Winter Plated Wedding

PASSED APPETIZERS
Stemple Creek Beef Tartare
sourdough tartine with capers, herbs & quail egg

Pulled Duck Crepe
with plum & star anise preserves, gingered cucumber

Wild Mushroom Tartine
beech mushrooms with herbed ricotta & shaved parmesan

SALAD
Dungeness Crab Supreme 
seasonal citrus segments, micro cress & avocado with fennel dressing

MAIN COURSE
choice of
Petit Filet and Caramelized Pear
with celeriac gratin, red wine jus & garden cress

Braised Chicken Marbella 
mixed olives, prunes, capers, white wine,
with artichoke bread pudding and fresh lovage salad

Grilled Polenta with Trumpet Mushrooms 
with sweet and spicy pepper coulis, persillade

DESSERT 
Hazelnut chocolate tart
with berries & hazelnut brittle