Summer Plated Dinner
Tray Passed Hors d’oeuvres
Artichoke Parmesan Puffs
Seared Ahi Tuna on with Mango and Cilantro on Wonton Crisp
Peach Bruschetta with Goat Cheese, Prosciutto, Basil
First Course
Salad Caprese
Heirloom Tomatoes with Burrata
Arugula, Basil, Sea Salt, Cracked Pepper, Balsamic Reduction
Entrée
Herb Crusted Halibut
Carrot Ginger Puree, Asparagus, Roasted Fingerling Potatoes
Bearnaise Sabayon
Dessert
Lemon Panna Cotta
Gingersnap Crust, Fresh Berries, Candied Lemon Zest