SUMMER MENU
Jicama Pouches Filled With Chicken Salad
Miniature Crab Cakes served With Pineapple-Tomatillo Relish Focaccia Cups Served With Heirloom Tomatoes, Fresh Mozzarella and Basil Essence
FIRST COURSE
Baby Field Greens and Endive Salad Served With Goat Cheese-Persian Cucumber Croutons, Jicama, Golden Beet Carpaccio and Ripe Grape Tomatoes
Drizzled With Golden Pepper Vinaigrette
Assorted Breads Rolls and Vegetable Lahvosh
Herbed Butter Loinette Served To Each Guest
DUAL ENTRÉE
Lemon Embossed Filet of Salmon Served With Sun-dried Tomato-Peach Salsa
And
Grilled Tenderloin of Beef Served With Pinot Noir Reduction
Polenta Triangles Filled with Wild Mushrooms and Spinach
Assorted Braised Baby Vegetables Drizzled with White Truffle Essence
DESSERT
Yellow Cake with Lemon Semifreddo Mousse and Frosted With Citrus Butter Cream and Oven Air Dried Candied Lemon Slices
Served To Each Guest with Raspberry Coulis and Assorted Summer Berries
Offered To Each Guest:
Decaffeinated Coffee, Cream and Sugar
Tea Available On Request