BUFFET

BRAISED CHICKEN PIECES WITH ARTICHOKE, MUSHROOM and TOMATO RAGOUT

HERB CRUSTED BEEF TRI TIP WITH CREAMED HORSERADISH and RED PEPPER CAPER RELISH

CRISPY YUKON GOLD POTATO ROASTED WITH ROSEMARY, LEMON and GARLIC

RISOTTO WITH WILD MUSHRoOM , ASPARAGUS and CARAMELIZED ONION

LEMON CAESAR SALAD WITH SHAVED CHEESES

ROASTED YELLOW BEET and ARUGULA SALAD

FRESH FRUIT SALAD OF STRAWBERRIES, PINEAPPLE, ORANGES and GRAPES

BAKERY BASKET WITH BAGUETTES and CIABATTA