Wedding Buffet

Hors d'oeuvres to Pass

Seared Ahi Tuna on Hothouse Cucumber Slices, topped with a zesty Wasabi Aïoli

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

Empanaditas - Pastry Crescents with a choice of fillings,
served with a Chile Lime Aïoli:
Swiss Chard, Smoked Gouda and Pinenuts
or Beef, Chorizo, Raisins and Spanish Olives

On the Buffet

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

Salmon Baked with Lemon and Capers, served with a Red Onion Confît

Orzotto with Sonoma Sundried Tomatoes, Mascarpone Cheese,
Toasted Pinenuts and Fresh Herbs

Organic Baby Greens, Roasted Organic Beets and Seasonal Apples,
tossed in a Champagne Vinaigrette with Pomegranate Honey

Fresh Green Beans prepared with Eureka Lemon Vinaigrette

Artisanal Breads, Rolls and Bread Sticks, Butter

Organic Fair Trade Italian Blend Coffee and Tea