Buffet Style • 40 people
Brined Pork Tenderloin
Sliced thin, topped with a pesto sauce
Local Mixed Green Salad
With tomatoes, cucumbers, carrots and pappitas
Gluten-free Lemon Penne Pasta Salad
With snap peas and corn, topped with parmesan and fresh herbs
Vegetable Medley
Of sauté broccolini tossed in olive oil, salt and pepper
Cupcake Tower
Chocolate and vanilla checkerboard cupcakes with candles
Non-Alcoholic Mix
Cranberry, pineapple and orange juice served in a pour-spout container
Anti Pasto Cheese Platter
Served with San Juan Bakery bread and mix of crackers including gluten-free sesame crackers
Pan-seared Salmon
Accompanied by a caramelized onion port wine reduction