Event Menu
Menu Options 1
1st Course
- Roasted Carrot ~ Ginger Soup with Water Chestnut Relish and Crispy Won Tons
- Toasted Hazelnut Soup with Pepitas
- Butternut Squash soup
2nd Course
- Organic Mixed Greens Tossed with Star Anise ~ Cucumber Vinaigrette, Spicy Pecans, and Goat Cheese
- Cold Rock Shrimp Salad with Micro Greens, Kaffir Lime Leaf Dressing, and Roasted Grapes
- Cold Vegetable Strudel with Organic Greens, Hibiscus Dressing, and Smoked Mediterranean Sea Salt
3rd Course
- Wild Alaskan Sockeye Salmon served with Herbed Quinoa, Saffron Infused Cauliflower Puree and Brunoise Vegetables
- Maple Glazed Strawberry Grouper over Roasted Squash with Shallots, Sun Chokes, and Chive
- Beurre Blanc Miso Cod with Bamboo Rice, Asian Style Vegetables, Memmi Reduction, and Fried Bean Threads
4th Course
- Grilled Bison Tenderloin served with Truffle Scented potato Hash, Asparagus, and Veal Demi Glace
- Pan Roasted Elk Tenderloin over Green Onion ~ Caraway Risotto, Mixed Vegetables, and Peppercorn Port Wine Sauce
- Sautéed Duck Breast with Sun Dried Blueberry and Wild Rice Blini, Wild Rice Crepes, Zucchini, and Cranberry Beurre Rouge
5th Course
- Chocolate Mousse Chocolate Molten Cakes with Mango Crème Anglaise
- Warm Strawberry Crepes with Ice Cream Crème Brulee Chocolate Pots de Crème
Menu Options 2
Amuse
Fresh mozzarella, roma tomato bruschetta and grilled shrimp Brochette with smoked paprika aioli
First Course
Micro green salad tossed with white balsamic vinaigrette and goat cheese fritter
Second Course
Smoked duck and bacon carbonara with gemelli pasta
Third Course
Grilled rack of lamb with root vegetables au gratin and roasted garlic ajus
Dessert
Wedding Cake