Passed Appetizers:

·       Brie on Crostini with Carmelized Apples

·       Smoked Salmon and Dill Roulade on Cucumber

·       Phyllo Cups with Spiced Lamb, Feta and Mint

·       BBQ Chicken Tostadas with Avocado Mousse and Picco de Gallo

Dinner Salad:

·       Hearts of Romaine Chopped, Candied Walnuts, Poached Pear, Point Reyes Blue Cheese, with Pear Vinaigrette.

Main Entrée:

·       Oven Roasted Salmon, Whole Grain Mustard Buerre Blanc, Filet of Beef with Green Peppercorn Natural, Roasted Garlic Mashed Potatoes and Asparagus

·       Or, Vegan Portobello mushrooms stuffed with polenta and smothered in a delectable sauce, served with roasted vegetables.

Dessert:

·       Flourless Chocolate Torte with Raspberry Sauce

Hearth Breads and Butter