Smoke Salmon
With zest of lemon and herb butter on toasted pumpernickel bread

Crostini Trio with Candied Lemon
Topped with a variety of pesto, including sweet basil, kalamata olive garlic, and roasted heirloom tomato topanode

Sweet Capsicum and Fresh Thyme Muffins
With caramelized onion, Mascarpone, and a fried basil leaf

Salad

Sonoma Organic Mix Baby Greens
With a smooth-creamy texture, balsamic and herb vinaigrette

Choice of Entrées

Santa Rosa Chicken Breast
With garlic mash potatoes, sautéed vegetables and served with a white wine, and roasted vegetable chicken demi glace

Mexican Sea Bass Seared and Oven Roasted
Resting on a bed of sweet pepper and vegetable soft polenta with a roasted pepper couli, and topped with a grilled zucchini and red onion medley

Penne Pasta with Grilled Vegetables
Served with a roasted organic tomato cream sauce and assiago cheese

Coffee, tea, ice, and bread service included

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