hors d'oeuvres

CALIFORNIA APRICOTS- stuffed with Farmstead lemon herb ricotta and drizzled with local honey

PROSCIUTTO AND HAPPY ACRES CHEVRE WRAPPED ASPARAGUS- with balsamic reduction and thyme

GRILLED MEXICAN WHITE SHRIMP- with mango ginger salsa, and cilantro oil

GRILLED BABY LAMB RACK CHOPS- with syrah beurre rouge and mint pesto( add $2 per person)

ASPARAGUS AND SPRING PEA SOUP SHOOTERS- with lemon crème fraiche, crispy fried shallots, and chervil

FARMSTEAD SMOKED SCOTTISH SALMON- on brioche crisp with blood orange crème fraiche, black sturgeon caviar, and chive

GRILLED CHICKEN SATAY- with thai coconut peanut dipping sauce and thai opal basil

GRILLED SPRING VEGETABLE SALAD IN BELGIAN ENDIVE CUP- with champagne vinaigrette

MINI VEGETABLE QUESADILLAS- squash, peppers, and onions, with smoked cheddar, pico de gallo, and avocado crema

GRILLED TERRAS MAJOR CROSTINI- with roasted shallot, horse radish cream, wilted arugula, and thyme

SMOKED BRISKET SLIDERS- on mini brioche buns, with Cahill Porter cheddar , caramelized onion, and jus

Salads

CALIFORNIA BABY ARUGULA SALAD-  with almond crusted Happy Acres chevre, orange supremes, dried apricots, and champagne citrus vinaigrette 

WINDROSE FARMS MIXED GREEN SALAD- with spiced pecans, Rogue River Creamery Smokey Bleu, dried cranberries, and roasted shallot balsamic vinaigrette 

CLASSIC CAESAR- with ciabatta crouton’s, baby tomatoes, shaved parm, and roasted garlic lemon pepper Caesar dressing

Entree Course

ENTRÉE COURSE- choice of 2

STUFFED MARY’S ORGANIC CHICKEN BREAST- with roasted peppers, fresh mozzarella, and spinach. Served with sage beurre blanc 

PAN RENDERED MAPLE LEAF FARMS DUCK BREAST- rendered to a crispy skin, medium rare. Served with sundried cherry duck demi- glace 

ANGUS RIBEYE STEAK- cold smoked, herb marinated, and grilled to medium rare. Served with Cabernet bleu cheese demi- glace 

TERRAS MAJOR- marinated with thyme and rosemary then grilled and sliced. Served with chimichurri and pico de gallo 

RACK OF LAMB- herb, mustard, and panko crusted, served with syrah beurre rouge and mint pesto 

CRISPY SEARED LOCAL BASS- served over shrimp pad thai with coconut red thai curry sauce 

GRILLED MEXICAN WHITE SHRIMP SKEWERS- with tropical fruit salsa and cilantro oil