Wedding Season

Wedding season seems to be upon us in the high desert so I thought I would post some of the wedding menus I created for past and future weddings.

For Ivan and Michele's Fall Wedding we served:

Antipasto plates with dry cured salami, humboldt fog cheese, manchego cheese, mixed olives and quince paste served with house made rosemary foccacia bread.

Grilled Snapper Meunière with almonds and capers.
Roasted Butternut Squash ravioli with sage brown butter and truffle salt.
Grilled market vegetables including zucchini, peppers, fennel and asparagus.
Organic baby spinach salad with pomegranates and persimmons.

The cost of this was $50 per person, not including rentals.

For Tim and Katie's Spanish themed Fall wedding we served:
Passed appetizers of mini ceviche tostadas, puff pastry squares with caramelized onion and goat cheese and Spanish tortilla bites.

Antipasto plates with serrano ham, manchego cheese, mixed olives and olive oil served with house made rosemary foccacia bread.

Spanish Paella with a choice of grilled market vegetables, grilled chicken and grilled Andouille sausage with organic spinach salad with lemon and fennel dressing.

The cost of this was $45 per person, not including rentals.

And next, for Alex and Elinor's BBQ themed spring wedding we are serving:

Pulled pork Sandwiches on crusty rolls, grilled chicken with citrus glaze,
mac & cheese with aged cheddar and pecorino, collard greens with garlic, vegetarian red beans,
red cabbage, beet and carrot coleslaw, organic green salad with heirloom tomatoes.

We'll be serving Whiskey sours made with Bulleit bourbon during cocktail hour.

The cost of this will be $40 per person, not including rentals.

If you are getting married in the high desert contact us at chandoyle@mac.com We'd be happy to discuss menu options and help you plan something unforgettable.