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