Hors d’ Oeuvres
Antipasto and Vegetable Station
Tortilla of avocado and smoked chicken
Marinated skewer of chicken tenderloin
Crostini of goat cheese and sun dried tomatoes
Salami, kalamata olives and parmesan cheese pizetta
Prosciutto on foccacia with pesto mayonnaise
Meatballs served with house made gravy
Mini crab cakes with remoulade
Chilled grilled spicy shrimp
Salads
Caesar salad with herbed croutons and shaved asiago
Sonoma County greens and seasonal vegetables tossed with balsamic vinaigrette, toasted pecans and Roquefort
Mediterranean with hearts of romaine, tomatoes,
cucumbers, feta cheese, olives, capers, avocado
and croutons with sherry vinaigrette
Tortellini with seasonal vegetables and gorgonzola cheese
Butter lettuce salad with seasonal vegetables and herbal dressing
Penne pasta with sun dried tomatoes,
kalamata olives, basil and olive oil
Entrées
Grilled beef tenderloin with crispy onions,
garlic and a red wine reduction sauce
Roasted New York strip with whole grain mustard sauce
Oven roasted pork tenderloin with pan juices
Grilled salmon with a seasonal vegetable relish or mango salsa
Grilled breast of rosemary chicken
Sautéed breast of Sonoma County chicken picatta
with lemon, capers and white wine
Tortellini with seasonal vegetables and Gorgonzola cheese
Oven roasted breast of Sonoma County chicken
with a creamy wild mushroom ragout
