Wedding Buffet

Hors d’oeuvres to Pass

Smoked Salmon Goat Cheese "Cream Puff" with Asparagus Chips

Eggplant Canneloni - Small Buckwheat Crêpes with a filling of
Roasted Eggplant, Reggiano and Feta

Empanaditas - Pastry Crescents with a filling of Roasted Corn,
Turkey and Chipotle Chiles, served with a Chile Lime Aïoli

On the Buffet

Ancho rubbed Tri Tip, carved at the table, served with Argentinean Chimichurri

Seared Breast of Chicken filled with Wild Mushrooms, Fresh Thyme and Parmesan,
served with our Homemade Merlot Shiitake Demi-Glace

Orzotto with Sonoma Sundried Tomatoes, Toasted Pinenuts and Herbs

Boston Lettuce, Organic Baby Spinach, Pickled Beets and Seasonal Apples,
tossed in a Champagne Vinaigrette with Pomegranite Honey

Blue Lake Green Beans with Gingered Tomato Chutney

Artisanal Breads, Butter

Italian Roast Coffee and Tea to be served with the Cake