Passed Hors d’ Oeuvres

Crushed Cherry Tomato & Ricotta Bruschettaa
with basil

Citrus Ceviche
on belgian endive

Smoked Cheese & Chorizo Empanadas
with avocado crème fraiche salsa

Bite Size Tacos with Tequila Lime Skirt Steak
topped with guacamole & grilled corn salsa

Seasonal Pizzas
sliced figs, point reyes blue cheese & caramelized onion

Assorted Organic Firebrand Breads
with sweet butter


Arugula with Summer Tomatoes & Fennel with a Jack Cheese Crisp
tossed in a meyer lemon shallot vinaigrette


Filet of Beef
with a rich heirloom tomato sauce, summer squash gratin & sauteed chanterelles & corn

Slow Cooked Loch Duarte Salmon with Sliced Shallots
drizzled with arugula sauce, rice pilaf & asparagus

Crispy Chickpea Cakes
over red & yellow bell pepper relish topped with olives, greens & feta