Dinner Buffet

Passed Hors d’Oeuvres
SIGNATURE FRIED OYSTERS with wasabi remoiulade sauce

TWICE BAKED FINGERLING POTATOES WITH SMOKED SALMON

CHEVRE AND PINE NUT PURSES

First Course
NAPA SALAD grilled shrimp, frisée lettuce, sliced green apples, bleu cheese, cayenne walnuts, and honey shallot vinaigrette

Entrée
BREAST OF QUAIL WILSON STYLE marinated and grilled tender quail stuffed with a fresh jalapeño and wrapped with peppered bacon; sliced into medallions, and served with pear and papaya chutney

GRILLED BABY LAMB RACKS marinated, grilled and sliced into petite chops

ORZO WITH HEIRLOOM TOMATOES AND MINT

ASPARAGUS FRITO MISTO lightly fried asparagus tips topped with lemony butter

FRESHLY BAKED BREADS
POPPY SEED BUTTER

Dessert
FLOURLESS CHOCOLATE CAKE with scoop of vanilla bean ice cream

MIGNARDISES