Jessica & Calvin
Jessica & Calvin’s Menu
Hand Crafted Hors d’Oeuvres
“Vietnamese” Vegetable Rolls
ginger, hoisin
Spicy BBQ Pork and Papaya
crisp wonton
Demitasse of Gazpacho
Crispy Bacon-Wrapped Chorizo Filled Dates
Grilled Cheese Sandwiches
sharpe aged cheddar cheese, seeded rye
Oyster Bar
Fanny Bay & Marin Miyagi Oyster
housemade mignonette, cocktail sauce, lemons
Plated First Course
Avocado, Pears and Gorgonzola Salad
romaine lettuce and baby spinach with a champagne vinaigrette
Family Style Entrée
Fire Roasted Top Sirloin, Criollo Style
tangy chimichurri sauce
Grilled Swordfish, Sauvignon Blanc-Citrus Glaze
spicy tropical fruit salsa
Vegetable Risotto, Redwood Hill Chevre
sauvignon blanc-tomato broth
Grilled Market Vegetables with Balsamic, Herbs & Olive Oil
watermelon, Tomato & Basil Salad
French Epi Bread
Miniature Dessert Station
Fresh Berry Shortcake
buttermilk shortcake, zinfandel jus, whipped cream
Tiramisu
Chocolate Dipped Strawberries
Late Night Snack
Artichoke and Goat Cheese Pizzettas, Classic Tomato Sauce
Thank you to Park Avenue Catering Wedding Specialist Janine Baines for all your hard work on this event.