WEDDING PACKAGE #1: FRANCO/CALIFORNIA “GREEN” CUISINE!
BUFFET APPETIZERS
- CHEESE PLATTER: POINT REYES BLEU, HUMBOLDT FOG, MANCHEGO CHEESE, COW GIRL CREAMERY RED HAWK -- WITH DRIED FRUIT AND NUTS
- APERITIF PLATTER: ARRAY OF PROVENCAL OLIVES, GRILLED ZUCCHINI, ROASTED PEPPERS, ARTICHOKE TAPENADE, GINGER CARROTS, JICAMA STICKS.
- CLARK SUMMIT FARM AIR-CHILLED CHICKEN PATE: WITH PISTACHIO & DARK RYE
- JUMBO SHRIMP WITH REMOULAD SAUCE, LEMON AIOLI, CAJUN RED SAUCE
PASSED APPETIZERS
- MUSHROOM BITES ON A PUFF PASTRY WITH CHEVRE CHEESE
- VIETNAMESE SPRING ROLL WITH MINT SAUCE
- DUCK CONFIT IN PHYLLO CUP WITH CARAMELIZED SHALLOT
- QUESADILLA WEDGES WITH FIG, FETA AND WALNUTS
- AHI TUNA ON WON TON CRISPS WITH ASIAN COLESLAW
- SAGE AND PROSCUITTO WRAPPED PRAWNS
- QUICHE BITES
THE SALADS
- SALAD NICOISE
- BABY MIXED GREENS WITH CHAMPAGNE VINEGAR
- ARUGULA SALAD WITH CANDIED WALNUT, FETA WITH WHITE BALSAMIC VINEGAR
- YELLOW AND WHITE CORN, FRESH MANGO, GREEN PEAS, BABY CARROTS AND JASMINE RICE SERVED WITH A CREAMY CILANTRO DRESSING
THE DINNER
CHOICE A…
- FILLET MIGNON WITH 3 PEPPER SAUCE SERVED WITH MASHED POTATOES
- PORK TENDERLOIN WITH A FENNEL SEED CRUST SERVED ON SHAVED FENNEL BULBS AND BROWN RICE PILAF
- CHICKEN BREASTS STUFFED WITH PESTO AND MOZZARELLA, BAKED WITH LEMON,
GARLIC, AND THYME, TOPPED WITH ARTICHOKE HEARTS AND FRESH TOMATO WITH ORZO ROSEMARY PASTA.
- MORROCCAN STYLE LAMB TAGINE, SERVED WITH ROOT VEGETABLES, APRICOTS, CURRANTS, BEANS, COOKED SLOWLY IN A CITRUS SAUCE, WITH COUSCOUS
CHOICE B…
- SALMON SERVED WITH A LIGHT VERMOUTH WINE SAUCE AND MUSHROOM RISSOTTO
- FILET OF SOLE ALMONDINE, WITH TRUFFLED WHITE RICE
- FRESH LOCAL HALIBUT WITH LEMON CILANTRO SAUCE AND POLENTA TRIANGLE
- DRAKES’S BAY OYSTER STEW
AVAILABLE SIDE DISHES
- ROASTED SEASONAL VEGETABLES
- ROASTED RED POTATOES WITH ROSEMARY AND THYME
- BROWN RICE RISOTTO WITH PINE NUTS AND RED PEPPERS
- COUSCOUS OR QUINOA PILAF
- RATATOUILLE
WEDDING PACKAGE #2: VEGETARIAN DELIGHTS
BUFFET APPETIZERS
- GRILLED SEASONAL VEGETABLES WITH A ROUILLE AIOLI (SAFFRON)
- ALMOND MUSHROOM PATE, WITH WHOLE WHEAT AND RYE ROUNDS
- LEEK FRITTATTA
- LOCAL ARTISAN CHEESES -- SUCH AS COW GIRL CREAMERY AND HOMEMADE “CROCK” CHEESE -- SERVED WITH BAGUETTE, HOMEMADE HERB BREAD, PITA, AND CRACKERS (AS WELL AS FRUIT AND NUTS.)
PASSED APPETIZERS:
- CARAMELIZED ONION TART WITH POINT REYES BLEU AND HERB DE PROVENCE
- CUCUMBER BOATS TOPPED WITH RADISH SPREAD
- PUFF PASTRY (GOUGERE), WITH CREAM CHEESE, GARLIC AND CHIVES
- QUESADILLA CREPES WITH GOAT CHEESE AND TOMATILLO SALSA
- BRUSCHETTA WITH TOMATO CAVIAR, PROVENCAL TAPENADE AND WHITE BEAN HUMMUS
SALADS
- ORGANIC BOLINAS GREENS WITH AVOCADO, CILANTRO AND CITRUS VINAIGRETTE
- ORGANIC BUTTER LETTUCE WITH WALNUTS, BLEU CHEESE AND APPLES
- SPINACH, WATERCRESS AND ARUGULA SALAD WITH CARAMELIZED ONIONS, MUSHROOMS, AND GOAT CHEESE
- PROVENCAL SALAD, WITH HEIRLOOM TOMATOES, CUCUMBER, FRESH MOZZARELLA AND KALAMATA OLIVES WITH ROASTED GARLIC VINAIGRETTE.
HOT DISHES
- RATATOUILLE POLENTA LASAGNA (ZUCCHINI, EGGPLANT, PEPPERS AND ONION): SERVED WITH ASIAGO CHEESE, BECHAMEL SAUCE AND ROASTED TOMATO SAUCE
- EGGPLANT PROVENCAL
- MUSHRROM RISSOTTO WITH GORGONZOLA AND PINENUTS
- MORROCAN TAGINE, A BLEND OF BEANS, ROOT VEGETABLES, DRIED APRICOTS SLOWLY SIMMERED IN A BLEND OF SPICES, CURRANT AND CITRUS SAUCE. SERVED WITH COUSCOUS OR QUINOA
- MEATLESS SHEPPARD PIE, LAYERS OF VEGETABLES, WITH CHEESE SAUCE, TOPPED WITH MASHED POTATOES
- NORMAND MUSHROOM RAGOUT: AN ARRAY OF MUSHROOMS, BAKED TO PERFECTION IN A LIGHT WINE SAUCE
- SPINACH AND RICOTTA CREPES TOPPED WITH MORNAY SAUCE
- BROCCOLI CHEDDAR QUICHE
WEDDING PACKAGE #3: THE TOTALLY FRENCH
ALL OF THE BUFFET AND PASSED APPETIZERS AND SALADS AS #1 AND #2, PLUS…
CHARCUTERIE STATION
HOMEMADE "A LA JULIA” COUNTRY PATE, SALAMI, GARLIC SAUSAGE, SMOKED HAM,
AIR CHILLED ORGANIC LIVER PATE WITH PORT WINE AND TRUFFLE, SOBRESSA, PANCETTA, ETC., CORNICHONS, PICKLED ONION, MUSTARD AND OLIVES.
THEMED DINNER MENUS
CHOICE A…THE CLASSIC FRENCH DISHES
- FRENCH COQ AU VIN, ORGANIC TENDER CHICKEN THIGHS AND BREASTS COOKED IN
PINOT NOIR SERVED WITH GARLIC MASHED POTATOES
- BEEF BOURGUIGNON SERVED WITH PASTA
- PROVENCAL PAELLA: HALIBUT, SNAPPER, MUSSELS, CLAMS, PRAWNS, CRAB, CALAMARI, HAM, PEAS & WHITE RICE SIMMERED IN A SAFFRON BROTH
- PORC "BONNE FEMME:" PORK LOIN SLOWLY BAKED WITH ONION PUREE, THYME, BAY LEAF & SAGE,ON A BED OF YUKON GOLD POTATOES.
- TUNISIAN COUSCOUS: CHUNKS OF CHICKEN AND LEAN LAMB COOKED IN A TOMATO SAUCE, CUMIN & CINNAMON, WITH ZUCCCHINI, GARBANZO BEANS & GREEN BEANS, SERVED WITH COUSCOUS AND HARRISSA SAUCE ON THE SIDE
- CASSOULET: A LIGHTER VERSION OF A CLASSIC FROM TOULOUSE MADE WITH TURKEY, LAMB, PORK LOIN, WHITE BEANS, TOMATO AND SECRET INGREDIENTS
CHOICE B… FRENCH COUNTRY STYLE BUFFET (THE SIMPLEST, YET THE BEST)
- HONEY BAKED HAM.
- ROASTED AND SLICED TURKEY
- SLICED BEEF TENDERLOIN,
(ALL WITH GOURMET CONDIMENTS)
WITH YOUR CHOICE OF…
- GRILLED ASPARAGUS & GREEN GODDESS DIP
- CHICKEN SALAD IN PUFF PASTRY (COUGERE)
- SHRIMP WITH REMOULADE SAUCE
- ANY SALAD FROM THE PREVIOUS #1 AND #2 WEDDING PACKAGES.