WINTER MENU FOR KRYSTAL AND COLIN

The main room will be set with Topaz Sea-Spray linens draped to the floor, with a white
hemstitch napkin at each place. Bread baskets and butter will be on each guest table.
  Beverage station, dessert, and coffee tables will also be draped to the floor in linen. 
At the beginning of the event, guests will be served by waiters passing
bite-sized hors d’oeuvres while drinks are served  A fully plated dinner will follow, with
tableside service.  Wedding cake will be ceremonially cut by the bride and groom, then
served by Trumpetvine

Passed hors d’ oeuvres

MONTEREY BAY SHRIMP & RED ONION TARTS
with sautéed garlic

SAUCISSONS EN CROUTE
Bruce Aidell’s chicken-apple sausage in
puff pastry with Mendocino Mustard

CREAMED MENDOCINO WILD MUSHROOMS
thin herb crepes filled with chanterelles,
oyster mushrooms, heavy cream and fresh oregano

BERKELEY BSTILA
roasted winter vegetables wrapped in phylo dough

Set salad

SALAD OF BABY GREENS
mixed greens, sautéed long green beans, tossed in a
champagne vinaigrette with shaved almonds

First Course

CRAB CAKES
Dungeness crab blended with the tiniest amount of freshly made
baguette crumbs, and topped with a caper remoulade

Entree

COCHON AU LAIT
roast loin of pork rubbed with Cajun spices
thinly sliced served with roasted winter vegetable mélange
including winter squash, beets, fennel, and turnips

BREAD BASKET
home made cornbread and buttermilk biscuits
with sweet butter and honey

Dessert

ERIC TORTE WEDDING CAKE
by Katrina Rozelle

UNCOMMON GROUNDS ORGANIC TIMOR COFFEE
& A SELECTION FROM THE REPUBLIC OF TEA
fine organic decaf and regular coffee
with a selection of black and herbal teas,
served with half & half, soy milk, sugars and sweeteners