Weddings

Hors d’Oeuvres

Risotto Balls – Creamy arborio rice folded with smoked mozzarella, lightly breaded and fried until golden, served with spicy tomato aioli.

Crab Cakes – Hand-formed crab cakes with fresh herbs, served with wasabi-lime aioli.

Brie & Onion Phyllo Crisps – Buttery phyllo triangles filled with brie cheese, caramelized onions, and fresh thyme.

Buffet

Organic Mixed Greens – Seasonal greens with strawberries, goat cheese, candied pecans, and balsamic vinaigrette.

Sautéed Mary’s Chicken Breast – Organic chicken breast finished with mushrooms, cherry tomatoes, fresh herbs, vermouth, cream, and chicken stock reduction.

Potato Purée – Yukon Gold and russet potatoes whipped with cream and caramelized fennel.

Seasonal Vegetable Medley – Oven-roasted vegetables with extra virgin olive oil and fresh oregano.

Beverages

Coffee and tea

Hors d’Oeuvres

Tuna Tartare – Sashimi-grade tuna tossed with soy-wasabi lime dressing, avocado, chives, sesame seeds, and jalapeño, served on wonton crisps.

Chicken Satay – Organic Mary’s chicken breast strips marinated in lemongrass and curry, grilled and served with spicy peanut sauce.

Stuffed Mushrooms – Cremini mushrooms filled with goat cheese, spinach, and parmesan, baked until golden.

Buffet

Mediterranean Salad – Romaine lettuce with vine-ripe tomatoes, Kalamata olives, shredded carrots, feta cheese, sourdough croutons, and lemon-mint vinaigrette.

Almond-Crusted Salmon – Oven-roasted salmon fillet with almond crust and fresh basil pesto.

Basmati Rice – Steamed basmati rice with roasted butternut squash and caramelized red onions.

Ratatouille – Zucchini, eggplant, peppers, and tomatoes slowly braised with herbs.

Hors d’Oeuvres

Vegetable Crudités – Seasonal raw vegetables served with roasted bell pepper dip and fresh herb dip.

Organic Medjool Dates – Stuffed with creamy gorgonzola cheese and salted pecan

Mushroom Cigars – Sautéed mushrooms with cream, vermouth, onion, and oregano wrapped in crispy phyllo dough.

Buffet

Caesar Salad – Romaine hearts with sourdough croutons, house-made Caesar dressing, and parmesan.

Eggplant Terrine – Layers of grilled eggplant, goat cheese, roasted tomatoes, and spinach, finished with parmesan breadcrumbs.

Teriyaki Tofu – Organic tofu and portabella mushrooms glazed with house-made teriyaki sauce.

Couscous – Fluffy couscous with roasted vegetables, currants, and toasted almonds.

Roasted Vegetables – Seasonal vegetables roasted with olive oil and oregano.

Hors d’Oeuvres

Smoked Salmon on Potato Pancakes – Hot-smoked salmon served over crisp potato pancakes with sour cream and chives.

Blue Cheese & Fig Bruschetta – Toasted baguette with creamy blue cheese and fresh figs.

Mushroom Cigars – Creamy mushroom filling wrapped in crisp phyllo dough.

Buffet

Creamy Potato Purée Station – Yukon Gold potato purée with caramelized onions, olive tapenade, bacon bites, and sautéed broccoli.

Grilled Niman Ranch Tri-Tip – Marinated and grilled tri-tip served with chimichurri and BBQ sauce.

Poached Salmon – Gently poached salmon fillet served with green goddess sauce.

Mediterranean Salad – Romaine, tomatoes, olives, feta, sourdough croutons, and lemon-mint vinaigrette.

Roasted Asparagus – Finished with toasted breadcrumbs and aged parmesan.

Beverages

Coffee and tea service

Hors d’Oeuvres

Artisan Cheese Platter – Assorted cheeses served with crackers.

Potato & Tomato Chowder – Creamy chowder served in shot glasses with cheddar crouton.

Mini Beef Empanadas – Sautéed beef with onions, olives, hard-boiled egg, and oregano in flaky pastry, served with chimichurri.

Buffet

Winter Salad – Romaine hearts with beets, pear, and blue cheese vinaigrette.

Coq au Vin – Organic chicken braised in red wine with bacon, mushrooms, garlic, and brandy.

Poached Salmon – Served with green goddess sauce.

Roasted Vegetables – Seasonal vegetables roasted with olive oil and oregano.

Creamy Polenta – Finished with cream and aged parmesan.

Hors d’Oeuvres

Potato Tortilla Bites – Roasted potatoes and cage-free eggs served with sour cream.

Beef Empanadas – Ground beef with olives, oregano, and hard-boiled egg in flaky pastry, served with chimichurri.

Corn & Cheese Quesadillas – Melted cheese with cilantro, red onion, lime, and tomato relish.

Blue Cheese & Fig Bruschetta – Seasonal figs with gorgonzola on toasted baguette.

Buffet

Build-Your-Own Fajitas – Sautéed chicken, grilled beef, and grilled vegetables with flour tortillas, guacamole, sour cream, salsa, and cheese.

Spinach Salad – Papaya, avocado, feta cheese, toasted pecans, and raspberry vinaigrette.

Rice Pilaf

Refried Beans

Fresh Fruit Salad

Beverages

House-made lemonade

Hors d’Oeuvres

Middle Eastern Mezze Platter – Tomatoes, avocado, Kalamata olives, labaneh, hummus, za’atar, and pita.

Caramelized Butternut Squash & Onion Dip – Served with multi-seed crackers.

Falafel – Crisp chickpea, herbs and spices fritters served with tahini sauce.

Beef Kabobs – Grilled beef with lime, herbs, onions, pine nuts, and tahini – lime and paprika sauce.

Buffet

Shiraz Salad – Diced cucumber, tomato, radish, parsley, cilantro, mint, and lime-garlic vinaigrette.

Pomegranate Chicken – Mary’s chicken slow-cooked with pomegranate juice, walnuts, onions, rose water, and spices.

Jeweled Rice – Basmati rice with toasted almonds, raisins, sautéed onions, carrots, and celery.

Beverages & Sweets

Assorted teas and coffee

Rosewater-infused chocolate truffles

Hors d’Oeuvres

Caramelized Butternut Squash & Onion Dip – Served on crostini with spiced tahini.

Organic Medjool Dates – Stuffed with sunflower seed butter and salted pecan.

House-Made Hummus – Served with warm pita bread.

Buffet

Romaine Hearts – Plums, nectarines, toasted pistachios, and balsamic vinaigrette.

Vegan Pasta Primavera – Fusilli pasta with caramelized onions, asparagus, broccoli, and sun-dried tomatoes.

Eggplant Terrine – Layers of grilled eggplant, sauteed mushrooms, roasted tomatoes, and spinach with toasted breadcrumbs.

Oven-Roasted Potatoes – Garlic and fresh rosemary.

Jeweled Rice – Saffron rice with caramelized onions, carrots, nuts, and raisins.

Beverages

Coffee and tea service