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