Coconut prawns

Miniature crab cakes

Sautéed mushroom confit on endive (vegan)

Sundried tomato tapenade on cucumber slice (vegan)

Arugula salad pear, roasted walnuts, dried cranberries, & pomegranate vinaigrette

Grilled filet mignon

Pan-seared sea bass with red pepper sauce

Roast Petaluma duck breast with sun-dried fig and port wine chutney

Fresh seasonal vegetable lasagna with marinara sauce (vegan)

Wild rice pilaf

Fresh seasonal vegetables

Chocolate dipped strawberries

Crème Brûlée

Seasonal fruit tarts

Vanilla bean éclairs