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PASSED APPETIZERS

House-made ricotta crostini | toasted hazelnuts, kumquat jam, Ojai honey, cracked black pepper

Filet bites | house-made crostini, horseradish cream

Ahi in crispy cups | spicy ginger-yuzu sauce, avocado and cucumber relish

Crispy paella croquettes | chorizo, manchego, and saffron

Roasted tomato tartlets | roasted Farmers' Market tomatoes, fresh herbed chèvre in a hand-made tartlet crust topped with fresh basil and a pinch of fleur de sel

WEDDING FEAST STATIONS

WEST COAST STATION

Baby gem lettuces | cherry tomatoes, cucumber, chickpeas, herbs, lemon-Dijon dressing

Summer tomato gratin | sweet Farmers' Market tomatoes, caramelized onions, shaved Parmigiano-Reggiano, thyme, basil petals

Rootbeer braised short ribs | pickled mustard seeds, apple and carrot slaw

ITALIAN STATION

Roasted fig and creamy Cambozola tart | caramelized onion, thyme

Wild mushroom ravioli | brown butter sage, shaved Parmigiano-Reggiano

Chicken piccata | white wine, capers, lemon, herbs

PERUVIAN STATION

Seasonal ceviche served three ways | local white fish, shaved red onion, chopped coriander, fresh lime, aji amarillo pepper pepper; rock shrimp, diced stone fruit, Ojai citrus, star fruit; ahi with yuzu, soy sauce, jalapenos

Traditional corn chip | house-made and dusted with pink Himalayan salt

House-made tequenos | freshly fried puff pastry over queso fresco and served with fresh Carpinteria avocado

DESSERT STATION

House-made churros | Mexican chocolate mousse

Rori's assorted mini ice cream sandwiches

LATE NIGHT SNACKS

Chef-attended flatbread station | Gourmet toppings include: Arugula, fresh tomato, goat cheese, basil, balsamic glaze, blue cheese, fig spread, garlic oil, chili oil, burrata, house-made ricotta, variety of aged meats, hazelnuts, caramelized onions, and fresh herbs