Caitlin & Chris's Late Summer Private Estate Wedding

The private home for this Santa Barbara wedding didn’t need much decor-wise. Look at those gorgeous mountains and setting! But with Haute Blossoms Floral and wedding planner Leanne Elliott in charge of some of the finer details along with the incredible supporting event partner cast, this late summer wedding was bound to be a feast for the senses! We loved providing a complementary menu that expressed the newlywed’s tastes and helped them celebrate in style with their family and friends.

Menu Offerings: Hors D’Oeuvres: Steak Bite with Blue Cheese & Cilantro Pesto Dips; Pancetta Wrapped Peaches with Basil; Strawberry Sage & Ricotta Triscuit; Crushed Fava Beans and Burrata Crostini; Grilled Jumbo Shrimp with Chili Lime Cilantro Marinade | Plated Dinner Menu : First Course: California Baby Field Greens- Crumbled Goat Cheese, Roasted Santa Barbara Pistachios & Fresh Strawberries with Champagne Vinaigrette ; Selection of Freshly Baked Artisan Rolls with Butter | Entree Choices: Herb Seasoned New York Sirloin with a Cabernet Sauvignon Reduction or Rosemary Chicken Breast Marinated with Olive Oil & Rosemary, then Grilled to Perfection with Roasted Red Pepper Cream Sauce with Roasted Red Potatoes with Fresh Herbs and Garlic and Seasonal Vegetable Medley; Vegetarian Paella with Fresh Baby Vegetables Edamame and Seared Tofu | Dessert & Coffee- Wedding Cake Provided by Chooket : Lemon Cake & Chocolate Cake with Buttercream Icing; McConnell Ice Cream Mini Cups with Attached Spoon ; Vanilla Bean Caramel Chips Turkish Coffee | Late Night Snack- Sliders & Fries Angus Beef Sliders with Gorgonzola Cheese and Grilled Onions Grilled Portobello Slider with Herb Aioli French Fries