nectarine and whipped basil chevre crostini with toasted almonds

smoked salmon mousse in lemon pepper gougere

strawberries with goat cheese, black pepper and balsamic syrup

house cured green olive tapenade on crostini

griddled herb polenta with eggplant caponata

toasted walnut bread with blue cheese mousse

yellow and red tomato crostini with basil pesto and mozzarella fresca

cafe smoked salmon on toasted brioche with creme fraiche and beet sauce

grilled chicken tikka with yoghurt cucumber raita

pork and green onion dumplings with jade sauce

vietnamese spring roll with sesame-soy-ginger sauce

fontina, green apple and smoked onion crostini

smoked salmon herb crepe with lemon creme fraiche

cucumber panna cotta spoons with beet infused caviar

calistoga roll with pickled ginger and cucumber, mustard greens

shrimp scampu in croustade

crab cakes with grapefruit aioli on toasted brioche

spanikopita

salmon tartare with taro root chip, wakame seaweed and wasabi emulsion

duck liver mousse with cherry onion marmalade

sausage baked in puff pastry with fruited mustard

charcuterie display of meats and fine domestic and imported cheeses

proscuitto, dry aged salami, smoked ham, toasted walnut bread and seasonal fruits

oyster, prawn, and mussel bar, shucked to order

poached prawns and chilled steamed mussels, vodka caper cocktail sauce, raspberry mignonette, spicy thai sauce

BUFFET

loin of pork, herb brined with peach compote

buttermilk basil grilled chicken, with basil aioli

pasta salad with roasted peppers, smoked onions, grilled eggplant, lemon and capers

panzanella salad with tomatoes, cucumbers, olives, croutons, basil-mint vinaigrette

spinach salad with red onions, feta cheese, orange-pistachio vinaigrette

assortment of specialty breads with whipped sweet butter

wedding cake service and coffee service included

BUFFET

grilled hangar steak, herb marinated beef with horseradish creme fraiche

grilled whole sides of salmon with orange-roasted red pepper vinaigrette

roasted red potato salad, roasted garlic cloves, rosemary infusion

caesar salad with hearts of romaine, creamy buttermilk dressing and focaccia croutons

local vine ripened heirloom tomatoes, mozzarella fresca, basil oil and balsamic syrup

assortment of specialty breads with whipped sweet butter

wedding cake service and coffee service included

BUFFET

roasted chicken breast with lemon dijon caper sauce

ahi tuna grilled rare with green olive aioli

orzo pasta with sweet corn, roasted tomatoes, red peppers and roasted shallot vinaigrette

mixed greens with peaches, chevre, red onion, almonds, stone fruit vinaigrette

romano, green bluelake and yellow wax beans, pickled red onions, tomatoes and olives

assortment of specialty breads with whipped sweet butter

wedding cake service and coffee service included

BUFFET

grilled sirloin of lamb with parsley-shallot-caper sauce

grilled prawns, lemon pepper brochette with brandied tomato aioli

griddled polenta with dry jack cheese and fresh herbs

grilled summer vegetable salad with raspberry vinaigrette and crumbled feta cheese

romaine, radicchio and frisee salad with goat cheese, focaccia croutons, herb vinaigrette

assortment of specialty breads with whipped sweet butter

wedding cake service and coffee service included

STATIONS

SEAFOOD STATION                                                                        assortment of fresh, local oysters shucked to order, poached prawns, chilled steamed mussels, house smoked salmon; vodka-caper cocktail sauce, raspberry mignonette, spicy thai sauce, dilled mustard

CARVING STATION                                                                                rare roast beef; brined loin of pork and herb infused breast of turkey; caramelized onions, fruited mustard and basil aioli, miniature rolls

PASTA STATION                                                                                penne pasta with roasted sun gold and sweet 100 tomatoes; orzo pasta with black olives, tomatoes and basil; cannelloni with truffled mushroom, sweet corn and fresh herb filling

SALAD STATION                                                                                     all seasons' "caesar", garlicky classic dressing, italian parmesan and focaccia croutons; vine ripened heirloom tomatoes, mozzarrella fresca, basil oil and balsamic syrup; grilled summer vegetable salad with citrus vinaigrette and crumbled feta cheese

DESSERT STATION                                                                          brownie "buttons" with chocolate glaze, roasted almond biscotti, miniature fruit tartlettes with citrus curd, chocolate dipped Grand Marnier strawberries, citrus madeleines

coffee service included

FIRST COURSE                                                                                    best of the garden heirloom tomatoes, mozzarella fresca, basil oil and balsamic syrup

ENTREE                                                                                             roast chicken breast with truffled chicken jus, chive studded yukon gold mashed potatoes, summer squash OR all seasons "lasagna", layers of spinach, mushrooms, oven dried tomatoes, caramelized onions, roasted garlic, fontina, chevre, fresh herbs and cream, tomato tarragon sauce. an assortment of specialty breads with whipped sweet butter

wedding cake service and coffee service included

FIRST COURSE                                                                                       all seasons caesar salad, creamy buttermilk dressing and focaccia croutons

ENTREE "surf and turf"                                                                         grilled angus hangar steak and bamboo skewered salmon, red wine reduction and brandied tomato aioli, fennel-potato puree, wilted baby spinach, an assortment of specialty breads with whipped sweet butter

wedding cake service and coffee service included

FIRST COURSE                                                                                  butter lettuce salad with strawberries, mango and pistachios with strawberry vinaigrette

ENTREE                                                                                              herb brined loin of pork with stone fruit compote, griddled corn and basil polenta, green bluelake beans OR grilled halibut, romano, green bluelake and yellow wax beans with creamer potato and black olives and tomatoes, an assortment of specialty breads with whipped sweet butter

wedding cake service and coffee service included

FIRST COURSE                                                                                    basil poached prawns, minted melon salad, watermelon vinaigrette with a drizzle of basil oil

ENTREE                                                                                               roasted chicken breast stuffed with proscuitto, spinach and ricotta, roasted sun gold and sweet 100 tomatoes, creamy herb polenta OR grilled angus hangar steak with smoky sweet chipotle sauce, salt roasted red creamer potatoes, gypsy peppers and sweet summer corn, an assortment of specialty breads with whipped sweet butter

wedding cake service and coffee service included

mozzarella fresca with basil tomato jam on crostini

house smoked salmon with sweet summer corn and crème fraiche, in an herbed crepe cone with spicy lime sauce

toasted almond bread with nectarine and whipped basil chevre

grilled chicken tikka with yoghurt cucumber raita

vietnamese spring roll with sesame-soy-ginger sauce

calistoga roll with pickled ginger and cucumber, mustard greens, with mustard-soy-ginger sauce

shrimp "scampi" croustade, crusty asiago bread with basil prawns

crab cakes with grapefruit aioli and mango sauce on toasted brioche

spanikopita

ahi tartare with taro root chip, daikon radish, wasabi emulsion

tropical ceviche shooters with mango and avocado

cucumber panna cotta spoons with beet infused caviar ($.50 supplement)

oysters on the half shell, with raspberry mignonette ($.75 supplement)

house smoked salmon on toasted brioche, with beet and horseradish sauce

truffled mushroom timbales with mascarpone and leeks

FIRST COURSE                                                                                glorious tomatoes- best of forni garden's heirloom tomatoes, mozzarella fresca, basil oil, balsamic syrup

ENTREE                                                                                             roast breast of chicken with truffled chicken jus, basil infused mashed yukon gold potatoes, summer squash "noodles", assortment of specialty breads with whipped sweet butter

DESSERT                                                                                   strawberry cheesecake with macaroon crust, lemon sauce, pistachio brittle

coffee service included

FIRST COURSE                                                                                      ice cold cucumber soup with tomato sorbet

ENTREE                                                                                              pork tenderloin with stone fruit compote, roasted polenta cake with corn, red pepper, and basil, assortment of specialty breads with whipped sweet butter

DESSERT                                                                                          lemon verbena panna cotta with burnt orange sauce

coffee service included

FIRST COURSE                                                                                    basil poached prawns with cucumber melon salad, watermelon vinaigrette

ENTREE                                                                                         chicken breast stuffed with proscuitto, spinach and ricotta with chicken glaze, roasted sun gold and sweet 100 tomato risotto, assortment of specialty breads with whipped sweet butter

DESSERT                                                                                     chocolate truffle cake with raspberry coulis and crème anglaise

coffee service included

FIRST COURSE                                                                                  sweet corn and leek custard with seared scallops and saffron buerre blanc

ENTREE                                                                                           coffee smoked rack of lamb with red wine black pepper reduction, potato-fennel gratin, haricot verts and crispy shallots, assortment of specialty breads with whipped sweet butter

DESSERT                                                                                         mango napoleon with honey mascarpone and macadamia brittle

coffee service included

FIRST COURSE                                                                                seafood cannelloni with citrus cream sauce, upland cress salad, chive oil and tomato oil "dots"

ENTREE                                                                                         pancetta wrapped filet of beef with red wine reduction and blue cheese foam, leek and potato gratin, roasted gypsy peppers, mushrooms and sweet onions, assortment of specialty breads with whipped sweet butter

DESSERT                                                                                         caramelized banana tart with toasted coconut and star anise cream

coffee service included

FIRST COURSE                                                                                  butter poached prawns with crispy lobster polenta cake, roasted mushrooms, lobster sauce

ENTREE                                                                                           seared breast of duck with vanilla scented red wine sauce, cocoa risotto, sweet corn, pole beans and red pepper ragout, assortment of specialty breads with whipped sweet butter

CHEESE COURSE                                                                               fourme d'ambert with port poached sun dried cherries, port reduction and walnut bread croutons

DESSERT                                                                                          stone fruit strudel cake with candied almonds and crème anglaise

coffee service included

FIRST COURSE                                                                                  phyllo wrapped blue lake bean with tarmari-sesame sauce

SEAFOOD COURSE                                                                            lobster and napa cabbage ravioli with smoked tomato coulis

FOWL COURSE                                                                                smoked duck breast "club" layered with brioche, crispy proscuitto, tomato onion jam and fried leeks

MEAT COURSE                                                                                  seared new york with lobster sauce and tomato butter, wilted baby spinach

SALAD COURSE                                                                                  stone fruit, coconut and micro greens with cherry vinaigrette

CHEESE COURSE                                                                                 point reyes blue cheese "pizette" with puff pastry, blackberries and port reduction

DESSERT TRIO                                                                                 apricots filled with vanilla scented mascarpone, banana brulee spoons with sesame seed brittle, chocolate pot du crème with orange chantilly cream

coffee service included