Perennial Wedding Buffet
Passed Hors d’Oeuvres
Grilled and Chilled Jumbo Prawns
with Thai basil-coconut dipping sauce
Prosciutto and Pear Tartlet
with Fabrique Delices duck prosciutto, anjou pear,
Bellwether ricotta, basil chiffonade, balsamic reduction
Deviled Egg Trio
classic-dill, curry-nigella and sriratcha-bacon-jalepeno
Entreés
Argentine Tri-Tip Steak
with tarragon chimichurri and pickled carrot ribbons
Cumin-Crusted Salmon
with corn salsa, coriander crema and micro cilantro
Sides
Garden and Edible Flower Salad
baby lettuces with marigolds, borage, radish, avocado,
basil, mint & sweet onion dressing
Papas Bravas
with harissa, lemon aioli, scallions & parsley
Broccoli Di Cicco
with bagna cauda, blistered chili,
lemon & sourdough breadcrumbs
Flashed Market Greens
season’s best with clarified butter, mustard seed,
yellow poppy and maple
DESSERT
Meyer Lemon Curd Ball Jars
with shortbread & soft whipped cream

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