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Trumpet Vine's Buffet

Photography by Allyson Magda

Dried Cranberry and Candied Pecan

Sun dried Tomato and Pesto

Black Mission Fig and Prosciutto
Made with Cream Cheese, Goat Cheese and Mascarpone

Presented on Rustic Wooden Tables

Served with Freshly Baked Crostini and Baguette

Wild Mushroom Strudel with Fresh Thyme and Brie

Heirloom Tomato Bruschetta
Olive Oil Toasted Bread
Topped with Chipped Heirloom Tomatoes, Green Onions and Garlic

Miniature Crab Cakes
Topped with Roasted Red Pepper Romulade

Grilled Peach and Asparagus Salad
Tossed with Arugula and Mint Vinaigrette

Roast Pork Loin Stuffed with Swiss Chard, Roasted Garlic and Red Onions

Herb Crusted Organic Grass-Fed Beef Tenderloin with Cilantro Pesto Sauce

Grilled Parmesan and Green Chili Polenta Cakes

Windrose Farms Grilled Vegetables
With Cracked Sea Salt and Reduced Balsamic

Freshly Baked Baguette with Herbed Butter