FILET MIGNON OR SALMON

FIRST COURSE

Roasted Butternut Squash Soup
scored with crème fraiche,
accented with chopped red bell pepper
garnished with a bouquet of micro greens

ON EACH TABLE

Artisan Breads
including san francisco sourdough
olive bread and walnut wine baguettes
displayed with sweet butter

MAIN COURSE

Choice of:

Herb Rubbed Filet Mignon
drizzled with a thomas fogarty’s merlot demi glace

or

Fresh Pacific Salmon
with a leek and nutmeg cream sauce

above entrees include the following:

Distinctive Stuffed Potato
topped with homemade bacon bits
chives, sour cream, and touch of orange zest

Farmers Market Fresh Vegetables
with fresh herbs and butter

DESSERT COURSE

Pick Up Dessert Display
an array of bite size delectable desserts
presented on thomas fogarty’s rotating wine barrels

Coffee and Herbal Tea Service