Wedding Menus

Menu #1

Lisa & Nick

Wedding Reception for 200 Guests, Plated Dinner

Passed Hors D’oeuvres

Skewered Prawns with Campagnolo Crouton Seasoned with Garlic, Fennel and Rosemary

Tomato Soup Sips with Gruyere Cheese Puffs

Achiote Chicken and Pickled Onion on Crisp Corn Cakes

Plated Dinner

1st Course: Warm Corn Souffle on Butter Lettuce Salad with Bacon Lardons, Tangy Mustard Vinaigrette and Chive Baton Garnish

Entrée: Grilled Coulotte Steak Crusted with Black Peppercorns, accompanied by Wild Mushroom Risotto, Cauliflower Gratin and a Pinot Noir Reduction

For the Table: Potato Rosemary Rolls with Sweet Cream Butter

Dessert: Buttermilk Panna Cotta with Caramel Sauce and Fresh Tangerines

Menu # 2

Terri & Sam

Wedding Reception for 150 Guests, Buffet Dinner

Passed Hors d’oeuvres

Duck Confit with Caramelized Onion, Fig Jam and Fresh Thyme served on Endive Leaf

Smoked Cremini Mushroom with Warm Brie and Tarragon

Honey and Lavender Glazed Pork Tenderloin on Pita Crisp with Fruit Chutney and Spiced Pecans

Buffet Dinner

Singing Pig Farms Mixed Green Salad with Fresh Blueberries, Oregon Blue Cheese and Champagne Vinaigrette

Summer Heirloom Tomato Tarts Seasoned with Sea Salt and Fresh Basil, baked in a Puff Pastry Tart and finished with Extra Virgin Olive Oil and Shaved Parmesan

Summer Berry and Fruit Salad drizzled with Simple Syrup and garnished with Fresh Mint

Grilled and Marinated Summer Vegetables with Basil and Balsamic

Grilled Flank Steak with a Tarragon-Caper Mustard Sauce

Herb Roasted Breast of Chicken served with Walla Walla Sweet Onion and Tomato Relish

Creamy Corn Pudding, served warm, with Fresh Basil Garnish

Menu #3

Jack & Diane

Wedding Reception for 80 Guests, Family Style Dinner

Passed Hors d’oeuvres

Dungeness Crab Cakes with Lime Chipotle Aioli and Cilantro Garnish
Rosemary Grilled Beef on Grilled Bread with Aioli and Crisp Shallots

Watermelon Cube topped with Goat Cheese and Cracked Black Pepper
Family Style Dinner Menu

Family Style

Singing Pig Farms Mixed Green Salad with Basil, Mint & Balsamic

Cedar Plank Salmon Filets with a Maple and Brown Sugar Glaze, garnished with Toasted Pecans

Herb Roasted Breast of Chicken Served on Panzanella Salad with Heirloom Tomatoes, Cucumbers, Basil and Vinaigrette

Tofu & Vegetable Skewers glazed with Honey, Soy and Citrus on a bed of Israeli Cous Cous Salad, with Fresh Summer Vegetables

Basmati Rice and Toasted Yellow Corn Salad with Pecans, Watercress and Red Wine Dijon Vinaigrette