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
crackers
baguettes
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
with...
assorted hot sauces, black bean & corn salad, guacamole, crema, diced tomato, shredded romaine, queso fresco, limes, cilantro
sushi station
rolls
spicy tuna roll
shrimp tempura roll
california roll
spicy wild salmon volcano roll
sashimi
yellow tail
ahi tuna
bbq eel
sockeye salmon
with rice
other:
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