Our Menu

A Coastal Tented Event – Buffet Stations

Menu Item Types: Main Dishes
A Coastal Tented Event – Buffet Stations

It was their second marriage, so they wanted to do
something different. And it had to be when the coastal
hills were green, the wild flowers blooming. And they
would need a large tent and we would need four-wheel
drive. And it had to be colorful and fun and it was:

* * *
Passed Appetizers

SONOMA FOIE GRAS
pan seared Sonoma Farms Muscovy duck liver
served on traditional toast points

INDONESIAN CHICKEN SATAY
with spicy Thai peanut sauce for dipping

PROSCIUTTO DE PARMA
thinly sliced and offered with chilled spears
of spring asparagus and wedges of ripe cool melon

OVEN BAKED SAVORY PHYLLO PURSES
WITH ASSORTED FILLINGS
forest blend wild mushrooms with shallots and chardonnay
braised leek and mountain gruyere cheese
mild Italian gorgonzola cheese and toasted walnuts

* * *
Antipasto Station

KALAMATA, NICOISE AND HOUSE
CURED SPANISH GREEN OLIVES

WHOLE WHEELS & WEDGES OF
IMPORTED & DOMESTIC CHEESES

aged English Stilton, Cambanzola, Brie de Meaux,
Gruyere, St. Andre, local Goat Cheese, Sharp
Tillamook, Fontina and Parmesan Reggiano

set out on boards, baskets and fresh greens
served with gourmet crackers & sliced baguettes

WHOLE BULBS OF ROASTED GARLIC
drizzled with extra virgin olive oil
and sprinkled with fresh herbs

LAYERED POLENTA & GRILLED RED PEPPER TORTE

GRILLED FOCACCIA CROSTINI
offered with Sonoma goat cheese and sun
dried tomatoes and home made tapenade

HOUSE FOCACCIA & RUSTIC BREAD STICKS

* * *
Pacific Rim Station

SASHIMI GRADE AHI TUNA
mesquite grilled at the site and served on a bed of
stir fry Napa cabbage, torpedo onion and julienne
of sweet carrots and colorful peppers, topped with a
mango-citrus sauce with essence of ginger

SALAD OF MIXED SONOMA FIELD GREENS
with toasted hazelnuts, wedges of ripe papaya,
orange slices, delicate enoki mushrooms
& a ginger-citrus vinaigrette

PLATTERS OF FRESH SPRING
ASPARAGUS AND BABY ARTICHOKES

drizzled with a toasted sesame Mandarin
orange and spiked with dry sherry

STEAMED JASMINE RICE WITH ESSENCE
OF LEMON GRASS, BASIL AND MINT

DISPLAY OF FRESH BAKED BREADS

* * *
California Station

ROAST TENDERLOIN OF PORK
with an aged Barrengo vinegar reduction sauce,
carved at the station and offered with grilled local figs
and a spicy peach compote

SAUTEED BLUE LAKE GREEN BEANS
with toasted almonds, red pepper julienne, wild berry vinegar,
California extra virgin olive oil & cracked black pepper

CRISPY FINN POTATO AND MAUI ONION GALETTES
with citrus crème fraiche and confetti lemon zest

FOREST BLEND WILD MUSHROOM
RAVIOLI IN FRESH SPINACH PASTA
with light citrus, roasted garlic, toasted
pine nuts and julienne of fresh basil

HOUSE FOCACCIA & RUSTIC BREADS

* * *

FRENCH ROAST COFFEE

SERVICE OF YOUR WEDDING CAKE