An Intimate Spring Wedding

Passed Hors D'oeuvres

Skirt Steak Satay
marinated with ginger, lemongrass and green garlic
and served with a sesame dip

Spring Pea Soup
in a shot glass with crème fraîche and pea tendrils

Thai Duck Rolls with Hot and Sour Dipping Sauce
roast duck with cucumber, basil and mint wrapped in rice paper

Served First Course

Chilled Rock Shrimp and Avocado Cocktail
with frisée, spring onion and french fingerlings
served with sliced country bread, flatbread, breadsticks and sweet butter

Buffet Luncheon

Thyme and Lemon Roasted Rack of Lamb
served with a fresh mint sauce and jus

Roasted Tricolor Beet Salad
with mâche and yellow tomato-tarragon vinaigrette

Asparagus and Chive Ravioli
filled with ricotta, parmesan, and lemon zest, tossed with asparagus,
savoy spinach, and meyer lemon oil

Sunchoke and Jícama Salad
with boston lettuce, watermelon radishes green onion,
toasted almonds with a tarragon chive vinaigrette

Wedding Cake

Tiramisu
Italian spongecake brushed with espresso and brandy filled with mascarpone
and chocolate shavings

Beverage

Mumm Napa Brut Prestige NV Champagne, Sparkling Apple Cider,
Clos Du Bois Chardonnay and Cabernet Sauvignon
Sierra Nevada Pale Ale, Calistoga Sparkling Mineral Water