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Starters


Ceviche scallops with lime 
Gazpacho served in tomato with avocado and celery stick
Beet and goat cheese napoleons dressed in orange balsamic glaze and finished with pistachios 
Compressed watermelon with feta cheese, cherry tomatoes, jalapeno and avocado dressing
Seared Ahi Tuna with shaved cucumber, fennel, grapefruit slices and avocado puree 
Cucumber slices with in house cured salmon and citrus
Bacon wrapped medjool dates filled with lemony ricotta
Crab cakes finished with lemon aioli and dill
Endive boats with hummus and pistachios,
Walnut and red pepper paste served on crostini
Marinated dry aged steak finished with chimichurri 
Blackened eggplants, peppers, tomatoes with pomegranate dressing 
Chicken with walnut paste on crostini
Honey dew with prosciutto and glazed nuts and cranberries
Cheese plate 
Charcuterie plate 


Salads


Radicchio, butter leaf salad with apple wedges, basil and buffalo mozzarella with infused apple cider vinaigrette
Caesar Salad with romaine hearts, shaved cauliflower, in house made croutons, fried parsley, anchovies and aged parmesan
Waldorf Salad with zesty yogurt dressing, roasted champagne grapes, walnuts, apples, little gem and roquefort cheese
Snow pea salad with mint, pancetta ,  sautéed onions , aged parmesan shavings
Goat cheese tomato, cucumber salad with thyme dressing
Beet salad with creme fraiche , radicchio and endives


Soups

Carrot soup with ginger served with creme fraiche and chives

Roasted cauliflower soup

Red Lentil and roasted bell pepper soup
Pea Soup (served cold)
Gazpacho served in heirloom tomato with avocado and celery stick (served cold)


Main course 


Aged Prime cut Filet Mignon with balsamic reduction, herbed mashed potatoes, parmesan broccolini and coral tuile 
Marinated dry aged steak served with chimichurri, cauliflower puree and vegetables tossed in truffle oil
Dry aged Pepper steak garnished with grilled scallions, proscuitto and grilled vegetables
Crown of lamb with pistachio crust and mint salsa served with roasted vegetables

Duck breasts with cherry, orange glaze served with roasted potatoes in duck render, sweet potato puree 
Whole roasted Chicken with Chardonnay butter sauce served with cauliflower puree and rainbow carrots tossed in brown butter
Pepper and coriander crusted Tuna with wasabi, Chardonnay sauce  served with smashed potato in truffle oil
Grilled sword fish with salsa, baby potatoes and vegetables tossed in truffle oil 
Grilled Prawns and lemon wedges on rosemary skewers served with quinoa rice pilaf with grilled vegetables



Wedding Menu