Pearl

Hors d'Oeuvres
Choice of 3
Baked Brie Pockets with Almond and Brown Sugar
Ham and Jam Sliders with Red Pepper Jelly
Beef and Blue Cheese Crostini
Curried Chicken and Dried Cherry Tart
Proscuitto Wrapped Artichokes and Mozzarella, Basil, and Balsamic
Carrot and Millet Pot Stickers with Mint Sauce
Sesame Cheddar Biscuits with Mild Jalapeno Jelly
Beef Satay with Sweet Sake Soy Glaze

Salads
Baby Red and Green Romaine with Red Wine Onion, Grilled Portobello and Yellow Tomato Vinaigrette
Local Greens with Basil-dusted Tomato, Cucumber Essence, and Caramelized Shallot Dressing
Endive and Watercress Salad with Shaved Apple, Pancetta, and Goat Cheese Crostini

Sorbet Intermezzo

Entrées
Red Wine Braised Beef Short Rib
creamy cheddar grits, razz cherry glaze, crisp parsnip
Organic Chicken
stuffed with caramelized onion, boursin cheese, roasted mushroom, with a sun dried tomato cream sauce, garlic potato puree, and braised fennel
Seared Halibut
soy glaze, jasmine rice, braised bok choy, and japanese sausage

Professionally Prepared Wedding Cake and Coffee Service

Garnet

Hors d'Oeuvres
Choice of 3
Asian Ceviche with Soy Chili Aioli on Crisp Wonton
Pepper Seared Ahi with Cucumber Threads and Ginger Dressing in Wonton Spoon
Whipped Brie on Brioche Toast with Lemon and Pear
Barbeque Duck Pot Sticker with Cilantro and Mint
Wild Mushroom Soup Shot with Foie Butter
Curry and Mango Chicken Satay with Peanut Sauce
White Truffle and Asparagus Risotto
Individual Crudités with Caramelized Onion Dip

Salads
Elements Butter Leaf Salad with Smoked Bacon, Spiced Pecans, and Maytag Blue Cheese
Miso Poached Tomato Segments with Orange, Miso Paper, Pickled Celery, Cucumber Salad and Baby Greens
Fresh sliced Heirloom Tomato with Crisp Prosciutto, Arugula, Roasted Garlic Vinaigrette, and Toasted Pine Nuts
Local Greens with Caramelized Pear, Herbed walnuts, and White Balsamic Vinaigrette

Sorbet Intermezzo

Entrées
3 Peppercorn Grilled NY Steak
wild mushroom sauce, cheddar and bacon potato cake and grilled asparagus
Chili Seared Pork Tenderloin
razz cherry port sauce, sweet potato puree and crispy parsnip
Sesame Seared Sea Bass
charred scallion vinaigrette, enoki mushroom tempura and sweet corn jasmine rice
Blue Cheese Crusted Filet
bacon and potato hash, melted leeks, and port demi

Professionally Prepared Wedding Cake and Coffee Service

Sapphire

Hors d'Oeuvres
Choice of 3
Grilled Shrimp and Spanish Sausage on Scallion Cake with Red Chili Aioli
Coriander Duck Breast fork with Spiced Mango and Sesame Sauce
Asian Barbeque Sliders with Crisp Scallion
Seasonal Soup Shooters
Pickled Vegetable Roll with Devil Fried Oyster
Dungeness Crab Cake with Seaweed Aioli

Salads
Tomato Carpaccio with Marinated Goat Cheese, Blood Orange Olive Oil, Citrus and Tomato Salt
Elements Butter Leaf Salad with Spiced Walnuts, Crisp Pancetta, and Maytag Blue Cheese
Savoy Spinach with Snap Peas, Toasted Almond, Dried Shitake, Orange and a Chinese Mustard Vinaigrette
Caramelized Pear Salad with Herbed Pecans, Pointe Reyes Blue Cheese, and a White Balsamic Dressing

Sorbet Intermezzo

Entrées
Smoked Chorizo Stuffed Salmon
rock shrimp grit cake with saffron shellfish sauce and steamed bok choy
Bacon Wrapped Filet of Beef
blue cheese crust with roasted potato and leek hash and rosemary port demi
Wild Mushroom Dusted Duck Breast
roasted root vegetables with duck stock reduction and pine nut sage risotto
Pepper Seared Pork Tenderloin
dried cherry port sauce with sweet potato puree and crispy parsnip

Professionally Prepared Wedding Cake and Coffee Service

Emerald

Hors d'Oeuvres
Choice of 3
Mini Fig and Foies Gras Tarts
Goat Cheese and Basil mousse with House Dried Tomato Salad and Herbed Crostini
Pepper Seared Ahi Tuna with Cucumber Threads and Ginger Dressing on a Wonton Spoon
French Brie en Croute with Toasted Almond and Brown Sugar
Spicy Salmon Ceviche with Soba Noodles and Coconut Cream
Lobster Risotto Spoon with Mascarpone Cheese and Snipped Chive
Carpaccio of Beef on Grilled Pita with Preserved Lemon, Parmesan and Truffle Oil
Paella Spoon with Serrano Ham and Sage Olive Oil Puree

Salads
Watercress and Frisse Salad with lump Crab, Crisp Prosciutto, Roasted Tomato, Olive Oil and Lemon
Fresh Baby Greens wrapped in Cucumber with Marinated Red and Yellow Tomato, Crisp Parmesan, Honey Balsamic, and Toasted Walnut
Local Green Salad with Basil Dusted Tomato Cucumber Essence, Fresh Herbs and Caramelized Shallot Dressing
Warm Pear Salad with Pointe Reyes Blue Cheese, Herbed Pecans, Razz Cherry and Roasted Garlic Vinaigrette

Sorbet Intermezzo

Entrées
Leek Wrapped Alaskan Halibut
red pepper lobster broth with ginger jasmine rice and sea bean pesto
Sanctuary Surf and Turf
grilled petite filet with lemongrass poached jumbo prawn, wasabi potato cake, roasted pepper demi, cilantro butter, and organic spinach
Kurabuta Pork Chop
sweet corn risotto cake with honey miso glaze, corn ginger reduction, and broccolini

Professionally Prepared Wedding Cake and Coffee Service

Diamond

Hors d'Oeuvres
Choice of 3
Beef and Blue Cheese Crostini with Balsamic Onion Marmalade and Roasted Garlic Aioli
Foie Gras and Mushroom Risotto Spoon
Escargot and Ginger Shumai with Asian Caramel
Smoked Salmon on Leek Potato Cake with Wasabi Caviar and Ginger Crème Friach
Shrimp and Pork Potsticker
Individual Beef Wellington with Sauce Béarnaise
Asian Barbeque Shrimp Satay with Cilantro Mint Dip
Pickled Vegetable Rolls with Devil Fried Oyster
Whipped Brie Cheese on Brioche with Shaved Pear and Lemon

Salads
Local Green Salad with Basil Dusted Tomato, Cucumber Essence, Fresh Herbs, and Roasted Shallot Dressing
Petite Green and Spinach Salad with Fried Oyster, Smoked Bacon, Egg and Citrus Caviar Vinaigrette
Miso Poached Tomato Segments with Yuzu Mint Vinaigrette, Pickled Celery and Cucumber Salad
Warm Pear Salad with Razz Cherry, Herbed Pecans, Pointe Reyes Blue Cheese, and Garlic Dressing

Sorbet Intermezzo

Entrées
Grilled Filet
blue cheese crust with bacon and mushroom hash, leek and truffle "tater tots" and port demi glace
Kurabuta Pork Chop
stuffed with Arizona dates with sweet potato and chestnut casserole and a garlic cherry glaze
Duo of Rosemary Grilled Filet of Beef
sesame coriander crusted sea bass with wild mushroom potato puree, port syrup and charred scallion vinaigrette
Chilean Sea Bass
encased in golden potato with pickled baby beets, orange caviar butter and shaved truffle
Seared Scottish Salmon
morel mushroom and paquillo pepper relish, yellow tomato butter and coconut sushi rice

Professionally Prepared Wedding Cake and Coffee Service

A 21% service charge and applicable sales tax will be applied to all food and beverage.