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