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