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