Weddings
The senses come alive...
The celebration is about to begin
Weddings are some of the most fun events we cater. There is so much
anticipation, so much planning, so many details and when it all comes together seemlessly, so much satisfaction for everyone involved. We were recently interviewed for a book on planning a wedding. One of the questions we were asked was " Had we noticed any new trends, any thing different from say, five years ago?" Two things came immediately to mind. An increase in the requests for creative vegetarian fare for the wedding reception
dinner was one. The other was the desire of the bride and groom to have foods which
reflected their different cultural and ethnic backgrounds. The bride wanted the groom's
family and friends to share and enjoy some of the foods which were such an intregal part
of her hertitage, just as the groom wanted to share some of his culinary traditions with
his new family. The representation of the two cultures in the foods served, makes the
wedding reception even more meaningful for every one involved.
Buffet Dinner
Hors d'ouevres
Norwegian smoked salmon served with freshly bakeddill baguettes, cream cheese, capers and
thinly sliced cucumbers
Chicken satay with an Indonesian dipping sauce
Tropical fruit platter with sliced mangoes, papayas, kiwi fruit,
pineapples, cantaloupes and strawberries
Dinner
Sliced fresh mozzarella cheese and tomatoes with fresh basiland extra virgin olive oil
Romaine lettuce leaves with Gorgonzola cheese and toasted pecans
with a lemon thyme vinaigrette
* * *
Medallions of roast pork with a sauce of reduced apple cider,
Dijon mustard and Calvados
Provencal breast of chicken stuffed with Mediterranean olives,
Italian parsley and goat cheese
Seafood Paella: saffron infused rice with prawns, scallops, clams,
petite green peas and grilled red bell peppers
* * *
Medley of grilled summer vegetables
* * *
Baked apple crisp with crystallized ginger and vanilla ice cream
San Francisco Academy of Sciences
Sit Down Dinner
Hors d'ouevres
Seared ahi tuna with aioliFocaccia with French chevre and mozzarella cheeses, Roma tomatoes
and achiffonade of fresh basil
Petit triangles of polenta topped with shitake mushrooms
Dinner
Spinach salad with stir fried walnuts and mandarin orangeswith a Dijon vinaigrette
or
Caesar salad with freshly grated Asiago cheese
* * *
Grilled Harris Ranch Chateaubriand with sauted wild
and domestic mushrooms
Pan roasted fillet of King Salmon with a coriander pesto
or a cucumber yogurt sauce
Cornish game henswith a Grand Marnier sauce
* * *
Blue lake green beans
with tamari and toasted sesame seeds
Oven roast potatoes, onions and carrots with fresh rosemary
* * *
Chocolate mousse tort with raspberry sauce
San Francisco Maritime Museum
*********************************************
Sit
Down Dinner -- Buffet
dinner
*********************************************
Cocktail Reception
Passed Hors d'oeuvres
(please select three)Jamacian Jerk Chicken on skewers
Jumbo prawns sauted in herb butter and garlic
Belgium endive spears with red and gold caviars,
cream cheese and a sprig of fresh dill
California roll sushi (crab and avocado)
Chicken sate with an Indonesian dipping sauce
Basil, tomato and cheese crostini
Quesadillas, filled with two cheeses and cilantro.
Served with salsa fresca
Petit pastry puffs filled with Crab Thermidor
Triangles of Focaccia with French chevre and mozzarella cheeses,
Roma tomatoes and a chiffonade of fresh basil
Mushrooms Florentine
Grilled prawns marinated in olive oil and lemon
Spanekopetas: crispy baked triangles of phyllo filled
with feta cheese and spinach
Proscuitto and mango
Bruschetta
Petit open face sandwiches of Chateaubriand with
Béarnaise sauce and capers
Sugar peas, the tips dipped in an Indonesian
peanut sauce and then in chopped nuts
Petit pastry puffs filled with sausage and tomato
Sauted mushrooms glazed with Marsala
Proscuitto and melon
Crostini with a choice of four toppings: sun dried tomatoes and cheese
red bell pepper caponata tapenade of Sicilian olives
and Italian parsley Provencal tapenade
Baby red potatoes with gold caviar, fresh dill and sour cream
Assorted sausages from the Napa Sausage Company, grilled
and served on baguettes with a selection of mustards
Small open face sandwiches with slices of grilled Muscovy duck
Skewers of grilled chicken teriyaki
Canapes of smoked chicken with mango chutney
Bite size triangles of polenta topped with shitake mushrooms
Cucumber rounds with marinated shrimp
Canapes of seared Ahi tuna with aioli
Belgium endive leaves with marinated smoked salmon
Pastry puffs with porcini duxelle
Jumbo prawns with a zesty seafood sauce
Canapes of smoked salmon and cucumber
Sunset Room at Marin Headlands
Buffet hors d' oeuvres
(please select five)Shrimp Dim Sum
Served hot from our bamboo steamer baskets on the buffet
Mediterranean platter with grilled eggplant, artichoke hearts,
kalamata olives, roast red and yellow bell peppers,
grilled asparagus and zucchini.
Ginger/chicken Potstickers
Served hot from bamboo steamer baskets on the buffet
Norwegian smoked salmon with cream cheese, capers,
thinly sliced cucumbers and Italian onions.
With freshly baked pumpernickel bread
Cold Chinese noodles with a sesame and peanut sauce
Tropical fruit platter with sliced mangoes, papayas, kiwi fruit,
cantaloupes, pineapples and strawberries
Cheeseboard with double creme Brie, Danish havarti, Gorgonzola,
smoked Gouda, Jarlsberg, Cambozola, Canadian cheddar and
herb cheeses with sliced baguettes and assorted crackers
Tricolor vegetable terrine
Hummus. Served with pita bread
Vegetable crudities with two dips: roast red bell pepper
and creamy Gorgonzola
Babagnoush (Mediterranean eggplant dip)
Served with pita bread triangles
Hand carved oven roast breast of turkey on sesame seed rolls
with fresh cranberry sauce and mayonnaise
Dolmas (grape leaves filled with Greek herbs and rice)
Served with a yogurt and fresh mint sauce
Sugar baked ham on poppy seed rolls
Served with assorted mustards
Roast Top Sirloin of beef from the Harris Ranch on
sesame seed rolls with assorted condiments
and organic baby greens
Chicken wings with honey sesame glaze
Three kinds of pate.
Served with sliced baguettes from Grace Baking
Brie baked in phyllo
Served with assorted crackers and sliced baguettes
* * *
Pastas and such
(please select two)Grilled rosemary polenta
Served with a fresh tomato sauce
Penne with grilled eggplant, red and yellow bell peppers,
artichoke hearts, capers and extra virgin olive oil.
Bowtie pasta with shrimp and fresh dill in a light cream sauce
Angel hair pasta with a sauce of fresh Roma tomatoes,
fresh basil, garlic and extra virgin olive oil
Cheese tortelini with a champagne white sauce
Penne and petit peas with fresh herbs
in a cream sauce
Linguine with clams
* * *
Strawberries dipped in dark chocolate
Biscotti and assorted cookies
Double chocolate fudge brownies
* * *
Blend of French roast and Colombian coffees
* * *
Soft drinks and mineral waters
Corporate | Vegetarian | Ethnic | Lake Merced | Masonic Lodge | Pictures | Reviews | Email
Web Sites By Jake