Passed Appetizers
Marinated Figs
With Lemon Thyme Chevre and Honey
Beef and Summer Vegetable Kebab
Chimichurri
Chicken Liver Mousse Tartlet
With Pickled berries and Candied Pecans
First Course
Melon Salad
With Smoked Feta, Arugula, Mint Coulis, and Olive Oil
Second Course
King Salmon
with Sweet Peppers, Heirloom Cherry Tomatoes, Summer Squash, Lemon Basil, and Green Garbanzo Bean Hummus
Third Course
Niman Ranch Top Sirloin Steak
with Wild Mushrooms, Charred Corn and Sweet Onion Salsa, and Truffle Butter
Fourth Course
Dark Chocolate Flourless Torte
Fresh Berries and Grand Marnier Whipped Cream