Plated Spring Time Luncheon
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FIRST COURSE

Chilled minted spring pea soup
Served with a dungeness crab and avocado crostini

SALAD COURSE

Baby arugula salad with goat cheese, fresh herbs and sweet heirloom cherry tomatoes and lemon champagne vinaigrette

ENTREE CHOICES

Pan seared Halibut with a mango salsa, grilled spring asparagus
and lemongrass jasmine rice

OR

Chicken breast stuffed with fresh mozzarella cheese, basil, prosciutto
Roasted red potatoes with rosemary and garlic
Grilled Spring asparagus

 OR

 Homemade pillows of pasta stuffed with three cheeses, fresh herbs
and spinach in a parmesan brotto

SWEET ENDINGS

 Petit cream puffs filled with a trio of gelato in our
homemade chocolate sauce

 Coffee and tea service