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Wedding Menus

Wedding Menus & pricing

After you have booked your wedding, your coordinator will send you an invite to join members of our staff plus other couples for “The Tasting” dinner. “The Tasting” is an amazing event that is complimentary for you and your partner. It includes a multi course meal carefully paired with Wiens wines. There are no cancellations 2 weeks before event.

Additional Guests are $45 Each and require previous reservations.

Hors D’Oeuvres

Hors d’oeuvres are priced per piece at $6 each, and may be added to any wedding package.

From the Field

Wiens Mixed Fruit Salad, Mango Coulis, Tajin Vinaigrette, Jalapeño Salt

Grilled Halloumi al Pastor Mini Taco, Pineapple Relish

Roasted Mushroom Quesadilla, Peppers, Jack Cheese, Lime Cilantro Crema

Charlotte potato and Idiazabal Cheese Soup Shooter, Toasted Slivered Almonds, Cracked
Smoked Black Pepper (Chilled or Hot)

Under the Sea

Grilled Mexican Tiger Shrimp, Espelete Chile Honey Glace Drizzle

Lump Crab Croquette, Scallion Threads, Chipotle Remoulade

Tijuana Style Corn and Tuna Tostada, Jalapeño Mayo, Smoked Ahi, Corn Relish

Sassy on a Stick

Beef Tenderloin Skewer, California Chimichurri, Queso Fresco

Seared Thai Chicken Satay, Lightly Spiced Coconut Peanut Sauce

Wiens Cabernet Bathed Montfort Blue Cheese, Shaved Anjou Pear, Toasted Walnut, Micro Parsley


Wild Mushroom Jamon Wrap, Soy-Lime Aioli, Toasted Sesame

Fried Pork Belly, Smoky Maple Lime Glace

New World Slider, Bourbon Bacon Jam, Aged Cheddar and Gorgonzola, Brioche Slider Bun

Raw Oyster Bar

Raw Oysters, Shaved Horseradish, Micro Celery Leaves, Preserved Lemon, White Soy Mignonette, Scallion, Tapatio, Lime, Cilantro (additional $3 per person)


Beginners & Salads

All Wedding Menu Packages include the items listed below:


Please enjoy these complimentary accents for your guests:

Sparkling Amour De L’Orange served during your Appetizer Hour and Champagne Toast

Artisanal Cheeses, Green Goddess Dip with Assorted Crackers served during your Appetizer Hour

Seasonal Fresh Fruit, Vegetable Crudités, 22-Spiced Hummus, & Toasted Pita served during your Appetizer Hour

Indulge with one Bottle of Wiens House Red and White Wine per 10 Guests

Refreshing Orange Blossom Infused Spring Water, Iced Tea (upon request), and Coffee

Handcrafted Breads and House Whipped European Style Butter served with your Meal

Intermezzo of Seasonal Sorbet following your Salad Course


Choose one salad:

Charred Romaine Heart, Queso Fresco Crumbles, Shaved Radish, Toasted Sunflower Seeds, Roasted Tomatillo and Cilantro Vinaigrette

Wild Rocket and Baby Arugula, Preserved Lemon, Smoked Asiago, Toasted Pinenuts, Tomato and Basil Vinaigrette

Wiens Artisan Romaine Caesar Parmesan Crisp, Garlic Roasted Cherry Tomatoes, Smoked Grana Dressing

Coastal Greens, Wiens Syrah Soaked Figs, Montchevre Goat Cheese Crumbles, Fried Spanish Onions, Walnut Balsamic Vinaigrette



Choose two entrées from one of the menus:


Wiens Center Cut New York Strip Topped with Smoky Garlic Herb Butter

Free Range Achiote Spiced Chicken Breast Finished with Orange Achiote Cream Sauce

Pork Belly Porchetta with Herbed Chestnut Filling and Plum Demi

Smoked Wild Salmon Infused with Amour De L’Orange served with Citrus-Cilantro Coulis

Seared Cod with Charred Local Citrus Chimichurri Sauce and Fried Parsley


Grilled Prime Center Cut Rib Eye with Blackberry-Gorgonzola Compound Butter

Blanc de Poulet, French Herb Crusted Chicken Breast with Tempranillo Jus

Seared Pork Tenderloin Medallions with Bourbon-Apple Demi

Blackened Mahi Mahi Topped with Smoked Pineapple Relish

Seared Sesame Oil Marinated Hamachi Topped with Oyster Mushroom, Ginger and Soy Sauce, Micro Wasabi Embellish


Grass Fed Seared Greater Omaha Filet Mignon Topped with Black Truffle Butter and Wiens Syrah Demi

Rack of Lamb with Shallot-Dijon Balsamic Crust, Reserve Primitivo Reduction Sauce

Wok Seared Duck Breast with Roasted Grapes and Finished with Five Spice Sauce

Seared Wild Alaskan Halibut Topped with Apple-Onion and Coconut Salad

Grilled Jumbo Shrimp on Rosemary Skewers with Papaya Mustard

Vegetarian & Vegan

Drunken Farfalle Pasta Simmered with Tarragon, Red Wine, Fresh Goat Cheese, and Wild

Forest Mushrooms (Vegetarian)

Roasted Vegetable Paella Topped with Seared Tofu Triangle, Micro Basil (Vegetarian, Gluten Free)

Wild Forest Mushroom Ravioli Topped with Toasted Pignolias, Arugula Pesto and American

Grana Shavings (Vegetarian)

Guajillo BBQ Charred Eggplant, Cheese Curd and Fried Spanish Onions (Vegetarian, can be Vegan)

Roasted Vegetable Strudel Nested on Sautéed Scallions, Chili Spiced Sofrito, and Micro Basil (Vegetarian)

Corn Succotash Stuffed Italian Sweet Pepper, Poblano Coconut Cream (Vegan)



Choose one starch and one vegetable per entrée:

Sides Choices

Yukon Golden Smashed Potatoes, 7 Grain Wild Rice, Forest Mushroom Risotto Cakes with Oven Roasted Tomatoes and Micro Arugula, Grilled Asparagus Bundle, Charred Broccolini Bundle


Wedding Package Pricing

Package prices include all items from our “Wedding Package” page, as well as selected menu. Menu selections may be served plated, buffet, or family style. Prices are per guest.

Reflection: Saturday – $125, Friday or Sunday – $120

Perspective: Saturday – $135, Friday or Sunday – $130

Refugio: Saturday – $145, Friday or Sunday – $140

20% Service Charge and Sales Tax Charged on All Rentals, Food, and Beverage


Chef Volker Lutz

Born in Stuttgart, Germany, Chef Volker Lutz has always had a desire for travel, food, and wine. Having spent a good portion of his life globe trotting and sampling fare around the world, Chef Volker understands the multitude of international cuisines. He has a special talent of fusing these together to create the beautiful food Wiens Family Cellars has to offer. This keen knowledge of food and wine allows him to masterfully create the best dishes suited perfectly to our handcrafted wine. Chef Volker also believes in carefully sourcing his ingredients for a healthy way of being. “I understand what the Earth gives us, and using fresh, local, and organic is very important to me. It goes back to the basics and the way things used to be.”