and Roasted Red Bliss Potatoes

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The Final Fan Fare

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Southern Fried Chicken on Petite Buttermilk Biscuits with Bacon and Scallion Coleslaw and Chipotle Honey Aioli

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Warmed Milk and Honey Tumeric Almond Milk with Freshly Baked Mini Donuts, Assorted Flavors to Include:

Glazed, Sugar, and Chocolate Frosted