passed hors d’oeuvres
Griddled Corn Cakes with Dungeness Crab and Avocado Salsa
Tiny Wild Mushroom Quesadillas with Poblano Pesto and Sonoma Jack Cheese
Grilled Skewers of Beef stuffed with Arugula and Bleu Cheese with Truffle Salt
For the Buffet
Artisinal Cheeseboard with Fresh and Aged Cow, Goat and Sheep’s Milk Cheeses, Roasted Nuts, Dried and Fresh Fruits, Walnut Levain and Crostini
Pizzettas with Variety of Toppings, including, but not limited to: Early Girl Tomato, Basil and Mozzarella, Bleu Cheese, Peach and Prosciutto, Spicy Sausage and Roasted Bell Peppers, Roasted Summer Squash, Pancetta and Goat Cheese
Traditional Caesar Salad served in Tiny Romaine Cups with Sourdough Croutons
Buttermilk Chive Biscuits with Spicy Fried Chicken, Pickled Tomato Relish and Aioli
Orange Sesame Noodles with Crunchy Summer Vegetables served in Chinese Food Containers with Chopsticks
Passed desserts
Local Organic Strawberry Shortcake with Lemon Pound Cake and Vanilla Chantilly
Tiny Profiteroles stuffed with Caramel Cream and Grilled Peaches
Late night passed snacks
BBQ Pulled Pork Sandwiches with Tangy Coleslaw on Housemade Buns
Grilled Three Cheese Sandwiches with Roasted Tomatoes
