Passed Hors D’Oeuvres

Strawberry, Bacon and Whipped Ricotta Bruschetta
Poached Chicken Meatballs with Spring Herb Pesto
Mini Crab Cakes with Radish and Apple Slaw
Fried Spring Pea Ravioli with Meyer Lemon Butter
Polenta Fries Poutine with Lamb Ragu and Cheese Curds

Cocktail Buffet

Spring Vegetable Crudite with Green Onion Dip
Red and Gold Chilled Beet Shooters with Pickled Asparagus
Artisanal and Local Cheese Display with Seasonal Fruits

First Course

Spring Pea Panzanella
edible flowers, golden beets, radicchio, cauliflower

Entree Selection

Pan Roasted Half Poussin with Herb Jus
or
Pork Tenderloin Medallions with Morel Cream Sauce
served with roasted asparagus and new potatoes

Sweet Endings

Wedding Cake with Strawberry Rhubarb Filling
& Vanilla Buttercream Frosting