Tastings are a great way to meet a couple and learn who they are and get their story, but it’s also a time to have them try out their options, give opinions, and select a finalized menu for their wedding. We had a great tasting with Bruna and Danny in January. While they absolutely loved the food, they did have a few notes that we changed for their meal. For instance, they are sensitive to sweetness, so on our Bruschetta with roasted Bartlett Pear, Brie, and Fine Herbs, we opted to remove the honey drizzle. Other notes included adding olives to the bride’s salad, adding charred corn to their second dish, and presentation notes for the final course. It is so important for us to get that feedback so we can put any worries to rest and make their meal exactly what they want.
See you at the dinner table,
CBC Team
MENU
PASSED APPETIZERS
Bruschetta | Roasted Bartlett Pear | Brie | Fine Herbs
Wild Mushroom & Fig Sautee | Mascarpone | Olive Oil Crostini
Slow Braised Short Rib Arancini | Shaved Asiago | Bordelaise Jus | Micro Flowers
Smoked Salmon Tartare Blini | Crisp Celery | Gala Apple | Dill Crème Fraiche
Jumbo Lump Crab Cake | Orange | Coriander Aioli
Spicy Ahi Tuna Wonton Cup | Ginger | Jalapeno | Avocado Mousse | Wasabi Dust
FIRST COURSE – PLATED
Mixed Green Salad | Roasted Red Peppers | Almonds | Champagne Vinaigrette
PLATED SECOND COURSE – PLATED
Goat Cheese Ravioli | Arugula | Brown Butter | Pine Nuts
THIRD COURSE – PLATED
Seared Chilean Sea Bass | Olives | Cherry Tomatoes | Parsley
Grilled Asparagus Spears | Shallots | Lemon | Basil
Roasted Heirloom Fingerling Potatoes | Baby Herbs
Grilled Lamb Chops | Mint Pesto | Harissa | Roasted Garlic
Grilled Asparagus Spears | Shallots | Lemon | Basil
Roasted Heirloom Fingerling Potatoes | Baby Herbs
Baked Spaghetti Squash | Tomato | Garlic | Cilantro | Black Beans | Olive Oil