Appetizers
- Fresh figs with Bleu Castello and a toasted walnut
- Pizza breads with roasted garlic, asiago and almonds
- Crostini with fresh trout, shallots and tarragon
Buffet
- Crisp romaine and arugula salad with an aged red wine shallot vinaigrette
- French green beans with Celtic sea salt
- Roasted heirloom baby potatoes with English thyme
- Fresh tomato and toasted baguette salad with Italian parsley and a balsamic vinegar
- Grilled Chicken breast marinated in lavender, honey and meyer lemon served with a star anise organic tomato sauce
- Grilled hanger steak marinade in Zinfandel, black grapes and pepper
- Bittersweet chocolate souffles
See Menu Options for additional choices