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wedding | mount ida tasting room | 90 guests | interactive cocktail stations | fall duet

cocktail hour display boards

farmers market inspired grazing station

assorted artisan & local cheeses

assorted house-made seasonal jams & chutneys

local honeycomb

local vegetable crudités

green goddess dressing

beet hummus

truffled white bean puree

italian cured meats



wood grilled station

chef-manned, includes custom wood grill, hickory, cherry + hardwood charcoal

cocktail lamb chops (2 oz) (gf)

domestic lamb lollipops, mint sauce, maille whole grain mustard

taco station

soft flour tortillas 

hard corn taco shells

braised pork

chipotle tamarind

pulled chicken

salsa verde


assorted hot sauces, black bean & corn salad, guacamole, crema, diced tomato, shredded romaine, queso fresco, limes, cilantro

sushi station


spicy tuna roll

shrimp tempura roll

california roll

spicy wild salmon volcano roll


yellow tail

ahi tuna

bbq eel 

sockeye salmon

with rice


sea salt edamame 

seaweed salad

all served with: ginger, wasabi, tamari, soy sauce, sesame oil, furikake, togarashi, ponzu, sweet chili sauce

passed hors d'oeuvres

first round...
tomato soup & fried cheese shooter (v)

creamy tomato-basil bisque, fried mozzarella round, basil

duck confit (gf,df)

potato gaufrette, confit duck, port-fig-cranberry chutney, spicy mustard drizzle

coconut shrimp (p)

coconut crusted shrimp, spicy apricot marmalade

lamb meatballs

cucumber-yogurt, mint

second round...
mushroom tart (v)

pate brisee, caramelized mixed mushrooms, green hill camembert, butternut squash marmalade

smoked chicken and mango mini quesadilla (gf)

oaxaca, poblano, avocado crema, sriracha drizzle, corn tortilla

roasted pumpkin crostini (v)

roasted pumpkin, porcini, house ricotta, butter-toasted marie bette brioche round, pomegranate arils

tuna tartare

ahi tuna tartare, capers, cactoctin creek brandy marie rose, cocoa powder, toasted pretzel round

plated wedding menu

first course offering

truffle risotto (v)

caramelized wild mushrooms, grana padana, fontina, white truffle oil

with freshly grated grana padana shaved tableside

second course offering

poached pear & greens (v,gf)

port wine & orange poached bosc pears, point reyes original blue, hydro bibb lettuce, pecan brittle, shallot champagne vinaigrette

assorted local marie bette bread baskets

whipped compound butter

third course duet

tenderloin & crab duet

filet of beef tenderloin, béarnaise, maryland style crab cake, celery root remoulade, roasted root vegetable & fingerling potato hash

vegetarian offering

charred cauliflower steak (v, vn, gf)

castlevetrano & kalamata olive pistou, wild mushroom & caper saute, wilted seasonal greens

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