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