Chef's Table Micro Wedding

Menus

Amuse Buche

Warm Gougere with Lemon-Chive Cream

First Course

Caesar Salad Tower with Dungeness Crab & Garlic Shrimp, Parmesan Crisp and Toast Points

Second Course

Ricotta Gnundi with Brown Butter, Sage & Lemon Zest

Third Course

Beef Tenderloin Medallion, Rosemary Jus, Seasonal Vegetables & Potato Puree

Fourth Course

Olive Oil Cake with Citrus & Mascarpone Cream