~ Hors d’Oeuvres ~
The Cheese Board
California Crudités
Profiterole with Boursin Cheese and Walnuts
Italian Bruschetta
Buffet Dinner
~ Salads ~
Salinas Valley Field Greens
with Sherry Vinaigrette
Greek Salad
with Feta Cheese and Cucumbers
Minted Couscous Salad
with Grilled Coriander Chicken and Raisins
Fresh Mozzarella and Vine Ripened Tomato
with Pesto Vinaigrette
Marinated Artichoke Salad
with Sundried Tomatoes, Red Onions and Basil Cured Olives
~ Entrees ~ Marinated Grilled Free Range Chicken Breast
with a Pinot Noir Reduction
Pine Nuts and Rosemary Crusted Pacific Salmon
Sliced Sirloin Steak
with Bordelaise Sauce
Three Cheese Ravioli
with Basil Oil, Pine Nuts and Piquillo Pepper Cream
The Above Entrees Include Chef’s Choice of Accompaniments
Fresh Baked Rolls and Butter
~ Dessert ~ Wedding Cake sliced and served
Freshly brewed Starbucks Coffee and Assorted Herbal Teas
