  
Buffet requires a minimum of 40 guests. No substitutions, please.
Please Select Three Based upon a one hour reception Wild Mushroom And Blue Cheese Soufflé caramelized onions in a phyllo dough cup Indian Spiced Chicken Kabob seared in a fresh mint-cilantro chutney Mini Dungeness Crab & Rock Shrimp Cake mango hot mustard sauce Sonoma Liberty Duck Egg Rolls spicy slaw and orange-chipotle sauce Caribbean Marinated Beef Satay mojo gastrique Oven Roasted Gulf Prawns Serrano chili and lime mayonnaise Port Salut Won Ton Purses blueberry cabernet jam Rock Shrimp & Corn Fritters piccata aioli "Fire & Ice" melon wrapped in prosciutto Ahi Tuna Tartare fried won ton chip wasabi aioli and tobiko caviar Charred Pancetta Wrapped Marinated Prawns Endive Spears - goat cheese, dried fruit, and candied almonds California Crab Sushi Roll Tempura citrus ponzu sauce Asian Balsamic Sesame Rubbed Lamb Chops six lily jam Focaccia Pissaladiere sun-dried tomato pesto, baked olives, sweet red onions, dry jack cheese Please Select Two Organic Field Greens Salad "Laura Chenel" goat cheese, candied almonds in an apple cider thyme vinaigrette French Green Bean Salad pickled onions and toasted walnuts in a shallot-tarragon vinaigrette Orecchiette Pasta Salad feta cheese, kalamata olives and basil Smoked Chicken Salad orzo pasta, corn, toasted pine nuts and fresh basil California Caesar Salad romaine lettuce, shaved Parmesan cheese and kalamata olive tapenade, housemade croûtes Limestone and Endive Salad, oven dried tomatoes, apples and Point Reyes blue cheese Please Select One Market Fresh Garden Crudités baked olives, miso vinaigrette and roasted garlic dipping sauce Fresh Mozzarella and Tomatoes dusted with lemon pepper, fresh herbs, with basil oil Baked Brie en Croûte triple cream cheese stuffed with a fig and onion marmalade, wrapped in puff pastry and baked until golden brown Please Select Two Organic Yukon Potatoes rosemary roasted potatoes with red onions and herbs Fusilli Pasta feta cheese, olives, golden raisins and capers Medley of Local Seasonal Vegetables fennel tomato broth Rigatoni Pasta roasted cauliflower and parsley pesto Whipped Potatoes sweet roasted garlic and herbs Cinnamon Cous Cous sweet spiced vegetables White and Wild Rice pilaf with carrots and peas Seasonal Beans salsa verde Please Select Two Asian Poached Chicken tender pieces of chicken simmered in soy sauce, balsamic vinegar and orange juice, infused with licorice flavored star anise, arranged over soba noodles Pan Roasted Chicken Breast ragout of cabbage, apples and onions Grilled Striped Bass chipotle-tangerine vinaigrette with a black bean salsa Seasonal Fresh Seafood In following the guidelines created by the "Monterey Bay Aquarium" we choose only freshest seasonal catch, and prepare it "Sonoma County" panache Braised Pork Chops dried fruit, fresh ginger, cinnamon and toasted almonds Sonoma Adobo Pork Roast garnished with sliced radishes, cabbage, cilantro, tomatoes and tortilla chips Slow Roasted Prime Rib of Beef Mustard-Bourbon Glazed Caggiano Ham Grilled Leg of Lamb currant-bell pepper chutney Personally designed by you, created by Patisserie Angelica Wedding Menu $95.00 per person Includes three Hors d'oeuvres and a three course menu Prices do not include 7.75% tax and 20% gratuity/service charge Beverages or wine not included. Menus are seasonal and subject to change. |