Cocktail Hour 6:00 pm
Local Array of Garden and Farm Vegetables with Seasonal Dips and Accompaniments
Artisanal Meat & Cheese
Passed Hors D'oeuvres
Dinner 7:00 pm
Salad Course: Baby Gem Lettuces, Pomegranate, Apple, Pear, Honey Balsamic Vinaigrette, Sheep's Milk Feta
Entree: Duet Plate of Filet Mignon over Parsnip Puree & Crispy Shallot with Truffled Demi-Glaze and Market White Fish with Harissa Baby Carrots, Tomato Confit, Basil Oil Vegan Option: Cauliflower Steak with Lemon Tahina, Shug, Pine Nuts
Dessert Bites: Apple Crisp Tart, Chocolate and Vanilla Truffle, Mousse Cups, Macarons
Coffee and Tea Service