Weddings

Wedding Gala Menus

Cold Hors d'Oeuvres
Dungeness Crab and Curry Green Onion Profiteroles
Tuna Tartar and Cucumber Gelee on Chinese Spoon
Tomales Bay Oyster Shooter with Shallot Champagne Mignonette
Eggplant, Red Onion, Lemon Caviar on Toasted Baguette
Cucumber Cup with Feta, Mint and Kalamata Olive
Buckwheat Blini with American Caviar and Creme Fraiche
Black Truffled Scrambled Eggs, Red Bell Pepper Thread on Chinese Spoon
Smoked Trout and Dill in Cucumber Cup
Traditional Beef Tartar on Toasted Baguette
Sonoma Foie Gras Torchon on Brioche with Fluer de sel
Ahi Tuna and Citrus-Ginger Salad on Crispy Wonton Skin
Seared Scallop on Toasted Corn Chip with Tomato-Lime Salsa
Chilled Tiger Prawns with Coconut-Cilantro Sauce
Sun-Dried Tomato and Goat Cheese Tarts
Port Wine Poached Pears with Buttermilk Blue Cheese
Roasted Garlic and Mushroom Mousse on Parmesan Crisp
Seasonal Tomato and Basil Bruschetta
Potato Cake with Smoked Salmon and Red Onion Relish
Open Faced BLT with Crispy Pancetta on Crostini
Curried Willie Bird Smoked Chicken and Walnuts in Phyllo Cup Hot Hors d'Oeuvres
Moroccan Spiced Lamb Loin, Mint Pesto on Flat Bread
Fennel, Reggiano Risotto Cakes with Basil Aioli
Asparagus Wrapped in Phyllo with Herbs Tomato Mayonnaise
Thai Marinated Beef and Scallion with Sesame Hoisin Sauce
Croustade of Sonoma Duck Leg Confit and Braised Fennel
Chicken Skewer with Spicy Peanut Sauce
Cilantro Dungeness Crab Cake with Chipolte Mayonnaise
Sebastopol Organic Mushrooms in Puff Pastry
Asian Duck Spring Roll with Sweet Anise Hot Sauce
Caramelized Onion and Gruyere Tarts
Dragon Prawns with Sweet Chili Dipping Sauce
Dungeness Crab and Corn Fritters with Poblano Aioli
Tomato and Asiago Cheese Risotto Cakes with Basil Aioli
Quail Egg on Brioche
Provencal Cod Brandade with Garlic Olive Oil on Baguette
Chicken Farinette with Sebastopol Mushrooms Starters
Redwood Hill Goat Cheese Flan, Olive Tapenade, Tomato Coriander, Fresh Herbs Coulis
Blue Prawn and Peekytoe Crab Cocktail with Wasabi
Catskill Smoked Salmon, Asparagus, Heart of Palm Salad with Fresh Herb Emolsion and American Caviar
Vella Bleu Cheese Torte with Caramelized Onion, Green Apple and Balsamic Syrup
Roasted Butternut Squash Risotto with Dry Jack, Basil Pesto
Maine Lobster Ravioli with Lemon Sorrel Cream
Dill and Lime Marinated Wild Salmon, Scallop Quenelle, California Caviar
Caramelized Carrot Mascarpone Ravioli with Tomato, Sage Concassee
Dungeness Crab Cake with Daikon Slaw and Thai Coconut Vinaigrette
Pulled Chicken Ravioli with Pasilla Pepper Tomato Sauce Intermezzo
Sorbet of Your Choice Served in a Glass:
Champagne
Ruby Grapefruit
Green Apple
Meyer Lemon (in season) Soups and Salads
Vichyssoise with American Caviar
Tomato, Red Bell Pepper and Cucumber Gazpacho
Maine Lobster Bisque with Cognac
California Green Asparagus Veloute
Butterleaf Lettuce Salad, Orange Segments, Shaved Fennel, Walnuts & Citrus Vinaigrette
Seasonal Farmer's Market Salad, Strauss Organic, Fromage Blanc & Sonoma Olive Oil
Classic Caesar Salad with Baby Romaine, Focaccia Croutons and Shaved Parmesan
Duck Confit Salad with Frisée, Cranberries, Pecans and Shallot, Aged Sherry Vinaigrettte
Poached Pear Salad with Baby Greens, Golden Raisins, Brie Croutons, Black Fig Vinaigrette
Baby Spinach Salad, Point Reyes Blue Cheese, Toasted Walnuts, Crisp Onions and Champagne Vinaigrette
Mixed Roasted Beet Salad, Baby Greens, Goat Cheese, Crisp Onions, Champagne Vinaigrette
Hearts of Romaine Salad with Gorgonzola, Walnuts, Pancetta, Green Apple Vinaigrette
Panzanella Salad - Mixed Greens, Fresh Mozzarella, Olives and Sourdough Bread Tossed in Balsamic and Extra Virgin Olive Oil Entrées
Seared Filet Mignon with Foie Gras Butter, Potato Dauphinois & Baby Vegetables
Grilled Filet Mignon, Cabernet Demi-Glaze, Roasted Seasonal Potatoes and Baby Vegetables
Herb Roasted Rack of Lamb, Natural Jus, Broccoli Mashed Potato
Fontina and Proscuitto Stuffed Petaluma Chicken Breast with Porcini-Marsala Glaze on a Bed of Saffron Rice
Sage Marinated Chicken Breast with Mashed Potatoes, Baby Vegetables and Tomato Beurre Blanc
Soy and Ginger Glazed Salmon on Japonica Rice with Baby Bok Choy
Poached Wild Pacific Salmon, Braised Leeks, Roasted Beets, Champagne Beurre Blanc
Roasted Blue Nose Bass with Red Pepper Whipped Potato, Vegetables and Black Olive Caper Sauce
Citrus Crusted Halibut with Ginger Vinaigrette, Wasabi Mashed Potatoes, Baby Vegetables
Seasonal Vegetable Ravioli with Flamed Tomato Concassee
Buffalo Mozzarella & Smoked Tomato Cannelloni with Toasted Pinenuts
The Following Entrées are Available for an Additional supplement per person
Duet of Beef au Poivre and Salmon, Gratin Potato and Seasonal Vegetables
Seared Tenderloin of Beef with Port Essence and Jumbo Pacific Crab Cake with Grilled Corn and Pepper Relish, Whipped New Potatoes, Baby Vegetables The Finale
Choice of 2 Plates per Table
Chocolate Dipped Dried Fruits
Long Stem White & Dark Chocolate Dipped Strawberries
Petit Fours & Homemade Truffles
Miniature Cookie Selection
Local Sonoma Farm Cheese Sampler
Homemade Seasonal Fruit Jellies Coffee & Tea Service Custom Beverage Packages Wine & Beer Package
Beverage Service to Include:
Kenwood Sauvignon Blanc & Kenwood Cabernet Sauvignon
Gloria Ferrer Blanc de Noir Sparkling Wine for the Toast
Domestic, Microbrew & Imported Beers
Soft Drinks, Assorted Juices, Still & Sparkling Mineral Water
Select, Deluxe or Premium Brand Liquors may be added to your bar on consumption basis. Premium Beverage Package
Beverage Service to Include:
Premium Mixed Drinks
Landmark Chardonnay & Benziger Cabernet Sauvignon
J Sparkling Brut for the Toast
Domestic, Microbrew & Imported Beers
Soft Drinks, Assorted Juices, Still & Sparkling Mineral Water

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