Planning your special event is an important and memorable time in your life, and our
professional staff at Wild Goose is dedicated to making your entire event
experience an unforgettable one. From the planning process through execution
of your special event, our team is committed to turning your dream event into
a reality.
Wild Goose, located on the north shore of Lake Tahoe, provides a spectacular
setting of natural beauty and a picturesque backdrop for your event.
Our experienced and professional staff is committed to assisting you in creating
a unique and memorable event. Our culinary team takes pride in creating
exceptional and flavorful menus prepared with fresh regional ingredients,
and can customize menus to reflect your personal style and vision for your
function. Our on-site beverage manager can also assist in designing specialty
cocktails and bar offerings or selecting specialty wines to accompany your
menu. Our extensive private wine cellar offers several unique and hard to find
wines, which may be made available for your event.
From recommending local special event professionals, to assisting with rental
needs and event timelines, our staff will assist you to ensure the details of
your events are seamless. If you are looking for other local entertainment
options, consider adding a cruise on Lake Tahoe aboard the Wild Goose II, or a
round of golf at Gray’s Crossing or Old Greenwood, Tahoe’s premier mountain
golf courses. Whatever the task, we look forward to assisting you in planning
those cherished moments that last a lifetime.
banquet menus
First Tier Passed Hors D’Oeuvres
COLD
baby yukon potatoes, stuffed with crème fraiche and chives
gazpacho “shooters” with basil cheese straw
smoked free range chicken, tomatillo preserves on tortilla
fresh vegetable spring rolls with thai dipping sauce
pancetta and gruyère profiteroles with herbed goat cheese
bruschetta with fresh mozzarella, tomato and basil
panzanella salad in parmesan cup
coconut chili lime prawn ceviche, tortilla cup
HOT
fried oyster, served in shell with spicy remoulade
arancini: risotto croquettes filled with ragu or fresh mozzarella
phyllo parcels stuffed with spinach, pine nut, preserved lemon and feta cheese
tandoori chicken brochette, cucumber cilantro raita
mini croque-monsieur: gruyère, ham, and béchamel sauce
forest mushroom “wellington”, whipped maytag cheese
caramelized onion and goat cheese tart, olive and herbs
Second Tier Passed Hors D’Oeuvres
COLD
crab, mango, avocado salad, snap pea garnish on wonton
organic beets, blood orange vinaigrette, laura chenel goat cheese
fresh crab spring rolls, spring vegetables, thai dipping sauce
ahi tuna poke cones, sesame scallion dressing, macadamia garnish
baby yukon potatoes, stuffed with truffle crème fraiche and caviar
painted hills beef tartar on toast point, micro green garnish
foie gras mousse, marinated strawberries, toasted brioche, maldon salt
oysters on the half shell (per piece, market price)
HOT
grilled malaysian shrimp satay, south east asian marinade, fresh herbs
smoked gouda polenta cake, buffalo mozzarella, rosemary tomato relish
pancetta wrapped free range chicken skewer, chipotle guava glaze
braised pork belly, pickled vegetables, house made bun
grilled beef short ribs, daikon salad, crispy rice cake
blue prawn tempura, citrus vanilla gastrique, aioli, micro greens
grilled beef tenderloin, tomato confit, truffle aioli on sourdough
seared scallop, pomme purée, szechwan pepper sauce, popcorn shoots
Stationary Hors D’Oeuvre Displays
Artisan Cheese Table
selection of local cheeses, dried fruit, preserves, house made breads Table at the Farmers’ Market
fresh, roasted and pickled vegetables, assorted dips, seasonal fresh fruit Roasted Tenderloin Platter
miniature buns, whole grain mustard, fresh horseradish,pickled red onion, accompaniments Vegetarian Antipasto Display
marinated mushrooms, grilled vegetables, peppadews, artichokes, olives, marcona almonds Fondue Presentation
classic gruyère and white wine dip, with sliced fruit, breads, meats, and vegetables Charcuterie Spread
salted and cured meats, paté, cornichons, pickled pearl onions, toasted baguettes Fruit de Mer Display (market price)
Grande:
1 lobster, 12 oysters, 8 shrimp, 8 clams, 9 mussels, accompaniments
Petit:
½ lobster, 6 oysters, 4 shrimp, 4 clams, 4 mussels, accompaniments
First Tier Dinner Selections
Starters
little gem caesar salad, italian white anchovies, sourdough croutons
butter lettuce salad, goat cheese, fresh herbs, mustard vinaigrette
sweet corn bisque, crème fraiche, micro cilantro
grilled asparagus, meyer lemon, parmigiano reggiano, extra virgin olive oil
cucumber carpaccio, panzanella salad, toy box tomatoes, fresh basil
Events
Planning your special event is an important and memorable time in your life, and our
professional staff at Wild Goose is dedicated to making your entire event
experience an unforgettable one. From the planning process through execution
of your special event, our team is committed to turning your dream event into
a reality.
Wild Goose, located on the north shore of Lake Tahoe, provides a spectacular
setting of natural beauty and a picturesque backdrop for your event.
Our experienced and professional staff is committed to assisting you in creating
a unique and memorable event. Our culinary team takes pride in creating
exceptional and flavorful menus prepared with fresh regional ingredients,
and can customize menus to reflect your personal style and vision for your
function. Our on-site beverage manager can also assist in designing specialty
cocktails and bar offerings or selecting specialty wines to accompany your
menu. Our extensive private wine cellar offers several unique and hard to find
wines, which may be made available for your event.
From recommending local special event professionals, to assisting with rental
needs and event timelines, our staff will assist you to ensure the details of
your events are seamless. If you are looking for other local entertainment
options, consider adding a cruise on Lake Tahoe aboard the Wild Goose II, or a
round of golf at Gray’s Crossing or Old Greenwood, Tahoe’s premier mountain
golf courses. Whatever the task, we look forward to assisting you in planning
those cherished moments that last a lifetime.
banquet menus
First Tier Passed Hors D’Oeuvres
COLD
baby yukon potatoes, stuffed with crème fraiche and chives
gazpacho “shooters” with basil cheese straw
smoked free range chicken, tomatillo preserves on tortilla
fresh vegetable spring rolls with thai dipping sauce
pancetta and gruyère profiteroles with herbed goat cheese
bruschetta with fresh mozzarella, tomato and basil
panzanella salad in parmesan cup
coconut chili lime prawn ceviche, tortilla cup
HOT
fried oyster, served in shell with spicy remoulade
arancini: risotto croquettes filled with ragu or fresh mozzarella
phyllo parcels stuffed with spinach, pine nut, preserved lemon and feta cheese
tandoori chicken brochette, cucumber cilantro raita
mini croque-monsieur: gruyère, ham, and béchamel sauce
forest mushroom “wellington”, whipped maytag cheese
caramelized onion and goat cheese tart, olive and herbs
Second Tier Passed Hors D’Oeuvres
COLD
crab, mango, avocado salad, snap pea garnish on wonton
organic beets, blood orange vinaigrette, laura chenel goat cheese
fresh crab spring rolls, spring vegetables, thai dipping sauce
ahi tuna poke cones, sesame scallion dressing, macadamia garnish
baby yukon potatoes, stuffed with truffle crème fraiche and caviar
painted hills beef tartar on toast point, micro green garnish
foie gras mousse, marinated strawberries, toasted brioche, maldon salt
oysters on the half shell (per piece, market price)
HOT
grilled malaysian shrimp satay, south east asian marinade, fresh herbs
smoked gouda polenta cake, buffalo mozzarella, rosemary tomato relish
pancetta wrapped free range chicken skewer, chipotle guava glaze
braised pork belly, pickled vegetables, house made bun
grilled beef short ribs, daikon salad, crispy rice cake
blue prawn tempura, citrus vanilla gastrique, aioli, micro greens
grilled beef tenderloin, tomato confit, truffle aioli on sourdough
seared scallop, pomme purée, szechwan pepper sauce, popcorn shoots
Stationary Hors D’Oeuvre Displays
Artisan Cheese Table
selection of local cheeses, dried fruit, preserves, house made breads
Table at the Farmers’ Market
fresh, roasted and pickled vegetables, assorted dips, seasonal fresh fruit
Roasted Tenderloin Platter
miniature buns, whole grain mustard, fresh horseradish,pickled red onion, accompaniments
Vegetarian Antipasto Display
marinated mushrooms, grilled vegetables, peppadews, artichokes, olives, marcona almonds
Fondue Presentation
classic gruyère and white wine dip, with sliced fruit, breads, meats, and vegetables
Charcuterie Spread
salted and cured meats, paté, cornichons, pickled pearl onions, toasted baguettes
Fruit de Mer Display (market price)
Grande:
1 lobster, 12 oysters, 8 shrimp, 8 clams, 9 mussels, accompaniments
Petit:
½ lobster, 6 oysters, 4 shrimp, 4 clams, 4 mussels, accompaniments
First Tier Dinner Selections
Starters
little gem caesar salad, italian white anchovies, sourdough croutons
butter lettuce salad, goat cheese, fresh herbs, mustard vinaigrette
sweet corn bisque, crème fraiche, micro cilantro
grilled asparagus, meyer lemon, parmigiano reggiano, extra virgin olive oil
cucumber carpaccio, panzanella salad, toy box tomatoes, fresh basil
Entrées
grilled marinated skirt steak, roasted cipollini, fingerlings, salsa agresto
free range chicken breast, del rio baby corn, cannellini beans, bacon, heirloom tomatoes
pan roasted salmon, shaved fennel and endive salad, ginger citrus vinaigrette
braised beef short rib, creamy grits, bloomsdale spinach, crispy onions
grilled pork tenderloin, beluga lentil salad, pomegranate glazed beets
wild goose risotto, truffle oil, fava beans, reggiano cheese
crispy polenta cake, buffalo mozzarella, oven roasted tomatoes, arugula
Desserts
ny style cheesecake, fresh berries, vanilla syrup
blueberry oatmeal crisp, honey whipped mascarpone cheese
caramelized apple tarte tatin, lavender crème chantilly
flourless chocolate cake, toasted marshmallow, espresso caramel sauce
Second Tier Dinner Selections
Starters
puree of asparagus soup, black truffle parmesan flan
smoked tomato vichyssoise, chilled crab and avocado salad
heirloom tomato salad, burrata cheese, balsamic gastrique, basil oil
grilled mission figs, maytag bleu cheese, crispy proscuitto, vanilla essence
shaved fennel, artichoke, and kumquat, aged parmesan, honey lemon vinaigrette
little gem and organic beet salad, cypress grove goat cheese, grapefruit supremes
Entrées
black angus ny strip, roasted in salt crust, creamed forest mushrooms, brioche
shiitake crusted alaskan halibut, whipped gold potato, purslane, sherry vinaigrette
potato truffle tortellini, wild mushroom consommé, ricota salata, mache
pan seared day boat scallops, celery root puree, roasted cauliflower, citrus butter
roasted free range chicken, portabella potato terrine, waldorf garnish, walnut aioli
grilled duck breast, sweet potato hash, candied brussel sprouts, blackberry demi- glace
Desserts
valrhona flourless chocolate cake, vanilla bean ice cream, raspberry sauce
strawberry rhubarb napoleon, lemon curd, white chocolate mousse
citrus panna cotta, candied kumquat, almond tuile, blueberry coulis
bailey’s irish ice cream, candied almond crunch, espresso foam
duet of hand selected artisanal cheeses, preserves, house made crackers
Third Tier Dinner Selections
Starters
mandarin and ginger salmon tartar, fried lotus, citrus essence
poached crab and sous-vide artichokes, chervil broth, torn herbs
tempura lobster, watermelon soup, avocado timbale, micro green salad
kobe beef carpaccio, fried capers, aged parmesan, maldon salt, extra virgin olive oil
crispy kurubota pork belly, frisée salad, blackberries, pickled red onion
confit duck leg, truffle risotto, spring pea tendrils, preserved lemon jus
Entrées
kobe filet mignon, bone marrow, scalloped potatoes, creamed bloomsdale spinach
butter poached halibut, crab risotto, haricot verts, meyer lemon vinaigrette
double cut veal medallion, morel mushrooms, crispy prosciutto, spaetzle, fried sage
grilled duck breast, confit duck leg, port demi-glace, heirloom baby vegetables
dungeness crab tortellini, butter poached lobster tail, english peas
chickpea cake, grilled eggplant ratatouille, blistered tomato, roasted cipollini
braised rabbit, lemon pepper pappardelle, tomato herb ragout
Dessert
valrhona flourless chocolate cake, vanilla bean ice cream, raspberry sauce
strawberry rhubarb napoleon, lemon curd, white chocolate mousse
citrus panna cotta, candied kumquat, almond tuile, blueberry coulis
bailey’s irish ice cream, candied almond crunch, espresso foam
duet of hand selected artisanal cheeses, preserves, house made crackers