Dining

Item Description

Experience the elegant wedding meal selections created by Chef Peter Marti, Executive Chef of the Vajrayana Foundation's Pema Osel Ling. This will be a 7-course selection of h'ors douevres, salad and main course items certain to please the most discriminating palate. Check out the Yelp reviews on Ampitheater of the Redwoods.

This "Tasting" event occurs twice a year to demonstrate our kitchen's culinary excellence to future brides and grooms. The event will be held the afternoon of February 24, 2019.

Some choices are vegetarian, but this dining experience is best appreciated by those who also enjoy meat and fish.

You will have your own personal Maitre D'.

Sample from 2019 Tasting Menu

Hors d’oeuvres

Profiteroles or Crostini Display with: Eggplant Caponata with Fresh Mint and Cream Fraiche,

Brie with Caramelized Onions or Blackberry Jam, Caprese with Grilled Tofu, Tomatoes and Basil,

Avocado, Tomato and Orange-Vanilla Balsamic

*V, VE

(Above GF with Lettuce Cups Instead of Profiteroles or Crostini)

Belgian Endive with Bleu Cheese and Candied Walnuts

*V, GF

Grilled Asparagus and Sundried Tomato with Tofu or Ricotta Cheese on Polenta Tartlets

 *GF & V or VE with Tofu 

Lomi Lomi Salmon with Tomatoes, and Sweet Onions served in Wonton or Lettuce Cups

*GF (in Lettuce Cup)

Pork-belly Glazed with Teriyaki and Chili Sambal on Won Ton or Lettuce Cups

*GF (in Lettuce Cup)

Grilled Tri-tip and Sweet-onion Relish served on Sourdough Baguette

*GF (in Lettuce Cup)

Salad

Arugula topped with Toasted Pecans, Tangerine and Yams with Poppy-seed Vinaigrette

*GF & VE **F/ W

served with

Italian Wedding Bread with Artichokes, Pine Nuts, Basil, & Roasted Garlic Butter

*V

Entrées

Seasonal Squash stuffed with Whole Grains and Vegetables served with Autumn Spiced Sauce

*VE/ GF **F/ W

Seared Duxelles Mushroom & Wild Rice Medallion with Red Pepper Miso or Jerusalem Artichoke Sauces

*GF & V

Cassoulet with Duck Confit, Garlic Sausage, Pork Belly, and Great Northern Beans

*

Chicken Saltimbocca with Prosciutto, Fresh Herbs, Fried Sage with Savory Cream Sauce

*GF

Herb Crusted Salmon Filets with Lemon Beurre Blanc

*GF

Short Ribs of Beef with Braised Cipollini Onions

*GF

Roast Prime Rib of Beef with Demi-glace Jus served with Creamy Horseradish Sauce

*GF