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
Buffet
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