St. Andre Brie Cheese, port wine blueberry preserves, candied pecans and sliced apples
Apricot soy glazed bacon wrapped quail breast
Orchard cucumber, carrot and baby greens salad with Vidalia Onion Poppyseed Vinaigrette
Platter of lemon herb poached filet of Scottish Salmon with a fresh herb pistou
Worcestershire marinated char-roasted beef tenderloin, served sliced on a platter with a wild mushroom demi glace and horseradish cream sauce
Whipped potatoes
Grilled Summer vegetable and fresh herb quinoa
Honey tarragon glazed carrots
Grilled Asparagus with a red pepper lemon vinaigrette
Roasted heirloom grape tomatoes
Mini Bailey’s crème brulee and a white chocolate cherry cookie
