[napa]
Appetizers
Shiitake and Gruyere Tartlets
Seared Dayboat Scallops wrapped in Bacon
Mini Caesar Salads
in cups made of toasted parmesan tuile
On The Buffet
Herb Crusted Filet Mignon
Three Citrus Grilled Breast of Chicken
Dover Sole Filets
rolled with matchsticks of vegetables and served in a
vibrant green thai curry
Summer Asparagus Spears
organically grown and poached lightly
served with a raspberry vinaigrette and fresh raspberries
Heirloom Tomato Panzanella
a classic dish celebrating local produce and artisan breads
with fresh basil and toasted pine nuts
Baby Arugula Salad
in an aged Sherry vinaigrette with toasted hazelnuts
and Spanish Cabrales cheese
Dessert
Fresh Summer Fruit Tartlets
with a selection of the season’s freshest fruits on a bed of
vanilla pastry cream, in a shell of pate sucre.
Presented in a pool of crème anglaise with a raspberry coulis
Coffee Service
we proudly serve Peet’s Coffee exclusively
[big city]
catering