WEDDING MENU

Cold Canapés

Asian Style Salmon Tartare

On crispy rice chips & topped with fresh scallion

Mini Chickpea Curry Tacos (Vegan)

Served with avocado crema & pickled red onions

Hot Canapés

Tandoori Chicken Skewers

Served with cucumber raita sauce.

Chipotle Pulled Pork Tacos

Slow braised pork shoulder served with avocado crema & pickled red onions.

Tempura Fried Shrimp

Served with lemon aioli.

Pan Seared Vegan Scallops (Vegan)

King oyster mushrooms in ginger soy marinade & topped with toasted peanuts & herbs.

Vegetable Japanese Gyozas

Served with ponzu sauce and topped with green scallions & sesame seeds.

FIRST COURSE (Choose One)

Roasted Butternut Squash Soup

Topped with crème fraîche & fresh chives.

Mixed Green Salad

Fresh mixed greens with cherry tomatoes, cucumber, red onion, and a balsamic vinaigrette.

Heirloom Tomato Salad

Sliced heirloom tomatoes with fresh mozzarella, basil, and a drizzle of balsamic reduction.

SECOND COURSE (Choose One)

Wild Mushroom Cavatelli

Served in a herbed butter sauce, drizzled with truffle oil & shaved parmesan.

Spinach and Ricotta Ravioli

Served with a sage brown butter sauce and toasted pine nuts.

Potato Gnocchi with Tomato Sauce

Light and fluffy potato gnocchi served in a rich tomato basil sauce with shaved parmesan.

THIRD COURSE (Choose 3 Items)

AAA Grilled Rib Steak

Served with bone marrow whipped potatoes, sautéed green beans & jus de veau.

Herb-Crusted Rack of Lamb

Served with roasted garlic mashed potatoes, sautéed green beans & a red wine reduction.

BBQ Glazed Chicken Breast

Served with sweet potato puree, grilled asparagus & smoky BBQ sauce.

Seafood Options

Charcoal Grilled Sea Bass

Served on Romesco sauce, sautéed rapini, & topped with confit tomato & corn salsa.

Herb-Crusted Salmon

Served with lemon dill sauce, roasted asparagus & baby potatoes.

Pan-Seared Cod

Served with a garlic butter sauce, quinoa pilaf & sautéed spinach.

Vegetarian Options

Rosemary Garlic Roasted Cauliflower

Served on Romesco sauce, sautéed rapini, topped with confit tomato & corn salsa.

Stuffed Portobello Mushrooms

Filled with quinoa, spinach, and goat cheese, served with a balsamic glaze.

Eggplant Parmesan

Breaded eggplant slices baked with marinara sauce, mozzarella, & basil.

DESSERTS

Mini Strawberry Cheesecake

Mini Chocolate Mousse

Mini Tiramisu

Caramel Popcorn

Fruit Skewers

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