— Passed Hors d’oeuvres —

SLICED BEEF FILET CROSTINI
Sliced beef on toasted baguette, with a drizzle of Dijon, fresh parmesan and arugula.

CLASSIC MEDITERRANEAN BRUSCHETTA
Crisp toasted baguette rounds topped with tomato, garlic, basil & olive oil with a hint of olives & capers.

MINI CRAB CAKES
Served with a jalapeno lime aioli.

— Main Entree —

SPICED APRICOT CHICKEN
Marinated chicken in a spicy apricot sauce.

PAN SEARED SALMON
Pan seared, cherry tomatoes, corn finished with a basil beurre blanc.

OLIVE OIL WHIPPED POTATOES

HARVEST GRAIN SALAD
A blend of quinoa and farro, roasted diced vegetables, tossed in a lemon vinaigrette with tomatoes and parsley.

ARUGULA & STRAWBERRY SALAD
Mixed green & Arugula, strawberries, candied walnuts, blue cheese & honey balsamic vinaigrette.

FRESH ARTISAN BAGUETTES
Served with whipped butter.

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