Passed Hors d’oeuvres:

• Prosciutto-Wrapped Figs with Pomegranate-Balsamic Drizzle
• Mini Potato Boats with Smoked Salmon, Dill Cream Cheese, and Capers
• English Cucumber Cups with Sundried Tomato-Basil Hummus, Olive Tapenade, and Micro Greens

Entrée:

• Grilled Rosemary and Garlic Crusted Beef Tenderloin with Bleu Cheese-Chive Compound Butter and Zinfandel-Dried Cherry Demi; Goat Cheese Whipped Cauliflower; Roasted Rainbow Carrots and Roasted Buttered Radishes

Vegetarian Entrée:

• Vegetarian entree: Roasted Rainbow Carrots, Fennel, and Red Onion with Black Lentils, Goat Cheese Whipped Cauliflower, Pepitas, Fresh Mint, and Harissa Vinaigrette

Baskets of Freshly Baked Assorted Dinner Rolls with Butter on each table.

Dessert:

• Chocolate Almond Torte with Toffee Buttercream, Creme Anglaise, Berry Garnish, and an Almond Tuile