Intimate Winter Wedding // Plated Dinner
Passed Appetizers
Butternut squash soup shooter, creme fraiche, toasted pepitas, smoked chili oil
Crispy filo cup, parsnip puree, duck confit, fig chutney
Seared beef filet skewers, demi glace reduction, blue cheese, crispy onion
Table side
House made sourdough focaccia, whipped butter
First course
Mixed greens salad, radicchio, winter citrus, avocado, pistachio, blood orange-poppy seed dressing
Main course
Pomegranate-tangerine glazed salmon // roasted brussels // roasted new potatoes
Beef bourguignon // blistered asparagus // creme fraiche whipped potatoes
Winter vegetable and chickpea tagine // pine nut and currant couscous
Cantina Menu // Autumn
Stationary Appetizers
Chips, salsa(s), guacamole, esquites
Passed Appetizers
Molotes: potato and chorizo // roasted poblano and quesillo
Dinner buffet
Ensalada: Romaine, shaved radish, cucumber, avocado, cherry tomato, coriander lime dressing
Tacos Del Comal: heirloom masa tortillas cooked on the comal, with carne asada or grilled rockfish
Taco bar fixings: salsas, lime, cilantro, cabbage, pickled onion, crema, queso fresco
Fire roasted chili lime rice
Refried black beans
Dessert
Petite flan, fresh berries
Late Summer Wedding // Family style // All gluten and dairy free
Welcome beverage
Infused water with strawberry and lemon basil
Passed Appetizers
Prosciutto wrapped peaches, Miyoko's mozzarella, basil, balsamic reduction
Tandoori chicken bites, mango chutney, cilantro yogurt
Ahi poke endive cups, avocado puree, mango, lime, sesame crunch
First Course
Mixed green salad, lemon cucumber, cherry tomato, pistachio dukkah, herby lemon dressing
Main Course
Citrus glazed wild salmon, sweet corn, peach and basil salsa
Brined and roasted Fogline Farm chicken, citrus, figs, rosemary, olive oil
Heirloom Rancho Gordo Marcella beans
Sundried tomato-herb polenta
Grilled summer squash, za’atar, lemon thyme, tahini
Blistered green beans, cherry tomato confit
Dessert
Chocolate ganache torte, hazelnut crust, raspberry coulis
Peach and blackberry galette, almond cream chantilly with wild rose