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Stations

Crab Club Sandwich
with Applewood Smoked Bacon

Sweet Potato Chips

Avocado and Grapefruit Salad
Riesling Plumped Currants and Coriander Vinaigrette

Roasted Organic Chicken
with Porcini Butter

Double Baked Roasted Fingerling Potatoes
Devonshire Cream, Sea Salt and Chives

Chilled Asparagus
with Mimosa

Grilled Blossom Bluff Peaches
with Wild Arugula, Almonds, and Spring Hill Jersey Dry Jack Cheese

Star Anise Marinated Marshall's Honey-Glazed Grilled Quail
with Hamada Farms Peach Compote

Chilled Frog Hollow Peach Soup
with Tarragon Cream

Wild Fennel Pollen Dusted Baby Lamb Chops
with Lavender Fleur De Sel

Shaved Summer Squash Salad with Parsley
Mint Green Olives and Aged Pecorino

Individual Corn & Parmesan Spoon Bread 'Souffle'

Crispy Calamari with Classic Aioli

Trattoria Salad
Arugula, Turkey Figs, Green Olives, Walnuts and Grana Padano

Housemade Beet Ravioli
Arugula and Shaved Asiago

Grissini Bread Sticks

Carrot-Ginger Soup

Pancetta-wrapped Petit Filet Mignon
with Mustard Tarragon Mousseline

Twice-baked Yukon Gold Potatoes
with Horseradish Crème Fraiche and Smoked Sea Salt

Mini Caesar Salad with Tiny Garlic Croutons
in a Tiny Parmesan Tuile Cup

"Soup & Sandwich"
Warm Baia Nicchia "Taste" Tomato & Fennel Soup
Tomato Crostini with Laura Chenel Chevre
and Singer Olive Oil