Planning: Jamie Jarrard / 831-915-8477 / info@seastarscatering.com
Catering: Sea Stars- family style + passed apps
Cake: Jamie, also made guest gifts and other desserts
Florals: Blain from Mountain Pony
Bartender: Bar Cart Cocktail Co (Pearl Hour Bar)
Officiant: Brian Lyke
Hair/Makeup: Spa Bella
Music: DJ Hanif
Photo: Josh Rose
Shuttles: AITS https://www.aitstransportation.com/
Restrooms: OES
Menu:
Passed Apps
Maitake Mushrooms ~Yuzu Aioli
Vol au vent ~Big Sur Chanterelle, Pickled fennel, Mornay, Crispy Prosciutto, Camembert
Smoked Short Rib Crostini ~Blue Cheese, Caramelized Onion
Lemon Arancini ~Dungeness Crab, Cajun Creme Fraiche
Dinner Family Style
Baby Beets and Strawberries ~Frisee, Candied Sunflowers, Humboldt Fog Goat Cheese
Jumbo Green Asparagus ~ Herb Marinated Mozzarella, Gribiche, Olive Tapenade, Arugula
Rainbow Carrots ~ Quinoa, Kale, Fig Vinaigrette, Honey Cashews
Grilled Eye of the Ribeye ~Sauce Choron, Olive Oil and Garlic Roasted Yukons
Miso Marinated Black Cod ~Babaganoush, Fermented Black Bean, Crispy Garlic, Preserved Lemon, Pickled Chili
Bacon Confit Pork Chop Char Siu ~Rhubarb and Apricot Chutney, Coconut Grits
Dessert
Buffet of Coffee and Tea
Wedding cake~Meyer lemon cake, local market fruit, vanilla bean buttercream (semi naked)
“Coffee & Tea”
lemon chamomile pudding, blackberries, honey whipped cream in teacups (chocolate spoon)
&
warm coffee sugared doughnuts, espresso chocolate ganache (vintage coupes/picks)
To go desserts- surprise of meringue mushrooms in jars with eat me labels
