Buffet Dinner

Hors D’oeuvres Main Course

1) Organic Dill Pancakes with Caviar and an Organic Lemon Creme Fraiche.
2) Organic Gazpacho Shooters with an Organic Lemon Wedge and Organic Celery Straw.

Main Course

1) Grilled Local Leg of Lamb.
2) Cedar Plank Grilled Wild Salmon.
3) Stuffed Organic Cremini Mushrooms with Organic Red Onions, Local Goat Cheese, and Homemade Organic Walnut Pesto.
4) Grilled Artichoke Panzanella Salad with Organic Black Olives, Fresh Local Organic Tomatoes, and Fresh Local Organic Basil.
5) Local Organic Greens with an Organic Lemon Cumin Maple Dressing.
6) An Organic Mixed Melon Salad with Local Feta and Toasted Organic Sesame Seeds.

Dessert

Organic Dense Chocolate Torte with a Local Organic Vanilla Bean Cream.

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