Butler Passed hors d’oeuvres

Corn blini layered with crab salad, lemon-chive crema and golden caviar

Crispy grilled vegetable bruschetta with fresh basil pesto

Gingered chicken cakes, tropical mango salsa and cilantro lime aioli

Mint marinated lamb kebobs, pomegranate-cumin glaze

First course

House made artichoke ravioli, napped in a meyer lemon viognier cream


Sweet soy glazed sea bass with oranges and baby bok choy

Salad course

Avocado-mango salad, mangos, baby greens, avocado, bell pepper and red onion, mango mint dressing


Assorted baby tartlets and baby chocolate truffles, wedding cake (the possibilities are endless)