David and Marian's Wedding Dinner—Family Style
Hors d'oeuvres
- Artisan Cheese Table—with various cheeses, crackers, breads, olives, fruits, and spreads
- Oyster Bar—raw with a mignonette sauce and barbequed with nasturtium butter
- Fava Bean and Pecorino crostinini
- Vegetable CruditÈs with buttermilk peppercorn dip
- Artichoke leaves with roasted shrimp and fennel
Family Style Dinner
First Course
- Grilled asparagus with aillade (garlic and pistachio paste)
Second Course
- Spring vegetable platter—baby artichokes, young carrots, spring onions, sugar snap peas and new potatoes
Third course
- Scallion Barlotto—Barley with garlic, scallion, and parsley emulsion and green spring onions
Fourth Course
- Grilled rack of lamb served with Salsa Verde
Fifth Course
- Fresh local salmon grilled in fig leaves and served with a Meyer lemon relish
Salad
- Nine herb salad—baby spinach with mint, rosemary, parsley, thyme, oregano, marjoram, basil, and chives and a simple lemon vinaigrette
Drinks
- Pomegranate lime spritzer
- Full wine and beer bar
- Fresh mint juleps and Meyer lemon lemon drops