Appetizers

• Dates roasted with bacon and a toasted almond
• Roasted baby potatoes with Bleu d’Auverne, rosemary and black pepper
• Baguette toasts with fresh crab, basil and shallot
• Asparagus wrapped in Bresaola with garlic aioli

• Grilled portabello mushroom strudel

Buffet

• Arugula and baby spinach salad with a port wine and black truffle vinaigrette
• Grilled local vegetables and fresh organic tomatoes seasoned with herb infused virgin California olive oil

• Potatoes gratined with sauteed leeks, sweet peppers, and cream
• Grilled hanger steak marinaded in black grapes, cabernet wine and black pepper
• Brochette of sea scallops with a brandied vanilla and rose beurre blanc

See Menu Options for additional choices