HORS D'OEUVRES Please Select Three Based upon a one hour reception Passed 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 Display/Buffet Style Baked Brie en Croûte "Marin French Cheese Co." triple cream cheese stuffed with a fig and onion marmalade, wrapped in puff pastry, and baked until golden brown Imported and Domestic Cheese six varieties of cheeses featuring sheep, goat and cow milks garnished with grapes, berries, dried stone fruit, accompanied by baguettes and assorted crackers Market Fresh Seasonal Crudités fresh vegetables with a sun-dried tomato-basil aïoli and red wine vinaigrette Bruschetta Bar Garlic oil and herb rubbed bruschetta, topped with a choice of wild mushroom ragout, tomato provençal or wine braised white beans and pancetta FIRST COURSE Please Select One Seasonal Soup fresh, local seasonal ingredients from surrounding area Local Lettuce Salad crumbled gorgonzola cheese, toasted pistachios and creamy cabernet vinaigrette Caesar Salad caesar dressing and kalamata olive tapenade, shaved parmesan cheese and housemade croûtes Baked Brie stuffed with sun dried tomatoes, roasted garlic, wrapped in feuilles de brick with arugula Deep-Fried Calamari Jicama salad, thai basil dipping sauce Warm Red Cabbage Salad goat cheese, Applewood smoked bacon, golden raisins and almonds MAIN COURSE Please Select Two *Parties exceeding 100 guests will be offered the choice of a duet or a single entrée selection. Menu counts (applicable to parties under 100) are due no later than 7 business days prior to your event. Liberty Duck Cooked Two Ways seared duck breast and confit of duck leg prepared in a seasonal flair Caramelized Day Boat Scallops "Hog Island" clams and jumbo shrimp in a saffron scented broth Grilled Porcini Coffee Dusted Filet of Beef sun-dried tomato flan and rosemary roasted organic fingerling potatoes Roasted Tenderloin of "Niman Ranch" Pork marinated in apple cider vinegar and brown sugar, caramelized with a trio of dried fruit compote, served with savory herb polenta Grilled Breast of Chicken stuffed with organic baby spinach, toasted pine nuts and dried apricots on a rosemary and aged jack cheese polenta cake in a basil chicken demi-glace 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 DUETS Duets are served with seasonal accompaniments, to be paired as one entrée Please Select Two Tenderloin of Beef grilled medallion of beef in a wild mushroom ragout Achiote Grill Seasonal Fish With salad of fresh citrus Veal Medallion sear, in cabernet- shiitake mushroom sauce Chinese Short Ribs Braised in traditional "red cooking" style Chicken chicken breast wrapped in cabbage and tart apples in a cider cream Shrimp grilled shrimp skewers in green curry sauce Lamb Rack Soy and balsamic marinated and grilled Pork Tenderloin spice charred with a cranberry ketchup Day Boat Scallops with grilled fennel and lemon tarragon vinaigrette Duck Breast grilled, in juniper berry and grapefruit sauce WEDDING CAKE 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.