Wedding Menu
Southwest Menus
Southwest One
Hors d’oeuvres
Roasted Poblano and Goat Cheese Quesadillas
Southwestern Fiesta Platter
Featuring Housemade Salsa, Chips, and Crudite in one. Pico De Gallo,
Salsa Verde, Habañero Roasted Tomato, Black Bean Salsa and Guacamole.
Served with assorted tri-color Tortilla Chips,
Jicama Spears, and Red and Green Bell Pepper slivers.
Main Course
Achiote Marinated Grilled Chicken Breast with Citrus Aioli
Hatch Green Chile, Cheese and Yellow Corn Enchiladas
Spanish Rice Salad with Sweet Peppers and Roast Corn
Crisp Romaine with Fresh Orange, Marinated Cherry Tomatoes,
Cucumber, and Avocado. Dressed with Tangy Lime Vinaigrette
And Tortilla Threads
Southwest Two
Hors d’oeuvres
Zucchini Fritters with Grilled Shrimp and Citrus Cream Cheese
Artichoke Hearts with Lemon Scented Mascarpone and Basil Chiffonade
Southwest Chicken Salad in Gougeres
Main Course
Juniper and Peppercorn Pork Tenderloin with a Smoked Cherry Demi
Sautéed, Julienne of Summer Squash with Cumin Butter
Southwestern Orzo with Chopped Scallions and
Roasted Red Peppers, tossed with a Lime Chive Dressing
Mixed Greens with Roasted Grape Tomatoes,
Red Chile Spiced Nuts, Marinated Jicama, and Shaved Manchego
With a Red Pepper Vinaigrette
Queso Fresco and Jalapeño Corn Bread
Southwest Three
Room Temperature Menu
Hors d’oeuvres
Lime Avocado Wontons with Sage Pesto
Smoked Duck Carnitas with Napa Cabbage and Quince Marmalade
Jicama Coins with Avocado Mousse with Crispy Bacon Leek Slaw
Main Course
Chipotle Marinated Flank Steak with Chimichurri
Snapper Veracruz
Grilled Calabacitas with Summer Squash, Roasted Corn,
Green Chile and Queso Fresco
Achiote Roasted Fingerling Potatoes
Mixed Summer Greens with Peppered Strawberries, Almonds,
Shaved Red Onion and Aged Balsamic Vinaigrette
Butter Rolls
Southwest Four
Hors d’oeuvres
Corn Cups filled with Santa Fe Salmon Tartar
Chipotle Corn Fritters with Cilantro Lime Salsa
Red Chile Rubbed Beef Canapé with Paprika Aioli
Main Course
Herbed Baked Rocky Mountain Trout with Hatch Green Chile Butter
Lime and Cilantro Marinated Grilled Chicken Breast with Spicy Pepita Salsa
Santa Fe Green Rice with Jalapeño, Fresh Lime and Chopped Cilantro
Salad of Baby Arugula, Mango Slices, Toasted Sunflower Seeds
Smoked Paprika Vinaigrette
Rustic Loaf with Butter
Continental Menus
Continental One
Hors d’oeuvres
Cabernet Marinated Beef Skewers with a Basil Aioli
Sundried Tomato and Manchego Risotto Balls
Endive Leaves with Saint Andre and slivers of Sundried Apricots
Main Course
Sautéed Prosciutto, Chevre and Stuffed Chicken Breast With Shallot Mushroom Reduction
Florentine Polenta Timbale
Honeyed Carrots
Bibb and Red Leaf Lettuces with Fresh Basil, Mozzarella and
Tomatoes and tossed with an Herbed Oregano Vinaigrette
Toasted Foccacia
Continental Two
Hors d’oeuvres
Balsamic Glazed Mushrooms Stuffed with Truffle Breadcrumbs
Oregano and Lemon Marinated Shrimp Skewers
Brie and Tart Cherries in Phyllo Purses
Main Course
Red Wine and Rosemary Grilled New York Strip
With Smoked Tomato Concasse
Airline Chicken Breast with a White Wine Pan Gravy
Dijon Roasted New Potatoes
Sautéed French Green Beans with Sweet Peppers
Romaine with Pickled Red Grapes, Toasted Walnuts and Blue Cheese
Apple Cider Vinaigrette
Sliced Rustic Bread
Continental Three
Hors d’oeuvres
International Cheese and Fruit Platter
A seasonal display of International Artisan Cheeses, selected by our Chef and
beautifully presented with Red Flame Grapes, Sun Dried Figs, Chile Spiced Nuts,
and Guava Membrillo. Assorted Imported Crackers.
Charcuterie Tray
Country Pate, Wild Mushroom Terrine, Serrano Ham, Van Dijk Goat Gouda,
Cornichons, Pitted Green Olives, and Grainy Mustard
Served with Sliced Baguette and Rosemary Croustade
Main Course
Roasted Herbs De Provence Sides of Salmon with Sauce Verte
Bowtie Pasts with Broccoli Florets, Peas, Cherry Tomatoes and Pesto Dressing
Bruised Kale with Lemon and Garlic
Marinated and Grilled Vegetable Tray
Continental Four
Hors d’oeuvres
Champagne Gelee with Fresh Dill
Topped with Black Tobiko Caviar and Crème Fraiche
Orange Glazed Sliced Duck Breast on a Purple Potato Crisp
Stilton Shortbread with Vanilla Scented Mascarpone and
Port Marinated Mission Figs
Main Course
Broiled Lobster Tail with Drawn Citrus Butter
Seared Beef Tournedo with Wild Mushroom Demi
Parsnip and Sweet Potato Puree
Zucchini and Summer Squash Papardelle
Grilled Caesar Salad with Shaved Parmesan,
Crispy Croutons, Lemon Wedges
Sourdough Bread with Compound Butter
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