PASSED SPECIALTY COCKTAILS

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Marionberry Vodka Spritz

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Cucumber Peach Bourbon

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Spiced Apricot Fizz Zero-Proof

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PASSED HORS D'OEUVRES

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Lavender Glazed Duck Breast with Rhubarb Compote

on Black Pepper Crackers

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Hearts of Palm Escabeche with Fava Bean Puree

Served in Spears of Belgian Endive (Vegan, GF)

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Crispy Polenta Boxes

with Sundried Tomato Tapenade and Goat Cheese (Vegetarian, GF)

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THREE COURSE SEATED DINNER

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SALAD

Sliced Local Grass Fed Beef Tenderloin with a Saba Demi-Glace
with Oregon Chanterelle Toasted Farro Risotto
and Glazed Heirloom Spring Carrots

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ENTRÉE

Rosemary and Herb Marinated Pork Loin

with Dried Plum and Honey Jus

DESSERT

Flourless Chocolate Nirvana Cake

with a Blackberry Pinot Noir Syrup and Chestnut Honey Mascarpone

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