— Passed Hors d’oeuvres —

CATALAN MEATBALLS
Romesco Sauce, roasted peppers, tomatoes, hazelnuts, toasted garlic and smoked paprika.

WILD MUSHROOM SMOKED GOUDA EMPANADAS
Flaky & savory homemade empanadas with creme fraiche.

CAJUN GRILLED PRAWNS
Finished with red chile butter, served with a remoulade dip.

— Plated Salad Course —

SUMMER SALAD with GRILLED PEACH & BASIL
Baby spinach, grilled peaches, red onion, fresh corn, goat cheese, pecans, and fresh basil, honey balsamic vinaigrette.

FRESH ARTISAN BREADS
Served with whipped butter & pink sea salt at each table.

— Main Entree —

NEW YORK STEAK MEDALLIONS
Wild mushrooms and herbs, beef jus.
or
PAN SEARED SEA BASS
Pan seared, citrus fruit compote & herb butter.
or
STUFFED ROASTED FREE-RANGE CHICKEN
Herbs, spinach, mushroom and fontina cheese, natural jus.
or
VEGETARIAN GALETTE
Roasted portobellos, eggplant, zucchini, spinach, fennel, on a polenta cake with a sweet pepper tomato coulis.

SUNCHOKE POTATO PUREE
Butter, sour cream.

CHEF’s SELECTION ROASTED SEASONAL VEGETABLES
Seasoned and roasted to perfection and artfully presented.

STRAWBERRY BASIL & CUCUMBER MINT INFUSED WATER
Each decoratively displayed in a clear glass apothecary jars.