Passed Hors d’ Oeuvres
Crushed Cherry Tomato & Ricotta Bruschettaa
with basil
Citrus Ceviche
on belgian endive
Smoked Cheese & Chorizo Empanadas
with avocado crème fraiche salsa
Bite Size Tacos with Tequila Lime Skirt Steak
topped with guacamole & grilled corn salsa
Seasonal Pizzas
sliced figs, point reyes blue cheese & caramelized onion
Assorted Organic Firebrand Breads
with sweet butter
Salad
Arugula with Summer Tomatoes & Fennel with a Jack Cheese Crisp
tossed in a meyer lemon shallot vinaigrette
Entrée
Filet of Beef
with a rich heirloom tomato sauce, summer squash gratin & sauteed chanterelles & corn
Slow Cooked Loch Duarte Salmon with Sliced Shallots
drizzled with arugula sauce, rice pilaf & asparagus
Crispy Chickpea Cakes
over red & yellow bell pepper relish topped with olives, greens & feta