Chef’s choice passed hors d’oeuvres

Wine Country Organic Mixed Greens
Tossed With Napa Valley Goat Cheese,
Toasted Walnuts, Fresh Apples,
and Balsamic and Chive Vinaigrette

Wild Mushroom Risotto
with Proscuitto, Teleme Cheese and
Roasted Maui Onions

Pan Roasted Pacific Halibut
with a Hazelnut and Herb Crust
Served over Leeks, Yellow Peppers and Asparagus

Mesquite Grilled Free Range Chicken
with Roasted Garlic Rosemary Sauce, Roasted Thyme Potato Ragout
and Caramelized Seasonal Vegetables
Topped with Crispy Fried Potato Sticks

Grilled Black Angus Sirloin Steak
with a Cabernet and Chive Sauce, Served with Crispy Fried Red Onions,
Roasted Tri Color Potatoes and a Medley of Sautéed Green Beans

Almond Tuiles Filled with Bitter Sweet Chocolate Silk
Fresh Berries and Toasted Macadamia Nuts

Wine Country Creme Brulee with a Strawberry Coulis and Fresh Berries with Essence of Mint