The Tables: 
Heavy ivory and gold damask linens sparkling with fine stemware and sumptuous gold chargers
orchid centerpieces illuminated with seed lights delicate gold Chiavari chairs.

The Butlered Hors d’oeuvres 
• Quail bites in buttermilk dressing
• siago crusted portabello fries
• Petite jalapeno biscuits with venison sausage and smoked gouda

First Course
Puree of tomato soup with spirals of red, gold, and green peppers presented in a martini flute
accompanied by goose foie gras with truffles garnished with pear tomato halves
• Wine pairing:  Queen Adelaide Chardonnay

Second Course
Fresh peach sorbet served in a carved ice diamond and garnished with orchids
• Wine pairing:  Queen Adelaide Chardonnay

Third Course
Garlic and rosemary roasted loin of lamb medallions touched with
shiitake mushroom demiglace and garnished with fried leeks.
• Puree of parsnips
• Peeled and shocked asparagus, patty pan and sunburst baby squash
• Kolache rolls stuffed with roasted peppers 
• Wine pairing:  Robert Mondavi Merlot 1997 [Carneros]

Dessert
Wedding cake
• Coffee
• Wine pairing:  Veuve Clicquot Brut “Yellow Label” Champagne