Hors d’oeuvre
Middle Eastern Display
Hummus. Baba Ghanoush. Tabbouli. Cucumber Slices. Warm Pita Bread
1st Course
Summer Peach Salad
Baby Arugula. Pickled Blueberries. Summer Peaches. Candied Bacon. Toasted Almonds. Pickled Peach Vinaigrette
2nd Course
Spring “Peas & Carrot” Chicken Entree
Pan Seared Chicken Breast. Sweet Pea Puree. Carrot Nage. Pea & Carrot Salad. Sesame Crumble. Grilled Broccolini. Roasted Fingerling Potatoes.
Vegetarian/Vegan Entree
Artisan Pasta. Roasted Cherry Tomato Sauce. Grilled Spring Vegetables. Basil Puree.
3rd Course
English Sticky Pudding with Vanilla Ice Cream