Plated Dinner Wedding

120 ppl

1 hour cocktail reception with passed hors d' oeuvres:

- “Finger” crepes with prosciutto, rocket, melted gruyere and a morel mushroom ragout

- Miniature chevre tart with caramelized onions, grilled ramps and romesco sauce

- Asparagus soup shooter with a drizzle of bacon oil

Seated Dinner:

Salad:

- Plated salad of mixed spring greens and fine herbs tossed in light vinaigrette of sherry and olive oil, garnished with crispy leeks

Main course (choice of):

- Slow roasted, pomegranate glazed Happy Dan chicken thigh on a bed of warm dandelion green salad with citrus vinaigrette, spiced roasted hazelnuts, and polenta croutons

- Roasted small loin of California spring lamb with French lentils, Gevertztraminer wilted curly endive, shaved reggiano parmesan, roasted garlic rosemary puree and lamb demi

- Wild Alaskan king salmon “en croute” with braised swiss chard, fava bean puree, and micro salad of bulls blood, celery greens and tarragon in shallot vinaigrette

- Vegetarian option- risotto with wild mushrooms, asparagus tips, Pecorino Romano, and herbs de province

Dessert:

- Warm rhubarb crisp a la mode