Holiday Cocktail Reception

Display Hors d'oeuvres

Cascading Marble Display of Imported and Local Farm Cheeses served with
Sliced Baguette, Hazelnut Crackers & Seasonal Berries
 

Passed Hors d'oeuvres-Bites from Azie
Tuna Sashimi Rolls with Avocado, Cucumber and Truffle Ponzu
Crab Cakes with Pickled Ginger and Chive Aioli
Grilled Baby Back Riblets with Lime & Chilies
Sesame & Herb Fried Prawns with Mango Wasabi Mustard
 

Deluxe Seafood Bar From LuLu
Chilled Gulf Prawns with Romesco Sauce
Chilled Marinated Mussels, Littleneck Clams on the Half Shell & Oysters on the Half Shell with Sake Mignonette
Chilled Maine Lobster & Chilled Fresh Cracked Dungeness Crab Claws with Wasabi Cocktail Sauce
Iron Skillet Roasted Mussels with Lemon-Herb Butter
 

Tapas Bar from Zibibbo
Tortilla Española
Mushrooms with Garlic, Parsley & Sherry
Serrano Ham with Manchego Cheese
Grilled Calamari with Chilies, Garlic & Red Wine Vinegar
Marinated Artichokes with Rosemary & Lemon
 

Carving Station with Chef Attendant
Served with Foccacia & Mustard Chive Rolls
Roast Sirloin of Beef with Porcini Butter
Leg of Lamb Spiced with Garlic, Rosemary & Tomato
 

Dessert Bar
Petite Cookies and Tarts with Fresh Berries
Assorted Truffles and Candies

Mediterranean Wedding Feast

Passed Hors d'oeuvres
Cumin Cured Salmon on Potato Onion Tortilla Espanola with Lemon Aioli
Pancetta-Wrapped Prawns with Basil Pesto
Flaky Chicken & Harissa Turnovers with Currants and Shaved Almonds
 

Risotto Station
Prepared to order with Chef Attendant
Wild Mushroom, Truffle Oil and
Shaved Parmesan
 

First Course
Persimmon and Toasted Walnut Salad with Baby Greens and Caramelized Shallot Vinaigrette
 

Main Course
Pomegranate Molasses Glazed Pork Loin with Olive Oil Mashed Potatoes
Moroccan Barbecued Salmon with
Lemon Cous Cous
 

Dessert
Warm Chocolate Cake with a Gianduja Truffle Center, Rum Anglaise
and Roasted Banana Ice Cream

After Wedding brunch

Omelet Station, Prepared to Order with Assorted Seasonal Produce, Artisanal Cheeses and Cured Meats

Brioche French Toast with Fig-Marion Berry Jam and Lavender Honey

Potato Pancakes with Crème Fraiche and Cured Salmon

Salmon Hash with Cranberry Beans, Potatoes, Mushrooms and Caramelized Onions

Fresh Baked Breakfast Scones with Restaurant LuLu Preserves and Butter

Seasonal Sliced Fruits and Berries