SAMPLE
SUMMER GARDEN LUNCH
Stationary
Crudité, free standing crisp dipping vegetables served with assorted dips
Layered torta of westfield farm goat cheese, roasted sweet peppers & thyme, and olive relish served with fresh baguette & melbas
First course
Charred melon gazpacho with honey, tarragon & parma prosciutto toast
Main course
Chilled olive oil poached cod served with butter lettuce, heirloom tomatoes, fresh cured olives, hard cooked eggs, creamer potatoes & chive goddess aioli
Dessert
Blueberry crème fraîche panna cotta with berry compote