View Wedding Brochure

Family Style Sample Menu

Family Style Dinners are presented on platters for your guests to pass and serve themselves “Family Style”. French Style Service of the main courses by our team members to your guests is also available.

Tray Passed Hors d’oeuvres

  • Tomato Gazpacho with Basil Oil & Parmesan Soup Shot
  • Pan Seared Crab Cakes with Lemon Aioli
  • Fried Shrimp Fritters with Southern Style Remoulade Sauce
  • Wild Mushroom Croquettes, Truffle Herb Aioli
  • Parmesan Cheese Palmier with Smoked Paprika Aioli
  • Garden Watermelon and Feta Cheese Crumble with Olive Oil in Spoon


  • Vine Ripened Tomatoes, Fresh Mozzarella, Basil Coulis, Balsamic Syrup and Extra Virgin Olive Oil
  • Belgian Endive & Butter Lettuce, Local Avocados, Almonds, feta Cheese, Citrus Vinaigrette
  • Portobello, Cherry Tomato and Spinach Salad, Virgin Olive Oil, Lemon Juice, Shaved Parmesan


  • Filet of Beef Tenderloin Medallions, Tomato Chimichurri & Crispy Onions
  • Grilled Salmon, Ojai Estate Citrus Butter Sauce
  • Seasonal Vegetable Risotto, Parmigiano Reggiano, Fresh Garden Herbs


  • Couscous with Dried Fruit and Estate Mini
  • Saffron Rice Pilaf
  • Roasted Fingerling Potatoes


  • Raspberry Swirl Cheesecake
  • Bourbon Pecan Tart
  • Lemon Curd tartlet with Blueberries
  • Freshly Brewed Coffee, Decaffeinated Coffee and a Selection of Tea

Plated Sample Menu II

Tray Passed Hors d’oeuvres

  • Mozzarella, Sun Dried Tomato, Artichoke Heart & Greek Olive Skewers
  • Ceviche Tostada with Local Avocado & Lime
  • Prime Beef Carpaccio on Brioche Toast with Brie Cheese & Fruit Mustarda
  • Twice Baked Fingerling Potatoes with Bacon, Sour Cream & Cheddar Cheese
  • Coconut Chicken with Saffron-Garlic Aioli
  • Cocktail Lamb Chops, Minted Lamb Glaze
  • California Breads to include Sourdough, Rosemary, Spelt & Olive

First Course

  • Forest Mushroom Risotto, Aged Parmesan, White Truffle Oil

Second Course

  • Arugula and Frisee Salad, Prosciutto, Artichokes, Roasted Red Peppers, Sherry Vinaigrette

Main Course

  • Pan Seared Filet Mignon, Roasted Shallots, Mashed Potato, Brandied Whole Grain Mustard Sauce
  • Alternative of Vegan Harvest Vegetable & Grain Wellington

Dessert Course

  • Lemon Verbena Panna Cotta with macerated Berries, Raspberry Consommé, Vanilla Shortbread
  • Freshly Brewed Coffee, Decaffeinated Coffee and a Selection of Tea