vintners inn
wedding menus
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Buffet requires a minimum of 40 guests. No substitutions, please.

HORS D'OEUVRES
Please Select Three
Based upon a one hour reception

Wild Mushroom And Blue Cheese Soufflé
caramelized onions in a phyllo dough cup

Indian Spiced Chicken Kabob
seared in a fresh mint-cilantro chutney

Mini Dungeness Crab & Rock Shrimp Cake
mango hot mustard sauce

Sonoma Liberty Duck Egg Rolls
spicy slaw and orange-chipotle sauce

Caribbean Marinated Beef Satay
mojo gastrique

Oven Roasted Gulf Prawns
Serrano chili and lime mayonnaise

Port Salut Won Ton Purses
blueberry cabernet jam

Rock Shrimp & Corn Fritters
piccata aioli

"Fire & Ice"
melon wrapped in prosciutto

Ahi Tuna Tartare
fried won ton chip wasabi aioli and tobiko caviar

Charred Pancetta Wrapped Marinated Prawns

Endive Spears -
goat cheese, dried fruit, and candied almonds

California Crab Sushi Roll Tempura
citrus ponzu sauce

Asian Balsamic Sesame Rubbed Lamb Chops
six lily jam

Focaccia Pissaladiere
sun-dried tomato pesto, baked olives, sweet red onions, dry jack cheese

SALADS
Please Select Two

Organic Field Greens Salad
"Laura Chenel" goat cheese, candied almonds in an apple cider thyme vinaigrette

French Green Bean Salad
pickled onions and toasted walnuts in a shallot-tarragon vinaigrette

Orecchiette Pasta Salad
feta cheese, kalamata olives and basil

Smoked Chicken Salad
orzo pasta, corn, toasted pine nuts and fresh basil

California Caesar Salad
romaine lettuce, shaved Parmesan cheese and kalamata olive tapenade, housemade croûtes

Limestone and Endive Salad,
oven dried tomatoes, apples and Point Reyes blue cheese

PLATTERS
Please Select One

Market Fresh Garden Crudités
baked olives, miso vinaigrette and roasted garlic dipping sauce

Fresh Mozzarella and Tomatoes
dusted with lemon pepper, fresh herbs, with basil oil

Baked Brie en Croûte
triple cream cheese stuffed with a fig and onion marmalade, wrapped in puff pastry and baked until golden brown

SIDE DISHES
Please Select Two

Organic Yukon Potatoes
rosemary roasted potatoes with red onions and herbs

Fusilli Pasta
feta cheese, olives, golden raisins and capers

Medley of Local Seasonal Vegetables
fennel tomato broth

Rigatoni Pasta
roasted cauliflower and parsley pesto

Whipped Potatoes
sweet roasted garlic and herbs

Cinnamon Cous Cous
sweet spiced vegetables

White and Wild Rice
pilaf with carrots and peas

Seasonal Beans
salsa verde

ENTRÉES
Please Select Two

Asian Poached Chicken
tender pieces of chicken simmered in soy sauce, balsamic vinegar and orange juice, infused with licorice flavored star anise, arranged over soba noodles

Pan Roasted Chicken Breast
ragout of cabbage, apples and onions

Grilled Striped Bass
chipotle-tangerine vinaigrette with a black bean salsa

Seasonal Fresh Seafood
In following the guidelines created by the "Monterey Bay Aquarium" we choose only freshest seasonal catch, and prepare it "Sonoma County" panache

Braised Pork Chops
dried fruit, fresh ginger, cinnamon and toasted almonds

Sonoma Adobo Pork Roast
garnished with sliced radishes, cabbage, cilantro, tomatoes and tortilla chips

Slow Roasted Prime Rib of Beef
Mustard-Bourbon Glazed Caggiano Ham

Grilled Leg of Lamb
currant-bell pepper chutney

WEDDING CAKE
Personally designed by you, created by Patisserie Angelica


Wedding Menu $95.00 per person
Includes three Hors d'oeuvres and a three course menu

Prices do not include 7.75% tax and 20% gratuity/service charge Beverages or wine not included. Menus are seasonal and subject to change.