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