Cocktail Reception
Fois Gras “Au Torchon” on Crostini with Mission Fig Compote
Seared Ahi Tuna in Wonton Cup with Pickled Watermelon
Goat Cheese and Sun Dried Tomato Crostini with Pesto Cream
Neiman Ranch Angus Satay
Wild Mushroom and Roasted Onion Galette
Dungeness Crab Cake with Chile Aioli
Dinner
Porcini Mushroom Ravioli
with Shallots, Wild Mushrooms, Tomato and Truffle Oil
Butter Lettuce, Granny Smith Apples, Candied Walnuts,
Blue Cheese Crostini with Sherry Vinaigrette
Roasted Fulton Valley Chicken Breast
Stuffed with Prosciutto and Gruyere, served with Garlic Potato Puree, Seasonal Vegetables and Natural Herb au Jus
Horseradish Crusted Pacific Salmon
Served with Mediterranean Couscous,
California Seasonal Vegetables and Beurre Rouge
