Classic San Francisco Wedding

The Pope
House-Bottled Sparkling Strawberry-Basil Lemonade
Fresh Basil Leaf Garnish

The Big Al
House-Bottled Vodka, Ginger Beer, Pineapple Juice,
Simple Syrup and Lemon
Muddled Serrano Pepper

The Baby D
Kentucky Bourbon Whiskey, Fresh Lemon Juice,
Egg Whites, Rock Candy Syrup and Fresh Orange
Strained Into a Snifter and Garnished with Burnt Orange

Butler Passed Hors d'Oeuvres

Inside-Out “BLT”
Sourdough Crouton, Tomato Marmalade, Smoked Bacon
Micro Dijon Sprouts

Tiny Thai Tombo Tuna Taco
Spicy Avocado Purée

Dungeness Crab Larb
On Endive Spear

D’Anjou Pear Cups
Point Reyes Blue Cheese Mousse, Port Gelée and Candied Pecans

Seated Coursed Reception Dinner for 125 Guests

Amuse Bouche Course

Beet “Tartare” (V)
Dandelion Pesto, Chevre Foam
Root Vegetable Crisps

Dungeness Crab
Avocado and Cucumber Mousse

Appetizer Course

Salad of Arugula and Baby Lettuces
Hass Avocado, Pink Grapefruit, Roasted Yellow Beets and Burrata Cheese
Grapefruit Vinaigrette

Selection of Amazing Breads and Lavash Crackers
and Whipped Creamery Butter

Main Course Selections

Fennel-Porcini Crusted Pan Seared California White Seabass
Meyer Lemon-White Truffle Whipped Yukon Potatoes
Meyer Lemon White Truffle Beurre Blanc

Tenderloin of Beef
Pan Roasted Trumpet Mushrooms
Flowering Cream Demiglace
Micro Amaranth

Roasted Eggplant, Quinoa and Minted Burrata (V)
Wrapped in a Phyllo Pastry
Freshly-Pressed Carrot Juice Foam
Spicy Mint Oil and Cocoa Nib Tea
Garnished with Herbed Micro Greens and Colorful Flower Petals
Served Upon Request

Family Style Sides

Michelle’s Amazeballs Sweet Potato, Yam and Goat Cheese Gratin

Poached and Chilled Stockton Asparagus
Endive, Frisée, Shaved Pecorino, Lemon Supremes and White Truffle Oil
Roasted Mustard Seed Vinaigrette

Purple and White Cauliflower and Brussels Sprout Melange
with Romesco Sauce and Red Chiles

Sweet Beginnings

Demitasse of Angelina Paris Hot Chocolate
Served to guests at dining table

Assorted Sable Cookies
Presented Family Style

The Reception Room

Wedding Cake

Cutting Ceremony in the Bay Rotunda

The Dessert Buffet

Key Lime-Ricotta Bar with Graham Streusel Crust
Cherry Rickey Sauce

“Coffee Amber”
Rich Espresso-Chocolate Brownie
Caramelized Banana Cream, Caramel Glaze and Sesame Nougatine

Strawberry-Rhubarb Crisp
Chantilly Crème
Served in Ramekins

Sour Cherry and Vanilla Mascarpone Flummery
Housemade Fresh Mascarpone Cheese and Tahitian Vanilla Beans
Sour Morello Cherries and Gianduja Oatmeal Crunch
In Stemless Wine Glasses

Crème Bruleé Duet
Flambéed to Order, Presented in Egg Cups
Port & Black Currant Crème Bruleé
Chocolate Crème Bruleé
Vanilla-Caramel Crème Bruleé

Coffee and Tea Station Service

Freshly Brewed, Fair-Trade Organic Gourmet Coffee
and Decaffeinated Coffee
Numi Organic Tea Assortment

Titanium Full Bar Package

Spirits
Belvedere Vodka, Hangar One Vodka, Gin 209, Glenfiddich 12 Year Scotch, St. George Breaking & Entering Bourbon Whiskey, 10 Cane Rum, Patron Reposado Tequila, Crown Royal Whiskey or similar

White
Chalone Chardonnay 2011 Carneros Napa

Red
Louis Martini Cabernet Sauvignon 2010 Napa
David Bruce Pinot Noir 2010 Sonoma

Sparkling Wine
Domaine Carneros

Beer
Speakeasy Prohibition Ale, Sierra Nevada Torpedo Ale,
Anchor Steam California Lager

Soft Selections
Assorted Specialty Sodas, Still Water Station and Bottled Sparkling Water
Mixers and Garnishes