Plated Dinner
Artisan Bread with Extra Virgin Olive Oil and Balsamic Reduction Course #1 (Salad Course) Spinach Salad with vine-ripened tomatoes & chevre or Romaine & Blood Orange Salad with Pinot Noir Dressing Course #2 (Soup Course) Chicken Consomé with Wild Rice or Crab Bisque
Course #3 (Entree Course) Sûpreme of Chicken Breast in Champagne Sauce with Rice Pilaf & Glazed Organic Carrots or Pork Loin with Sauvignon Beurre Blanc with Garlic & Rosemary Mashed Potatoes & Braised Haricot Verts or Seared Salmon Fillet with Lavendar Mashed Potatoes & Grilled Asparagus
Course #4 (Dessert Course) Wedding Dessert Trio Flight of Fruit Sorbets served with Handmade Truffles or Chocolate Brownie with Sûpreme of Valencia Oranges in Orange Sauce
Coffee & Tea Service |