35 Salad of lentils with sundried tomatoes, grated carrot, sliced radish and scallions in a lemon vinaigrette with a hazelnut basil pesto and a vegan roasted red pepper aioli. (GF, Vegan with modifications)
50 Salad of fresh corn, tiny tomatoes and sugar snap peas in a red wine shallot vinaigrette (GF, Vegan)
50 Roasted new potatoes tossed with sweet peppers, goat cheese, basil and a balsamic dressing (GF)
45 Poached salmon with a sauce of fresh herbs, green onions, garlic, lemon and olive oil (GF)
45 Roasted chicken thighs on the bone with white wine, saffron, green olives and mint (GF)
*30 Crazy addictive s’mores bars
*30 Cranberry pecan caramel bars
*Note: Appetizers and desserts are 2 pieces per serving.