Cocktail Reception

Passed Hors D’oeuvres

Farm To Table Station

NY Local Farmers Cheese Boards Assorted Grapes, Dried Fruits, Spiced Nuts and Water Crackers

Toasted Fennel Seed Marinated Olives Shaved Baby Fennel, Rosemary and Thyme

Watermelon Cubes Balsamic Reduction, Crème Fraiche and Sea Salt

Chickpea Croquettes Lemon Yogurt Sauce

Market Selection of Fresh and Lightly Grilled Vegetables

Sonoma Vineyard Station

Crispy California Tortilla Roll Avocado, Spinach, White Bean and Tomato Cabernet Jam

Tri Color Quinoa Salad Shaved Brussel Sprouts, Wild Rice and Meyer Lemon Chardonnay Vinaigrette

Tapenade Crusted Pacific Salmon Zinfandel Grape, Pomegranate and Roasted Parsnips

Housemade Spinach Gnocchi Artichoke, Chicken Sausage, Goat Cheese and Sauvignon Blanc Reduction

Dehydrated Vegetable Chips

Carved Steakhouse Station

Roasted Black Angus Tenderloin Horseradish Tarragon Aioli

Basil Crusted Rack of Colorado Lamb Three Peppercorn Chimichurri

Carved Rosemary Smoked Portabella Mushrooms Shallot Balsamic Glaze and Sea Salt

Hothouse Tomato and Red Onion Salad Crumbled Blue Cheese, Shallot Dressing and Parsley

Risotto Pancakes Fresh Herbs and Truffle