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Hors D'oeuvres
Goat Cheese and Prosciutto Pizzetta
Chevre goat cheese and basil oil with prosciutto, on pizza dough rounds
Chilled and Grilled Fig
With Mascarpone foam and Prosciutto Di Parma
Dungeons Crab Resting on a Risotto Cake
Topped with a sweet paprika and red curry aioli
Salad
Organic Mixed Greens and Edible Flower Salad
With a flower confetti, orchids, and a smooth pomegranate, hint of lavender and thyme vinaigrette
Choice of Entrées
Roasted Pork Tenderloin with Rosemary and Apples
Served with saffron, white wine Israeli couscous and blue-lake green beans
Salmon Filet
Pan seared and roasted on rosemary branches
Served with a chardonnay, and stone ground mustard, butter and cream sauce
Garlic mashed potatoes and sautéed vegetables
Three Layer Polenta Putanesca Lasagna
Layered with a thick red wine, roasted tomato and herb marinara; sautéed zucchini, sweet onion, and garlic
Finished with a chiffonade of purple basil and olive taponade
Served on a bed of sautéed Baby Spinach with grilled Bell Peppers
Coffee, tea, ice, and bread service included