These are just a few examples of our seasonal offerings. When you choose Huegah for your wedding, we'll work closely with you through a culinary consultation to craft the perfect menu for your special day. Please contact us to discuss your event.
SPRING
hors d’ oeuvres buttered radish baby radishes with tops, coated in tempered salted herb butter spring pea toast spring pea mousse, olive oil, ricotta, lemon zest, pecorino, hokkaido milk toast nori, tuna and chives yellowfin tuna tartare filled nori tube, chopped chives, alyssum flower herbed deviled egg cooked egg white half, filled with a creamy, herb infused yolk mixture shrimp salad crisp poached shrimp, napa cabbage, prik nam pla, crispy rice paper
salads bibb lettuce bibb lettuce, watermelon radish, chives, tarragon and herb vinaigrette spring bread salad crusty bread, micro lettuces, pea tendrils, baby radishes, asparagus tips, shallot vinaigrette
entrees flank steak grilled linz heritage angus, ramp béarnaise, grilled asparagus sea bass with asparagus and tomato nage chilean sea bass pan seared in butter, atop tender asparagus, golden tomato broth lamb shank fall off the bone braised lamb shank, sweet pea risotto pan seared airline chicken and spring vegetables crispy skin airline chicken breast, chicken jus, celeriac puree, spring vegetables
SUMMER
hors d’ oeuvres watermelon and crab snow crab salad, bite sized watermelon cup, micro cress beef carpaccio parmesan tuile, thinly sliced prime beef tenderloin, micro arugula, lemon aioli mini lobster roll buttery lobster salad, soft split top mini roll, micro chervil mini corn empanada sweet corn and cotija filled crescent shaped bites, lightly fried, poblano crema polenta and mushroom garlic, herb and white wine braised mushrooms, fromage blanc, polenta round salads heirloom tomato and burrata heirloom tomatoes, burrata, pickled red onion, basil aioli strawberry and feta baby romaine, locally grown strawberries, crumbled feta, english cucumber, balsamic entrees guazzetto red snapper filet, steamed mussels, light broth of cherry tomato and white wine grilled picanha salt crusted top sirloin cap, grilled and sliced, fingerling potatoes, chimichurri chicken in green curry slow cooked chicken breast, blanched haricot verts, green coconut curry cavatelli and morels handmade cavatelli, wild morels, light cream finish
FALL
hors d’ oeuvres smoked carrot flatbread smoked carrot and brown butter pâté’, crispy coriander cracker, herb gelee, herb flowers steak crostini grilled hanger steak, blue cheese crema, gremolata, crostini whipped ricotta sourdough fettunta, whipped ricotta, truffle honey mini duck taco shredded confit of duck, cherry and serrano salsa, mini puffy flour shell, spring onion, queso fresco lamb crostade spiced minced lamb, caramelized onion, whipped feta, micro cilantro, crostade salads roasted beet and labneh roasted red and yellow beets, pomegranate, pickled shallots, citrus vinaigrette, pistachios blackberry and arugula rocket, blackberries, goat cheese, almonds, saba, violas entrees coq au vin blanc chicken thighs, white wine sauce, pancetta, roasted carrots steak frites linz heritage angus striploin, crispy frites, green peppercorn gravy chili crisp arctic char wild costal waters arctic char, almond and honey chili crisp, roasted carrots gigantes, eggplant and halloumi sauteed chinese eggplant, giant lima beans, tomato sauce, seared halloumi cheese
WINTER
hors d’ oeuvres truffle deviled egg cooked egg white half, filled with a creamy, truffle infused yolk mixture bacon wrapped stilton dates stilton blue cheese filled dates, wrapped in bacon, maple glazed grilled octopus spanish octopus, chorizo infused fondant potato, celery leaf salad foie gras choux puffs foie gras mousse, choux puffs, fig and caramelized onion preserves mini arancini panko coated saffron and parmesan risotto balls, piquillo aioli salads bittergreen and roasted pears radicchio, treviso endive, frisee, roasted pears, fennel, manchego, lemon vinaigrette little gem caesar baby romaine half, caesar dressing, garlic breadcrumbs, parmesan tuile entrees braised short rib 24 hour slow cooked boneless short rib, smoked sweet potato puree, red wine demi branzino butterflied filet, stuffed with lemon and fresh herbs, charred cherry tomato cluster confit duck leg fall off the bone crispy confit duck, rye spaetzle, pickled mustard seeds eggplant involtini ricotta and scamorza filled lightly breaded eggplant, san marzano tomato sauce
