A Perfect Summer Menu

Every now and again I see a wedding menu that just stops me in my tracks.  I've had so much fun collaborating with my foodie clients, Samantha and Christophe, on their wedding dishes over the last year and just this week I finally saw the whole thing come together into one glorious California/French Summer menu.  Thanks to Jessica Lasky Catering, SOL Catering, Edith Meyer Cakes, and The Cheese Shop in Healdsburg, and Dynamo Donuts for all your fabulous contributions.  Pictures from Jessica Lasky Catering.

passed hors d'oeuvres

local charcuterie board
cured and smoked local meats with mustards, garden pickles, and tapenades
prosciutto, copa, soppressata, salumi, finochiona...
crostini, dried and fresh fruit, crisps and breads

summer fritto misto
crispy baby artichokes, meyer lemon and basil

chilled heirloom red gazpacho with aged balsamico
      served in tiny shot glasses for sipping

crisp potato cups with black olive tapenade and tuna confit

little skewers of fresh mozzarella and cherry tomatoes with crispy basil vinaigrette

wild salmon sake tartare in a cucumber ribbon

plated first course

summer tartiflette
grilled eggplant, summer squash and oven dried farmed tomatoes with basil and redwood hill chevre

whole roast animals 

whole roast Clark Summit Farm pig
marinated in citrus, oregano, garlic, annatto and spices
whole roast Clark Summit Farm pastured lamb
prepared with lemon zest, rosemary and garlic

sweet corn salad
with grilled portobellos, crispy red peppers and bocconcini di mozzarella with oregano vinaigrette

baby summer vegetables en papillote
local heirloom farm veggies steamed in parchment with lemon, thyme, white wine and strauss organic creamery butter

shaved celery root salad
with house cured gravlax, grapefruit and pine nuts   

cheese course

cowgirl creamery red hawk
triple-cream cow / petaluma, California 

uplands cheese pleasant ridge reserve
aged cow / dodgeville, Wisconsin

vermont creamery bonne bouche
ash-ripened goat / websterville, Vermont

bohemian creamery capriago
aged goat / sebastopol, California

served with organic baby lettuces

sweets bar to accompany cake

macerated strawberries with orange almond meringues

fresh nectarine, peach and berry galette with whipped cream

dark chocolate drizzled cream puffs with custard cream filling

mini-lemon tarts

chocolate bark

chocolate, hazelnut and framboise truffles

gluten-free donut holes from Dynamo Donuts 

wedding cake
 lemon chiffon cake with passion fruit curd and lemon mascarpone cream
                  bittersweet chocolate cake with passion fruit curd and dark chocolate ganache