Weddings on Safari

Let us help arrange the party of your dreams, where the food, drink and hospitality will dazzle even the most discriminating guests. Please contact us to arrange a consultation and tasting to inspire your menu.

Love is like cooking; it should be entered into with abandon, or not at all...

The Perfect Proposal

My most brilliant achievement was my ability to be able to persuade my wife to marry me -Winston Churchill

  • House-made Miniature Crab Cakes, with aioli or red pepper remoulade

  • Fresh Kumamoto Oysters

  • Premim Caviar

  • House-baked Brown Bread

  • Fine French Champagne

  • Selection of Artisan Chocolate

The Engagement Party

Don't let love interfere with your appetite. It never does with mine -Anthony Trollope

Concept | A lovely, leisurely boat cruise with family and friends, with lots of small bites of food for amusement, after the wedding proposal

  • Old-Fashioned Crab Dip with House-made Potato Chips

  • Grilled Flank Steak Skewers: Flank steak is rubbed with cumin, chili and oregano, grilled and thinly sliced. Served with chipotle and parsley sauces

  • Roasted Vegetable Platter: Basil-marinated zucchini, roasted sweet peppers, grilled Portobello mushrooms, grilled eggplant and roasted heads of garlic

  • Spanakopita: Traditional Greek appetizer of filo dough stuffed with spinach and feta

  • Poached Salmon with a creamy dill sauce

  • Roasted Baby Red Potatoes

  • Grilled Asparagus with Lemon Zest and Pine Nuts

  • Greek Lamb Skewers with Red Wine-Honey Glaze

  • Rosemary-Thyme Polenta

  • Minted Green Bean Salad

  • Cheese and Fruit Platter: Selection of local, domestic, and international cheeses garnished with seasonal fruit and nuts, served with fresh bread and crackers

  • Decadent Dark Chocolate Tart

A Summer Engagement party

Concept | A relaxing garden party with amazing food

  • Pizzas made on the Barbeque! Thin-crust pizza dough made from scratch with a variety of toppings. Please select from Fresh Tomato and Basil, Grilled Portobello Mushrooms with caramelized onion and arugula, or Roasted Red Pepper with goat cheese and carmelized onion

  • Tequila-lime-marinated grilled steak with cherry tomato relish

  • Herb-roasted Salmon with Piccata Sauce

  • Grilled Asparagus with Lemon

  • Garlic-roasted Baby Red Potatoes

  • Classic Caesar Salad

  • Lemon Tart

I have made a lot of mistakes falling in love, and regretted most of them, but never the potatoes that went with them -Nora Ephron

A Summer Wedding Buffet

Concept | Fresh, summer food, for an atmosphere of light and love

Passed Hors d'oeuvres

  • Roasted Tomato Tart

  • Sweet Potato Salmon Cake

  • Rosemary-dijon-marinated prawns, with capers

On the Buffet:

  • Spicy Chicken Skewers

  • Honey-dijon-baked Salmon

  • Latin-rubbed Grilled Flank Steak, with chipotle and parsley sauces

  • Fresh Vietnamese Salad Rolls, with Shrimp or Tofu

  • Asian Noodle Salad, with Chinese 5-Spice Dusted Tofu, served with an irresistible peanut sauce

  • Minted Green Beans

  • Fresh Bread

  • Coffee Service

Falling in love consists merely in uncorking the imagination and bottling the common sense -Helen Rowland

A Winter Wedding

Concept | A Formal Sit-Down Dinner

Passed Appetizers

  • Smoked Salmon Canapes, on house-baked brown bread

  • Gougères

  • Spinach, leeks, and bacon-stuffed mushrooms

The Soup

  • Cream of Watercress

The Salad

  • Salad of greens, with roasted butternut squash, toasted hazelnuts, goat cheese, and a sherry vinaigrette

The Main

Choice of Entrée:

  • Tenderloin of beef, with red wine demi-glace

  • Herb-coated Rack of Lamb, with a port wine sauce

  • Baked Halibut with a leek and Pernod sauce

  • Chicken Saltimbocca made with prosciutto, sage and fontina

Sides:

  • Garlic Mashed Potatoes

  • Roasted Red Potatoes

  • Rice Pilaf

  • Creamy Polenta

  • Selection of Roasted Seasonal Vegetables

A Winter Wedding Buffet

Passed Appetizers

  • Roasted Artichoke Tart

  • Mushroom and Gruyere tartlet

  • Prawns, marinated in Fennel, Lemon and Orange

On the Buffet:

  • Salad of Greens, with Pomegranate, Candied Pecans, and Pomegranate Molasses Vinaigrette

  • Boeuf à la bourguignonne – A rich, memorable beef dish, braised with mushrooms, onion, red wine and bacon

  • Chicken, roasted with sage and wine

  • Salmon Cannelloni

  • Silken Mashed Potatoes

  • Selection of Seasonal Vegetables

Favorite Appetizers

From the Sea

  • Smoked Salmon Canapes, on house baked brown bread

  • Rosemary-dijon-marinated Salmon skewers

  • Prawns, marinated in lemon and bay leaf

  • Miniature Crab Cakes

  • Sweet Potato Salmon Cakes

  • Sushi on a cucumber

From the Earth

  • Grilled Eggplant Roll-ups drizzled with balsamic glaze

  • Mushrooms, stuffed with spinach, leeks and goat cheese

  • House-made Hummus, with tapenade and harissa, served on pita crisps

  • Fresh Vietnamese Salad Rolls with Tofu, served with peanut and chili dipping sauces

  • Italian Eggplant Caponata, wrapped in a lettuce leaf

  • Crostini with various toppings: Wild mushroom and fontina, garbanzo bean and tapenade, cannellini bean with sage and rosemary, and tomato with fresh basil

  • Caprese Skewers with cherry tomatoes, fresh mozzarella and basil

From the Bakery

  • Roasted Artichoke Tart

  • Three Onion Tart

  • Roasted Tomato Tart

  • Gougères

  • Spanakopita

From the Land

  • Latin-rubbed Flank Steak, with parsley and chipotle dipping sauces

  • Grilled Tenderloin on Crostini with tapenade garnish

  • Thai Lamb Meatballs with basil ponzu sauce

  • Chicken Satay with peanut sauce

  • Chicken Sosaties

  • House-made Grilled Lamb Sausage

Favorite Entrees

From the Sea

  • Lemon-and-herb roasted salmon

  • Tandoori-rubbed Salmon with tzatziki sauce

  • Miniature Crab Cakes

  • Halibut, with artichokes and mushrooms

From the Earth

  • Roasted Tomatoes, stuffed with couscous, pine nuts and vegetables

  • Eggplant Parmigiana

  • Spinach-and-leek-stuffed Portobello Mushroom

  • Moroccan Couscous with roasted veggies

From the Land

  • Whole Tenderloin of Beef, with red wine demiglace

  • Herb-crusted Rack of Lamb, with a port wine demiglace

  • Tequila-lime-marinated Grilled Tri Tip Steak with cherry tomato relish

  • Chicken Saltimbocca

  • Moroccan Chicken, served with lemon-pine nut couscous

  • Roast Loin of Pork, with roasted apples, onions and thyme