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Passed Hors d’ourves

Smoked Salmon Tartar on Potato Cake with Dill Crème 

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Artichoke Fritters with Cajun Remoulade (H)

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Forest Mushroom Duxelle Crostini, Ricotta Cheese, Truffle Salt (H)

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Vegetarian Sushi Roll, Cucumber, Sprouts, Avocado, Ponzu Sauce

(H – Served Hot)

 

Salad

Tutti Fruitti Farms Organic Heirloom Tomato, Buffalo Mozzarella Salad

Red Onion, Basil

Aged Balsamic Reduction, Extra Virgin Olive Oil

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Grilled Asparagus, Forest Mushroom Salad, Frisee, Pecorino Cheese

Champagne Vinaigrette

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Entrée

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Red Oak Smoked Tri-Tip 

Chimichurri, Beurre Blanc Sauce, Merlot Reduction

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Parmesan Crusted Chicken Roulade, Prosciutto, Spinach, Tomato Coulis 

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Miso Glazed Scottish Salmon

 

Vegetarian Entree

Sundried Tomato, White Corn Polenta Napoleon, Portabella Mushroom, Spinach

Grilled Eggplant, Buffalo Mozzarella, Pesto Sauce

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Sides

Fingerling Potato, Pancetta, Kale, Tomato, Artichoke

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Haricot Vert, Shallots, Garlic, Herb Butter

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​Bread Basket

Freshly Baked Breads

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Dessert

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Mini Lime Tarts

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Chocolate Lace Tuille, Coconut Cream, Fresh Berries, Basil Syrup

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