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

Passed

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
Display/Buffet Style

Baked Brie en Croûte
"Marin French Cheese Co." triple cream cheese stuffed with a fig and onion marmalade, wrapped in puff pastry, and baked until golden brown

Imported and Domestic Cheese
six varieties of cheeses featuring sheep, goat and cow milks garnished with grapes, berries, dried stone fruit, accompanied by baguettes and assorted crackers

Market Fresh Seasonal Crudités
fresh vegetables with a sun-dried tomato-basil a´oli and red wine vinaigrette

Bruschetta Bar
Garlic oil and herb rubbed bruschetta, topped with a choice of wild mushroom ragout, tomato provenšal or wine braised white beans and pancetta
FIRST COURSE
Please Select One

Seasonal Soup
fresh, local seasonal ingredients from surrounding area

Local Lettuce Salad
crumbled gorgonzola cheese, toasted pistachios and creamy cabernet vinaigrette

Caesar Salad
caesar dressing and kalamata olive tapenade, shaved parmesan cheese and housemade croûtes

Baked Brie
stuffed with sun dried tomatoes, roasted garlic, wrapped in feuilles de brick with arugula

Deep-Fried Calamari
Jicama salad, thai basil dipping sauce

Warm Red Cabbage Salad
goat cheese, Applewood smoked bacon, golden raisins and almonds

MAIN COURSE
Please Select Two
*Parties exceeding 100 guests will be offered the choice of a duet or a single entrée selection. Menu counts (applicable to parties under 100) are due no later than 7 business days prior to your event.

Liberty Duck Cooked Two Ways
seared duck breast and confit of duck leg prepared in a seasonal flair

Caramelized Day Boat Scallops
"Hog Island" clams and jumbo shrimp in a saffron scented broth

Grilled Porcini Coffee Dusted Filet of Beef
sun-dried tomato flan and rosemary roasted organic fingerling potatoes

Roasted Tenderloin of "Niman Ranch" Pork
marinated in apple cider vinegar and brown sugar, caramelized with a trio of dried fruit compote, served with savory herb polenta

Grilled Breast of Chicken
stuffed with organic baby spinach, toasted pine nuts and dried apricots on a rosemary and aged jack cheese polenta cake in a basil chicken demi-glace

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

DUETS
Duets are served with seasonal accompaniments, to be paired as one entrée
Please Select Two

Tenderloin of Beef
grilled medallion of beef in a wild mushroom ragout

Achiote Grill Seasonal Fish
With salad of fresh citrus

Veal Medallion
sear, in cabernet- shiitake mushroom sauce

Chinese Short Ribs
Braised in traditional "red cooking" style

Chicken
chicken breast wrapped in cabbage and tart apples in a cider cream

Shrimp
grilled shrimp skewers in green curry sauce

Lamb Rack
Soy and balsamic marinated and grilled

Pork Tenderloin
spice charred with a cranberry ketchup

Day Boat Scallops
with grilled fennel and lemon tarragon vinaigrette

Duck Breast
grilled, in juniper berry and grapefruit sauce

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.