SEASONAL MENUS

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
​