PASSED APPETIZERS

  • Citrus Grilled Shrimp with Cilantro Chipotle Dipping Sauce
     
  • Baked Artichoke and Parmesan Souffle on Brioche
     
  • Scallion Crepe Bundle with Mediterranean Lentil Salad
     
  • Beef Tenderloin Crostini with Red Onion Jam
    and Horseradish Cream

ENTRÉE

  • Grilled Salmon with Romesco Sauce
     
  • Basmati Rice and Quinoa Pilaf with Orange and Fresh Herbs
     
  • Grilled Asparagus with Lemon Zest

FIRST COURSE

  • Mesclun Greens and Watercress with a
    Pecan Crusted Goat Cheese Medallion,
    Cranberries and a French Dijon Mustard Vinaigrette
     
  • Fresh Baked Rolls, Scones, Lavash and Focaccia; 
    Butter with Pink Sea Salt

DESSERT

  • Individual Carrot Cakes with Candied Orange Garnish