Baked Frittata with oyster mushrooms, spinach, and shallots Served with fresh salsa and black beans
Wedding Selection Menu
Appetizers
Sun Dried Tomato spread with feta and basil Warm Artichoke Gratin Greek olive tapenade Cheese tray: Spanish Manchego, whipped brie/hazelnut spread, & Danish blue cheese with honey and walnuts Crudite platter: roasted pumpkin, yellow squash, Edamame, asparagus, and Daikon radishes + with tomato vinaigrette and thyme-sesame oil for dipping Beef Tenderloin Blue Cheese Melts Sun Dried tomato & caper turnovers Goat cheese tartlet with asparagus & Marcona Almond Grilled Salmon skewers + pistachio pesto
Entrees
Grilled Ribeyes with Sherry Vinegar & Chive oil Rosemary Mashed Celery Root and Yukon Potato Fresh rainbow chard
Achiote Marinated Chicken breast with red onion confit and wilted spinach salad Roasted sweet corn pudding and arugula pesto
Red wine, Fennel & mustard marinated rack of Pork on the grill Marinated Quinoa salad with roasted mushrooms, sun dried tomatoes, Grilled squashes & tart Grapefruit dressing
