Paso Weddings
  • VSJ Wedding Information
  • Virtual Tour
  • Preferred Vendor List
  • Facility Layouts
  • Vineyard through the Year

Passed or Stationary Appetizers

  • Smoked Salmon on Lemon Tuile Spoons with Chive Crème Fraîche
  • Tuna Tartar with Miso Dressing served in a Sesame Seed Tuile Cone
  • Crispy Prosciutto Asparagus Bundles with Balsamic Reduction
  • Panko Crusted Goat Cheese Spheres with Tapenade Center
  • Heirloom Tomato Gazpacho “shots” with Crispy Basil
  • Caramelized Leeks and Pancetta Tarts
  • Tomato Bruschetta on Grilled Artisan Bread
  • Crispy Polenta with Pesto and Shaved Parmesan
  • Peppered Flank Steak Crostini with Sautéed Swiss Chard


Plated Appetizers

  • Crispy Zucchini Blossoms with an Olivade Sauce
  • Dungeness Crab Cakes served on a Micro Green Salad with a Meyer Lemon Vinaigrette
  • Pan Seared Yellowtail Ahi served on a Wakami Salad with Crispy Rice Cake and Ginger-Soy Vinaigrette
  • Sorrel and Carmelized Onion Tart with Apple-wood Smoked Bacon Vinaigrette
  • Duck and Shrimp Sui Mai with Hoisin Sauce and Green Onions
  • Coconut Chicken Satay with Peanut Sauce and Cucumber Salad


Salads

  • House Salad- Mesclun Greens with Red Onion, Citrus Sections, Roasted Walnuts and Gorgonzola Cheese tossed in a Citrus Vinaigrette Dressing
  • Grilled Chicken Caesar Salad- Romaine tossed with Caesar Dressing, Red Onion, Parmesan Cheese and Garlic Croutons topped with Grilled Chicken and Parmesan Tuille
  • Chicken Mesclun Salad- Mesclun Greens tossed with Balsamic Vinaigrette then topped with Grilled Chicken, Pine Nuts, Red Onion, Tomato, Cucumber, Hearts of Palm, Mandarin Orange and Artichoke Hearts
  • Fall Orchard Salad- Mesclun Greens with Roasted Apple and Blue Cheese tossed with a Roasted Walnut Vinaigrette
  • Greek Salad- Romaine and Iceberg Lettuce tossed with Red Onions, Kalamata Olives, Cucumbers, Tomatoes and Feta Cheese served with a Greek Dressing


Soups

  • Cauliflower Soup with Poached Lobster
  • White Corn Soup with Little Crab Cake “Soufflés”
  • Artichoke Soup with Artichoke Hearts and Toasted Almond
  • Potato and Leek Soup with Crispy Shallots
  • Five Onion Soup with Crostini and Gruyere Cheese
  • Minestrone with Crispy Croutons


Fall/Winter Entrees (October-March)

  • Slow-Roasted Salmon Garlic, Thyme Risotto, Sautéed Spinach and Champagne Beurre Blanc
  • Pan Roasted Wild Mushroom stuffed Chicken Breast with Butter Poached Potatoes, Roasted Asparagus and Green Peppercorn Sauce
  • Grilled Peppercorn Crusted Beef Tenderloin with Roasted Garlic Mashed Potatoes, Baby Carrots and Red Wine Sauce
  • Vanilla Brined Pork Chop or Loin with Crushed Sweet Potatoes, Sautéed Swiss Chard and Dried Cherry Reduction
  • Wild Mushroom Lasagna with Arugula Pesto


Spring/Summer Entrees (April-September)

  • Pan Seared Halibut with Braised Fennel, Artichokes, Fingerling Potatoes and Chive Beurre Blanc
  • Pan Roasted Prosciutto stuffed Chicken Breast with Butter Poached Potatoes, Sautéed Broccolini and Sundried Tomato Sauce
  • Grilled Aged Ribeye Steak with Horseradish Mashed Potatoes, Roasted Zucchini and Red Wine Sauce
  • Herb Crusted Brined Pork Loin with Crushed Red Potatoes, Roasted Asparagus and Dijon-Red Wine Sauce
  • Sun-dried Tomato Risotto with Caramelized Onions and Sautéed Baby Squash
  • Wild Mushroom Lasagna with Arugula Pesto


Desserts

  • Chocolate Souffle Cake with Raspberry Sauce
  • Crème Brulee Napoleon with Shredded Phyllo
  • Warm Apple Galette with Muscat Carmel Sauce
  • Fruit Tarts with Vanilla Custard Filling
  • Cheesecake drizzled with Chocolate Sauce
  • Cream Puffs with Whipped Cream Filling
  • Chocolate Dipped Strawberries
  • Chocolate Divinity
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  • VSJ Wedding Information
  • Virtual Tour
  • Preferred Vendor List
  • Facility Layouts
  • Vineyard through the Year