- Stationary Appetizers
Assorted California and European Cheese
Garnished with Fresh and Dried Fruit- Seasonal Vegetable Crudités
With Green Peppercorn Dipping Sauce - Prosciutto Wrapped Asparagus
- Passed Hors d'oeuvres
Herbed Pancakes with Pear and Blue Cheese Topping- Pea and Basil Soup with Parmesan Straw
Served in Demitasse Cup - Miniature Beef Wellingtons
- Dinner
Heirloom Tomato Salad
With Fresh Basil and Crème Fraiche
Drizzled with Pasolivo Tangerine Infused Olive Oil- Rosemary and Garlic Oven Roasted Chicken Breasts
- Wild Coho Salmon with Pistachio Pesto Crust
- Heirloom Cauliflower Gratin
- Sautéed Haricot Verts with Shitake Mushrooms
- Freshly Baked Baguette with Herbed Butter