A Dream Wedding at Dunsmuir House

Hors D’oeuvre

Sesame – Miso Cones filled with sashimi grade tuna tartar garnished with wasabi –soy sauce and tombiko

Risotto Balls flavored with lemon and parmesan cheese

Brushetta of fresh mozzarella, basil pesto and chopped tomato

Mini Cornmeal-cheese Galettes (mini tartlets) topped with ratatouille and dates

Mini Lamb Pies, puff pastry half moons filled with shredded marinated roasted lamb, roasted onion, and sundried and fresh tomato-lavender chutney

Salad Bar

Arugula, Baby Greens and Spinach with roasted Baby Beets and herb crusted goat cheese rounds, tossed with honey lemon Vinaigrette

Italian Farro Salad tossed with fresh English peas, fava beans, cherry tomatoes, Arugula tossed with red wine vinaigrette

Veggies

Spring Vegetable Sauté with, French Green beans, New Asparagus, Snap peas and Morel Mushrooms garnished with preserved lemon and mint

Braised Baby Artichokes with Black olives

Herb roasted New Potato Wedges

Pasta Bar

No Cream Toasted spaghetti Primavera, an updated version where the pasta is toasted before being boiled and tossed with a spicy sauce ;made with red miso,red pepper flakes capers and olive oil ,carrots, tricolored sweet peppers, broccoli ,spring green garlic, shaved breakfast radishes, spring peas, and Parmesan cheese

Fettuccine with shaved Fennel, Bay scallops, cherry tomatoes tossed with a sauce of lemon zest, juice and Sambuca

Carving station

Beef Tenderloin with red wine demiglace

Cedar Planked salmon marinated in Soy-maple garnished with glazed pecans

 Bread service can be at buffet table with pasta or we can have home made bread sticks, bread basket with artisan bread of tiny Swedish buns at each table