Hors d’oeuvre

Middle Eastern Display

Hummus. Baba Ghanoush. Tabbouli. Cucumber Slices. Warm Pita Bread

1^st Course

Summer Peach Salad

Baby Arugula. Pickled Blueberries. Summer Peaches. Candied Bacon. Toasted Almonds. Pickled Peach Vinaigrette

2^nd 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.

3^rd Course

English Sticky Pudding with Vanilla Ice Cream