Spring Engagement Buffet Dinner

Passed Hors d’Oeuvres

Grilled Baby Lamb Chops
with apricot chutney

Artichoke Leaves
with fried artichoke hearts and basil aioli

Salmon Fritters
pan-fried salmon cakes with dollop of crème fraiche and garnished with chives

Dinner Buffet

An assortment of Artisan Breads
accompanied with sweet butter

Sonoma Greens with Strawberries, Toasted Almonds and Goat Cheese
in a balsamic vinaigrette

Roasted Beet Salad with Gorgonzola
in citrus vinaigrette

Chicken Breast Stuffed with Wild Mushrooms and Gruyere
topped with a sweet morel sauce

Corn Soufflé
with goat cheese and fresh thyme

Asparagus Bundles
with shaved parmesan and lemon vinaigrette

Dessert

Buttermilk White Chocolate Cake
with whipped cream and strawberries