rkrupan

WEDDING DATE:

Oct 10, 2010

rkrupan

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PASSED HORS D’OEUVRES 

APPLE, ONION CONFIT & BRIE CHEESE FLATBREAD

ROASTED NEW POTATO WITH SMOKED SALMON, CRÈME FRAICHE & CHIVES

HOUSE SMOKED MUSCOVY DUCK BREAST TOAST & SOUR CHERRY JAM

GRILLED FILET OF BEEF SKEWER WITH SPICY SAUCE

 

FIRST COURSE

BABY SPINACH SALAD WITH BLUE CHEESE, RED ONIONS & TOASTED WALNUTS

 

MAIN MENU

WENTE VINEYARD SIGNATURE HOUSE SMOKED DOUBLE CUT PORK CHOP ON CREAMY POLENTA WITH ROASTED SQUASH AND APPLE-CURRANT CHUTNEY

PAN SEARED SALMON WITH WILD RICE, SPINACH & FENNEL BEURRE BLANC

STUFFED PORTABELLO MUSHROOM WITH BABY SPINACH, LEEKS, EGGPLANT & MAYTAG BLUE CHEESE-HERB BUTTER WRAPPED IN PUFF PASTRY

 

DESSERT

WEDDING CAKE

 

WINES

WENTE VINEYARD RIESLING, RIVERBANK, MONTEREY

WENTE VINEYARD PINOT NOIR, RELIZ CREEK RESERVE

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