WEDDING MENU

PASSED APPETIZERS

Shiitake mushroom cakes with Chinese black bean aioli

Crostini topped with Spanish eggplant salad

Puff pastry crescents filled with mushrooms and goat cheese

Golden filo triangles filled with spinach, feta, dill and mint

Potato and pea samosas with mint chutney

Thai salad cones with seven "magic" ingredients

Crab cakes with cilantro lime sauce

Ham and cheese croquettes

Ahi tuna poke on sesame brioche

Date, blue cheese and Spanish chorizo empanadillas

Cumin scented chicken empanadillas

Grilled lamb skewers with orange and mint aioli

Chicken skewers with chipotle tamarind sauce

FROM THE BUFFET

Mixed green salad with toasted walnuts, goat cheese and sherry vinaigrette

Grilled seasonal vegetables with gremolata

Spinach raviolone: Spinach and cheese pasta roll, sliced and baked with browned sage butter

Marinated and grilled filets of local, sustainable fish, served with sweet and sour corn relish

Marinated and grilled boneless breasts of chicken, sliced and served with romesco, a roasted red pepper, tomato and almond sauce from the Spanish Mediterranean

Baskets of crusty breads and sweet butter