Luncheon
- Soy glazed flank steak sliced and served with sautéed edamame, garlic and caper swiss chard
- Roasted beet salad with goat cheese and candied pecans and dill—served with rosemary, garlic roasted tri colored fingerling potatoes
- Artichoke and mushroom quiche—Served with a butter lettuce salad with Roquefort, Persian cucumber salad and dijon vinaigrette
- Poached or grilled salmon—served with a tangy mustard/dill sauce, new potato salad with dill
- Arugula salad with parmesano calamata olives, and currants
- Beef Tenderloin sandwiches—served with Heirloom tomato salad
- Frisee and butter lettuce salad with poached egg and mustard white wine vinaigrette
- Devilled Egg Potato Salad or New Potato Salad with chive vinaigrette
Tapas style menu
- Ceviche, spiced olives
- Barbequed mini ribs
- Pan grilled shrimp
- Bread with mushrooms and aioli
- Assorted empanadas
- Green Asparagus with salmon
- Catalan style beans
- meatballs in tomato sauce
Small Slider Sandwiches
- Grilled chicken with basil mayonnaise
- Beef tenderloin sandwiches with tangy horse radish sauce, thinly sliced onions and lettuce
- Roasted peppers with burrata cheese, basil and pesto mayonnaise—served with an Heirloom tomato salad
- Frisee and butter lettuce salad with poached eggs and lardons
- Devilled Egg Potato Salad or New Potato Salad with chives vinaigrette
All luncheons are served with an assortment of mini or large pastries, crème brulees or fresh berry desserts. Chocolate foutain or candy buffets are also available.