Sample Menus

Wedding Menu

Starters & First Course

Roasted 5th Street Farms Beets – Wild Arugula, Black Mission Figs, Toasted Pecans and La Bodega Sherry Vinaigrette Heirloom Tomato and Watermelon Salad-Toasted Pistachios, Fresh Mint, Hectors Honey, Sheep’s Milk Feta Local Chicory Salad – Red Wine Poached Pears, Crispy Bacon, Candied Walnuts, Red Wine Vinaigrette and Point Reyes Blue Cheese
Butter Lettuce and Blood Orange Salad – Shaved Fennel Salad with Citrus Dressing and Shaved Midnight Moon
Salad of Belgian Endive with Fresh Avocados and Rio Star Grapefruit
Hearts of Romaine, Pickled Red Onions and Parmigiano Reggiano, Toasted Garlic Vinaigrette with Boquerones
Belgian Endive and Pickled Strawberry Salad
Fresh Tarragon, Walnuts and Fallen Blue Cheese Soufflé

Salad of Wild Arugula, Pea Shoots and Fresh Mint-Fresh English Pea and Purée
Mixed Greens with Fuji Apples – Candied Walnuts and Champagne Vinaigrette
Wild Arugula, Frisée, Shaved Fuyu Persimmon, Vella Dry Jack, Toasted Pecans and Champagne Vinaigrette
5th Street Farms Mixed Lettuces with Shaved Fennel, Vella Dry Jack and Candied Pecans, Whole Grain Mustard Vinagrette
Purée of Celery Root and Apple Soup
Toasted Almond and Shaved Apple Salad
Seared Day Boat Scallops, Sweet Potato-Brown Butter Purée and Red Onion Marmalade

Plated Entrees

Roasted Bistro Filet, Crispy Yukon Gold Potato, Garlic Spinach and Chimichurri Sauce
Applewood Smoked Filet Mignon, Crisped Crushed Yukon Potato, Smokey Bacon, Sautéed Spinach and Sauce Bordelaise
Red Wine Braised Short Ribs, Creamy Polenta, Sautéed Swiss Chard and Fried Leeks
Roasted Leg of Lamb, Broccoli Rapini, Rosemary White Bean Purée, Pomegranate Gastrique
Bacon Wrapped Pork Tenderloin, Creamy Polenta, Black Kale, Caramelized Pearl Onions and Red Wine Reduction
Seared Pork Chop with Braeburn Apple and Garnett Yam Hash, Zoe’s Bacon and Port Reduction
Honey-Brined Petaluma Chicken Breast with Mascarpone Whipped Potatoes, Grilled Asparagus with Lemon Zest
Crispy Skin Arctic Char with Roasted Potatoes, Asparagus, Peas, Garlic Confit and Piquillo Pepper Purée

Vegetarian Entrees

Summer Risotto, Ronde de Nice Squash
Cherry Tomatoes, Basil and Torn Squash Blossoms
Panzerotti of Winter Squash
Wild Mushrooms, Caramelized Onions and Leek Soubise
Wild Mushroom Ravioli, Parmesan Cream and Dressed Arugula

Late Night Snacks

Sliders: Mini Cheese Burgers on Potato Rolls, Ketchup, Dijon Mustard and Micro Greens

Tomato Soup + Grilled Cheese:  5th Street Farm Tomato Bisque with a Mini Grilled Cheese Sandwich

Street-Style Tacos: Carne Asada, Pollo Asado, Two Types of Salsa, Fresh Cilantro, Onion and Lime

Mini Desserts:  Chocolate Pots de Crème, Vanilla Bean Crème Brûlée, Chocolate Dipped Strawberries, Fresh Fruit Tarts, Italian Mini Biscotti, Mini S’mores Tarts, Cherry Cheesecake Bites, Cheesecake Lollipops, Bite-Sized Cookies, and Fudge Brownies

Mini Sugar Cones with Ice Cream, Passed to Guests in Sugar Filled Trays

Freshly Baked Pie Station:  Warm Apple Pie, Pecan Pie and Lemon Meringue Pie