PLATED FALL/WINTER WEDDING MENU

Organic California Ingredients

-COCKTAIL HOUR-

FRIED CHICKEN + WAFFLE CONES

southern fried chicken | cheddar grits | beet gravy | mini waffle cone

SAVORY BREAD PUDDING with PROSCIUTTO

caramelized onion | gruyere | fresh thyme | sourdough | prosciutto

SMOKED SALMON CRISP

Alaskan wild + smoked salmon | fried wonton | herbed cream cheese | scallion

 -PLATED SALAD-

HARVEST BEET SALAD [gf]

 citrus poached beet | arugula + friseè | fennel | citrus vinaigrette | candied pecan | goat cheese

-PLATED ENTREÈS-

POMEGRANATE BRAISED SHORT RIB [gf]

California grass-fed short rib | pomegranate demi glace

 fresh thyme | pomegranate seed | crushed pistachio

 served with fall root mash + HK’s famous crispy brussels

HERB MARINATED CHICKEN [gf]

California free-range airline chicken | champagne vin

basil | mint | oregano | rosemary | coriander

 served over roasted spaghetti squash with arugula pesto,

sun-dried tomato + seasonal vegetable

PAN SEARED MARKET CATCH [gf]

  blistered cherry tomato | beur blanc | fresh tarragon

served with white truffle risotto + roasted asparagus

-PLATED DESSERT-

MAPLE BURBON BREAD PUDDING
brioche bread pudding | maple bourbon syrup | bourbon crème anglaise

-LATE NIGHT SNACK-

 TRUFFLE FRITE CONES [gf]
garlic aioli

 
 

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An Abundance of Catering Options

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