Sit - Down Dinner
Hors D’Oeuvres - Passed

Toast cups filled with fig and caramelized onion, finished with a piped chevre
Mushroom caps filled with a piperade and finished with crumbled gorgonzola
Miniature dill crepes spread with an herb cheese and rolled around an asparagus tip and julienne red pepper
Empanadas filled with sun-dried tomato and chicken; served with a basil creme fraiche

Spiced summer tomato and basil soup, garnished with a lemon-scented yogurt
Veal medallions on an apple and pear compote, served with a black pepper cider sauce
Sautéed julienned carrots and snow peas in a mustard seed and lemon herbed vinaigrette
Lemon risotto cake of wild mushrooms, with a red pepper and roasted garlic puree

Triangular-shaped sun-dried tomato and caramelized onion focaccia
Lime mousse, accompanied by fresh melon and raspberries, in a honey-lime glaze, served with a chocolate and almond tuille cookie
Traditional coffee and tea service