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