Hors d'oeuvres

Spinach and brie topped roasted artichoke hearts

First Course

Frisee greens with Strawberries and jicama, spiced walnuts, apricot stilton cheese and California reserve extra-virgin Olive oil dressing

Second Course

Caramelized onion Quinoa with grilled vegetables, mint, and feta cheese 

Main Course

Rosemary and Garlic-herb Boursin cheese stuffed chicken with Wild Mushroom

Sauce and roasted asparagus

Dessert

Mango and mascarpone parfait with lady fingers.  Topped with Chantilly cream and laced with raspberry coulis.