Eclectic

Stationary hors d’oeuvre

Popsicle Station

Habanera Tangerine

Melon Pops- Mushmelon, Cantaloupe and Watermelon- Blueberry

Strawberry- Cream

Lemon- Mint

Cold Seared Fish Station

Cooked on dry ice!

Fruit Mosaic Station

Perfectly layered Organic Fruit, compressed and served on skewers

Beer Sampler Plates

Served Assorted Italian Meats

Plated dinner ~First Course

Soup

Watercress and Potato Soup

Olive Oil, Crème Fraiche

Second Course ~Salad

Heirloom Tomato- 3 ways

Wedged with Foie Gras and Piave Vecchio

3 Minis Stuffed with Herbed Chevre

Smoked with Ancho Breadcrumbs and Creamy Cilantro Vinaigrette

Third Course ~ Fish

Pacific Halibut

Lobster Ravioli and a Tarragon Pinot Gris Broth

Fourth Course ~ Meat

Tournedo of Veal

With Red Wine Demi Glace and Chanterelles

Roasted Purple and Sweet Potatoes and Yellow and Green Haricot Vert

Fifth Course ~ Dessert

Frozen Raspberry Soufflé

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