Wedding Dinner Packages
All wedding dinner packages include choice of butler passed hors d' oeuvres, scented steam towel service, fresh baked rolls and butter, professionally prepared wedding cake and coffee service.
Also included with every wedding are a choice of 66" or 72" round dinner tables with floor-length length ivory stripe, black or chocolate linen plus matching napkins, votive candles, white china, flatware and glassware, staging for a band or tables for a DJ, and a wood parquet dance floor (size depends on number of guests).
Pearl
Hors D'oeuvres
(choice of 3)
Beef and Blue Cheese Crostini with balsamic onion marmalade and roasted garlic aioli
Twice Baked Baby Potatoes with crème fraiche and caviar
Prosciutto Wrapped Artichokes and mozzarella, basil and balsamic
Ahi Tuna with Serrano ham and romanesco aioli
Curried Chicken and dried cherry tart
Puff Pastry, smoked almonds, st. andre, dessert blossom honey
Beef Satay with sweet sake soy glaze
Salads
(choice of 1)
Marinated Heirloom Tomato Salad, buffalo mozzarella bocconcini roasted garlic sea salt, castrelvatrano olives, garden herbs
Local Greens with basil-dusted tomato, cucumber essence, and caramelized shallot dressing
Endive and Watercress Salad with shaved apple, pancetta and goat cheese crostini
Wild Argula, cabrales bleu cheese, organic apple, chile-spiced walnuts, prickly pear vinaigrette
Entrées
(choice of 2)
Hunan Braised Short Rib: Cashew grits, shiso and asian pear chutney
Roasted Organic Chicken: stuffed with artichokes, pancetta and goat cheese, melted fennel, preserved lemon and caper jus
Chinese Mustard Crusted Salmon: Jasmine rice, braised bok choy, sesame carrots and miso emulsion
*Chef's Choice Vegetarian Entrée upon request
Professionally Prepared Wedding Cake and Coffee Service
Freshly brewed columbian coffee and decaffeinated coffee
assorted gourmet and herbal teas
Champagne Toast
Garnet
Hors D'oeuvres
(choice of 3)
Lump Crab with tarragon mango salsa, pine nuts
Roasted Scallop with pancetta, tomato jam, preserved lemon
Pepper Seared Ahi with cucumber threads and ginger dressing in wonton spoons
Whipped Brie on brioche toast with lemon and pear
Chilled Green Tomato Gazpacho with honeydew salsa
Curry and Mango Chicken Satay with peanut sauce
Porcini and red wine rissotto
Salads
(choice of 1)
Elements Butter Leaf Salad with smoked bacon, spiced pecans, and maytag blue cheese
Salad of grilled chicories, poached pear, grapefruit, black mesa goat cheese, white port and walnut vinaigrette
Fresh Sliced Heirloom Tomato with crisp prosciutto, arugula, roasted garlic vinaigrette and toasted pine nuts
Fennel Salad with celery leaves, watercress, japanese cucumbers, pomegranate seeds, preserved lemon vinaigrette
Entrées
(choice of 2)
Ginger and Peppercorn Encrusted New York Steak: salsify and asian root vegetable puree, pickled plum sauce, black beer crispy onions
Chili Seared Pork Tenderloin: razz cherry port sauce, sweet potato puree and crispy parsnip
Achoite Marinated Seasonal Fish: grilled corn and chorizo risotto, smoked paprika and lobster butter
Gorgonzola Encrusted Beef Tenderloin: pancetta and exotic mushroom, truffled potato cake with cabernet reduction sauce
*Chef's Choice Vegetarian Entrée upon request
Professionally Prepared Wedding Cake and Coffee Service
Freshly brewed columbian coffee and decaffeinated coffee
assorted gourmet and herbal teas
Champagne Toast
Sapphire
Hors D'oeuvres
(choice of 4)
Juniper Dusted Duck Breast on grilled pita with parmesan and tomato chutney
Truffle and Grilled Mushroom Risotto with crème fraiche and smoked red onion
Asian Barbeque Sliders with crisp scallion
Seasonal Soup Shooters
Belgian Endive with roasted beets, local goat cheese and candied walnuts
Dungeness Crab Cake with seaweed aioli
Salads
(choice of 1)
Tomato Carpaccio with marinated goat cheese, blood orange olive oil, citrus and tomato salt
Baby Green Romaine, gruyere cheese, hardboiled egg, olives, parma prosciutto, charred pepper vinaigrette
Red Wine Poached Pear Salad with smoked pecans, gorgonzola dolce and pinot noir dressing
Caramelized Pear Salad with herbed pecans, pointe reyes blue cheese, and white balsamic dressing
Sorbet Intermezzo
Entrées
(choice of 2)
Seared Seasonal Bass: puree of celeric and parsnip, sauvignon blanc and black garlic sauce, crispy celery root
Bacon Wrapped Filet of Beef: blue cheese crust with roasted potato and leek hash and rosemary port demi
Currant Glazed Duck Breast: citrus braised duck leg, juniper spiced cabbage, butternut squash dauphinoise
Pepper Seared Pork Tenderloin: dried cherry port sauce with sweet potato puree and crispy parsnip
*Chef's Choice Vegetarian Entrée upon request
Professionally Prepared Wedding Cake and Coffee Service
Freshly brewed Columbian coffee and decaffeinated coffee
assorted gourmet and herbal teas
Champagne Toast
Emerald
Hors D'oeuvres
(choice of 5)
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 wonton spoons
Barbeque Duck Spring Rolls with manchego cheese, charred corn, and avocado aioli
Mini Beef Wellington with mushroom duxcelle and sauce bernaise
Smoked Salmon on Rye Crostini with horseradish mousse, caviar, and sunflower sprouts
Lobster Risotto Spoon with mascarpone cheese and snipped chive
Carpaccio of Beef on grilled pita with preserved lemon, parmesan and truffle oil
Salads
(choice of 1)
Jumbo Lump Blue Crab, watercress, pickled cucumber, smoked bacon and shiso and mint vinaigrette
Fresh Baby Greens wrapped in cucumber with marinated red and yellow tomato, crisp parmesan, honey balsamic and toasted walnut
Organic Local Greens, heirloom radish, shave fennel and crisp apple, orange segments, pomegranate vinaigrette
Sorbet Intermezzo
Entrées
(choice of 2)
Meyer Lemon Scented Alaskan Halibut: creamed brussels sprouts, jasmine rice and Clementine germolata, crispy pancetta
Sanctuary Surf and Turf: grilled petite filet with crab stuffed jumbo scallop, horseradish potato puree and lobster béarnaise
Kurobuta Pork Chop: sweet corn risotto cake with honey miso glaze, corn ginger reduction and broccolini
*Chef's Choice Vegetarian Entrée upon request
Professionally Prepared Wedding Cake and Coffee Service
Freshly brewed columbian coffee and decaffeinated coffee
assorted gourmet and herbal teas
Champagne Toast
Diamond
Hors D'oeuvres
(choice of 5)
St. Andre En Croute with smoked almonds, orange blossom caramel
Sake Poached Shrimp with heirloom tomato and fresh horseradish
Smoked Salmon on leek potato cake with wasabi caviar and ginger crème friach
Beef Carpaccio with grain mustard aioli, parmesan crisp, fried capers, micro arugula
Asian Spiced Crab Cake with avocado and wasabi aioli
Shrimp and Pork Potsticker
Individual Beef Wellington with sauce béarnaise
Asian Barbeque Shrimp Satay with cilantro mint dip
Salads
(choice of 1)
Organic Romaine Hearts, herb-fried oyster, house dried tomato, candied pancetta, aged parmesan lemon and black pepper vinaigrette
Bacon and egg salad, hefeweizen braised pork belly, poached organic egg, chicories, sweet and sour vinaigrette
Warm Pear Salad with razz cherry, herbed pecans, pointer eyes blue cheese and garlic dressing
Sorbet Intermezzo
Entrées
(choice of 2)
Grilled Filet: blue cheese crust with bacon and mushroom hash, leek and truffle "tater tots" and port demi glace
Duo of Rosemary Grilled Filet of Beef: sesame coriander crusted sea bass with wild mushroom potato puree, port syrup and charred scallion vinaigrette
Duo of Porcini Crusted Beef Tenderloin and Truffled Scallop: boursin potato silk, prosciutto wrapped asparagus, horseradish hollandaise
*Chef's Choice Vegetarian Entrée upon request
Professionally Prepared Wedding Cake and Coffee Service
Freshly brewed Columbian coffee and decaffeinated coffee
assorted gourmet and herbal teas
Champagne Toast
Reception Platters
Warm artichoke and spinach dip with pita chips
serves 25 guests
Iced gulf shrimp
with cocktail sauce & remoulade sauce
Charcuterie platter of imported, sliced and cured meats
with Mediterranean olives, gourmet mustards and rustic breads
serves 25, 50 or 100 guests
Parmesan pita crisps with hummus and baba ganoush
serves 25 guests
Imported and domestic cheese display
French bread and gourmet crackers garnished with berries
serves 25, 50 or 100 guests
California crudités of seasonal vegetables with an assortment of dips
serves 25, 50 or 100 guests
Poached side of salmon with cucumber dill sauce and saffron aioli
serves 25 or 50 guests
Grilled market vegetables with fresh basil and rosemary aioli
serves 25, 50 or 100 guests
Seasonal & exotic fresh fruit display with a variety of fresh berries
serves 25, 50 or 100 guests
Action Stations
Porcini Crusted Beef Tenderloin with sauce bordelaise
Curry Spiced Leg of Lamb with cucumber mint raita
Salmon Coulibiac with caper cream sauce
Citrus Brined Breast of Turkey with Red Currant and sage chutney
Whole Roasted Suckling Pig with roasted shallot and marsala jus
Sushi Station
Assorted Sushi with soy, pickled ginger and wasabi
Pasta Station
Fresh Orecchiette with guanciale sausage, brocclini, garlic and lemon handmade gnocchi with ranch niman pork, ragu and fresh ricotta
Fresh Rigatoncini with grilled vegetable primavera and smoked tomato
Grilled Garlic Bread with heirloom tomato and local olive oil
Dessert Station
Chocolate truffles, chocolate dipped strawberries, mini cream puffs, éclairs,
Fresh fruit tartlets and mini mousse cakes
Deluxe Coffee Station
Cappuccino, espresso, gourmet teas, flavored coffees, decaffeinated coffee, crystal sugar, cinnamon sticks, shaved chocolate, caramel, whipped cream, honey and lemon
Menus and prices are based on one hour of service
Reception Dinner
(sample buffet dinner)
Butler passed canapés
Smoked Lamb Loin with jalapeno mint jelly
Skewers of bocconcini, gold tomatoes, prosciutto cotta, organic basil, aged balsamic sea salt
Smoked Salmon on rye crostini with horseradish mousse, caviar, sunflower sprouts
Platters
Local Organic Greens with pinot noir and roasted garlic vinaigrettes
Seasonal Fresh Fruit and Berries
Imported and Domestic Cheese Display with gourmet crackers and french bread
Fresh Vegetable Display with assorted dips
Pasta Station
Fresh Orecchiette with guanciale sausage, broccolini, garlic and lemon handmade gnocchi with ranch niman pork, ragu and fresh ricotta
Fresh Rigatoncini with grilled vegetable primavera and smoked tomato
Grilled Garlic Bread with heirloom tomato and local olive oil
Seafood Station
Diver Scallops, Fried Oysters and Lobster
Carving Station
Roast Beef Tenderloin with port wine sauce
Citrus Brined Breast of Turkey with red currant and sage chutney
Assorted Fresh Baked Rolls and Butter
Professionally Created Wedding Cake
Freshly brewed colombian coffee and decaffeinated coffee
assorted gourmet and herbal teas
All buffet dinners include a coffee station including whipped cream, rock sugar sticks, chocolate shavings, zest of orange and lemon, honey lemon wedges and cinnamon sticks.
Minimum of 50 guests for all dinner buffets.
All reception stations are based on a minimum order of 25 guests.
Children's Plated Meals
Pre-selecting one entrée for each child
Chicken Fingers with Honey Mustard, Ketchup and French Fries
Hamburger or Cheeseburger with Chips or Fries
Grilled Ham and Cheese Sandwich with Pickle and Chips
Hot Dog with French Fries
Macaroni and Cheese
Spaghetti with Meat Sauce
Children's meals include a Fresh Fruit Cup
Designed for Children 12 and Under
Wedding Bar Packages
Sanctuary on Camelback Mountain reserves the right to limit the duration of alcohol consumption to a maximum period of 5 hours. The Sanctuary promotes the responsible consumption of alcoholic beverages, therefore all guests purchasing and/or consuming alcohol who appear to be less than 30 years of age must be prepared to present valid identification. No alcohol will be served to an intoxicated guest.
Premium Bar Package
Premium Liquor
Skyy
Tanqueray
Partida
Bacardi
Dewar's
Jim Beam
Jack Daniels
Courvoisier VS
Premium Wine
Bogel Chardonnay
Bogel Cabernet Sauvignon
Premium Beer
Amstel Light
Heineken
Fat Tire
Bud Light
Clausthaler n/a
Mineral Water
Fiji
San Pellegrino
Soft Drinks
Coke and Diet Coke
Sprite
Ginger Ale
Tonic and Soda Waters
Supreme Bar Package
Supreme Liquor
Ketel One
Bombay Sapphire
Partida Anejo
Captain Morgan
Crown Royal
Glenlivet
Maker's Mark
Hennessey VS
Supreme Wine
Robert Mondavi Private Select
Chardonnay and Cabernet
Supreme Beer & Premium Beer
Amstel Light
Heineken
Fat Tire
Bud Light
Clausthaler n/a
Mineral Water
Fiji
San Pellegrino
Soft Drinks
Coke and Diet Coke
Sprite
Ginger Ale
Tonic and Soda Waters
One Bar per 75 guests is customary
