These items passed before dinner…
Sweet Corn Cakes with Dungeness Crab and Avocado Salsa
Grilled Padron Peppers and Spanish Chorizo Bites with Fleur de Sel
Tiny Lamb and Currant B’steeya with Pine nuts
On the buffet…
Baby Spinach Salad with Grilled Peaches, Prosciutto and Ciabatta Croutons
Heirloom Tomato Salad with Fior di Latte Mozzarella, Micro Basil Salad, Extra Virgin Olive Oil and Fleur de Sel
Romano, Yellow Wax and Haricot Vert tossed with Crispy Shallots, Toasted Pine Nuts and Sherry Vinaigrette
Warm Farro Salad with Happy Quail Farms Roasted Peppers and Dill Flower
Pan Roasted Wild Coho Salmon with Herb Salsa Verde
Tuscan Grilled Chicken Breasts with Black Olive Tapenade
For the dessert buffet…
Lemon Tarts with Farmer’s Market Raspberries and Vanilla Chantilly
Bittersweet Chocolate Mousse with Mariquita Farm’s Strawberries
Artic Glo White Nectarines with Cinnamon Crème Anglaise and Roasted Almond Brittle
