Hors d’oeuvres
Mini Crab Cakes with Homemade Tartar Sauce
Chicken Satay with Thai Peanut Sauce
Artichoke-Stuffed Mushroom Caps
Haystack Goat Cheese and Caponata Salads
Braised Beet and Cucumber Salad
Arugula with Roasted Pears and Manchego Intermezzo
Apple Fennel
Carrot ginger Entrées
Curried Lentil Stew with Baby Carrots and English Peas
Cedar Plank Pacific Salmon
Garlic-Crusted Lamb T-Bone Sides
Red Quinoa
Marinated Grilled Veggies Desserts
Crème Brulee
Espresso Pot de Crème
Lemon Pound Cake with Fruit Compote
