Wedding Menu

Passed Appetizers
Sesame crusted chicken skewer with a mango lime dip
Endive spears with Humboldt Fog chèvre toasted walnuts and a balsamic reduction
Hamachi crudo with yuzu emulsion served on a porcelain spoon
Kobe beef brochette with a ginger soy glaze
First Course
Heirloom Tomato and Corn Salad - A colorful summer salad layered with fresh tomatoes, roasted sweet corn, baby arugula, thinly sliced Maui onion, avocado, and an orange and chipotle dressing with shaved manchego cheese
Baskets of fresh artisan breads and sweet butter on each table
Served Dinner
Rack of Lamb with Gremolata - truffle butter whipped potatoes, blue lake green beans, yellow wax beans and toy box tomatoes
Pan Seared Salmon With Italian Salsa Verde - corn puree, sweet 100 cherry tomato, garbanzo and baby spinach
Vegetable Stack - crispy panko breaded eggplant stacked with grilled portobello mushrooms, roasted peppers, grilled zucchini, and layered with mozzarella - roasted tomato coulis and a basil pistou - topped with a small salad of micro greens, parmesan crisp
Dessert Display
Key Lime Mousse Shooters with a Gingersnap Garnish and Whip Cream
French Macarons
Chocolate and Peanut Butter Ganache Mousse Cup
Lemon Tartlets with Vanilla Bean Cream