Here are some pictures and the menu from the wedding we catered on Saturday, at the Lawrence Hall of Science in the Berkeley hills.
The menu consisted of heavy hors d’oeuvres and a few small desserts. This venue has no kitchen, so we set up a make shift kitchen.
The party was a success, despite the cold weather outside 🙂
~Menu~
Stationery appetizers
Assortment Cheese platter
With Crackers
Caprese Sliders
Fresh Mozzarella, Olive Tapenade, fresh Basil and Tomato on bite-size Brioche Roll
Thai Noodles
Egg Noodles with Julienne Vegetables and Sesame Dressing
Served in small take-out boxes with Chopsticks
Passed Hors D’oeuvres
Tuna Tartar
Diced raw Tuna, Sesame Seeds, Chives, Jalapenos and Avocado in
Soy-Wasabi and Lime Marinade, served on Wonton Triangles
Stuffed Mushrooms
Roasted Cremini Mushrooms stuffed with Goat Cheese,
Spinach and Parmesan Cheese
BBQ pulled Beef
On mini Brioche Buns
Corn and Cheese Quesadillas
With Tomato, Jalapenos, Cilantro and Lime Salsa