Baby Artichoke Spoons
Topped with a lime almond, romesco sauce.

Crispy Potato Cakes, Tomato Jam
Yukon gold potato cakes scented with lemon zest and milled black pepper.
Garnished with early fall garden tomato jam with minced chives.

Pan Seared Tuna “Rare”, Scallion Slaw
Black sesame seed crackers, wasabi scented avocado horseradish cream.

Lemon Scented Salmon, Garlic Crostini
Layered with green olive pesto. And baby arugula.

Vegetarian Quesadillias
Filled with a mild white cheese, mango, avocado and jalapeno escabeche.
Offered with a refreshing salsa verda.

Field Greens, Black Current Vinaigrette
Garnished with seasonal fresh fruit. (Very Pretty)

Forest Mushroom Strudel
Offered on a curried yellow pepper coulis, garnished with edamane beans.

Two Tone Tomato Domes
Scented with olive oil, sea salt and milled black pepper.
Garnished with silver queen corn salsa and minced chives.

Char-Grilled Sea Bass Fillet, Caramelized Shallots
Marinated in ginger brine, garnished with current tomatoes and purple Peruvian fingerling potatoes, Asian vinaigrette.

Butternut Squash, Goat Cheese Lasagna
Layered with toasted pecans scented with lemon thyme, shallots and slight garlic.
(No Tomato)

Toasted Israeli, Couscous, Wild Rice
Scented with garlic, onion & fresh thyme, garnished with oven roasted tomatoes.

Lox Salmon (Buttery Texture)
Offered with miniature bagels, red onion, lettuce, tomato, capers,
scallion cream cheese, and pepper cream cheese.

Classic Caesar Salad
Romaine lettuce, tossed with our dressing, cheesy croutons and Romano cheese.

Crunchy Bread Sticks, Ranch Dressing (For dipping)

Vegetarian Lasagna
Layers of ricotta cheese, fresh mozzarella and noodles in a sweet sauce.

A beautiful Cake serviced by Russell’s