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Roasted Natural Chicken Breast with Roasted Nectarine Salsa
Katchkie Farm Spinach and Blue Cheese Salad
Asparagus, Roasted Pepper and Shiitake Mushrooms
Katchkie's Cool Tomato Soup
Peach Crumb Pie
Roasted Salmon with Red Grape Vodka Sauce
Baby Beet and Orange Salad
Asparagus and Roasted Peppers
Katchkie's Cool Tomato Soup
Butterscotch Brownies
Grilled Skirt Steak with Balsamic and Rosemary Glaze
Katchkie Farm Juliette Tomato and Cucumber Salad
Roasted Wild Mushroom Confit
Cantaloupe and Lavender Soup
Raspberry Linzer Torte
First Course
Chilled provencal vegetables in Jicama Cannelloni
with red pepper jus and baby artichokes
Entree
Parslied Steel Cut Oats with Roasted Turnips and Chanterelle Mushroom
Sage Infused Red Wine Reduction
Dessert
Pears Belle Helen in Chocolate Soup
Cinnamon Croutons and Vanilla Sorbet
Hors D'Oeuvres
Roasted Pear Cups with Gorgonzola Mousse
Crispy Shrimp Sate with Thai Chili Sauce
Grilled Black Mission Figs with Balsamic Reduction
Curried Lobster Wontons with Sake Plum Sauce
Buffet
Slow Roasted Turkey Breast
Fresh Popped Cranberry Sauce
Butternut Squash Bread Pudding
Whole Cooked Stripped Bass
Pickled Beets, Pickled Cauliflower, Pickled Red Peppers, Pickled Carrots, Pickled Tomatoes
Antipasto
Roasted Bell Peppers, Marinated Mushrooms, Grilled Fennel
Succulent Sopressatta, Chorizo, Prosciutto di Parma
Assorted cheeses
Tomato and Rosemary Focaccia, Grissini accompanied by dipping olive oil and sea salt
Soup Station
Pumpkin Bisque
Chicken Gumbo
Dessert
Apple Cobbler and Vanilla Ice Cream
Hors D'Oeuvres
Sweet Chili Chicken Empanada with Moie Sauce
Chorizo Quesadillas
Grilled Chicken on Plantains with Mango Salsa
Diver Sea Scallop Ceviche
Black Bean Cake with Roasted Red and Yellow Peppers
Mini Manchego Cheese Melts with Oven-Cured Tomatoes
Beef Jibarito with Guajillo on PlantainFirst Course
Roasted Poblano stuffed with Corn and Shrimp Salad
Sweet Corn and Jicama Salad with Grilled Shrimp
Entree
Roasted Chicken Breast
with Ricotta and Pea Frittata and Roasted Tomato and Olive Piquante
Stuffed Chicken Roulade
filled with Serrano Ham and Figs and served with Potatoes Brava and Port Wine Reduction
Red Chili Roasted Chicken
with Potatoes, Kale, and Aji-Amerillo