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Hors d’ oeuvres
First Course Selection
• Garden Asparagus in Feuilletee Pastry with Warm Tarragon Goat Cheese & a Tomato-Coriander
Sauce Topped with Fried Opal Basil
• “Chef’s” Maryland Style Crab Cakes with Organic Field Greens
& a Valencia Orange Aioli
• Nicholas’ Mushroom Souffle with Forni Brown-Welsh Field Greens
& a Zesty Champagne Dressing
• Warm Potato-Leek Tart with Red Oak Leaf Lettuce
& a Warm Pancetta-Shiitake Mushroom Compote
• Lightly Smoked Pumpkin Soup with Pancetta & Minted Apple Cream Garnished with
Toasted Sunflower Seeds
• Katafi (Shredded Phyllo) Wrapped Tiger Prawns with a Sweet & Sour Chayote-Red
Cabbage Slaw
• Phyllo Wrapped Baked Asian Pear & Roquefort Cheese on Oak Leaf Lettuce with
a Roasted Pumpkin Seed Vinaigrette
Entree
• Roasted Prime Rib or New York Strip with Au Jus and Basil Horseradish Sauce Served
with Peruvian Potato Puree, Sauteed Shallots & Swiss Chard
• Asiago-Herb Crusted Tenderloins of Lamb with a Mint Mojo (Latino Pesto) on Sweet
Potato-Potato Gratin with Grilled Green Onions & Sweet Corn
• Grilled Salmon Nicoise with a Combination of Provencal Vegetables Aborio Herbed
Rice Pilaf Served with a Thyme-Meyer Lemon Mariniere Sauce Laced
with Infused Parmesan Olive Oil
• Roasted Rib Eye Marinated in Thyme, Rosemary & Garlic with a Green Peppercorn
Sauce Accompanied by a Brunoise of Baked Marin Beets & Crispy Golden Onion Rings
Served with a Short Stack of Blue Potatoes “Anna”
• Marinated and Grilled Portabella Mushroom Tower with Eggplant, Zucchini, Tomato
Confit & Herbed Goat Cheese Served with a Colorful Red & Yellow Pepper Coulis
• Saffron Rotelli Pasta Tossed with Sauteed Wild & Exotic Mushrooms, Sweet 100’s
with Shaved Dry Jack Cheese on a Bed of Garlic Creamed Spinach Garnished with Pine
Nuts, Calistoga Sun-Dried Tomatoes & Red Endive
• Vegetable Tian: Kalidescope of Carrots, Zucchini and Eggplant filled with a Seasonal
Vegetable Ragout and Potatoes Served with a Roasted Tomato
and Red Pepper Cream Sauce
Also Included
• Freshly Baked Specialty Breads & Sweet Butter
• Regular and Decaf Freshly Ground French Roast Coffee & Tea
• Wedding Cake Service
Traditional Sit-Down: $41.95++
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