Winter 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