Wedding Menu

Tracie and Todd

Passed Hors d’oeurves

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Leek and Scallop Mousse in Barquettes

Lemoncello Cream Sauce

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Zucchini Rollatini

Wrapped in house made ricotta cheese, oregano

Sun dried tomato oil, and balsamic reduction

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Romesco Tartlets

Finished with crème fraiche

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First

Garden Salad

Glendeven Baby Lettuces, Sweet Spring Peas, Radishes, Roasted Fennel

Macadamia Nuts, and Morbier cheese, in a Thyme- Cipollini Dressing

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Second

Crepe

Morel Mushrooms and Mascarpone, Steamed Nettle

Sauce Mornay, and Mendocino Truffle

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Intermezzo

Honeydew-Cucumber and Mint Granita

Rosewater Essence

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Third

Filet Mignon

Over Lyonnaise Potatoes, Cowgirl Creamery Mt. Tam

Mendocino Black Chanterelles and Asparagus in Dijon Crème

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“Scaled” Halibut

Pan Seared and Scaled with Yukon Gold Potatoes, Served with a Mirliton Cream Sauce

Artichoke Hearts, Fennel, Edamame, and Prosciutto

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Child’s Entrée

Rosie’s Organic Chicken Breast

Whipped Potatoes and Gravy, with Zucchini “Noodles”