A November Wedding

Passed Hors D'oeuvres

Wild Mushroom Risotto Fritters
Italian arborio rice with thyme, wild mushrooms and fontina cheese

Orange Spice Roasted Chicken Skewers with persimmon sauce

Crisp Spanish Chorizo
with manchego and pickled onions on corn cakes

Rosemary Saffron Skewered Shrimp with a fig and red wine dip

Buffet Dinner

Autumn Squash Salad
tatsoi, red mustard and oak leaf lettuce with apple cider roasted delicata squash
cider vinaigrette and toasted almonds

Niman Ranch Beef Short Ribs Braised in Ale
smothered in onions with lemon parsley gremolata

Crispy Polenta Triangles

Roasted Baby Carrots and Pearl Onions

Apple Cider Roasted Mixed Beets
yellow buck Marin County camembert, limousin apple reduction and toasted hazelnuts

Pomegranate Roasted Salmon
with warm spinach and fennel salad, red onion and pomegranate seeds

country bread and sweet butter

Wedding Cake

Hazelnut Pear
hazelnut spongecake brushed with frangelico filled with poached pears
and crème fraîche

french roast coffees and assorted tazo teas
served table side with an assortment of miniature desserts including

Cinnamon Cream Puff, Chocolate Ginger Cookie, Apple Tartlettes,
Cranberry Chocolate Shot Glass, Lemon Poppy Seed Petit Fours

Beverage

Calistoga Sparkling Mineral Water with Assorted Italian Syrups
Clos Du Bois Chardonnay and Cabernet Sauvignon
Sierra Nevada Pale Ale, Calistoga Mineral Water