Bodega Bay Lodge Bodega Bay Hotels

Tray Passed Cold Hors D’ Oeuvres
~Please select two~

Lobster and Corn Spring Rolls with Basil Lemon Dipping Sauce
Seared Ahi Tuna on Crispy Wontons with Wasabi Aioli
Smoked Filet Mignon on Crostini with Balsamic Onions and Rosemary Mayo
Belgium Endive with Local Brie, Candied Pecans and Peach Marmalade
Prosciutto Wrapped Melon Spears
Local Oyster Shooters
Caprese Skewers with Organic Tomatoes fresh Mozzarella and Basil
Classic Shrimp Cocktail

Tray Passed Hot Hors D’ Oeuvres
~Please select two~

Dungeness Crab Arancini with Smoked Pepper Rouille
Grilled Sonoma Lamb Skewers with Mint-Pesto
Smoked Salmon Blinis with Crème Fraîche
Sonoma Goat Cheese Croquettes
Shrimp and Crab Wontons with Coconut Curry Dipping Sauce
Local Gourmet Mushroom Strudel with Chile Cream
Sonoma Duck Breast Profiteroles with Savoy Red Onion Marmalade
Roasted Tri Tip served with Horseradish Cream and fresh Watercress
Artichoke Fritters with Lemon Aioli

Salad Course
~Please select one~

Organic Mixed Greens with Sweet 100 Tomatoes and Champagne Vinaigrette
Classic Caesar with Herbed Croutons and Parmigiano-Reggiano
Baby Spinach Salad with Crispy Artichokes and Fennel with Creamy Tarragon Vinaigrette

Entrees
~Select one or two entrees; and provide advance counts and place cards~

Grilled Citrus Marinated Chicken Breast
Jasmine Rice, Ruby Red Grapefruit, Sugar Snap Peas
Organic Carrots
Rosemary Sauce

Grilled Flatiron Steak au Poivre
Basil and Olive Oil Whipped Potatoes
Grilled Vegetable Medley

Bellwether Farms Ricotta Gnocchi
Bloomsdale Spinach, Maitake Mushroom, Fresh Herbs
Parmigiano-Reggiano
Golden Beet Puree

Grilled Wild Salmon Filet
Basmati Rice, Sugar Snap Peas
Beurre-Rouge

Tray Passed Cold Hors D’ Oeuvres
~Please select three~

Lobster and Corn Spring Rolls with Basil Lemon Dipping Sauce
Seared Ahi Tuna on Crispy Wontons with Wasabi Aioli
Smoked Filet Mignon on Crostini with Balsamic Onions and Rosemary Mayo
Belgium Endive with Local Brie, Candied Pecans and Peach Marmalade
Prosciutto Wrapped Melon Spears
Local Oyster Shooters
Caprese Skewers with Organic Tomatoes fresh Mozzarella and Basil
Classic Shrimp Cocktail

Tray Passed Hot Hors D’ Oeuvres
~Please select three~

Dungeness Crab Arancini with Smoked Pepper Rouille
Grilled Sonoma Lamb Skewers with Mint-Pesto
Smoked Salmon Blinis with Crème Fraîche
Sonoma Goat Cheese Croquettes
Shrimp and Crab Wontons with Coconut Curry Dipping Sauce
Local Gourmet Mushroom Strudel with Chile Cream
Sonoma Duck Breast Profiteroles with Savoy Red Onion Marmalade
Roasted Tri Tip served with Horseradish Cream and fresh Watercress
Artichoke Fritters with Lemon Aioli

Salad Course
~Please select one~

Organic Mixed Greens with Fresh Hearts of Palm Toasted Macadamia Nuts and Citrus Vinaigrette
Roast Beet Salad with Baby Arugula, Orange, Sherry Vinaigrette and Sonoma Goat Cheese Croquette
Baby Spinach Salad with Crispy Artichokes and Fennel with Creamy Tarragon Vinaigrette

Entrees
~Select one or two entrees; and provide advance counts and place cards~

Grilled Honey Brined Chicken Breast
Cannellini Beans with Pancetta, Grilled Asparagus
Rich Chicken Jus

Zinfandel Marinated New York Steak
Fingerling Potatoes
Fava Beans, Edamame
Sauce Modena

Olive Oil Poached Sea Bass
Fingerling Potatoes, Organic Cherry Tomato Relish Zucchini Pappardelle
Duet of Bell Pepper Coulis

Bellwether Farms Ricotta Gnocchi
Bloomsdale Spinach, Maitake Mushroom, Fresh Herbs
Parmigiano-Reggiano
Golden Beet Puree

Pan Roasted Coho Salmon
Spinach Risotto, Fricassee of Gourmet Mushrooms
Saffron Butter Sauce

Seared Liberty Duck Breast
Quinoa, Baby Vegetable Medley
Ginger Blackberry Sauce

Tray Passed Cold Hors D’ Oeuvres
~Please select three~

Lobster and Corn Spring Rolls with Basil Lemon Dipping Sauce
Seared Ahi Tuna on Crispy Wontons with Wasabi Aioli
Smoked Filet Mignon on Crostini with Balsamic Onions and Rosemary Mayo
Belgium Endive with Local Brie, Candied Pecans and Peach Marmalade
Prosciutto Wrapped Melon Spears
Local Oyster Shooters
Caprese Skewers with Organic Tomatoes fresh Mozzarella and Basil
Classic Shrimp Cocktail

Tray Passed Hot Hors D’ Oeuvres
~Please select three~

Dungeness Crab Arancini with Smoked Pepper Rouille
Grilled Sonoma Lamb Skewers with Mint-Pesto
Smoked Salmon Blinis with Crème Fraîche
Sonoma Goat Cheese Croquettes
Shrimp and Crab Wontons with Coconut Curry Dipping Sauce
Local Gourmet Mushroom Strudel with Chile Cream
Sonoma Duck Breast Profiteroles with Savoy Red Onion Marmalade
Roasted Tri Tip served with Horseradish Cream and fresh Watercress
Artichoke Fritters with Lemon Aioli

Salad Course
~Please select one~

Baby Spinach Salad with Crispy Artichokes and Fennel with Creamy Tarragon Vinaigrette
Living Butter Leaf Lettuce, Watercress, Toasted Pecans, Granny Smith Apples and Point Reyes Blue Cheese, Lemon Champagne Vinaigrette

Entrees
~Select one, two, or three entrees; and provide advance counts and place cards~

Chicken Breast Wrapped with Parma Prosciutto
Stuffed with Sonoma Goat Cheese
Fingerling Potatoes, Olives, Broccolini
Garlic Chicken Jus

Chileno Valley Roast Filet Mignon
Herbed Potato Croquette, Baby Green Beans
Slow Roasted Tomatoes
Bordelaise Sauce

Petrale Sole Filled with Dungeness Crab
Lemon Basmati Rice, Baby Vegetable Medley
Champagne Beurre Blanc

Sonoma Rack of Lamb
Yukon Gold Potato Gratin, Baby Vegetable Medley
Whole Grain Mustard and Rosemary Jus

Bellwether Farms Ricotta Gnocchi
Bloomsdale Spinach, Maitake Mushroom, Fresh Herbs
Parmigiano-Reggiano
Golden Beet Puree

Seared Ahi Tuna
Crispy Jasmine Rice Cake, Baby Boc Choy and Osaka Sauce