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Wedding Menu

We feel incredibly fortunate to have Executive Chef Charlie Paladin Wayne crafting the meals for our wedding weekend. With over 50 years of experience in the culinary world, Chef Charlie has traveled extensively to immerse himself in local cuisines before ultimately settling on the Central Coast to call home. He’s spent countless hours with Nick and me, diving into the stories of our relationship and the meals that marked our most meaningful moments, to create a menu that’s uniquely us. We’ve worked to include a variety of options to accommodate most dietary needs, but if you’re concerned about finding something you can enjoy—don’t stress! Simply reach out to Chef Charlie, and he’ll ensure there’s a dish that works perfectly for you.

Family Style Dinner

Plated Salad

Grilled pear, burrata, and arugula salad with candied pecans and a rose vinaigrette

Braised Short Rib

Slow-cooked for 14 hours in pickle juice, mirepoix, and natural jus. Served over egg noodles with natural sauce.

Chicken Piccata

Pounded chicken breast cutlets, sautéed in olive oil, white wine, lemon, capers, and garlic. Finished with a dusting of parmesan and butter to finish the sauce. Served over rice pilaf.

Potato Gnocchi

Cooked in olive oil with roasted garlic, blistered grape tomatoes, and fresh basil 

Grilled Seasonal Veggies 

Brussels sprouts, cauliflower, peppers, and zucchini served with a garlic aioli

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