TRAY PASSED APPETIZERS
Crab and Shrimp with Jalapeno Pesto, Cucumber Medallion, Chive Baton
Ahi Tuna Tartare in Crispy Wonton Taco Shell, Napa Cabbage Slaw, Yuzu Kosho
White Bean Puree, Braised Radicchio, Fresh Thyme, Saba on Crostini
Burrata In Puff Patry Tartlett, Braised Leeks, Currant Pinenut Relish
Kobe Beef Sliders, Caramelized Onions, Tillamook Cheddar, Dill Pickle, 50-50 Sauce, Brioche Bun
SERVED SALAD COURSE
Hand Torn Romaine and Frisee Lettuce, Ruby Grapefruit Segments, Avocado, Yellow Cherry Tomatoes, Fresh Tarragon, Green Goddess
Artisan Breads and Rolls
SERVED ENTRÉE COURSE
A Duet of Spice Rubbed, Grilled and Sliced Flank Steak
– and –
Santa Barbara Sea Bass with a Charred Fennel, Saffron, Tomato Herb Cream Sauce
Roasted Baby Red Potatoes, Rosemary and Garlic and a Melange of Farmer’s Market Vegetables, Lemon and Shallots
SERVED DESSERT COURSE
Panna Cotta, Berry Compote
– and –
Warm Molten Chocolate Cake