Summer Buffet

Passed hors d’oeuvres

Corn cakes w/ lobster garnish

Fried zucchini blossoms

Baby artichoke hearts filled w/ green olive tapenade

Buffet

Wild King salmon served on sautéed pea shoots w/ Meyer lemon & golden raisin relish

Grilled beef tenderloin served on roast corn w/ sherried onions & sweet 100 cherry tomatoes with arugula pesto

Green & yellow beans, three color carrots

Black & white rice pilaf

Little gem salad w/ grilled peaches & ricotta salata

Dessert

Plumcrisp w/ hazelnut streusel & vanilla bean gelato