Assorted tea sandwiches presented in ‘bread box’ and tier plate
sweet radish with cream cheese
“deviled” egg with peppercress
smoked salmon with red onion and lemon-caper butter
roast beef with wasabi aioli and baby arugula
roast turkey breast with cranberry chutney
tapenade with oven-roasted tomatoes and basil

Brie baked en crust with pear, dried mangos and almond slices
Roasted organic beets salad w/red onion and feta in a citrus dressing
Smoke Trout Salad on a Bed of Micro-Greens w/ Chevre, Apple and
Cabernet Braised Cipolini Onions
Seasonal Risotto
Chocolate-Espresso Mousse in Chocolate Demitasse