- Stationary Appetizers
- Tour de Torta
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
- Passed Hors d’oeuvres
- 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
- Dinner
- 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