Passed Hors d’ Oeuvres

Grilled Cheese
with gouda, white cheddar & fontina served on sourdough

Spicy Tuna Tartare
served in a sesame cup garnished with daikon

Duck Quesadillas with Brie, Green Onions & Almonds
with mango-pomegranate salsa

All Natural Cheeseburger Sliders
with ketchup, mustard & homemade pickles

Crispy Maple Bacon Bites
topped with aged gouda


Assorted Firebrand Organic Artisan Breads
with sweet butter

Sonoma Greens with Candied Walnuts, Maytag Blue Cheese & Sliced Pears
in a balsamic vinaigrette

Baked Sea Bass with Walnut Breadcrumb Crust
drizzled with lemon dill sauce

Stuffed Chicken Breasts with Roasted Mushrooms
served with wild mushroom sauce

Portabella Mushroom Wellington
with blue cheese & shallots

Celery Root & Potato Puree

Roasted Fall Vegetables
butternut squash, brussel sprouts, carrots, parsnips, cauliflower