Nicole & Louis
PASSED HORS D’OEUVRES
Seared Scallop, apple-cucumber confit, ginger-lemongrass aioli
Avocado toast, revolution bread, chili threads, za’atar spice
Chef’s Selection of Artisan Cheese
marin french bread, pt. reyes farmstead bleu, springhill aged cheddar, gruyere, sonoma jack, quinoa paste, tapenade, zinfandel-fig jam, caramelized walnuts & toasted almonds, artisan bread
From the Pizza Oven
caggiano sausage, peppers, caramelized onion
pizza margherita, tomato, belfiore mozzarella, basil
Salad Course
Avocado , grilled peaches, gorgonzola, champagne vinaigrette
Family Style Entrees
Miso-glazed black cod, lobster reduction, chili threads
roasted salmon, garlic-herb crust, lemon-lime butter
Entrees Sides
saute of sugar snap peas
fontinella cheese ravioli, wild mushrooms, chives, chardonnay-truffle butter
Dessert Bar
pastelitos de guayaba y queso, chocolate coupes, mini strawberry shortcakes with marscarponne whipped creme
Late Night Snacks
fresh popped popcorn with melted butter and salt
pastelitos de jamon
Thank you to Park Avenue Catering Wedding Specialist Justine De Alba for all your hard work on this event.