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