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Hors D'oeuvres
Sweet Capsicum and Fresh Thyme Muffins
With caramelized onion, mascarpone and a fried basil leaf
Crostini Trio with Candied Lemon
Topped with a variety of pesto, including sweet basil, kalamata olive garlic, and roasted heirloom tomato topanode
Smoke Salmon and Arugula
Served on mini-potato pancakes with crème freche and shallot slices
Salad
Sonoma Organic Mix Baby Greens
With a smooth-creamy balsamic vinaigrette and aged assiago cheese
Choice of Entrées
Duck Confit
Two legs with a roasted garlic, duck demi glaze
Served with garlic mashed potatoes and sautéed baby carrots
Lobster and Tarragon
Fresh Boiled Main Lobster Tail and Claw
Served swimming in a white wine and tarragon cream sauce with boiled yukon gold potatoes
and seasonal vegetables
Puff Pastry with Gold Chanterelle Mushrooms and Asparagus
Served with a truffle essence mini maripoix and chardonnay cream sauce on a bed of grilled vegetables and a drizzle of chive oil
Coffee, tea, ice, and bread service included