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