Wedding Menus

Winter Wedding on Muir Beach
Organic Seasonal Menu
(view as PDF)

Hors D’oeuvres

Crab Rangoon pursettes
With parsley pistou

Harvest vegetable crepes
With ginger orange glaze

Pomegranate and goat cheese filled endive
With balsamic reduction

Avocado, pea sprout, carrot sushi
With sweet ponzu

Dinner

Baby arugula and spinach salad
With caramelized onions, apple crescents, toasted almonds
& tangerine vinaigrette

Butternut squash ravioli
With wild mushrooms and sage oil

Pistachio crusted albacore
With Satsuma chervil glaze

Pepper-crusted sirloin tips
With shallots and Burgundy sauce

Herbed celeriac and chayote

Roasted brussel sprouts

Desserts

Pear tartlettes

Chocolate torte
With gingersnap crust

Beverages

Ginger grapefruit

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Rose hip lemon tisane
Spiced chai

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Spring Wedding in Marin
Organic Menu
(view as PDF)

Passed Hors D’oeuvres

Basil tartine
With pesto & cherry tomato

Spring vegetable crepe
With asparagus and lemon tahini crème

Golden beetniks
Wrapped around chevre with fresh dill and pine nuts

Baby portobellinis
Filled with white beans, sage and lemon zest

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Fine Selection of local cheeses, artisan breads, & seasonal fruit

Salad

Farmers market green salad
With strawberry daikon, sweet cucumbers & creamy avocado dressing

Dinner

Wild mushroom phyllo roulade
With smoked paprika crème

Almond encrusted wild salmon
With salsa vert and shaved fennel

Pan-seared chicken
With ginger honey glaze and fresh herbs

Spring garlic, sunburst squash & leeks

Dessert

Carrot wedding cake with vanilla mousse & rolled marzipan
With fresh fruit and floral decorations

Almond cake with dark chocolate ganache
Filled with chocolate mousse & served with fresh raspberries on the plate

Beverages

Honey pomelo

Ginger mint iced tea

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Fair trade coffee
Herbal tisane

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Summer Vegetarian Wedding in Wine Country
Organic Seasonal Menu
(view as PDF)

Pre-Ceremony Buffet

Heirloom tomato bruschetta

House-brined pickles
Mustard seed green beans, chipotle beets & curry cauliflower

Passed Hors D’oeuvres

Wild mushroom phyllo
With red pepper coulis

Fresh melon gazpacho
With mint sauce

Potato croquettes
With caper cream

Dinner

Baby greens
With Mt Tam goat cheese, fresh apricots, toasted sunflower seeds & raspberry vinaigrette

Sweet corn polenta napoleon
With heirloom tomatoes, white beans, summer squash and fresh herbs

Deviled heirloom tomato
With summer vegetable risotto and pine nuts

Herb roasted fingerlings

Breadsticks and olive bread

Desserts

Lemon cake with white chocolate ganache
Filled with fresh blackberries & hazelnuts

Chocolate cake with white chocolate ganache
Filled with fresh raspberries

Pecan tartlettes

Chocolate éclairs

Drinks

Strawberry lemonade

Mojitos

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Fair-trade regular and decaf coffee
Herbal tisane

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Autumn Wedding in Big Basin
Organic Seasonal Menu
(view as PDF)

Passed Hors D’oeuvres

Baby artichokes ~ with lavender aioli

Ceviche Corvina ~ with homemade masa chips

Mole chicken skewerettes ~ with avocado crème

Polenta fries ~ with chipotle aioli

Salad

Red oak lettuce salad
With candied walnuts, roasted figs & citrus-herb vinaigrette

Entrees

Tenderloin roulade
Filled with herbed wild mushrooms
Served with rosemary juniper jus

Pumpkin seed encrusted sea bass
With Cajun spices & persimmon chutney

Harvest Squash Ragout
Served in a small pumpkin with cranberry walnut quinoa

Sides

Garlic fingerling potatoes

Roasted fennel, white beans and rainbow chard

Desserts

Flourless chocolate torte
With candied orange coulis

Apple berry crisp

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