Sample Spring Menu 

​

Butler Passed Hors d’oeuvres

​

Portabella and Sonoma Goat Cheese Popovers

​

Caviar Parfaits with Smoked Salmon,

Egg, Sour Cream and Chives

​

Beef Tenderloin with Gorgonzola on a Ciabatta Crostini Topped with Fresh Thyme

​

Tuscan Chicken Salad in a Warmed Polenta Cup

​

Served Starter Course

​

Soup Sip Trio

to include Spring Pea with Fresh Thyme, Gazpacho, Potato Leek with White Truffle Oil

​

Entrée

​

Pan Seared Petaluma Free Range

Boneless Chicken Breast Stuffed with Lemon Basil Mascarpone and Finished with Viognier and Pan Juices Accompanied by Spring Greens Sautéed with Bacon and California Walnuts and

Champagne Rice Pilaf

 

~

 

Grilled Petite Filet Mignon

Finished with Wild Forest Mushrooms and Beaujolais Sauce Accompanied by Fingerling Potatoes with Charred Young Scallion Confetti and

Grilled Asparagus Spears

 

Dessert

​

Spring Fruit Tartlet

with House-Made Lavender Cream and

Candied Violets