Vineyard Wedding Package

  • Specialty Champagne Greeting
    • Danza del Sol Spritzer (1 Glass per Guest)
  • Gold or Silver Charger Plates
  • Butler-Passed Hors d’ Oeuvres
    • Choice of Three Butler-Passed Appetizers
  • Champagne Toast
    • Danza del Sol Espumosa (1 Glass per Guest)
  • Wine Service
    • A Glass of Danza del Sol White or Red Wine for dinner
  • Dinner Menu Selection – Plated or Buffet
    • Please see the menu below

 

Vineyard Wedding Pacakge Menu

(Choice of three)

  • Smoked Trout Salad with Green grapes and a garlic-almond dressing drizzle topped with Toasted coconut
  • Piquillo Mussel on the the half shell with Piquillo pepper aioli and Castelvetrano Olives
  • Sangria Cured Salmon with Pickled orange and Serrano chili
  • Salmon wrapped Asparagus drizzled with Idiazabal cream
  • Catalan Spinach Shooter with Granny Smith apple, currents and pine nuts
  • Iberico -bomba (cow, goat and ewe’s cheese infused bomba rice) Fig-jus, mint
  • Marinated Olive Skewer
  • Goat Stuffed Shishito Pepper with Smoked Maldon salt
  • Chorizo Albondiga with Whipped Manchego, Saffron Aioli

 

Salads

(Choice of two – Buffet / Choice of one – Plated)

  • Artisan Greens with crispy Jamón, Manchego shreds, Piquillo pepper and drizzled with a fresh melon vinaigrette
  • Wild Arugula with Smoked Idiazabal, Castelvetrano olives, fried fennel  tossed with a Local herb & sherry vinaigrette
  • Little Gem Romaine Caesar with fried olives and drizzled with a classic Caesar dressing and topped with Microplaned Grana Padano
  • Tuscan Kale and Iceberg Salad with sweet hominy, pickled carrots, Montfort blue crumbles, with a slightly sweet Achiote dressing

 

Sides

Vegetable

(Choose One)

  • Steamed Broccolini drizzled with Pedro Jimenez herb vinaigrette
  • Charred asparagus spears
  • Pan Roasted Cauliflower with Pickled Anaheim Peppers and Smoked Paprika
  • Blue Lake Green Beans sautéed with Caramelized onions and almonds and drizzled with Artisan Citrus Oil

Starch

(Choose One)

  • Catalan Style Garbanzo with Spinach & Cranberries tossed with a Pedro Jimenez Vinegar
  • Papas Bravas – Lightly spiced roasted fingerling potatoes
  • Arroz Verde -Steamed Basmati Rice tossed with a light pesto, pine nuts and Asiago Cheese
  • Sundried Tomato Mashed Yukon Gold Potatoes

 

Entree

(Choice of two)

  • Rosemary and Garlic Rubbed Grilled Rib Eye Medallion drizzled with Trilogy Demi glaze
  • Herb Crusted Airline Chicken Breast with Caramelized onion and mushroom au jus
  • Seared Local Sea Bass with a fresh berry gazpacho