Passed Hors d’ Oeuvres
Grilled Artichoke Portobello Panini
with asiago, arugula & meyer lemon aioli
Shrimp Cakes
with red pepper jam
Asparagus wrapped with Prosciutto de Parma
Buffet Luncheon
Assorted Firebrand Organic Artisan Breads
with sweet butter
Arugula with Shaved Fennel & Shaved Parmesan Reggiano
with lemon vinaigrette
Beet Salad with Gorgonzola & Watercress
in citrus vinaigrette
Artichoke & Ricotta Tart
with mircrogreens in a champagne vinaigrette
Seared Salmon on Brioche
with herbed mayonnaise
Herbed Cracker Bread with Meyer Lemon Hummus
served with feta & olives
Assorted Cookies in Glass Jars
toffee crunch, chocolate chunk, lemon ginger, white chocolate and dried cherries