Appetizer
Petite Salmon Bites
with Lemon Garlic Aioli
Spring Garden Caprese Shot
with Tomato Consommé
Button Mushroom
Stuffed with Artichoke Cream
First Course
Spinach Berry Salad
with Gorgonzola Cheese, Toasted Almonds, and White Balsamic Vinaigrette
Freshly Baked Herb Focaccia Bread
with Compound Butter
Second Course
Tender Major Certified Angus Steak
Maitre de Butter
Fresh Herb Potto & Goat Cheese Frittata
Grilled Asparagus with Lemon Zest
Vegetarian Option:
Ratatouille
with a Peperonata Base, Topped with Garden Tomatoes, Onion & Zucchini
Dessert
Castle Chocolate Charcuterie
Ruby Chocolate Salami, Gorgonzola, Pickled Grapes,
Dessert Breads, Fig Jam, Candied & Spiced Nuts