WEDDING SAMPLE MENU

COCKTAIL RECEPTION

Selection of local, artisanal cheeses featuring Northern California’s finest small scale, organic producers
Spiced candied walnuts
Dried sour cherry and fennel compote
Raisin fennel baguette
Grilled herb toasts
Lavosh crackers
with fennel pollen and black pepper

PASSED BITES

Salmon gravlax and eggplant caponata rolls
creme fraiche, black pepper

Crispy duck croquettes
preserved vegetables, lemon caper aioli

Sage and taleggio arancini
maitake mushroom, black garlic puree

Pickled Deviled Egg
chives, paprika, horseradish

PLATED SEATED DINNER MENU

Amuse Bouche:
Chilled corn soup
yogurt, lemon verbena

Plated First Course:
Heirloom tomatoes, hand made ricotta, nepitella 
Wild fennel oil, pickled summer squash and mustard seed

Main Courses:
Olive oil poached King Salmon
Yellow corn, smoked padron pepper, charred lemon, saffron consomme
Hen roulade with crispy skin
Basil emulsion, porcini conserva, shelling beans
Baked Cannelloni
Sunchokes, lemon, fresh ricotta, nettle puree
Intermezzo:
Compressed Watermelon
Pine nut mousse, kaffir lime powder

Plated Dessert:
Yogurt panna cotta with rose and hibiscus
candied sesame, preserved berries

CUPCAKE INSTALLATION

Devil’s food, chocolate ganache, sea salt

Lemon chiffon, raspberry curd, buttercream,

Carrot cake, ginger, coriander, cream cheese frosting