A summer wedding menu for food lovers

Apéritif

Northern halibut crudo on Little Gems with avocado,
radish & green coriander

Pounded Black Mission figs with farmer’s cheese,
mint & black pepper

Piccolo fritto
Fried artichokes, scallions, lemon, & olives
with Piment d’Espelette

Grilled Fatted Calf sausage with mustard & cornichons

Antipasti

Heirloom tomatoes & hand-stretched mozzarella
with extra virgin olive oil & basil

Roasted red peppers & eggplant with garlic,
capers & marjoram

Farro salad with wilted chard & red chile

Acme breads & sweet butter

Risotto with shrimp, corn & basil

Watson Ranch lamb roasted on a string
with fresh shelling beans and salsa verde

Garden lettuces vinaigrette

Old fashioned & chocolate cupcakes