OUR WEDDING MENU

Hors d' oeuvres

Cold

Pacific Oysters on the Half Shell
Hand Rolled Sushi
Monterey County Baby Vegetable Crudite with Dip

Hot

Crispy Calamari with Horseradish Cocktail Sauce
Mushrooms Stuffed with Crab and Ginger
Shrimp Tempura with Ginger Soy Dipping Sauce

Anchor Steam Beer available at the Bar

Dinner

Salad: Bibb Lettuce and Watercress with Walnuts and Balsamic Vinaigrette
Entree: Apple Sage Chicken (smoked apple, sage & bread stuffed chicken breast topped with a buerre blanc), seasonal vegetables and japonica rice.
Dessert: Espresso Cheesecake
Toast: Carrington Brut
Monterey Bay Aquarium House wine (chardonnay and cabernet)

Late Night Snack

Gourmet Pizzas:

Mozzarella, Fresh Tomatoes, Grilled Vegetables, Garlic and Herbs
Wild Mushrooms and Fresh Mozzarella Cheese

Special thanks to:

Dythe Benson, Director of Catering and,
Michael Staley for helping to plan a delicious dinner.

Teresa Doran, for presenting a wonderful meal and remaining flexible about our schedule.