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2021 Wedding Menu

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Wedding Menu Wedding Package Congratulations on your special day! Our inclusive Wedding Package offers: • A five-hour hosted, premium level bar • A cocktail hour with your selection of five passed hors d’Oeuvres • A three-course dinner with wine service and champagne toast • All tables, fine china, flatware, glassware, and votive candles • Your choice from our collection of table linens and napkins • Complimentary Chiavari chairs with your choice of cushion color • One bartender for every 100 guests Custom menus are available upon request. We look forward to creating an unforgettable wedding experience for you, your family, and guests. We vow to impress. Table of Contents COCKTAIL HOUR LATE NIGHT SNACKS Hors d’Oeuvres Cocktail Hour Enhancements BEVERAGES Hosted Bar Service PLATED DINNERS Wine List First Course Wine Enhancements Entrées Desserts Cocktail Hour HORS D’OEUVRES | COCKTAIL HOUR ENHANCEMENTS Hors d'Oeuvres Please choose five passed Items for your cocktail hour. COLD ITEMS HOT ITEMS SEAFOOD SEAFOOD SMOKED SALMON DEVILED EGG (GF) MINI SMOKED SALMON CROQUE MONSIEUR (NF) MINI LOBSTER ROLL (NF) Purple Mustard Sour Cream LOBSTER MEDALLION (NF) MOROCCAN CHERMOULA MARINATED SHRIMP (NF) on Cucumber Toast with Coriander Seedling Mayonnaise Tzatziki Sauce SALMON TATAKI (GF) BLUE CRAB CAKE Avocado and Lemon Aioli Yuzu Sauce ROASTED SHRIMP (NF) Chimichurri Tomato Salsa MEAT CHILEAN STYLE BEEF EMPANADA (NF) MEAT Mango Salsa LAMB MEATBALL (NF) JAMBON BEURRE (NF) Tomato Za’atar Sauce on Brioche Toast SHORT RIB BURGER (NF) ANTIPASTO SKEWER (NF) Caramelized Onions Cherry Tomato, Mozzarella, Salami, and Cheese Tortellini MINI BARBECUED PORK TACO (NF) FILET MIGNON CROSTINI (NF) Cole Slaw Balsamic Onion Marmalade and Blue Cheese Crumbles LAMB LOLLIPOP POULTRY Chimichurri Sauce BLACKENED BREAST OF CHICKEN (NF) Avocado and Black Bean Salsa on a Tortilla Chip POULTRY ROASTED CHICKEN AND BRIE (NF) TANDOORI CHICKEN (GF) with Cranberries on a Baguette Toast in Cucumber Cup with Yogurt Raita CHICKEN CARNITAS SERVED IN PHYLLO CUP (NF) Chimichurri Sauce VEGETARIAN CHICKEN SATAY ROASTED VEGETABLE AND TOMATO SALAD (NF) Plum Sauce in A Miniature Phyllo Basket GOAT CHEESE AND PORT WINE SHALLOT CONFIT (GF) VEGETARIAN on Walnut Toast VEGETARIAN SAMOSA (NF) GRANNY SMITH APPLE SLICES (GF) Raita Sauce Roquefort Mousse SPANAKOPITA (NF) MOZZARELLA AND WATERMELON LOLLIPOP (GF) Phyllo Envelope filled with Spinach and Feta Balsamic Syrup WILD MOREL MUSHROOM QUICHE (NF) GRILLED ARTICHOKE Asiago Cheese on Walnut Toast FRIED BUFFALO MOZZARELLA (NF) Pomodoro Sauce BAKED CAULIFLOWER TURMERIC SHOOTER (NF) VEGETARIAN EMPANADA (NF) Harissa Hummus DF - Dairy Free GF – Gluten Free NF – Nut Free V - Vegan VG - Vegetarian Cocktail Hour Enhancements SUSHI NORI AND SASHIMI (GF) BURRATA BAR Three pieces per person. Sushi attendant required A Creamy, Mozzarella Style Cheese (reserve two weeks in advance). Orange, Arugula, Toasted Pine Nuts, Sun Dried Tomato, Roasted Served with Pickled Ginger, Wasabi, and Soy Sauce Garlic, Heirloom Cherry Tomatoes, Pesto, Balsamic Vinegar, and Extra Virgin Olive Oil NIGIRI Salmon, Shrimp, White Fish, Eel, Yellowtail, Salmon Roe MAKI TAPAS STYLE California Roll, Eel Roll, Avocado Roll, GRILLED GOAT CHEESE SANDWICH (NF) Two Varieties of Vegetable Rolls Baby Seedling Salad MIDDLE EASTERN STYLE LAMB KEBOB INTERNATIONAL STREET FOOD Biryani Rice CHICKEN AND GREEN ONION YAKITORI SLOW COOKED SHORT RIBS (NF) Soy Sauce Roasted Garlic Mashed Potatoes, and Red Wine Sauce PORK SHOULDER MINI BAO BUN MEDITERRANEAN BRANZINO Shredded Vegetables, Cilantro and Plum Sauce Roasted Garlic Mashed Potatoes, Carrots, Cumin Sauce CHICKEN KEBOB VEGETABLE RATATOUILLE Spicy Peanut Sauce Black Olive Sauce over Farro CHIMICHURRI FISH TACO ROASTED BALSAMIC MARINATED PORTOBELLO Tomato Salsa served on a Crispy Tortilla Shell MUSHROOM (GF) Medley of Grain Pilaf POTATO AND VEGETABLE PATTIE Mint Chutney HUMMUS BAR Soft and Silky Chickpea Dip served with Pita Bread CLASSIC, ROASTED GARLIC, AND HARISSA HUMMUS Assorted Toppings including Toasted Pine Nuts, Feta Cheese, Diced Tomatoes, Carrots, Celery, and Cucumber to Dip DF - Dairy Free GF – Gluten Free NF – Nut Free V - Vegan VG - Vegetarian Plated Dinners FIRST COURSE | ENTRÉES | DESSERTS Plated Dinners Three-course plated dinners include freshly baked breads and coffee service. FIRST COURSE ENHANCEMENTS BLUE CRAB BISQUE (GF) TRUFFLED POTATO LEEK SOUP AND BABY GREENS SALAD Brioche Croutons and Aioli (GF, NF) Provencal Artichoke and Baby Green Salad, ROASTED CAULIFLOWER AND TURMERIC SOUP (GF, NF) Roasted Bell Pepper Emulsion CHILLED TOMATO CONSOMME (GF, NF, VG) CIOPPINO SOUP AND TOMATO MOZZARELLA SALAD (GF, NF) WATERMELON, WILD WATERCRESS AND CRUMBLED GREEK Mini Tomato and Mozzarella Pearl Salad, Balsamic Vinaigrette FETA (GF, NF) Citrus Dressing TRIO OF DOMESTIC SHRIMP (GF) Tandoori Shrimp on a bed of Chayote Slaw MIXED BABY GREENS (GF) Roasted Charmoula Marinated Shrimp Goat Cheese Crumbles, Toasted Pine Nuts, Shrimp Bisque Shooter Duck Prosciutto Garnish, Basil Goat Cheese Emulsion MINI LOBSTER ROLL (GF) BABY SPINACH (GF, NF) Raw Vegetable Slaw, Tarragon Aioli Roasted Yellow and Red Beets, Dried Apricot, Raspberry Vinegar Emulsion BLUE CRAB CAKE AND LAMB LETTUCE SALAD Spicy Tomato Aioli WARM GOAT CHEESE CIGAR (VG) Baby Greens, Pomegranate Vinaigrette FRESH BURRATA AND SEASONAL TOMATO CARPACCIO (GF, NF) Saba and Extra Virgin Olive Oil ROASTED ASPARAGUS SALAD (NF) Pecorino Shavings, Brioche Croutons, Tarragon Citrus Emulsion DF - Dairy Free GF – Gluten Free NF – Nut Free V - Vegan VG - Vegetarian Plated Dinners Three-course plated dinners include freshly baked breads and coffee service. Pricing based on entree selection. ENTRÉES SEAFOOD POULTRY To preserve and protect our oceans, only farm-raised fish is MACADAMIA NUT CRUSTED BREAST OF CHICKEN served, unless noted otherwise. Mashed Hawaiian Sweet Potatoes, Oyster Mushroom Fricassée, Lilikoi Sauce BAKED WILD ARCTIC CHAR (GF, NF) Cauliflower and Broccoli Risotto, Oyster Mushroom Fricassee, OVEN SEARED BREAST OF CHICKEN (GF) Pinot Noir Beurre Rouge Leek, Spring Onion and Medjool Date Confit, Pinot Noir Sauce PAN ROASTED HERB MARINATED WILD HALIBUT FILLET (NF) GREEN CURRY CHICKEN BREAST (NF) Not Available November–March Shiitake Mushroom Risotto, Green Beans, Red Wine Sauce Sea Asparagus, Mashed Potatoes, Clam Sauce ROASTED PARMESAN CRUSTED CHICKEN BREAST (NF) FILLET OF SALMON (GF, NF) Roasted Cherry Tomatoes, Farro, Basil Beurre Blanc Fingerling Potatoes, Sautéed Green Beans, Purple Mustard Sauce PAN SEARED CHICKEN BREAST (GF, NF) MEDITERRANEAN BRANZINO FILLET (GF, NF) Trio of Roasted Fingerling Potatoes, Vegetable Paella, Saffron Sauce Oregon Morel Mushrooms Fricassee, Champagne Cream Sauce POMEGRANATE GLAZED RED DRUM (GF) Sundried Fruit Rice Pilaf, Saffron Orange Sauce BUTTER POACHED LOBSTER (GF, NF) MEAT Chive Mustard Mashed Potatoes, Braised Leeks, PAN SEARED BEEF TENDERLOIN (GF, NF) Pinot Noir Beurre Rouge Medley Of Roasted Potatoes, Sautéed Wild Mushrooms, Juniper Berry Sauce CRAB CRUSTED SALMON FILLET (GF, NF) Roasted Garlic Mashed Potatoes, “Le Puy” Lentil Casserole, PAN SEARED BALSAMIC MARINATED BEEF TENDERLOIN (NF) Balsamic Beurre Blanc Asparagus Tips with Caramelized Onions, Crushed Fingerling Potatoes, Shallot Cabernet Reduction OVEN ROASTED BEEF TENDERLOIN (GF, NF) Potatoes “Risotto Style”, Yellow And Green French Beans, Madeira Onion Sauce PAN ROASTED BEEF TENDERLOIN (GF, NF) Raclette Potatoes Gratin, Sauteed Green Beans, Juniper Berry Sauce AUSTRALIAN LAMB LOIN (GF, NF) Gorgonzola Creamy Polenta, Braised Fennel, Balsamic Bell Pepper Sauce SLOWLY BRAISED SHORT RIBS (GF, NF) Roasted Garlic Mashed Potatoes, Sauteed Spinach, Cabernet Sauvignon Red Wine Sauce DF - Dairy Free GF – Gluten Free NF – Nut Free V - Vegan VG - Vegetarian Plated Dinners Three-course plated dinners include freshly baked breads and coffee service. Pricing based on entree selection. DUOS DESSERTS BEEF TENDERLOIN WITH CRAB CAKE (GF, NF) CHOCOLATE LADY FINGER NAPOLEON (NF) Trio Of Cauliflower “Risotto Style”, Sautéed Swiss Chard, Light Chocolate Mascarpone Mousse layered with Lady Fingers Madeira Tarragon Sauce and Brownie Crumble, Red Currant Sauce BREAST OF CHICKEN WITH “TRUE NORTH” SALMON FILLET TURKISH COFFEE VERRINE (GF, NF) Espresso Sponge, Fresh Orange Custard, Poached Apricots, Creamy Gorgonzola Polenta, Braised Fennel, Pistachio Tuile Sun Dried Tomato Sauce THE SNICKERS BAR BEEF TENDERLOIN WITH NOVA SCOTIA LOBSTER (GF, NF) Chocolate Short Bread, Caramel Brulée Center, Peanut Mousse, Succotash Style Corn, Morel Mushrooms, Baby Spinach, Roasted Cacahuètes, Vanilla Bean Cream, Raspberry Sauce Chive Beurre Blanc Sauce BANANAS FOSTER CRÈME BRÛLÉE (GF) CUMIN DUSTED BEEF TENDERLOIN WITH CHERMOULA Caramelized Bananas in Rum, Orange Custard, MARINATED DOMESTIC SHRIMP (NF) Cinnamon Pecan Stick Saffron Potato Cake, Yellow and Green Squash Fricassee, Preserved Lemon Sauce CANDIED LEMON TART (NF) Lemon Custard, Red Currants, Spiced Streusel Crunch, BEEF TENDERLOIN AND ROCKFISH (NF) Toasted Meringue, Red Currant Sauce House Made Spaetzle, Green Bean Fricassee, Shallot Red Wine Sauce FLOURLESS CHOCOLATE CAKE SPHERE (GF) Hawaiian Lava Sea Salt Caramel Center, Hazelnut Crunch, BEEF TENDERLOIN WITH ROASTED BREAST OF CHICKEN (GF, NF) Milk Chocolate Sauce Truffle Mashed Potatoes, Yellow and Green Beans, Syrah Wine Sauce BEEF TENDERLOIN WITH DIVER SCALLOPS (NF) Leeks Confit Risotto, Port Wine Sauce VEGETARIAN OPTIONS A vegetarian option may be selected to compliment your chosen entrée. 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