While reviewing these delicious menu recommendations, please keep in mind that this is a limited listing of menu items that are available. Contact us to customize your menu and help plan your next successful event.

Hors d'Oeuvres Passed Butler Style

Japanese Crab Cakes with Creamy Soy Dipping Sauce
Smoked Sonoma Duck Breast on Ripe Mission Figs
with Lime and Black Pepper

Le Vigne di Zemo Pinot Grigio 2002

Dinner Courses

Vichyssoise of Organic Garden Peas
with Fresh Mint, Lobster and Citrus Cream

Domaine Latour Grand Meursault 2001
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Seared Foie Gras Medallion on Savory Walnut French Toast
with Roasted Peach Coulis, 50-year-old Balsamic and Rosemary

Paul Hobbs Chardonnay, Russian River Valley 2003
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Alderwood Smoked Trout Salad
with Mache, Belgian Endive, Shaved Apples and Toasted Pecans

Gevrey-Chambertin “les Plantieres” 2002
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Angus Filet Mignon Garnished with Point Reyes Blue Cheese
on Summer Corn Pudding
Accompanied with
Sauteed Baby Spinach and Arugula
Grilled Heirloom Tomatoes
Cabernet Demi-Glace

Sawyer Cellars Cabernet 2000

Dessert

Brown-Butter Genoise filled with Lemon Mousse
With a Compote of Wild Blueberries