Appetizers
May Tag Blue Cheese & Tenderloin Carpaccio
Grilled Fig & Gorgonzola Dripped with Lavender Honey
Scallop & Mango Ceviche Salads
Butter Leaf and Romaine Salad
Tossed in a Champagne Vinaigrette
with Grapefruit, Gorgonzola Cheese, Toasted Hazel Nuts
and Crispy Fried Onions
Baby Spinach Salad
Tossed in a Sweet Poppy Seed Dressing
with Shaved Red Onion, English Cucumbers, Feta Cheese
and Toasted Pine Nuts Entrées
Seared, Oven Roasted Beef Tenderloin
With a Porcini Sage Butter Reduction
Braised Osso Buco
With a Braising Liquid Reduction and Gremolata
Lavender Rubbed Chicken Pillard
With Salsa Cruda
Seared Pork Tenderloin
With Lingo Berry Zinfandel Port and a Sage Reduction Desserts
Wedding Cake Sliced and Served
Coffee and Tea Service
