At four o’clock, an abundant and delicious buffet is unveiled featuring the flavors of summer. Guests dine at round tables shaded by colorful umbrellas. Your wedding cake is bedecked in flowers, and the dancing continues into the evening.
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Summer's Bounty Buffet
Passed Hors d'oeuvre
Summer Tomato Crostini
Wild Mushroom Tartlettes
Eggplant Caponata
Salads and Appetizers
Array of Seasonal Vegetables
Romesco Dipping Sauce
Heirloom Beet Platter
Goat Feta, Walnuts, Watercress
Spiced Chickpea Salad
Black Olives, Sun Dried Tomato, Herbs
Entrées
Rosemary Roasted Chicken
French Green Lentils, Butternut Squash, Greens
Grilled Portabello Mushrooms
Focaccia, Roasted Red Onions, Aioli, Mizuna
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As the band begins to play, waitstaff circulate with mouthwatering platters of hors d’oeuvre and beverages selected to compliment the flavors of the meal. As the evening progresses, dinner is served from our bounteous buffet and grill station; space heaters warm the meadow, candles light the meal, and staff serve beverages and pamper your guests.
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Sumptuous Multi-Station Buffet
Passed Hors d'oeuvre
Gougere Cheese Puffs
Duck Confit Crostini
Tyropita with Feta, Crisp Phyllo
Romesco Potatoes with Grilled Prawns
Salads and Appetizers
Artisan Cheeses, Wood Fired Breads
Seasonal Fruits, Toasted Nuts
Sweet Corn Stuffed Roast Quail
Blackberry Glaze, Frisee Salad, Pickled Shallots
Heirloom Tomato Platter
Fresh Mozzarella, Cherry Tomato Panzanella
Summer Bean Salad
Cranberry and Green Beans, Hickory Bacon, Corn
Grill Station
California White Sea Bass
Chickpea Salad, Sun Dried Tomatoes, Black Olives
Herb Crusted Beef Filet
Salad of Arugula, Corn, Caramelized Onion
Balsamic Marinated Portobello Sandwiches
Aioli, Grilled Red Onion, Greens, Focaccia
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Guests mingle while delectable hors d’oeuvre circulate and a jazz trio plays. After cocktails, dinner commences on the winery meadow, ringed with soaring trees and birdsong. By the rosy light of the setting sun, cordial waitstaff serve five courses of exceptional food, each dish matched with the perfect wine. The Champagne Toast features the fabulous vintage dated 1991 Lassalle "Cuvée Angèline" Brut. When the festivities draw to a close, the guests of honor are whisked away in their classic Rolls Royce limousine for the start of their romantic honeymoon.
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Elegant Plated Feast
Passed Hors d'oeuvre
Red Wine Roasted Fig & Goat Cheese Crostini
Crispy Truffled Wild Mushroom Phyllo Crowns
Endive Spears with Roquefort & Pomegranate
Ahi Tuna Provençal
1991 Lassalle "Cuvée Angèline" Brut
Five Course Seated Dinner
Medallions of Rabbit, Crisp Fennel Salad
Ragout of Wild Mushrooms with Roast Fennel
1998 Reisling Dme. Zind Humbrecht "Herrenweg"
Wild Leek and Celery Root Soup
Maine Crab Cake with Garden Herbs
1998 Pouilly-Fuissé Robert Denogent, Cuvée Claude
Herb Roasted Loin of Venison
Morel and Sweet Pea Ragout, Creamy Polenta
1999 Saint-Joseph Jean Louis Chave, "Offerus"
Hazelnut Crusted Fresh Goat Cheese
Salad of Wild and Local Greens
Sanlucar de Barrameda Manzanilla, "La Guita"
Crown of Roasted Strawberries
Caramelized Puff Pastry
1997 Sauternes Château de Rôumieu-Lacoste
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