Wedding Menu

Jose and Sarah

First

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Pan seared Sea Scallop

Served over a light Endive salad, citrus supremes, kolrabi

Nasturtium Vinaigrette, and an Uni cream sauce

Second

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Crepes

North Coast Nettle, Morel and Porcini Mushrooms

Mascarpone, Mendocino truffles served with Sauce Mornay

Intermezzo

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Pomegranate and Persimmon Granita

Entrée

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Vegan Moussaka

Roasted Eggplant filled with mushroom duxelle, garden herbs

Roasted garlic, over layered squash, and a cashew cream sauce

Featuring Wild Mendocino Mushrooms

Scaled” Market Fish

Pan Seared and Scaled with Yukon Gold Potatoes

Served with a Mirliton Cream Sauce Artichoke Hearts, Edamame, and Prosciutto

Filet Mignon

Cowgirl Creamery Mt. Tam fondue

Lyonnaise Potatoes and Asparagus

Breast of Duck

Served with a blackberry beurre rouge, Israeli cous cous, orange zest

Dessert

Wedding Cake

Coffee Service with

Confectioner’s Plate

Chef’s Brian and Shennen Morris