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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


  • Nine herb salad—baby spinach with mint, rosemary, parsley, thyme, oregano, marjoram, basil, and chives and a simple lemon vinaigrette


  • Pomegranate lime spritzer
  • Full wine and beer bar
  • Fresh mint juleps and Meyer lemon lemon drops