A Summer Wedding

Passed Appetizers

Mini lobster club open face appetizer, with avocado and applewood bacon

Chicken bisteeya with lemon and chive yogurt

Heirloom tomato and mozzarella bruschetta, with garlic, basil and virgin olive oil brushed grilled bread

Seafood Station

Oysters on the half shell with champagne mignonette
Lemongrass poached prawns with horseradish cocktail sauce
Sautéed red curry mussels with coconut milk

First Course

Humboldt Fog chèvre and baby arugula leaves, with a lavender honey and white balsamic vinaigrette topped with candied walnuts

Entrée

Herb and garlic crusted lamb with a fig and port reduction, and mint and red onion chutney
Chive and garlic whipped potatoes
Grilled asparagus and sunburst squash

To accompany the wedding cake
Passion fruit and white chocolate truffles
Chocolate shortbread hearts
Key lime tartlets

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A Cocktail Party

Displayed Appetizers

Barbecued oysters and grilled garlic prawns served with chipotle barbecue sauce or garlic white wine butter

Dungeness crab, mango, lime, and cilantro salad on tat soi with crispy wonton ribbons, served in a martini glass

Grilled vegetable flatbread with pesto and feta or prosciutto, arugula, and pine nut with smoked mozzarella

Shooters of carrot ginger soup

Passed Appetizers

Chicken picadillo empanadas with chipotle aioli

Soy and ginger glazed kobe beef brochettes

Beer battered fried zucchini with basil plum sauce

Confit of duck on a potato pancake with onion chutney

Asian rock shrimp cakes with herb remoulade

Panko crusted eggplant napoleon with tomato jam

Finger Desserts

Lemon blueberry meringue tartlets

Cherries with mascarpone cream in a chocolate shell

Apple crisp galettes

Espresso shortbread cookies

Dark and white chocolate dipped strawberries

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A Grand Holiday Event

Passed Appetizers

Pomegranate pork tenderloin on crostini with cherry chutney

Coconut crusted prawns with sweet chili dipping sauce

Shiitake mushroom and chicken in butter lettuce cups with cashews

Caramelized onion and jarlsberg tartlets with crème fraîche and chives

Sesame crusted ahi on crispy rice with daikon sprout salad

Caviar Tasting

A variety of sustainable caviars, served with toast points, crème fraîche, egg, lemon, and fine diced red onion

Soup Station

Roasted butternut squash soup served with grilled bread

Petite Entrées

Turkey roulade with brioche stuffing with apricots and sage finished with a Madeira mushroom sauce

Black pepper crusted grilled beef tournedos with gorgonzola butter

Pork loin with caramelized apples, shallots pears and a calvados spiked mustard cream sauce

Winter vegetable pot pie with a cheddar and chive drop biscuit topping

Salads and Sides

Potato gratin layered with caramelized onions

Jarlsberg cheese and roasted garlic cream

Maple glazed haricots verts with pearl onions

Sweet potato purée with caramelized pears

Butternut squash ravioli with sage cream sauce

Mixed baby greens and persimmon tossed with an orange vinaigrette, candied walnuts, and crumbled chèvre

Dessert Buffet

Bread pudding with butterscotch rum sauce

Cranberry almond tartlets

Gingerbread with caramel whipped cream

Assorted holiday cookies

Lavender crème brulée in mini ramekins

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