Brenda & Luis's Wedding

Location

Civil Ceremony

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November 18, 2006 Menu

Hors d’oeuvres

• Humboldt Fog from Cypress Grove
• Saint Andre Triple Creme
• St. George Cheese from Joe & Mary Matos
• Baguettes from Bay Breads
• St. George Cheese from Joe & Mary Matos
• Baguettes from Bay Breads Boulangerie
• Mushrooms stuffed w/Red Bell Pepper & Scallion
• French Lentil Pate
• Spicy Chipotle Hummus
• Sundried Tomato Tapenade
• Dungeness Crab Salad on Endive Petals
• Potato Latkes with Pear Cranberry Chutney and Shaved Vella Dry Jack
• Tuscan Table Olives from Nan McEvoy Ranch

Dinner

• Blowtorch Roast Beef au jus
• Homemade Whisky-cured Gravlax featuring fresh wild-caught salmon from Swan Oyster Depot
• Marinated Portobellos
• Wild Rice, Wheatberry & Barley with mixed Wild Mushrooms and Chanterelles
• Butternut Squash Gratin
• Mixed Green Salad with Red Wine Vinaigrette

Dessert

• Hazelnut Coriander Wedding Cake with Praline Ganache
• Rich Hot Cocoa made with El Rey Gran Saman (70% cacao) Chocolate