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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


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



Spring Fruit Tartlet

with House-Made Lavender Cream and

Candied Violets 

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