SUMMER MENU FOR MICHELE AND GRANT

September wedding dinner featuring the finest of Northern California’s
late summer produce. The room will be staged with taupe table linens
draped to the floor on both guest tables and buffet, beverage, and dessert tables. 
Each place setting will have a hemstitch napkin rolled around Trumpetvine’s
own silverware, as well as a water glass with lime.  The entire color scheme will be set off
with white flowers and Cymbidium orchids.

Tray passed hors d’oeuvres

MUSHROOM EPANADITAS
pastry half moons with a mushroom filling

CUCUMBER ROUNDS WITH HERBED CREAM CHEESE
local farmer’s market lemon cucumbers
filled with lemon zest-natural cream cheese

Table display hors d’oeuvres

CORN SOUP, CRÈME FRAICHE, CHOPPED CILANTRO
yellow and white corn poached in homemade chicken stock,
pureéd, served in glass mugs with a swirl of crème fraiche
and garnished with chopped cilantro

ARTISAN CHEESE DISPLAY ON CHILLED GRANITE
Brie de Meaux, St. André, Laura Chenel’s goat cheese,
Humbolt Fog, Pt. Reyes Blue, Kalamata olive tapenade,
Acme bakery baguette crostini

FRESH LATE SUMMER LOCAL FARMER’S MARKET FRUIT
Napa Valley table grapes, peaches, nectarines, pluots, honeydew,
strawberries from Watsonville, golden and red raspberries

Pre-set Salad

ORGANIC BABY GREENS, FIGS, GORGONZOLA,
PROSCIUTTO DI PARMA, BALSAMIC VINAIGRETTE
sliced prosciutto layered over quartered fresh figs, on a bed of baby lettuces
with Gorgonzola, extra virgin California olive oil, and
apple cider balsamic vinegar

Buffet Dinner

NIMAN RANCH TRI TIP OF BEEF
carved to order at the buffet, served with
fresh horseradish cream and au jus

COULIBIAC OF SALMON
whole line-caught King salmon filets surrounded by
steamed spinach and caramelized onions, wrapped in puff pastry,
baked and carved warm at the buffet with a Myer lemon cream sauce

BASMATI RICE BRIYANI WITH
PINE NUTS AND FRESH GRAPES
aromatic Indian rice, in Trumpetvine’s rendition
of a traditional Hindi celebration dish

BLUE LAKE GREEN BEANS
sautéed in hot oil until blistered,
with garlic and Chardonnay

SUMMER SQUASHES WITH POTATOES
zucchini, crookneck and patty pan squashes with
yellow Finn potatoes and tiny organic yellow
and red tomatoes and fresh sweet basil

ARTISAN BREADS
a selection of Artisan breads and baguettes
served with sweet butter

Dessert

HAZELNUT GANACHE WEDDING CAKE
Trumpetvine to cut and serve

PEETS ORGANIC COFFEE
& A SELECTION FROM THE REPUBLIC OF TEA
fine organic decaf and regular coffee, with a selection of black and
green teas and herbal infusions, served with half & half, soymilk & sweeteners                

HIBISCUS FRUIT JUICE HERBAL BEVERAGE