Claire & Ryan
Passed Hors d’oeuvres
Spicy BBQ Pork
Papaya, Crisp Wonton
Miniature Crabcakes with Remoulade
Oysters on the Half Shell
homemade cocktail sauce & mignonette
Portobello ‘Fries’
Parmesan, Chili Flakes & Balsamic Glaze
Local Artisan & International Cheeses on Redwood Plank
Brie, Pt Reyes Blue, Springhill Aged Cheddar, Gruyere, Sonoma Jack
Quince paste, tapenade, zinfandel fig jam, caramelized walnuts & toasted almonds,
artisan breads & crackers
Seated Salad
Beefsteak Tomatoes with Butter Lettuce & mozzarella
Croutons, Chianti Vinaigrette
Family Style Entrée course
Grilled Tri Tip
Merlot Jus Lié, port wine-caramelized onions
Pan Seared Chicken Breast
Dukkah & Mustard Crust, honey & white balsamic glaze
Watermelon & Feta Cheese Salad
Baby Green Beans
Figs, Herbs, Verjus dressing
Cavatappi Pasta
Squash Ribbons, Oregano & Parmesan
French Epi Bread
Late Night Snack
Miniature Pizzettas
Artichoke & goat cheese with tomato sauce
Roasted peppers & garlic with pesto and mozzarella
Thank you to Park Avenue Catering Wedding Specialist Janine Baines for all your hard work on this event.