Wedding Brochure and Menus

The Wild Plum is dedicated to bringing you the best from our kitchen and of ourselves to make your wedding day truly memorable in every way. We have a staff of professionals that are devoted to service and quality. Our catering services include event planning, Wedding Cakes, flower arrangements and wine procurement if needed. Menu tasting and site inspections are included. Custom linens and dishes are available for your selection. Let us handle the details so you can enjoy your day. We would like to thank you in advance for giving us an opportunity to serve you at this important time. The following menus are guides. We can create a menu to suit your tastes and preferences these are some selections and choices. Please give us a call if you have any questions. All the Best, The Wild Plum

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Menu Price Guide

Menu 1/ $46. Per person (100 or more guests) 20% service charge. Includes a choice of Hor d’oeuvres, BBQ, Grilled Chicken or Tri-tip, a choice of three sides, a choice of salad, House baked bread or Francesca Garlic Bread, House made Lemonade, Iced Tea and Coffee service All guests are greeted with Lemonade upon arrival. Price includes: Linens for service tables, Clear Plastic plates, cups, napkins, and anything needed for service. 4 hours of complete staff service. Including set up and clean up. Prices are door to door. Linens and dishware can be added. Menu 2/ $75. Per person plus 20 % service charge and includes an Imported Cheese, Fruit and House made Pate tray or a Mediterranean Platter or a variety of Terrines and Spreads served with crostini and three passed Or D’oeuvres. Choice of Salad or Soup course. Choice of two entrees, three sides, House Baked Bread and butter, Coffee and Tea service. Appropriate Beverages to greet guest upon arrival. Included in the price All China, flatware, and Water Stem ware, Classic Linens, Cake Cutting. 8 hours of full staff service. All set up and clean up the day of the event. Service is from door to door. Menu 3 $95.+ Per person 20% service charge and includes Hor d’ Oeuvres Buffet style as well as three or four passed Hors d’ Oeuvres. Choice of first course, two entrees, three sides and House Baked Bread and Butter, Coffee and Tea service. Choice of sorbet or Hand crafted Truffles. Included in the price All China, flatware, and Water Stem ware, White, Ivory or Sage Linens, Cake Cutting. 8 hours of full staff service. All set up and clean up the day of the event. Service is from door to door. Vegetarian Options available for each menu upon request. Additional entrée: $15.00 per person Children seven to twelve half price Children five and under no charge Marvelous Menus to follow……………………

Menu 1

Hors d’ Oeuvres House made Spreads, Dips, and Salsas House made chips and Grilled Bread Choice of Vegetable Crudités and Domestic Cheese Platter with fruit

Choice of Two BBQ Baby Back Ribs or Spare Ribs Grilled Shrimp Mesquite Grilled or Smoked Chicken Breast or Quarters Marinated with Herbs, Fresh Lemon and White Wine Assorted Grilled Sausages with various Mustards Oven Roasted or Grilled Salmon with a Sundried Tomato Butter or Herb Oil Lavender and Herb Marinated Tri-tip Grilled and served with Horseradish cream and Caramelized Onions Chicken Cacciatore with Mushrooms Chicken Marsala

Menu 1 Includes

White Corn Salad served warm Country Potato Salad with Smoked Bacon House, Greek or Spinach Caesar Salad Iced Melon or Ambrosia Fruit Salad Garlic Francesca Bread

Choice of one Herb Grilled Potatoes Spicy Black Beans Wild Plum Chili Platter of Grilled Vegetables served warm

Brownie Platter with Assorted Cookies and Peach Cobbler with Hand Whipped Cream Lemonade and Tropical Iced Tea (or Hot Cider depending on the weather)

Plastic Tubs for Ice and Drinks Ice Plates/Utensil

Menu 2

Choice of Soup or Salad

Wild Plum House Salad with Pear Tomatoes, Caramelized Sweet Onion, Roasted Red Peppers, Shaved Parmesan and House Vinaigrette Baby Spinach with Sundried Tomatoes, Gorgonzola, Pine Nuts and a warm Pancetta Dressing Classic Caesar Greek with Feta, Calamata Olives, Mixed Organic Greens, Baby Tomatoes, Caramelized Sweet Red Onion, and a Herb Tomato Vinaigrette A list of appropriate soups for your menu selection will be provided ~ Your Choice of Two Entrees

Pork loin Stuffed with Mushrooms, Spinach and Apricots and served with Sautéed Apples Oven Roasted Atlantic Char with Citrus Fennel Butter served on a bed of seared Baby Vegetables Herb and Pepper Crusted Prime Rib served with a Cabernet Sauce Breast of Chicken Stuffed with Goat Cheese, Baby Spinach, Sundried Tomatoes and Pine Nuts Dijon Chicken served with Braised Artichokes, Pear Tomatoes and Pearl Onions in a Champagne reduction Salmon Grilled or Oven Roasted ~ Sauces and Accompaniments created for you many other entrees available

Your Choice of three Sundried Tomato or Herb Mashed Potatoes Red Potatoes with Chive and Sour Cream or Grilled with Garlic and Herbs Maytag Blue Cheese Scalloped Potatoes Wild Rice Sauté Orzo with Herbs and Baby Vegetables Seasonal Vegetable Sauté Grilled Vegetables Marinated and served warm or room temperature Asparagus with Lemon Vinaigrette Pan Roasted Artichokes, Exotic Mushrooms and Shallots

Artisan House Baked Breads and Butter

Coffee and Tea Service

Menu 3

Choice of one First course

Tomato Consommé with a Hand Crafted Ravioli Salad of Smoked Trout on Escarole Wild Mushroom Crostini with Teleme and Thyme Warm Wild Salmon and Yukon Gold Potato Salad on Baby Spinach Salt Roasted Prawn Cocktail with Basil Aioli ~ Choose Two Entrees

Cornish Hen or Game Birds Stuffed with Leeks and, Artichokes and Thyme served with a Buerre Rouge Sauce Sea Bass in Puff Pastry lined with thinly sliced Baby Potatoes in Garlic Butter Roasted Boneless Half Duck with Roasted Figs and Shallots served with a spicy Pinot sauce Tenderloin of Pork served on a bed of Braised Assorted Mushrooms and Baby Spinach and Served with a Demi Glace New York s Grilled and Served with Leek Rings Petite Fillet served with a classic sauce Jumbo Prawns and Crab legs in Garlic Butter and served over Fresh Papparadelle Noodles with herbs

Choice of Three Accompaniments Yukon Gold and Arugula Tart Grilled Baby Vegetable Au Gratin French Beans with White Wine, Shallots and Mushrooms Grilled Baby Red and Gold Potatoes Potato and Chive Pancakes Wild Plum House Salad with Pear Tomatoes, Caramelized Sweet Onion, Roasted Red Peppers, Shaved Parmesan and House Vinaigrette Asparagus in Lemon Vinaigrette Orzo Ratatouille with Baby Squash Jasmine Rice Pilaf Sweet Potato Puree with Sage and Butter Classic Mashed Or Herbed Potatoes Assorted House Baked Breads and Butter Coffee and Tea Service Truffles and Sorbet

  ADDITIONAL SERVICES Beverage service, ice in chests, assorted soft drinks and waters @ $ 5.50 per guest —————– Fine Beers and Wines AQ ——————————— Assorted House made Punches @$2.50 per guest Basic Rental services Round Tables available for $14.95 each and up White wood or Natural wood chairs $3.00 Floor Length Linens in a variety of colors and fabrics $18.75 each and up Assorted miscellaneous equipment available Tents, canopies, dance floors, partitions and wedding supplies, flowers and table arrangements 50% Deposit required to reserve a date Thank you!

About the Chef

Pamela Burns is the Chef Owner of the Wild Plum, which opened in the summer of 1999. She has been cooking and baking professionally for 28 years. She apprenticed with Michael Clark chef owner of Michael’s’ Restaurant in Soquel California and in the many kitchens she has worked. She has also traveled and studied through out Europe and America. She was the founder of the Monterey Pasta company, The Baker’s Wife, a wholesale bakery and the Chef/Owner of Sixth Avenue Grill in Carmel CA. Her favorite cuisine is rustic American. ” I was raised with people who gardened, farmed and loved to cook. We on the central coast are so blessed to have such a bountiful supply of fresh, organic and locally produced foods and produce. It is a joy to create dishes inspired by our region. My goal for each of my clients, whether an extravagant event or a simple meal is to give them a food experience they will treasure. “