PASSED HORS D'OEUVRES
Summer Tartare Tostada
Avocado, cucumber, mango, cilantro
Fresh Salad Roll
Bibb Lettuce, fava bean, vegetables, and herbed tahini
Sweet Potato Mochi
Whipped camembert, vadouvan curry
Potato Croquette
Green goddess whip
SALAD COURSE
Baby Ruby Beets
Cashew milk ricotta dip with spicy buttered pine nuts and arugula with white balsamic vinaigrette
MAIN COURSE
Slow-Baked Cobia
Castelvetrano olives, medjole dates, garlic confit, preserved lemon, sea lettuces and whipped cauliflower
Roasted and Stuffed Patty Pan Squash - Vegan Option
Roasted and stuffed patty pan squash, summer corn succotash, sun gold tomato vinaigrette, and fried squash blossoms
FAMILY STYLE DISH
House Made Gemelli Pasta
Chantrelle mushrooms, demi sec cherry tomatoes, organic cashew milk mozzarella and basil pesto
DESSERTS
Olive Oil Cupcake with Citrus Frosting
Sea Salt Chocolate Chip Chip Cookies
Coconut Milk Panna Cotta
COFFEE AND TEAS
French Press Coffee
Tazo Teas