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Hors D'oeuvres
Blue Cheese Tartlets
With a flaky butter parmesan crust, caramelized onion, scallion, Italian parsley
Chilled and Grilled Fig
With mascarpone foam and Prosciutto Di Parma
Caesar Bites
On a sourdough crostini with Parmesan cream custard and pin wheel
Salad
Stuffed and Baked Roma Tomato
Stuffed with panchetta, herbed panko bread crumbs, Parmesan, and topped with Gorgonzola
Drizzled with olive oil and baked, served on a bed of mixed field greens
Choice of Entrées
Slow Roasted Pork Tenderloin
With a fresh herb Risotto prepared with white wine and assiago
Sautéed organic baby carrots and blue lake green beans
Served with a white wine and cream Pork a jus sauce
Fillet of Sole
In a chardonnay and butter truffle glaze served over grilled asparagus
And a vegetable Israeli Cous Cous
Gnocchi
Served in a Chardonnay reduction, pesto and cream sauce
Served with garlic, tomato and basil Bruschetta
Coffee, tea, ice, and bread service included