Spring Luncheon Menu

 

Passed Hors d’ Oeuvres

Grilled Artichoke Portobello Panini

with asiago, arugula & meyer lemon aioli

Shrimp Cakes

with red pepper jam

Asparagus wrapped with Prosciutto de Parma

Buffet Luncheon

Assorted Firebrand Organic Artisan Breads

with sweet butter

Arugula with Shaved Fennel & Shaved Parmesan Reggiano

with lemon vinaigrette

Beet Salad with Gorgonzola & Watercress

in citrus vinaigrette

Artichoke & Ricotta Tart

with mircrogreens in a champagne vinaigrette

Seared Salmon on Brioche

with herbed mayonnaise

Herbed Cracker Bread with Meyer Lemon Hummus

served with feta & olives

Assorted Cookies in Glass Jars

toffee crunch, chocolate chunk, lemon ginger, white chocolate and dried cherries