Christina and Paul in Burlingame, CA

Copper chargers were set with small black Zen stones to anchor menu cards and burgundy napkins. The six-course meal began with mango soup, followed by baked brioche with sautéed wild mushrooms and asparagus; gnocchi with gorgonzola and caramelized Bosc pears; braised artichoke bottoms; peach sorbet and pan-seared duck breast with a drunken cherry compote and crisp duck cracklings.


Get personalized planning advice, exclusive offers and must-read wedding news.

Thank You
for Signing Up!

Check your e-mail inbox for the latest updates from