Hors D'Oeurve
Olive Tapanade Bruchetta
served with Chervil Roasted Garlic Aioli
Puff Pastry filled with Chinese Marinated Pork Loin
Grilled Beef on Lemongrass Spears
served with Hoisin Sauce
Salad Course
Sonoma Greens with Artichokes, Tomatoes, Goat Cheese, Roasted Walnuts
served with Garlic-Walnut Vinaigrette
Baby Spinach Salad with Grilled Portobello Mushrooms, Sweet Maui Onions
served wtih a Sherry Wine Tomato Vinaigrette
Greshly Baked Nikko Rolls and Sweet Butter
MAIN COURSE
Pan Roasted Breast of Chicken
over Orzo Pilaf with Champagne Lemon Sauce,
served with Ratatouille Provencal
Grilled Filet of Beef with Roasted Yukon Potatoes
and Wild Mushroom-Merlot Reduction,
served with Roasted Radicchio
Roasted Salmon with Leek Confit, Olive Relish and Beurre Blanc,
served with Whipped Potatoes
---
All the food was very good, and extremely fresh. I was told by our wedding coordinator
at Nikko that the chef only allows food to be 3 days old, then it is tossed! Which means he doesn't
freeze anything! XD
We also tried some house wine. Some Champagne and some Red wine. It was
generally mellow and nothing too dry or too strong.
No comments:
Post a Comment