SPRING MENU FOR LAILA AND GABRIEL
Brazilian Room, Tilden Park

The main room will be set with Topaz Chestnut colored linens, draped to the floor on round guest
tables, with a color-coordinated Lamour Light Gold napkin.  Each place setting will feature
Winston china and Amber water glasses, with Rigoletto wine and pilsner glasses.
  Fiddlehead flatware will frame each setting.  Bread baskets and butter will be on each guest table.
  Buffet tables, beverage station, dessert and coffee tables will also be draped to the floor in linen.
  Guests will be greeted by waiters passing bite-sized hors d’oeuvres on the patio, where drinks
will be served. Lunch, starting with a served first course and then a buffet featuring the finest of
Northern California’s spring produce, will follow. 
Dessert will be served.

Tray passed hors d’oeuvres

 SEARED PEPPERED AHI ON FRIED WONTON
sashimi grade ahi tuna peppered and lightly seared on the outside,
thinly sliced and set on a crisp fried wonton wrapper,
garnished with chives and wasabi cream

 STUFFED SHITAKE CAPS
shitake mushroom caps stuffed with
wild mushroom duxelles

SMOKED SALMON, MUSTARD SAUCE
canapés of stacked pumpernickel, smoked salmon,
pickled onions, tomatoes, and capers

ARTICHOKE HEART PHYLO TRIANGLES
savory pastries stuffed with marinated
artichoke hearts and cheeses
wrapped in flaky phylo dough

First course, served to the table

COMPOSED SALAD
sunflower sprouts, sweet basil, fresh sorrel, and dandelion greens,
with an eggplant roulade stuffed with tofu,
dressed in a roasted red bell pepper sauce

 ARTISAN BREADS
from local Acme Bakery, to include baguette, Levain,
olive bread, and cranberry walnut bread, served with sweet butter

Buffet Dinner

CABERNET MARINATED LEG OF LAMB
boneless Sonoma County leg of lamb rubbed with garlic and
marinated, served with a fresh mint sauce and Cabernet au jus

LINE-CAUGHT ALASKAN HALIBUT
rolled halibut fillets with fresh herbs, diced carrot, celery, and fennel

SWISS CHARD & SPINACH FRITTATA
Swiss chard, spinach, and eggs pan-baked with Irish cheddar

FINGERLING POTATOES
roasted with extra virgin olive oil

LENTILS FROM LE PUY
curried green lentils with French feta and turmeric in
apple cider balsalmic vinaigrette

ROASTED BEET SALAD
with beet greens in a vinaigrette

SPRING ASPARAGUS
with mustard aioli dip

Dessert

CHOCOLATE WEDDING CAKE WITH BLACKBERRY CURD
provided by Rubinesque Cakes

SPRING FRESH FRUIT DISPLAY
cherries, citrus fruits, and strawberries
dramatically displayed on hammered copper platters

CRANBERRY-GINGER SHORTBREAD COOKIES,
MEXICAN WEDDING COOKIES, AND OTHERS
served with the Espresso Cart

SCHARFFENBERGER CHOCOLATE-DIPPED STRAWBERRIES
on each table after supper, before cake

Beverages

HIBISCUS-CRANBERRY ICED TEA

WINES, BEERS, CHAMPAGNE & MINERAL WATERS
& NAVARRO GRAPE JUICE

COFFEE by “TRAVELIN’ JOE” ESPRESSO COMPANY

& A SELECTION OF TEAS & HERBAL INFUSIONS