SIX COURSE WEDDING MENUS
Six course menu 1:
Arrows house cured proscuitto with mint, raspberry puree, and Black Mission figs
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A garden trio of greens and blue cheese; garden arugula with spicy glazed pecans and a Danish blue cheese fondant, red oakleaf lettuce with pancetta and Gorgonzola cheese, and loma lettuce with Blue d' Auvergne and champagne vinaigrette
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Sauteed jumbo sea scallops with heirloom tomatoes, basil and extra virgin olive oil
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A trio of sorbets
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Selection of cheeses
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Selection of desserts
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Six course menu 2(an additional $10.00):
Arrows house cured proscuitto with a leek, persimmon and pomegranate salad with pomegranate syrup
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Arrows holiday salad with Danish blue cheese vinaigrette and spicy glazed pecans
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Sauteed Maine halibut with a preserved lemon sauce and swiss chard with pancetta butter
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House made fettuccine in papillote with shrimp, crushed tomatoes, garlic confit and vermouth cream
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Grilled loin of venison with French lentils, truffled carrot puree, and baby garden greens; and venison crepinette with warm red cabbage, huckleberry compote, and lavender mustard sauce
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A selection of desserts
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Six course menu 3:
Maine peekytoe crab in lettuce cups with mango and peanuts, Asian herb and pepper salad, sweet and spicy pickled daikon and a chili vinaigrette
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Curly cress and mizuna salad with crispy fried onion rings, oven dried cherry tomatoes and green goddess dressing
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Sauteed Maine cod with burnt tangerine and star anise sauce
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Trio of sorbets
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Duck leg confit and Arrows apple smoked duck breast with warm pommeray crème fraiche, enriched duck stock with garden huckleberries, and braised French lentils and warm spinach
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House made mignardises cookies, truffles and candies
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Six course menu 4:
New Zealand cockles with Chinese dark wine and ham sauce
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Sauteed shrimp and mushroom crepe with mung bean sprouts, vegetable and herb garnishes and a spicy peanut sauce
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Ground pork dumpling and smoked duck steamed dumpling with a cilantro-mint dipping sauce
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Roasted halibut wrapped in banana leaves with roasted shallots and lemongrass with fried Bras d' or oysters, crispy rice cakes and a lemon peanut dipping sauce
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A trio of sorbets; ginger ice, lemongrass ice, and mint ice
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Sichuan, star anise, and Xaio Xing wine glazed beef short ribs, steamed jasmine rice, seared garden bok choy with garlic, and garden scallions in a rice wine vinaigrette
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Six course menu 5:
Arrows 2002 vintage house cured proscuitto with mache and upland cress, a poached quail egg, and 10 year aged balsamic vineagar
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Roasted eggplant and lentil soup with a sage butter
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Baby bibb lettuce salad with creamy red wine vinaigrette and grape tomatoes, shaved baby fennel salad with red wine vinaigrette, and toasted Spanish almonds, and a basket of battered potatoes
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Gratin of Maine Cod wih creamed baby spinach, Tarentaise cheese, and a champagne glacage sauce
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Grilled tenderloin of beef with warm mini Yorkshire puddings, horseradish enriched beef stock sauce, and a warm frisee salad with roasted shallots and a warm white balsamic vinaigrette
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A trio of garden sorbets; mint, lemon verbena and tarragon
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Six course menu 6
Poached garlic soup with thyme and red pepper creams
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Arrows garden salad
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A trio of pastas; roasted onion-sage lasagna with ricotta and béchamel, cinnamon linguini, and ricotta and basil agnollotti
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Sauteed Maine halibut with a preserved lemon sauce and swiss chard with pancetta butter
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Roasted poussin with a sherry vinegar and golden raisin glaze, risotto, shaved cheese, grilled radicchio, oven dried tomato coulis, and a rich poussin stock
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A trio of Italian ice creams and cookies
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Six course menu 7:
Caramelized onion and brioche soup with a poached egg and manchego cheese
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A garden trio of greens and blue cheese; garden arugula with spicy glazed pecans and a Danish blue cheese fondant, red oakleaf lettuce with pancetta and Gorgonzola cheese, and loma lettuce with Blue d' Auvergne and champagne vinaigrette
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Sauteed Maine cod with caramelized Belgian endive, hazelnuts, brown butter and herbs
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Red wine braised beef short ribs with potato-crème fraiche puree, roasted garden root vegetables, garlic confit, and garden herb oil
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A selection of cheese
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Cookies, truffles and candies
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Six course menu 8:
Roasted pumpkin vichyssoise with curried pumpkin seeds, lobster salad profiterole and Sevruga caviar
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Garden radicchio, Appenzeller cheese and avocado gratin with balsamic soy vinaigrette and ancho chili oil, and baby greens with sherry vinaigrette
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Sauteed jumbo sea scallop in puff pastry with roasted chestnuts, chanterelle mushrooms and tarragon
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A trio of sorbets
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Grilled loin of venison with French lentils, truffled carrot puree, and baby garden greens
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A selection of cheese
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Six course menu 9:
House smoked Scottish salmon and cured Maine halibut with a chilled noodle and vegetable timbale, baby zucchini, and mizuna salad, and dark soy and sweet ginger
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A garden trio of greens and blue cheese; Cardinal romaine with spicy glazed pecans and a Danish blue cheese fondant, arugula with pancetta and Gorgonzola cheese, and Reine de Glace with Blue d' Auvergne and champagne vinaigrette
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Sauteed Maine halibut with a preserved lemon sauce and swiss chard with pancetta butter
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Grilled tenderloin of beef with warm mini Yorkshire puddings, horseradish enriched beef stock sauce, and a warm frisee salad with roasted shallots and a warm white balsamic vinaigrette
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A selection of cheese
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A selection of desserts
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Six course menu 10 ( an additional $10.00):
A quatro of Maine Lobster; risotto with black truffles, basil oil and lobster, gazpacho with crème fraiche and lobster, a mini lobster roll with house made mayonnaise and herbs, and lobster and potato salad with an herb vinaigrette and Mom's cole slaw
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Warm garden swiss chard salad with champagne vinaigrette, chilled haricot vert salad with shallot-mustard vinaigrette, and a roasted bell pepper and crème fraiche tartlette
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Sauteed Maine halibut with savory tapioca "pearls", garden vegetable ragout, and a sherry vinegar sauce
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Trio of sorbets
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Apple wood smoked duck breast with roasted red plum coulis, warm spinach salad with sweet and spicy walnuts, and a tuille filled with wild mushrooms and herbs, and an enriched duck stock sauce
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A selection of cookies, truffles and candies
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Six course menu 11:
Arrows house cured proscuitto with mint, raspberry puree, and Black Mission figs
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Ricotta and basil Agnollotti and a slow roasted tomato sauce
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Sauteed Maine cod with golden raisins, pine nuts and fried parsley
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Duck roasted with sausage and vinegar, creamy polenta and seared spinach
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Arugula salad with a hazelnut vinaigrette
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A trio of Italian ice creams and cookies
