Aperitivo

Belgian endive leaves with couscous

Cirus marinated olives, pita toasts, artichoke heart aioli

Crostini with goat cheese, honey, walnuts & rosemary

Late summer fresh fruit

Grapes, mango, cantaloupe, honeydew melon, figs,
accompanied by a fine selection of cheeses

Pt. Reyes Blue, St. André, Brie, Gruyère,
sharp Cheddar, Laura Chenel Chevre

Imported crackers & baguettes

Dinner, served family-style

Porcini mushroom ravioli

Eggplant, zucchini & potato slices with fresh herbs

au gratin

Heirloom tomato salad with tomato-basil salsa

Rice pilaf with mushrooms

Pine nuts

Asparagus with lemon vinigarette

Mixed baby lettuces with corn, mango, mint

Fresh mint vinaigrette

Local artisan breads

Baguettes, crusty Acme levain, & olive bread,
served with sweet butter

Dessert

Individual lemon-raspberry, chocolate, & coconut cakes

Beverages

Red and white wines, Prosecco

Newcastle and Sierra Nevada Beer

Sparkling mineral water

Coffee & a selection of teas & herbal infusions

Served with half & half, soy milk, & sweeteners